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Pork Slaughter HACCP Plan
Source:
Rosenthal Meat Science and Technology Center
The Rosenthal Meat Science and Technology Center at Texas A&M University is posting its Hazard Analysis and Critical Control Point (HACCP) plans as a service to the meat industry. These plans should be used as teaching examples only. Each plant is responsible for performing all of the tasks associated with developing and implementing a HACCP plan for the various product categories it manufactures.
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