Food > Meat and Poultry Products > Manual of Procedures > Chapter 3 Chapter 3 - Sanitation
3.2 Water used in registered establishments
3.3 Plant management's responsibility
3.4 Responsibility of the inspector 3.5 Control mechanisms and procedures 3.6 Potential contamination sources
3.7 Pre-operational inspection
3.9 Personal hygiene of plant employees and inspection staff
3.11 Storage of hazardous non-food chemicals in registered establishments |
Top of Page |
Important Notices |