HACCP in the meat industry

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
Main Author:	Brown, Martyn (Author)
Format:	Book
Language:	English
Published:	Boca Raton, Florida : Cambridge, England : CRC Press ; Woodhead Publishing , c2000
Series:	Woodhead Publishing in food science and technology
Subjects:	Food contamination Food contamination > European Union countries Food > Microbiology Hazard Analysis and Critical Control Point (Food safety system) Meat industry and trade Meat industry and trade > European Union countries Meat industry and trade > Quality control

Table of Contents:

1. Introduction
2. The regulatory context in the EU
3. HACCP in the United States : regulation and implementation
4. HACCP and farm production
5. HACCP in primary processing: red meat
6. HACCP in primary processing: poultry
7. Microbiological hazard identification in the meat industry
8. Implementing HACCP in a meat plant
9. Monitoring CCPs in HACCP systems
10. Validation and verification of HACCP plans
11. Auditing HACCP-based QA systems
12. Moving on from HACCP

HACCP in the meat industry

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