An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients
by NRC

Pages: 435
Publisher: --
Edition: 1985
Language: English
ISBN: 978-0309034973


In this book, the subcommittee has tried to set forth the principles for establishment of meaningful microbiological criteria. Recommendations are given on the need for microbiological criteria for 22 "commodity" groups. In addition, plans of action are presented for implementation of the Hazard Analysis Critical Control Point (HACCP) system and of microbiological criteria for foods and food ingredients.

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