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Browse by Author: Patricia Curtis
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Designing a Hazard Analysis and Critical Control Point (HACCP) Plan for Shell Eggs

By: Patricia Curtis, Ken Anderson, Marissa Herchler

With the addition of new regulatory requirements and continually emerging pathogens, developing and designing a HACCP plan has become more and more complex. This publication compiles published research data to provide a step-by-step approach to designing and developing HACCP plans.

Acidified Foods: Formulating Dressings, Sauces and Marinades

By: John Rushing, Patricia Curtis

This publication discusses the necessity of acid in many foods and how to meet government standards for these food products.