Food Standards and Quality Control

Food Standard and Quality Control

Lesson 30: Hazards Anaysis Critical Control Point (HACCP)

References

1. An Introduction to Food Science Tech.& Quality Management.
2. Julie K. Northcutt and Scott M. Russell.
   General Guidelines for Implementation of HACCP in a Poultry Processing Plant. A publication of University of Georgia , Cooperative Extension, College of agriculture and Environmental Sciences & Consumer Sciences.