FSHN 07-01/FS137: Hazard Analysis Critical Control Points (HACCP) – Getting Started, Preliminary Steps

FSHN07-01, a 4-page factsheet by Ronald H. Schmidt and Debby Newslow, reviews the preliminary steps that are necessary for putting a HACCP program into place and includes tips for making sure the process happens smoothly. Published by the UF Department of Food Science and Human Nutrition, June 2007.

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