Haccp in the Meat Industry

M. Brown (Herausgeber)

Buch | Hardcover

344 Seiten

2000
Woodhead Publishing Ltd (Verlag)
978-1-85573-448-7 (ISBN)

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This book is a survey of key principles and best practice, providing an authoritative guide to making HACCP systems work successfully in the meat industry.

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.

Martyn Brown was formerly a Senior Microbiologist at Unilever Savoury Global Supply Chain and Technology Group, UK. Now a consultant, he is an internationally-known authority on the management of food safety.

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.

Erscheint lt. Verlag	22.9.2000
Reihe/Serie	Woodhead Publishing Series in Food Science, Technology and Nutrition
Verlagsort	Cambridge
Sprache	englisch
Maße	156 x 234 mm
Gewicht	680 g
Themenwelt	Technik ► Lebensmitteltechnologie
Themenwelt	Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
ISBN-10	1-85573-448-6 / 1855734486
ISBN-13	978-1-85573-448-7 / 9781855734487
Zustand	Neuware