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Introduction to HACCP Principles in Meat Plants 1 Jeff W. Savell Professor and E.M. Rosenthal Chairholder Department of Animal Science Institute of Food Science and Engineering Texas A&M University
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Document Date: 2008-04-03 07:36:25

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File Size: 21,08 KB

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City

Washington / DC / Kansas City / Station / /

Company

HACCP / CCP / /

Country

United States / /

Facility

Airport Marriott / Engineering Texas A&M University College Station / Animal Science Institute of Food Science / /

IndustryTerm

important tools / food chain / non-compliance product / food supply / food safety / fresh meat processors / food processing plant / food safety hazard / cooked foods applications / chemical factors / food / cooked meat product / /

Organization

Microbiology and Food Safety Committee / National Food Processors Association / Texas A&M University / American Meat Science Association / W. Savell Professor and E.M. Rosenthal Chairholder Department of Animal Science Institute of Food Science / Food Processors Institute / /

Person

Dane T. Bernard / Kenneth E. Stevenson / /

Product

Plan / /

ProvinceOrState

Missouri / Texas / /

Technology

fresh meat processors / Food Processors / /

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