HACCP in the meat industry /

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HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards. It is being applied across the world, with countries such as the US, Australia, New Zealand, and the UK leading the way. However, effective implementation in the meat industry remains difficult and...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Brown, M. H. (Martyn H.)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Boca Raton, Fla. : Cambridge, England : CRC Press ; Woodhead Pub., 2000.
Colección:Woodhead Publishing in food science and technology.
Temas:
Food contamination.
Food contamination > European Union countries.
Food > Microbiology.
Meat industry and trade.
Meat industry and trade > European Union countries.
Packing-houses.
Food Contamination
Food Microbiology
Meat-Packing Industry
Aliments > Contamination.
Aliments > Contamination > Pays de l'Union européenne.
Aliments > Microbiologie.
Viande > Industrie.
Viande > Industrie > Pays de l'Union européenne.
MEDICAL > Toxicology.
Packing-houses
Food contamination
Food > Microbiology
Meat industry and trade
European Union countries
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Cover
  • Contents
  • Preface
  • List of contributors
  • Part 1 General issues
  • 1 Introduction
  • 1.1 E. coli O157
  • 1.2 HACCP and food safety
  • 1.3 The successful implementation of HACCP
  • 1.4 References
  • 2 The regulatory context in the EU
  • 2.1 Introduction: the international context
  • 2.2 EU food policy and HACCP
  • 2.3 EU meat hygiene legislation and HACCP
  • 2.4 Fishery products
  • 2.5 Future trends
  • 2.6 Sources of further information and advice
  • 2.7 References
  • 3 HACCP in the United States: regulation and implementation
  • 3.1 Introduction: the regulatory background
  • 3.2 Development of HACCP in the United States
  • 3.3 HACCP implementation in practice
  • 3.4 Beyond HACCP
  • 3.5 Bibliography
  • Part 2 HACCP on the farm and in primary processing
  • 4 HACCP and farm production
  • 4.1 Introduction
  • 4.2 Hazard analysis in animal rearing
  • 4.3 Setting up the HACCP system
  • 4.4 HACCP plans for cattle
  • 4.5 HACCP plans for sheep and goats
  • 4.6 HACCP plans for a poultry unit
  • 4.7 HACCP plans for a pig unit
  • 4.8 Summary: the effectiveness of HACCP on the farm
  • 4.9 References
  • 5 HACCP in primary processing: red meat
  • 5.1 Introduction
  • 5.2 Microbiological data: collection and analysis
  • 5.3 HACCP implementation: the general approach
  • 5.4 Stock reception
  • 5.5 Slaughter and predressing
  • 5.6 Carcass dressing
  • 5.7 Collection and cooling of offals
  • 5.8 Carcass cooling
  • 5.9 Carcass breaking; equipment cleaning
  • 5.10 Smaller plants
  • 5.11 Microbiological criteria
  • 5.12 References
  • 6 HACCP in primary processing: poultry
  • 6.1 Introduction
  • 6.2 Hazard analysis in the slaughter process
  • 6.3 Establishing CCPs
  • 6.4 Other processing operations
  • 6.5 Future trends
  • 6.6 Decontamination of carcasses
  • 6.7 Sources of further information and advice
  • 6.8 References
  • Part 3 HACCP tools
  • 7 Microbiological hazard identification in the meat industry
  • 7.1 Introduction
  • 7.2 The main hazards
  • 7.3 Analytical methods
  • 7.4 Future trends
  • 7.5 Sources of further information and advice
  • 7.6 References
  • 8 Implementing HACCP in a meat plant
  • 8.1 Introduction
  • 8.2 The elements requiring implementation
  • 8.3 The implementation process
  • 8.4 The differences between large and small businesses
  • 8.5 Where to start with implementation
  • 8.6 Explanation of the reasons for HACCP
  • 8.7 Review of food safety issues
  • 8.8 Planning for implementation
  • 8.9 Allocation of resources
  • 8.10 Selecting teams and activities
  • 8.11 Training
  • 8.12 Transferring ownership to production personnel
  • 8.13 Tackling barriers
  • 8.14 Measuring performance of the plan
  • 8.15 Auditing and review
  • 8.16 Conclusions
  • 8.17 References
  • 9 Monitoring CCPs in HACCP systems
  • 9.1 Introduction
  • 9.2 Establishing criteria
  • 9.3 Determination of critical limits
  • 9.4 Setting up monitoring systems
  • 9.5 Verification of HACCP systems
  • 9.6 Validation of the HACCP plan
  • 9.7 Identifying problem areas
  • tidtid372.

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