Hazardous duty

Partridge, Larry
July 1997
Progressive Grocer;Jul97, Vol. 76 Issue 7, p128
Trade Publication
Focuses on how the Hazard Analysis Critical Control Point (HACCP) programming meet the food needs of consumers. Steps used by HACCP; Awareness of food-safety issues; Result of the study on raw chicken; Flow chart that highlights the critical control points associated with the preparation of raw poultry.


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