Haccp in the Meat Industry

M. Brown (Edited by)

9781855734487, Elsevier Science

Hardback, published 22 September 2000

344 pages
23.3 x 15.6 x 2.4 cm, 0.68 kg

"A comprehensive guide to introducing HACCP in the meat industry." --Meat Science

"…represents the most current thinking in the field. This is a very timely publication which will aid understanding of the effective implementation of HACCP by those involved in the industry." --Meat Science

"It is abundantly clear that the solution to many of the cases of food poisoning outbreaks lies in the effective implementation of HACCP. The authoritative chapters in this collection show how this can be done." --Professor Hugh Pennington, University of Aberdeen, UK

The recent outbreaks of E.coli and BSE have ensured that the issue of meat safety has never had such a high profile. Meanwhile HACCP has become the preferred tool for the management of microbiological safety. Against a background of consumer and regulatory pressure, the effective implementation of HACCP systems is critical. Written by leading experts in the field, HACCP in the meat industry provides an authoritative guide to making HACCP systems work effectively.

This book examines the HACCP in the meat industry across the supply chain, from rearing through to primary and secondary processing.

Part 1 General issues: Regulatory context in the EU
HACCP in the US: Regulation and implementation. Part 2 HACCP on the farm and in primary processing: HACCP and farm production
HACCP in primary processing: red meat
HACCP in primary processing: Poultry. Part 3 HACCP in secondary processing: Implementing HACCP in a meat plant
Monitoring CCPs in HACCP systems
Validation and verification of HACCP plans
Auditing HACCP-based QA systems
Moving on from HACCP.

Subject Areas: Food & beverage technology [TDCT]