Link
https://www.meatinstitute.org/sites/default/files/original%20documents/Sanitati…
Author
Source
North American Meat Institute
Summary
A glossary and checklist offering safer equipment design to reduce risk of listeria in facilities that use conveyor belts, slicers, dicers, and peelers
Year
2021
Language
- English
PCHF Category
- Good Manufacturing Practices » Sanitation » Hygienic Design