Generic HACCP model for thermally processed commercially sterile meat and poultry products

Name: Generic HACCP model for thermally processed commercially sterile meat and poultry products
Author: United States. Food Safety and Inspection Service

by United States. Food Safety and Inspection Service

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The Hazard Analysis Critical Control Points (HACCP) concept is a systematic, scientific approach to process control. The Food Safety and Inspection Service views HACCP as a means of preventing the occurrence of health and safety hazards in plants producing meat and poultry products.

Poultry industryQuality controlPoultry productsMicrobiologyMeatContaminationQualityFood safety