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Introduction A small meat processor must understand the basic principles behind Sanitation Standard Operating Procedures (SSOPs) and Good Manufacturing Practices (GMPs) and how to comply with them. For meat and poultry processors, SSOPs are the foundation of the plant’s many food safety programs. Creating and complying with SSOPs can be challenging for the small processor.



Dosya Türü: pdf

Şifre: www.forumfood.net