Haccp in the Meat Industry
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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acceptable actions activities allow analysis animals applied approach appropriate areas assessment associated audit bacteria beef carcasses carried cause CCPs changes chilling cleaning coli communication considered consumer contamination corrective counts cover critical determine developed directive disease effective ensure equipment established example farm feed food safety HACCP plan HACCP system hazards human hygiene identified implementation important improvement increase indicator industry infection inspection internal involved limits manufacturing materials means measures meat methods microbial microbiological monitoring necessary numbers occur operation organisms pathogens performance personnel plant points possible poultry practices prevent principles problems procedures programme protection records reduce removal requirements responsibility risk risk assessment Salmonella sampling slaughter specific stages standards steps surface Table temperature testing treatment usually validation verification washing