Aerobic Plate Counts as a Measure of Hazard Analysis Critical Control Point Effectiveness in a Pork Processing Plant
- 1 June 2008
- journal article
- Published by Elsevier in Journal of Food Protection
- Vol. 71 (6) , 1248-1252
Abstract
A hazard analysis critical control point (HACCP) system was designed to identify specific hazards so that preventive and control measures to ensure the safety of a food could be implemented. Microb...Keywords
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