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

By United States. Food Safety and Inspection Service

Subjects: Poultry industry, Meat, Quality, Microbiology, Poultry products, Contamination, Quality control, Food safety

Description: 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.