Cattle Inspection.

Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Staff, Institute of Medicine
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Washington : National Academies Press, 1900.
Temas:
Slaughtering and slaughter-houses > United States > Inspection.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Cattle Inspection
  • Copyright
  • PREFACE
  • Contents
  • 1 EXECUTIVE SUMMARY
  • COMMITTEE CHARGE, ITS RESPONSE, AND ITS CONCLUSIONS
  • RECOMMENDATIONS
  • 2 INTRODUCTION AND HISTORICAL REVIEW OF MEAT INSPECTION
  • ABSTRACT
  • HISTORIC FOOD SAFETY CONCERNS AND EARLY MEAT INSPECTION LEGISLATION
  • DEVELOPMENTS AFTER THE MEAT INSPECTION ACT OF 1906
  • EMERGENCE OF HACCP AS A MODEL INSPECTION SYSTEM
  • CONTEMPORARY PUBLIC CONCERNS ABOUT MEAT INSPECTION
  • CONCLUSIONS
  • 3 THE PROPOSED SIS RULE
  • ABSTRACT
  • RATIONALE AND ASSUMPTIONS OF THE RULING
  • AN OVERVIEW AND COMMENTARY ON SIS-C AND THE SLAUGHTER PQC PROGRAMSIS-C POSTMORTEM INSPECTION
  • Streamlined Inspection Procedures
  • Cervical/Head Inspection
  • Viscera and Carcass Inspection
  • Uniform Presentation Standards
  • Specific Equipments and Facilities
  • CARCASS DRESSING REQUIREMENTS
  • ASSESSING THE WHOLESOMENESS OF THE CARCASS AND PRODUCT
  • FSIS DATA IN SUPPORT OF THE PROPOSED RULING
  • IMPACT OF SIS-C ON CONSUMERS, INSPECTORS, AND PLANTS
  • Consumers
  • Inspectors
  • Plant Managers and Employees
  • CONCLUSIONS AND RECOMMENDATIONS
  • 4 statistical considerations abstract
  • rationale supporting the change from aql to sis
  • use of cusum for process control
  • the sampling basis for cusum
  • discussion
  • recommendations
  • 5 microbiologic and toxicologic assessment
  • abstract
  • assessment
  • recommendations
  • 6 the extent to which previous fnb recommendations have been integrated into the sis proposed rule
  • abstract
  • recommendations in meat and poultry inspection: the scientific basis of the nation's program (nrc, 1, 1985a)
  • recommendations
  • Detection and Elimination of Pathogenic MicroorganismsPreventing and Detecting Chemical Residues
  • Monitoring Hazardous Agents During Livestock Production and Traceback Mechanisms
  • Integration of Risk Assessment Procedures into the Inspection Process
  • Research and Advisory Programs to Develop High Technology-Based Inspection.
  • Characteristics of an Optimal Meat and Poultry Inspection Program
  • A System of Traceback to Producers
  • 1985 Report
  • Use of Plant Personnel to Monitor Critical Control Points
  • 1985 Report
  • Use of Contemporary Technologic Expertise in Inspection Management1985 Report
  • Multitiered Levels of Inspection
  • 1985 Report
  • Analysis of the Utility of Each Inspection Procedure
  • 1985 Report
  • Develop a Data Base on Specific Causes of Condemnations
  • 1985 Report
  • Rapid Screening for Residues
  • 1985 Report
  • Protection of Consumers from Residues
  • 1985 Report
  • Hazard Analysis Critical Control Point (HACCP) Programs
  • 1985 Report
  • Documentation and Compliance Enforcement
  • 1985 Report
  • Enhanced Enforcement Capability
  • 1985 Report

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