Haccp In The Meat Industry

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Haccp in the Meat Industry

M. Brown
Haccp in the Meat Industry Book PDF

Author : M. Brown
Publisher : Elsevier
Page : 344 pages
File Size : 44,7 Mb
Release : 2000-09-22
Category : Technology & Engineering
ISBN : 9781855736443

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Haccp in the Meat Industry by M. Brown Pdf

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.

HACCP in Meat, Poultry, and Fish Processing

A. M. Pearson,T. R. Dutson
HACCP in Meat Poultry and Fish Processing Book PDF

Author : A. M. Pearson,T. R. Dutson
Publisher : Springer Science & Business Media
Page : 408 pages
File Size : 43,9 Mb
Release : 2012-12-06
Category : Science
ISBN : 9781461521495

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HACCP in Meat, Poultry, and Fish Processing by A. M. Pearson,T. R. Dutson Pdf

The RACCP (hazard analysis critical control point) concept for food products was an outgrowth of the US space program with the demand for a safe food supply for manned space flights by the National Aeronautics and Space Administration (NASA). The original work was carried out by the Pillsbury Company under the direction of Roward E. Bauman, who as the author of chapter 1 describes the evolution of the RACCP system and its adaptation to foods. The second chapter discusses the adoption of RACCP principles and explains how they fit into the USDA and FDA meat, poultry and seafood inspection systems. The next chapter discusses how RACCP principles can be extended to production of meat, poultry and seafoods, a most important area involved in producing a safe food supply. Chapter 4 deals with the use of RACCP in controlling hazards encountered in slaughtering and distribution of fresh meat and poultry, while chapter 5 discusses the problem - both spoilage and hazards - involved in processing and distribution of meat, poultry and seafood products. Chapter 6 covers the entire area of fish and seafoods, including both fresh and processed products from the standpoints of spoilage and hazards.

The Science of Poultry and Meat Processing

Shai Barbut
The Science of Poultry and Meat Processing Book PDF

Author : Shai Barbut
Publisher : Unknown
Page : 128 pages
File Size : 51,7 Mb
Release : 2016-06
Category : Meat industry and trade
ISBN : 0889556253

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The Science of Poultry and Meat Processing by Shai Barbut Pdf

A Guide to the Implementation and Auditing of HACCP

Agriculture and Resource Management Council of Australia and New Zealand. Standing Committee on Agriculture and Resource Management,CSIRO (Australia)
A Guide to the Implementation and Auditing of HACCP Book PDF

Author : Agriculture and Resource Management Council of Australia and New Zealand. Standing Committee on Agriculture and Resource Management,CSIRO (Australia)
Publisher : Unknown
Page : 0 pages
File Size : 47,9 Mb
Release : 1997
Category : Electronic books
ISBN : 0643060448

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A Guide to the Implementation and Auditing of HACCP by Agriculture and Resource Management Council of Australia and New Zealand. Standing Committee on Agriculture and Resource Management,CSIRO (Australia) Pdf

The Hazard Analysis Critical Control Point (HACCP) - based systems is a method of formulation of a national minimum mandatory standards for the meat industry. All meat processing establishments in Australia are required to use this system. This guide provides an overview to assist meat, poultry, game and petfood processors to develop company HACCP programmes and to understand the perspective of auditors who are required to assess implementation and compliance.

HACCP and ISO 22000

Ioannis S. Arvanitoyannis
HACCP and ISO 22000 Book PDF

Author : Ioannis S. Arvanitoyannis
Publisher : John Wiley & Sons
Page : 560 pages
File Size : 55,8 Mb
Release : 2009-11-09
Category : Technology & Engineering
ISBN : 1444320939

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HACCP and ISO 22000 by Ioannis S. Arvanitoyannis Pdf

Food Safety is an increasingly important issue. Numerous foodcrises have occurred internationally in recent years (the use ofthe dye Sudan Red I; the presence of acrylamide in various friedand baked foods; mislabelled or unlabelled genetically modifiedfoods; and the outbreak of variant Creutzfeldt-Jakob disease)originating in both primary agricultural production and in the foodmanufacturing industries. Public concern at these and other eventshas led government agencies to implement a variety of legislativeactions covering many aspects of the food chain. This book presents and compares the HACCP and ISO 22000:2005food safety management systems. These systems were introduced toimprove and build upon existing systems in an attempt to addressthe kinds of failures which can lead to food crises. Numerouspractical examples illustrating the application of ISO 22000 to themanufacture of food products of animal origin are presented in thisextensively-referenced volume. After an opening chapter whichintroduces ISO 22000 and compares it with the well-establishedHACCP food safety management system, a summary of internationallegislation relating to safety in foods of animal origin ispresented. The main part of the book is divided into chapters whichare devoted to the principle groups of animal-derived foodproducts: dairy, meat, poultry, eggs and seafood. Chapters are alsoincluded on catering and likely future directions. The book is aimed at food industry managers and consultants;government officials responsible for food safety monitoring;researchers and advanced students interested in food safety.

Thermal Processing of Ready-to-Eat Meat Products

C. Lynn Knipe,Robert E. Rust
Thermal Processing of Ready to Eat Meat Products Book PDF

Author : C. Lynn Knipe,Robert E. Rust
Publisher : John Wiley & Sons
Page : 250 pages
File Size : 51,8 Mb
Release : 2009-11-10
Category : Technology & Engineering
ISBN : 9780813801483

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Thermal Processing of Ready-to-Eat Meat Products by C. Lynn Knipe,Robert E. Rust Pdf

Thermal Processing of Ready-to-Eat Meat Products provides critical technical information on all aspects of thermal processing of RTE meat products. Edited and authored by the most experienced and knowledgeable people in the meat industry on this subject, the book addresses all technical and regulatory aspects of the production of RTE meat products, such as heat and mass transfer, pathogen lethality, post-packaging pasteurization, sanitary design, predictive equations and supportive documentation for HACCP.

Chilled Foods

Michael Stringer
Chilled Foods Book PDF

Author : Michael Stringer
Publisher : Woodhead Publishing
Page : 506 pages
File Size : 50,9 Mb
Release : 2000
Category : Business & Economics
ISBN : 1855734990

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Chilled Foods by Michael Stringer Pdf

Examines aspects of the chilled food industry including the market, applicable legislation, variety selection, refrigeration, temperature control, quality and safety, microbiology, and shelf-life.

Good Practices for the Meat Industry

Samuel Jutzi
Good Practices for the Meat Industry Book PDF

Author : Samuel Jutzi
Publisher : Food & Agriculture Org.
Page : 328 pages
File Size : 41,8 Mb
Release : 2004
Category : Business & Economics
ISBN : 9251051461

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Good Practices for the Meat Industry by Samuel Jutzi Pdf

In recent years, public concern about the safety of foods of animal origin has heightened due to problems that have arisen with bovine spongiform encephalopathy (BSE), as well as with outbreaks of food-borne bacterial infections, and food contamination with toxic agents (e.g. dioxin). This manual (supplied in a labelled ring binder) aims to assist the industry to prepare itself for compliance with the new regulatory framework, which is expected to come into force when the Code of hygienic practice for meat is approved by the FAO/WHO Codex Alimentarius Commission in 2005. This illustrated publication is targeted at the meat industry in developing countries and in emerging economies, especially managers of abattoirs and the meat industry. It will also be of value to veterinarians engaged in meat inspection. The Codex Alimentarius "Draft code of hygienic practice for meat" is included as an appendix.

Improving the Safety of Fresh Meat

John N. Sofos
Improving the Safety of Fresh Meat Book PDF

Author : John N. Sofos
Publisher : CRC Press
Page : 818 pages
File Size : 40,6 Mb
Release : 2005-08-12
Category : Technology & Engineering
ISBN : 0849334276

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Improving the Safety of Fresh Meat by John N. Sofos Pdf

The safety of fresh meat continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Improving the Safety of Fresh Meat reviews this research and its implications for the meat industry. Part I discusses identifying and managing hazards on the farm. There are chapters on the prevalence and detection of pathogens and on chemical and other contaminants. A number of chapters also discuss ways of controlling such hazards in the farm environment. Part II of the book reviews the identification and control of hazards during and after slaughter. There are chapters on both contamination risks and how they can best be managed. The book also discusses the range of decontamination techniques available to meat processors as well as such areas as packaging and storage. With its distinguished editor and international team of contributors, Improving the Safety of Fresh Meat will be a standard reference for the meat industry.