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HACCP: an industry food safety self-control program. 10. Derived overall microbiological standards for chilled food processes.

Author(s) : SNYDER O. P. Jr

Type of article: Article

Summary

Current situation of hygiene conditions to be respected by staff in processing units (surfaces and contact materials, air) and for raw materials.

Details

  • Original title: HACCP: an industry food safety self-control program. 10. Derived overall microbiological standards for chilled food processes.
  • Record ID : 1994-0651
  • Languages: English
  • Subject: Regulation
  • Source: Dairy Food environ. Sanit. - vol. 12 - n. 11
  • Publication date: 1992

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