Link
https://content.ces.ncsu.edu/considerations-for-developing-a-haccp-plan-for-aci…
Author
Source
NC State University
Summary
A brief guide to some specific hazards, critical limits, and corrective actions for developing a HACCP plan for acidified foods. Note: This document was created prior to 21 CFR 117 and FDA documents should be consulted for additional guidance.
Year
2006
Language
- English
PCHF Category
- Developing a Food Safety Plan » Hazard Analysis