LEADER 05047oam 22005413 450 001 9911004843303321 005 20231106220821.0 010 $a1-280-37220-6 010 $a9786610372201 010 $a1-59124-072-7 010 $a1-85573-644-6 035 $a(CKB)111056552541792 035 $a(EBL)1639947 035 $a(MiAaPQ)EBC1639947 035 $a(NjHacI)99111056552541792 035 $a(EXLCZ)99111056552541792 100 $a20140303d2000|||| uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aHACCP in the meat industry /$fedited by M.H. Brown 210 $aBurlington $cElsevier Science$d2000 215 $a1 online resource (xiv, 329 pages) $cillustrations 225 1 $aWoodhead Publishing Series in Food Science, Technology and Nutrition 311 0 $a1-85573-448-6 327 $aFront Cover; HACCP in the Meat Industry; Copyright Page; Table of Contents; Preface; Contributors; Part 1: General issues; Chapter 1. Introduction; 1.1 E. coli O157; 1.2 HACCP and food safety; 1.3 The successful implementation of HACCP; 1.4 References; Chapter 2. The regulatory context in the EU; 2.1 Introduction: the international context; 2.2 EU food policy and HACCP; 2.3 EU meat hygiene legislation and HACCP; 2.4 Fishery products; 2.5 Future trends; 2.6 Sources of further information and advice; 2.7 References; Chapter 3. HACCP in the United States: regulation and implementation 327 $a3.1 Introduction: the regulatory background; 3.2 Development of HACCP in the United States; 3.3 HACCP implementation in practice; 3.4 Beyond HACCP; 3.5 Bibliography; Part 2: HACCP on the farm and in primary processing; Chapter 4. HACCP and farm production; 4.1 Introduction; 4.2 Hazard analysis in animal rearing; 4.3 Setting up the HACCP system; 4.4 HACCP plans for cattle; 4.5 HACCP plans for sheep and goats; 4.6 HACCP plans for a poultry unit; 4.7 HACCP plans for a pig unit; 4.8 Summary: the effectiveness of HACCP on the farm; 4.9 References; Chapter 5. HACCP in primary processing: red meat 327 $a5.1 Introduction; 5.2 Microbiological data: collection and analysis; 5.3 HACCP implementation: the general approach; 5.4 Stock reception; 5.5 Slaughter and predressing; 5.6 Carcass dressing; 5.7 Collection and cooling of offals; 5.8 Carcass cooling; 5.9 Carcass breaking; equipment cleaning; 5.10 Smaller plants; 5.11 Microbiological criteria; 5.12 References; Chapter 6. HACCP in primary processing: poultry; 6.1 Introduction; 6.2 Hazard analysis in the slaughter process; 6.3 Establishing CCPs; 6.4 Other processing operations; 6.5 Future trends; 6.6 Decontamination of carcasses 327 $a6.7 Sources of further information and advice; 6.8 References; Part 3: HACCP tools; Chapter 7. Microbiological hazard identification in the meat industry; 7.1 Introduction; 7.2 The main hazards; 7.3 Analytical methods; 7.4 Future trends; 7.5 Sources of further information and advice; 7.6 References; Chapter 8. Implementing HACCP in a meat plant; 8.1 Introduction; 8.2 The elements requiring implementation; 8.3 The implementation process; 8.4 The differences between large and small businesses; 8.5 Where to start with implementation; 8.6 Explanation of the reasons for HACCP 327 $a8.7 Review of food safety issues; 8.8 Planning for implementation; 8.9 Allocation of resources; 8.10 Selecting teams and activities; 8.11 Training; 8.12 Transferring ownership to production personnel; 8.13 Tackling barriers; 8.14 Measuring performance of the plan; 8.15 Auditing and review; 8.16 Conclusions; 8.17 References; Chapter 9. Monitoring CCPs in HACCP systems; 9.1 Introduction; 9.2 Establishing criteria; 9.3 Determination of critical limits; 9.4 Setting up monitoring systems; 9.5 Verification of HACCP systems; 9.6 Validation of the HACCP plan; 9.7 Identifying problem areas; 9.8 Feedback and improvement 330 $aHACCP is a systematic approach to the identification, evaluation, and control of food safety hazards. It is being applied across the world, with countries such as the US, Australia, New Zealand, and the UK leading the way. However, effective implementation in the meat industry remains difficult and controversial. HACCP in the meat industry provides a survey of principles and practices, providing a guide to making HACCP systems work in the meat industry. 410 0$aWoodhead Publishing Series in Food Science, Technology and Nutrition 517 $aWoodhead Publishing Series in Food Science, Technology and Nutrition 606 $aFood contamination$zEuropean Union countries 606 $aMeat industry and trade$zEuropean Union countries 615 0$aFood contamination 615 0$aMeat industry and trade 676 $a363.1926 700 $aBrown$b M. H$g(Martyn H.)$01821831 801 0$bAU-PeEL 801 1$bAU-PeEL 801 2$bAU-PeEL 906 $aBOOK 912 $a9911004843303321 996 $aHACCP in the meat industry$94387742 997 $aUNINA