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HACCP plan for re-wrapping establishment

Started by , May 05 2011 10:00 AM
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Looking for some guidance or example of HACCP plan for re-wrapping establishment. In general I'm looking for information regarding stand-alone establishments that buy poultry meat, un-pack it, re-pack and sell it to costumers. All advice welcome!

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Can anyone help Tad with this question?
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