Please can I ask to view an example of a Hazard Analysis for Red Meat and Mincing, in relation to age of meat before mincing controls and the control of storage conditions and shelf life in relation to Clostridium survival in vacuum packed meats.
Posted 01 August 2018 - 12:05 PM
Please can I ask to view an example of a Hazard Analysis for Red Meat and Mincing, in relation to age of meat before mincing controls and the control of storage conditions and shelf life in relation to Clostridium survival in vacuum packed meats.
Posted 01 August 2018 - 06:00 PM
These may help http://haccpalliance...ls/rawgroud.pdf
https://www.nal.usda...d-poultry-haccp
https://www2.gov.bc....haccpmanual.pdf
Please stop referring to me as Sir/sirs
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