Revised Edition
Paperback (31 Mar 1997)
Not available for sale
Includes delivery to the United States
Out of stock
The Hazard Analysis Critical Control Point (HACCP) - based systems is a method of formulation of a national minimum mandatory standards for the meat industry. All meat processing establishments in Australia are required to use this system. This guide provides an overview to assist meat, poultry, game and petfood processors to develop company HACCP programmes and to understand the perspective of auditors who are required to assess implementation and compliance.
| ISBN: | 9780643060449 |
| Publisher: | CSIRO Publishing |
| Imprint: | CSIRO Publishing |
| Pub date: | 31 Mar 1997 |
| Edition: | Revised Edition |
| DEWEY: | 664.907 |
| DEWEY edition: | 22 |
| Language: | English |
| Number of pages: | 26 |
| Weight: | 90g |
| Height: | 230mm |
| Width: | 171mm |
| Spine width: | 6mm |
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