Control of Salmonella in Low Moisture Foods (2009)
Started by Charles.C, Apr 21 2010 04:53 PM
Dear All,
Very readable, practical and impressive, 80pg, guidance document put together by various industrial experts. A lot of the info.is rarely seen in such detailed form except in books. A lot of the content is of general application also in my opinion.
Control of Salmonella in Low Moisture Foods (2009).pdf 541.8KB 176 downloads
Rgds / Charles.C
Very readable, practical and impressive, 80pg, guidance document put together by various industrial experts. A lot of the info.is rarely seen in such detailed form except in books. A lot of the content is of general application also in my opinion.
Control of Salmonella in Low Moisture Foods (2009).pdf 541.8KB 176 downloads
Rgds / Charles.C
1 Thank
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Dear All,
Very readable, practical and impressive, 80pg, guidance document put together by various industrial experts. A lot of the info.is rarely seen in such detailed form except in books. A lot of the content is of general application also in my opinion.
Control of Salmonella in Low Moisture Foods (2009).pdf 541.8KB 176 downloads
Rgds / Charles.C
Great reference, we started using it last year after the PCA peanut recalls. A lot of our customers and suppliers are also using it as a reference and auditors love when we break it out as a resource used for HACCP updates.
GMA also just released a nut processing specific refence that covers much of the same information as well as some great details on nut processing.
Attached Files
1 Thank
Fabulous documents guys. Thanks.
Thank you for the attachements as I found it well detailed.
Very useful.
Does anyone have a procedure for pest control?
Using pH as a Critical Control Point (CCP) for Listeria Control
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Best Practices for Pet Food Changeover Matrices and Allergen Control
CCP and Preventive Control in the same Hazard Analysis
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Need suggestions on the creation of a document register, document control and labeling of each document