FSIS MICROBIOLOGICAL HAZARD IDENTIFICATION GUIDE FOR MEAT AND


The guide consists of tables that identify the microbiological hazards in various process categories of products (Tables i through ix), followed by a justification for the identification of those hazards reasonably likely to be occur in the absence of controls. In addition, the microbiological hazards identified in this guide are specific to ...

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  • File name: higuide-mod-ajperes.pdf
  • Source: www.fsis.usda.gov

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