HACCP: Hazard Analysis and Critical Control Points

Handbook of Fermented Meat and Poultry: Second Edition

Volumn , Issue , 2014, Pages 469-485

  Fraqueza, M J ^a   Barreto, A S ^a  

^a FACULDADE DE MEDICINA VETERINÁRIA   (Portugal)

Author keywords

Fermented meat sausage safety; Food safety; HACCP; Hazards; Prerequisites; Proactive methodology

Indexed keywords

HAZARDS; MEATS;

HACCP; HAZARD ANALYSIS AND CRITICAL CONTROL POINTS; LEGAL REQUIREMENTS; MEAT SAUSAGE; PREREQUISITES; PROACTIVE MEASURES; PROACTIVE METHODOLOGY; SCIENTIFIC LITERATURE;

FOOD SAFETY;

EID: 84940454139     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781118522653.ch53     Document Type: Chapter

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