HACCP in Meat, Poultry and Fish Processing

The Origin and Concept of HACCP, The HACCP System and how it Fits into FSIS Programs, The Hazard Analysis and Critical Control Point (HACCP) System, HACCP Regulations to Ensure the Safety of Food., Implementation of the HACCP Program by Meat and Poultry\r\nSlaughterers, Meat Inspection Procedures,. Development of Procedures of Meat Processing Technology, The Seafoods Processing Industry, Refrigeration: Processing and Handling Techniques, Cold Storage of Fish Handling and Processing