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| A study on the improvement of the score system in the hazard analysis and critical control points prerequisite program for meat shops in Korea |
| Seung-Hee Baek, Insik Nam |
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Korean J Vet Res. 2021;61(3):e20 Published online September 13, 2021 DOI: https://doi.org/10.14405/kjvr.2021.61.e20 |
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A study on the improvement of the score system in the hazard analysis and critical control points prerequisite program for meat shops in Korea Korean Journal of Veterinary Research. 2021;61(3):e20  Microbiological indicators for the assessment of performance in the hazard analysis and critical control points (HACCP) system in meat lasagna production Food Control. 2008;19(8):764-771 HACCP: Hazard Analysis and Critical Control Points Handbook of Fermented Meat and Poultry. 2014;469-485 The hazard analysis critical control point (HACCP) in meat-processing companies Meat Products Handbook. 2006;569-573 Hazard Analysis and Critical Control Points (HACCP) Encyclopedia of Public Health. 2008;509-509 Hazard Analysis Critical Control Points (HACCP) Principle 2: Determine Critical Control Points (CCPs) EDIS. 2007;2007(18): HAZARD ANALYSIS AND CRITICAL CONTROL POINTS | Processing Plants Encyclopedia of Dairy Sciences. 2002;1288-1294 Hazard Analysis and Critical Control Points | Processing Plants Encyclopedia of Dairy Sciences. 2002;687-692 Hazard Analysis Critical Control Points (HACCP) – Principle 3: Establish Critical Limits and Principle 4: Monitoring Critical Control Points (CCPs) EDIS. 2007;2007(18): Hazard Analysis and Critical Control Points FDA Warning Letters About Food Products. 2017;51-89 |
