<div class="description">
<dl><dd>Cover title</dd>
<dd>"September 1999."</dd>
<dd>Includes bibliographical references</dd>
<dd>The Hazard Analysis Critical Control Points (HACCP) system is a logical, scientific system that can control safety problems in food production. This guidebook was developed to help meat and poultry establishments prepare HACCP plans</dd></dl><br>Subjects: Meat Contamination; Meat  Quality Handbooks, manuals, etc.; Meat Microbiology; Poultry industry Quality control; Poultry products Microbiology; food safety</div>
<div class="fn value">
United States. Food Safety and Inspection Service</div>
Internet Archive identifier