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The Hazard Analysis Critical Control Point (HACCP) - based systems is a method of formulation of a national minimum mandatory standards for the meat industry. All meat processing establishments in Australia are required to use this system. This guide provides an overview to assist meat, poultry, game and petfood processors to develop company HACCP programmes and to understand the perspective of auditors who are required to assess implementation and compliance.

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Book Details

ISBN: 9780643060449
ISBN-10: 0643060448
Format: Paperback
(230mm x mm x mm)
Pages: 31
Imprint: CSIRO Publishing
Publisher: CSIRO Publishing
Publish Date: 1-Jan-1997
Country of Publication: Australia


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