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GMP supporting documentation - USDA

Started by , Apr 30 2025 01:49 PM
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Hi,

I need some supporting documentation regarding to GMP that can be used as supporting documentation in HACCP plans to support that Pathogens are NRLTO because of its implentation.

The facility will be running cold cuts (cooked ham, dry cured ham, salami). 

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GMP is pretty wide topic. What specifically. 

 

Below may help. 

 

https://meatsci.osu....ation-materials

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