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- Submitted: Oct 11 2013 02:13 PM
- Last Updated: Oct 11 2013 02:13 PM
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Download HACCP Plan – Various Processed Meats
haccp manual meat
This is the (HACCP Plan related) component of the Code of Practice (COP) developed by the New Zealand Food Safety Authority (NZFSA) and the Pork Processors Association to provide guidance on the application of Hazard Analysis and Critical Control Point (HACCP) principles to the manufacture of processed meat products, including small goods. Contains 8 detailed HACCP Plans ranging from raw to RTE finished meat products.
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