Titlebook: HACCP in Meat, Poultry, and Fish Processing; A. M. Pearson (Courtesy Professor),T. R. Dutson (D Book 1995 Springer Science+Business Media

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Advances in Meat Researchhttp://image.papertrans.cn/h/image/420039.jpg

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https://doi.org/10.1007/978-3-642-92902-1pected again after slaughter. Meat and poultry products are inspected during processing, handling and packing. Inspectors have authority to stop any aspect of an operation and demand correction of any deficiency that they find may adversely affect the safety and wholesomeness of the product.

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https://doi.org/10.1007/978-3-642-22845-2t, poultry and seafood that will be fully cooked before consumption may be relatively simple. Plans for ready-to-eat deli products prepared from several potentially hazardous ingredients generally are more complex.

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HACCP for delicatessens and meat, poultry and seafood retailers,t, poultry and seafood that will be fully cooked before consumption may be relatively simple. Plans for ready-to-eat deli products prepared from several potentially hazardous ingredients generally are more complex.