Generic HACCP model for swine slaughter

by United States. Food Safety and Inspection Service

1994 16 pages eng

Reports the results of a workshop for pork slaughter held in Minneapolis, Minnesota, March 31-April 2, 1992. Participants identified 10 critical control points for pork slaughter, including receiving/holding, scalding, dehairing, trimming, neck breaker/head dropping/brisket opening, splitting, trim …