date:Feb 04, 2016
d chemical tests, visual observations, or rapid methods of microbial detection when applicable.
In accordance with the National Academy of Sciences recommendation, the HACCP system must be developed by each food establishment and tailored to its individual products, processing and distribution conditions (NACMCF, 1992). Each generic model included CCPs for chemical, microbiological and physical hazards at appropriate steps of production. The critical control points for raw beef are listed belo