Australian Standard for the Construction of Premises and Hygienic Production of Poultry Meat
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Publisher: CSIRO Publishing Summary: This Standard is based on Hazard Analysis Critical Control Point (HACCP) principles and is an update of The Australian Standard for the Construction of Premises and Hygienic Production of Poultry Meat for Human Consumption Second Edition. It applies to the minimum construction requirements for premises and equipment where poultry are slaughtered for human consumption. It aims to facilitate the production of wholesome [read more]
9780643092617
ISBN:0643092617
Pub Date: 2006Publisher: CSIRO Publishing Summary: This Standard is based on Hazard Analysis Critical Control Point (HACCP) principles and is an update of The Australian Standard for the Construction of Premises and Hygienic Production of Poultry Meat for Human Consumption Second Edition. It applies to the minimum construction requirements for premises and equipment where poultry are slaughtered for human consumption. It aims to facilitate the production of wholesome [read more]
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Product Details
ISBN-13:
ISBN:
Pub Date: 2006
Publisher: CSIRO Publishing
9780643092617
ISBN:
0643092617
Pub Date: 2006
Publisher: CSIRO Publishing
This Standard is based on Hazard Analysis Critical Control Point (HACCP) principles and is an update of The Australian Standard for the Construction of Premises and Hygienic Production of Poultry Meat for Human Consumption Second Edition. It applies to the minimum construction requirements for premises and equipment where poultry are slaughtered for human consumption. It aims to facilitate the production of wholesome poultry meat.
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