Haccp in the Meat Industry

Front Cover
M. Brown
Woodhead Publishing, Oct 6, 2000 - Business & Economics - 329 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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Contents

Introduction
3
The regulatory context in the EU
11
regulation and implementation
27
HACCP and farm production
37
red meat
81
poultry
123
Microbiological hazard identification in the meat industry
157
Implementing HACCP in a meat plant
177
Monitoring CCPs in HACCP systems
203
Validation and verification of HACCP plans
231
Auditing HACCPbased QA systems 273 11 Auditing HACCPbased QA systems
273
Moving on from HACCP
293
Index
321
Copyright

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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.