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

Bibliographic Details
Uniform Title:	HACCP ; 11.
Corporate Author:	United States. Food Safety and Inspection Service
Language:	English
Published:	[Washington, D.C.] : U.S. Dept. of Agriculture, Food Safety and Inspection Service, [1999]
Edition:	[Revised].
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:	Connect to online resource - All users (Federal Depository Library Program Persistant URL)
Physical Description:	1 online resource (40 pages) : illustrations.
Format:	Government Document Electronic eBook

Description
Note:	Title from title screen (viewed on Aug. 15, 2012). "September 1999." Electronic resource.
Call Number:	A 110.2:H 33
Bibliography Note:	Includes bibliographical references.