TITLE

Hazardous duty

AUTHOR(S)
Partridge, Larry
PUB. DATE
July 1997
SOURCE
Progressive Grocer;Jul97, Vol. 76 Issue 7, p128
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
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.
ACCESSION #
9709173000

 

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