Limit search to available items
Book Cover
Book
Author Brown, Martyn.

Title HACCP in the meat industry / Martyn Brown
Published Boca Raton : CRC Press ; Cambridge, England : Woodhead Pub., 2000

Copies

Location Call no. Vol. Availability
 MELB  615.954 Bro/Hit  AVAILABLE
Description xiv, 329 pages : illustrations ; 25 cm
Series Woodhead Publishing in food science and technology
Woodhead Publishing in food science and technology.
Contents Pt. I. General issues -- 1. Introduction / T. H. Pennington -- 2. The regulatory context in the EU / M. Fogden -- 3. HACCP in the United States: regulation and implementation / L. Crawford -- Pt. 2. HACCP on the farm and in primary processing -- 4. HACCP and farm production / A. M. Johnston -- 5. HACCP in primary processing: red meat / C. O. Gill -- 6. HACCP in primary processing: poultry / G. C. Mead -- Pt. 3. MACCP tools -- 7. Microbiological hazard identification in the meat industry / P. J. McClure -- 8. Implementing HACCP in a meat plant / M. H. Brown -- 9. Monitoring CCPs in HACCP systems / J. J. Sheridan -- 10. Validation and verification of HACCP plans / M. H. Brown -- 11. Auditing HACCP-based QA systems / N. Khandke -- 12. Moving on from HACCP / J.-L. Jouve
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
Bibliography Includes bibliographical references and index
Notes Also available online via the World Wide Web, by subscription to Knovel
Mode of access: World Wide Web
Print version record
Subject Food contamination -- European Union countries.
Food contamination.
Food -- Microbiology.
Hazard Analysis and Critical Control Point (Food safety system)
Meat industry and trade -- Quality control.
Meat industry and trade -- European Union countries -- Safety measures.
Meat industry and trade -- European Union countries.
Meat industry and trade.
Meat -- Contamination.
Meat -- Microbiology.
Slaughtering and slaughter-houses -- Sanitation.
Author Brown, Martyn.
LC no. 00059902
ISBN 0849308496 (:(CRC Press)
1591240727 (electronic bk.)
1855733951
1855734486
Other Titles Hazard analysis critical control point in the meat industry