Generic HACCP model for fresh ground beef
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
2,500 words, Guess
Page Count
10 pages
Identifiers
- Internet ArchiveCAT10702215
- OCLC Control Number33094865
- Open LibraryOL33122158M
Description
Reports the results of a workshop for fresh ground beef held in Phoenix, Arizona, December 3-6, 1991. Participants identified 10 critical control points for fresh ground beef, including sanitation, receiving, storage, assembly/pre-weigh/pre-grind (re-work), final grind, packaging/labeling, storage, and shipping.
Subjects
Topics
Series Statement
- HACCP -- 4
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