A. M. Pearson, T. R. Dutson

HACCP in Meat, Poultry and Fish Processing

• Gebundenes Buch

Produktbeschreibung

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.

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Produktdetails

• Advances in Meat Research 10
• Verlag: Springer US / Springer, Berlin
• 1999.
• Seitenzahl: 420
• Erscheinungstermin: 31. Januar 1999
• Englisch
• Abmessung: 241mm x 160mm x 28mm
• Gewicht: 767g
• ISBN-13: 9780834213272
• ISBN-10: 0834213273
• Artikelnr.: 22106702

Inhaltsangabe

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