Books  Sustainable Development  Agriculture & Food 

A Guide to the Implementation of HACCP

By: Csiro

31 pages, illustrations

CSIRO

Paperback | Mar 1997 | #179488 | ISBN: 0643060448
Availability: Usually dispatched within 5 days Details
NHBS Price: £13.50 $17/€16 approx

About this book

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.


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