A Guide to the Implementation of HACCP - SCARM Report No. 60 (Paperback)

by CSIRO

Format: Paperback 31 pages

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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.

Book details

Published
01/01/1997

Publisher
CSIRO Publishing

ISBN
9780643060449


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