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Guide to the Implementation and Auditing of HACCP

A Guide to the Implementation and Auditing of HACCP

Primary Industries Report Series 60

32 pages, 248 x 175 mm

    Paperback - 1997
ISBN: 9780643060449 - AU $ 25.00

download PDF - 1997
ISBN: 9780643090484


All meat processing establishments in Australia are required to use the Hazard Analysis Critical Control Point (HACCP) system. This Guide assists meat, poultry, game and petfood processors to develop effective HACCP programs.


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