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OverviewThe 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 experts in the field, this text 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 US, 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. Full Product DetailsAuthor: Martyn Brown , Martyn BrownPublisher: Taylor & Francis Inc Imprint: CRC Press Inc Dimensions: Width: 15.60cm , Height: 2.40cm , Length: 23.50cm Weight: 0.635kg ISBN: 9780849308499ISBN 10: 0849308496 Pages: 340 Publication Date: 13 October 2000 Audience: College/higher education , Professional and scholarly , General/trade , Undergraduate , Postgraduate, Research & Scholarly Format: Hardback Publisher's Status: Out of Stock Indefinitely Availability: Awaiting stock  Table of ContentsReviewsIt is abundantly clear that the solution to many of the causes of food poisoning outbreaks lies in the effective design and implementation of HACCP systems. The authoritative chapters in this collection show how this can be done. - Professor Hugh Pennington, University of Aberdeen This book is a comprehensive guide detailed chapters represents the most current thinking in the field a very timely publication which will aid understanding of the effective implementation of HACCP. - Meat Science """It is abundantly clear that the solution to many of the causes of food poisoning outbreaks lies in the effective design and implementation of HACCP systems. The authoritative chapters in this collection show how this can be done."" - Professor Hugh Pennington, University of Aberdeen ""This book is a comprehensive guide detailed chapters represents the most current thinking in the field a very timely publication which will aid understanding of the effective implementation of HACCP."" - Meat Science" Author InformationTab Content 6Author Website:Countries AvailableAll regions |
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