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Generic HACCP model for cooked sausage : hazard analysis and critical control point (HACCP)

Cover title · "March 1994." · Reports the results of a workshop for cooked sausage held in Fort Worth, Texas, May 21-23, 1991. Participants identified 9 critical control points for cooked sausage, including receiving, meat preparation, non-meat ingredient compounding, pre-blend/formulation/staging (re-work), cooking/smoking, chilling/storage, peeling, packaging, and storage

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