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Guide to Implementation and Auditing of HACCP: Number 60
Publishing Details
Full Title:
Guide to Implementation and Auditing of HACCP: Number 60
Contributors:
By (Author) CSIRO PUBLISHING
Publisher:
CSIRO Publishing
Imprint:
CSIRO Publishing
Publication Date:
1st January 1997
Country:
Australia
Classifications
Readership:
Tertiary Education
Genre:
Fiction/Non-fiction:
Non Fiction
Main Subject:
Other Subjects:
Environmental factors
Dewey:
363.19290994
Physical Properties
Description
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.
Author Bio
CSIRO
