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Risk analysis, HACCP and microbial criteria in meat and poultry systems

  • Harris K
  • Cross H
  • Acuff G
  • et al.
Springer US, (1995), 134-155
DOI: 10.1007/978-1-4615-2149-5_7
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Abstract

An effective food safety program must be based on strong risk analysis principles and on the concept of 'prevention'using the seven principles of HACCP. The program must support the concept that risk analysis and HACCP should be incorporated from the beginning to the end …

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APA

Harris, K. B., Cross, H. R., Acuff, G. R., & Webb, N. B. (1995). Risk analysis, HACCP and microbial criteria in meat and poultry systems. In HACCP in Meat, Poultry, and Fish Processing (pp. 134–155). Springer US. https://doi.org/10.1007/978-1-4615-2149-5_7

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