Hooved Livestock Slaughterhouse: Time / Temperature Log
Hazard Analysis Critical Control Point (HACCP) is a systematic, scientific approach to process
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Control in meat processing and slaughterhouses. It is designed to prevent the occurrence of problems by ensuring that controls are applied at any point in a food production system where hazardous or critical situations could occur. Hazards can include biological (pathological and microbiological for meat slaughter), chemical or physical contamination of food products. The Hooved Livestock Slaughterhouse: Time / Temperature Log mobile app contains the generic HACCP model for slaughterhouse processes. All records associated with monitoring must be signed or initialed, dated, and the time recorded by the person conducting the monitoring activity. The Hooved Livestock Slaughterhouse: Time / Temperature Log mobile app allows you to capture date and signature. A PDF of the Hooved Livestock Slaughterhouse: Time / Temperature Log app submission is stored in your GoCanvas account for your slaughterhouse documentation.
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