HACCP in the meat industry
著者
書誌事項
HACCP in the meat industry
（Woodhead Publishing series in food science and technology）
CRC Press , Woodhead Publishing, 2000
- : us
- : uk
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注記
Includes bibliographical references and index
内容説明・目次
- 巻冊次
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: us ISBN 9780849308499
内容説明
The meat industry is the sector in food processing most vulnerable to the effects of foodborne pathogens such as E. coli 0157 and Salmonella. As a result, it is constantly looking for ways of improving safety. Against the 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 successfully.
Part One sets the scene by outlining some of the key issues and the regulatory context in the EU and the U.S. Part Two looks at the application of HACCP principles from the farm to the abattoir and the preparation of fresh meat for sale. There is an initial discussion of setting up HACCP systems on the farm and HACCP plans for the rearing of cattle, sheep, goats, poultry, and pigs. Subsequent chapters then consider HACCP systems for slaughter and other processing operations, examining red meat processing plants. The book covers effective implementation, establishing and monitoring CCps, validation and verification procedures, the auditing of HACCP systems, and future developments in HACCP.
The structure of the book provides you with chapters that give a clear account of one aspect or cover one type of material and therefore can be used as stand alone units, allowing you to go directly to the information you need. Taken together they present a practical and coherent guide to HACCP and the industry. HACCP in the Meat Industry gives you the tools you need for successful implementation of HACCP systems in meat processing.
目次
General Issues
Introduction, T.H Pennington
The Regulatory Context in the EU, M. Fogden
HACCP in the United States: Regulation and Implementation, L. Crawford
HACCP on the Farm and in Primary Processing
HACCP and Farm Production, A.M. Jonhston
HACCP in Primary Processing: Red Meat, C.O. Gill
HACCP in Primary Processing: Poultry, G.C. Mead
HACCP Tools
Microbiological Hazard Identification in the Meat Industry, P.J. McClure
Implementing HACCP in a Meat Plant, M.H. Brown
Monitoring CCps in HACCP Systems, J.J Sheridan
Validation and Verification of HACCP Plans, M.H. Brown
Auditing HACCP-Based QA Systems, N. Khandke
Moving on From HACCP, J.-L. Jouve
Index
- 巻冊次
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: uk ISBN 9781855734487
内容説明
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.
目次
- Part 1 General issues: Regulatory context in the EU
- HACCP in the US: Regulation and implementation. Part 2 HACCP on the farm and in primary processing: HACCP and farm production
- HACCP in primary processing: red meat
- HACCP in primary processing: Poultry. Part 3 HACCP in secondary processing: Implementing HACCP in a meat plant
- Monitoring CCPs in HACCP systems
- Validation and verification of HACCP plans
- Auditing HACCP-based QA systems
- Moving on from HACCP.
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