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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Bibliographic Details
Call Number:Libro Electrónico
Other Authors: Brown, M. H. (Martyn H.)
Format: Electronic eBook
Language:Inglés
Published: Boca Raton, Fla. : Cambridge, England : CRC Press ; Woodhead Pub., 2000.
Series:Woodhead Publishing in food science and technology.
Subjects:
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 europ�eenne.
Aliments > Microbiologie.
Viande > Industrie.
Viande > Industrie > Pays de l'Union europ�eenne.
MEDICAL > Toxicology.
Packing-houses
Food contamination
Food > Microbiology
Meat industry and trade
European Union countries
Online Access:Texto completo
Description
Summary: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 controversial. HACCP in the meat industry provides a survey of principles and practices, providing a guide to making HACCP systems work in the meat industry.
Physical Description:1 online resource (xiv, 329 pages) : illustrations
Bibliography:Includes bibliographical references and index.
ISBN:1591240727
9781591240723
1855736446
9781855736443
1855734486
9781855734487
1280372206
9781280372209
1855733951
9781855733954

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