Generic HACCP model for heat treated but not fully cooked, not shelf stable meat and poultry products.

Bibliographic Details
Corporate Author:	United States. Food Safety and Inspection Service
Format:	Government Document eBook
Language:	English
Published:	[Washington, D.C.] : U.S. Dept. of Agriculture, Food Safety and Inspection Service, [1999]
Edition:	[Rev.].
Series:	HACCP ; 11.
Subjects:	Poultry industry > United States > Quality control. Poultry > Processing > United States. Meat > Contamination > United States. Meat > Quality > United States. Meat > Microbiology > United States.
Online Access:	https://purl.fdlp.gov/GPO/gpo26779

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