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Methods To Ensure Effective Sanitation in Meat,
Poultry, and Egg Products Establishments - April 16,
2008 |
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Mr. Robert Savage - HACCP Consulting Group
Mr. Savage has more than 27 years of experience in the food
industry, at FDA, and at FSIS. Currently serving as President of the
HACCP Consulting Group, Mr. Savage has taught numerous HACCP, SSOPs,
GMPs, and HACCP audit courses for the food industry.
Recent analysis of sampling data collected by FSIS suggests that
some establishments are having difficulties maintaining sanitary
conditions at their plants, contributing to positive sample results.
This seminar will emphasize methods that small and very small meat,
poultry, and egg products establishments can implement to ensure
effective sanitation, and thus safer product for consumers. |
Last Modified:
October 19, 2007 |
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FSIS Advertisement Rotator
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