This table is an example of a portion of a HACCP plan relating to the control of pathogen survival through cooking for a processor of wild-caught cooked shrimp, using a continuous steam cooker, using control of cooking. - Portion control - Document - PDFSEARCH.IO

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	This table is an example of a portion of a HACCP plan relating to the control of pathogen survival through cooking for a processor of wild-caught cooked shrimp, using a continuous steam cooker, using control of cooking. Add to Reading List Document Date: 2013-09-03 14:03:57 Open Document File Size: 96,17 KB Share Result on Facebook City Washington / DC / / Company CCP / / Organization Department of Health and Human Services / Public Health Service / office of Seafood / Food Safety / Food and Drug Administration / / Position data logger / logger / / SocialTag Home Hazard analysis Food safety Packaging Food steamer Data logger Food Hazard analysis and critical control points Hazard Cooking

This table is an example of a portion of a HACCP plan relating to the control of pathogen survival through cooking for a processor of wild-caught cooked shrimp, using a continuous steam cooker, using control of cooking. Add to Reading List