Generic HACCP model for swine slaughter
hazard analysis and critical control point (HACCP)
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Publication
1994 - U.S. Dept. of Agriculture, Food Safety and Inspection Service, Washington, D.C.?, District of Columbia
Language
English
Word Count
4,000 words, Guess
Page Count
16 pages
Identifiers
- Internet ArchiveCAT10702216
- OCLC Control Number33095066
- Open LibraryOL33122159M
Description
Reports the results of a workshop for pork slaughter held in Minneapolis, Minnesota, March 31-April 2, 1992. Participants identified 10 critical control points for pork slaughter, including receiving/holding, scalding, dehairing, trimming, neck breaker/head dropping/brisket opening, splitting, trim rail/final rail inspection for trimming, cooler, operational sanitation, and pre-op sanitation.
Subjects
Series Statement
- HACCP -- 5
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