Food > Meat and Poultry Products > Manual of Procedures > Chapter 19 CHAPTER 19 ANNEX G: PATHOGEN REDUCTION AND HACCP SYSTEMGeneral Requirements and Implementation Refer to Meat Hygiene Manual of Procedures (MOP), Chapter 11, Export, sub-section 11.7.3, UNITED STATES OF AMERICA Annex Q, Pathogen Reduction and HACCP Systems; Final Rule - GENERAL REQUIREMENTS AND IMPLEMENTATION; Annex S, HACCP Requirements; Annex T, TESTING REQUIREMENTS FOR Escherichia coli (E. Coli) IN SLAUGHTER ESTABLISHMENTS; and Annex U, SALMONELLA spp. SAMPLING PROGRAM AND PERFORMANCE STANDARDS. |
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