Link
https://www.meatinstitute.org/index.php?ht=a/GetDocumentAction/i/82064
Author
Source
North American Meat Institute
Summary
A fact sheet offering safer equipment design to reduce risk of listeria in facilities that use conveyor belts, slicers, dicers, and peelers
Year
2019
Language
- English
PCHF Category
- Good Manufacturing Practices » Sanitation » Hygienic Design