dc.contributor.author	Cappaletti, Chiara	en
dc.contributor.committeechair	Eifert, Joseph D.	en
dc.contributor.committeemember	Pfeiffer, Douglas G.	en
dc.contributor.committeemember	Williams, Robert C.	en
dc.contributor.department	Food Science and Technology	en
dc.date.accessioned	2015-02-18T19:36:14Z	en
dc.date.available	2015-02-18T19:36:14Z	en
dc.date.issued	2011-04-15	en
dc.description.abstract	This final project focuses on safe handling and risk management in meat production. Deliverables include Hygienic Practices Manual, Hazard Analysis & Critical Control Point Procedures, and Employee Training Plan for Fiorucci Foods, Inc.	en
dc.description.degree	MALS	en
dc.format.mimetype	application/pdf	en
dc.identifier.uri	http://hdl.handle.net/10919/51485	en
dc.language.iso	en	en
dc.publisher	Virginia Tech	en
dc.rights	In Copyright	en
dc.rights.uri	http://rightsstatements.org/vocab/InC/1.0/	en
dc.subject	food safety	en
dc.subject	hazard analysis	en
dc.subject	quality control	en
dc.subject	employee training	en
dc.subject	hygiene	en
dc.subject	sanitation	en
dc.title	Developing Hygienic Practices Training for Meat Processing Industry	en
dc.type	Learning object	en
dc.type	Master's project	en
dc.type.dcmitype	Text	en
thesis.degree.discipline	Food Safety	en
thesis.degree.grantor	Virginia Polytechnic Institute and State University	en
thesis.degree.level	masters	en
thesis.degree.name	Master of Agricultural and Life Sciences	en

Developing Hygienic Practices Training for Meat Processing Industry

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