Guidebook for the preparation of HACCP plans

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Guidebook for the preparation of HACCP plans

United States. Food Safety and Inspection Service

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United States. Food Safety and Inspection ServicePublished 1999cover on file

The Hazard Analysis Critical Control Points (HACCP) system is a logical, scientific system that can control safety problems in food production. This guidebook was developed to help meat and poultry establishments prepare HACCP plans.

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Edition	Rev.
Publisher	U.S. Dept. of Agriculture, Food Safety and Inspection Service
Pages	70
Search language	english

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