CiNii 図書 - HACCP in the meat industry

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.

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: : 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.

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.

「Nielsen BookData」より

HACCP in the meat industry

著者

書誌事項

大学図書館所蔵全7件

この図書・雑誌をさがす

注記

内容説明・目次

関連文献： 1件中 1-1を表示

詳細情報

書き出し