Food > Meat and Poultry Products > Manual of Procedures > Chapter 17 Chapter 17 - Ante and Postmortem Inspection Staffing Standards and Ergonomic ConsiderationsRED MEAT INSPECTION 17.2 Circumstances where additional inspection staff may be required 17.3 Postmortem inspection staff rotation 17.4 Ergonomic considerations and postmortem inspection work station layout and requirements
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