The Resource HACCP in the meat industry, edited by Martyn Brown

HACCP in the meat industry, edited by Martyn Brown

Label
HACCP in the meat industry
Title
HACCP in the meat industry
Statement of responsibility
edited by Martyn Brown
Contributor
Subject
Language
eng
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
Member of
Cataloging source
KNOVL
Dewey number
615.9/54
Illustrations
illustrations
Index
index present
LC call number
RA601.5
LC item number
.H23 2000eb
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
Series statement
Woodhead Publishing in food science and technology
Label
HACCP in the meat industry, edited by Martyn Brown
Publication
Bibliography note
Includes bibliographical references and index
http://library.link/vocab/branchCode
  • net
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
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
Control code
ocm49708251
Dimensions
unknown
Extent
1 online resource (xiv, 329 pages)
Form of item
online
Isbn
9781855734487
Media category
computer
Media MARC source
rdamedia
Media type code
c
Other physical details
illustrations
http://library.link/vocab/recordID
.b35801943
Specific material designation
remote
System control number
  • (OCoLC)49708251
  • knovel1280372206

Library Locations

    • Deakin University Library - Geelong Waurn Ponds CampusBorrow it
      75 Pigdons Road, Waurn Ponds, Victoria, 3216, AU
      -38.195656 144.304955
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