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This table is a an example of a portion of a HACCP plan relating to the control of pasteurization for pasteurized, refrigerated blue crab meat, using control of pasteurization. It is provided for illustrative purposes on
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Document Date: 2013-09-03 14:03:55
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File Size: 98,64 KB
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City
Washington /
DC /
/
Company
Check /
CCP /
/
IndustryTerm
water recording temperature bath device /
pasteurizer operator /
temperature recording device /
/
Organization
Department of Health and Human Services /
FDA /
Public Health Service /
office of Seafood /
Food Safety /
Food and Drug Administration /
/
SocialTag
Food science
Louis Pasteur
Pasteurization
Science
Thermometer
Chemical engineering
Temperature
Technology
Food preservation
Thermodynamics