HACCP in the meat industry

• 其他作者: Brown, M. H.
• 出版: Boca Raton, Fla. :Cambridge, England : CRC Press ;Woodhead Pub. 2000.
• 稽核項: 1 online resource (xiv, 329 pages) :illustrations.
• 叢書名: Woodhead Publishing in food science and technology
• 標題: Meat industry and trade. , Food contamination European Union countries. , Meat industry and trade European Union countries. , MEDICAL , Contamination. , Aliments Contamination -- Pays de l'Union européenne. , Industrie , Toxicology. , Food contamination. , Food contamination , Food , Meat industry and trade , Viande Industrie -- Pays de l'Union européenne. , Aliments Contamination. , Contamination , Meat-Packing Industry , Aliments Microbiologie. , Viande Industrie. , Food Contamination , Viande , European Union countries. , Food Microbiology. , Electronic books. , Aliments , Industrie. , Microbiology. , Microbiologie. , MEDICAL Toxicology. , Food Microbiology
• ISBN: 1855733951 , 9781855733954
• ISBN: 0849308496 , 9780849308499
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• 附註: Includes bibliographical references and index. Cover -- Contents -- Preface -- List of contributors -- Part 1 General issues -- 1 Introduction -- 1.1 E. coli O157 -- 1.2 HACCP and food safety -- 1.3 The successful implementation of HACCP -- 1.4 References -- 2 The regulatory context in the EU -- 2.1 Introduction: the international context -- 2.2 EU food policy and HACCP -- 2.3 EU meat hygiene legislation and HACCP -- 2.4 Fishery products -- 2.5 Future trends -- 2.6 Sources of further information and advice -- 2.7 References -- 3 HACCP in the United States: regulation and implementation -- 3.1 Introduction: the regulatory background -- 3.2 Development of HACCP in the United States -- 3.3 HACCP implementation in practice -- 3.4 Beyond HACCP -- 3.5 Bibliography -- Part 2 HACCP on the farm and in primary processing -- 4 HACCP and farm production -- 4.1 Introduction -- 4.2 Hazard analysis in animal rearing -- 4.3 Setting up the HACCP system -- 4.4 HACCP plans for cattle -- 4.5 HACCP plans for sheep and goats -- 4.6 HACCP plans for a poultry unit -- 4.7 HACCP plans for a pig unit -- 4.8 Summary: the effectiveness of HACCP on the farm -- 4.9 References -- 5 HACCP in primary processing: red meat -- 5.1 Introduction -- 5.2 Microbiological data: collection and analysis -- 5.3 HACCP implementation: the general approach -- 5.4 Stock reception -- 5.5 Slaughter and predressing -- 5.6 Carcass dressing -- 5.7 Collection and cooling of offals -- 5.8 Carcass cooling -- 5.9 Carcass breaking; equipment cleaning -- 5.10 Smaller plants -- 5.11 Microbiological criteria -- 5.12 References -- 6 HACCP in primary processing: poultry -- 6.1 Introduction -- 6.2 Hazard analysis in the slaughter process -- 6.3 Establishing CCPs -- 6.4 Other processing operations -- 6.5 Future trends -- 6.6 Decontamination of carcasses -- 6.7 Sources of further information and advice -- 6.8 References -- Part 3 HACCP tools -- 7 Microbiological hazard identification in the meat industry -- 7.1 Introduction -- 7.2 The main hazards -- 7.3 Analytical methods --
• 摘要: HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards. It is being applied across the world, with countries such as the US, Australia, New Zealand, and the UK leading the way. However, effective implementation in the meat industry remains difficult and controversial. HACCP in the meat industry provides a survey of principles and practices, providing a guide to making HACCP systems work in the meat industry.
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• 系統號: 005296980
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