HACCP in Meat, Poultry and Fish Processing

T. R. Dutson (u. a.)

ISBN 10: 0834213273 / ISBN 13: 9780834213272

Editore: Springer, 1999

HACCP in Meat, Poultry and Fish Processing | T. R. Dutson (u. a.) | Buch | Advances in Meat Research | xvi | Englisch | 1999 | Springer | EAN 9780834213272 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu Print on Demand. Codice articolo 104812765

Riassunto:

Since its development by The Pillsbury Company as part of the US space program, the HACCP (hazard analysis critical control point) system has become the most important technique for the identification and prevention of foodborne biological, chemical and physical hazards in food processing. This book presents the latest information on the HACCP concept and gives practical examples of its implementation at all stages of food production and processing from the farm to the consumer. In addition, guidelines are given for the management of the HACCP system within the food industry and how it can be incorporated into a total quality management program. The role of predictive microbiology in HACCP is examined and the relationship of HACCP principles to existing and future international agreements and regulations is explained. This book is essential reading for quality control personnel, production and processing managers in the food industry, and for government regulatory officials. It will also be of great interest to academic researchers studying the microbiology and quality of meat, poultry and fish products.

Contenuti: The Origin And Concept Of Haccp. The HACCP System and How it Fits into FSIS Programs. Implementation of HACCP Program on Farms and Ranches. Implementation of the HACCP Program by Meat and Poultry Slaughterers. The Use of HACCP for Producing and Distributing Processed Meat and Poultry Products. Implementation of the HACCP Program by the Fresh and Processed Seafood Industry. Risk Analysis, HACCP and Microbial Criteria in Meat and Poultry Systems. Relationship of the HACCP System to Total Quality Management. HACCP for Delicatessens and Meat, Poultry and Seafood Retailers. HACCP-TQM for Retail and Food Service Operations. The HACCP Program and the Consumer Organization and Management of HACCP Programs. Predictive Microbiology and HACCP. National and International Cooperation in Governmental Regulations for Meat, Poultry and Fish Inspection. Index

Dati bibliografici

Titolo: HACCP in Meat, Poultry and Fish Processing
Casa editrice: Springer
Data di pubblicazione: 1999
Legatura: Buch
Condizione: Neu