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HACCP in the Meat Industry ISBN 13: 9780849308499

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9780849308499: HACCP in the Meat Industry
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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.

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Contenuti:
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

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  • EditoreCRC Press
  • Data di pubblicazione2000
  • ISBN 10 0849308496
  • ISBN 13 9780849308499
  • RilegaturaCopertina rigida
  • Numero edizione1
  • Numero di pagine340
  • RedattoreBrown Martyn

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9781855734487: Haccp in the Meat Industry

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ISBN 10:  1855734486 ISBN 13:  9781855734487
Casa editrice: Woodhead Publishing, 2000
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