Haccp in the Meat Industry

Front Cover
M. Brown
Elsevier Science, Oct 6, 2000 - Technology & Engineering - 344 pages
The recent outbreaks of E.coli and BSE have ensured that the issue of meat safety has never had such a high profile. Meanwhile HACCP has become the preferred tool for the management of microbiological safety. Against a background of consumer and regulatory pressure, the effective implementation of HACCP systems is critical. Written by leading experts in the field, HACCP in the meat industry provides an authoritative guide to making HACCP systems work effectively.

This book examines the HACCP in the meat industry across the supply chain, from rearing through to primary and secondary processing.

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About the author (2000)

Martyn Brown was formerly a Senior Microbiologist at Unilever Savoury Global Supply Chain and Technology Group, UK. Now a consultant, he is an internationally-known authority on the management of food safety.

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