HACCP operation in two Latin American meat packers: Case study
The hazard analysis and critical control point (HACCP) system is a protocol aimed to guarantee food safety, especially in companies dedicated to meat processing. Companies in food international trade are subjected to intense inspection and verification processes, and international standard certifica...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
The V.M. Gorbatov All-Russian Meat Research Institute
2024-10-01
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| Series: | Теория и практика переработки мяса |
| Subjects: | |
| Online Access: | https://www.meatjournal.ru/jour/article/view/374 |
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