HACCP in meat, poultry and fish processing

By: Pearson, A. M [editor] | Dutson, T. R [editor]Series: Advances in Meat Research ; 10Publication details: Blackie Academic and Professional, 1995ISBN: 075140229XSubject(s): Food safety | Food safety | Hazard analysis | Meat hygiene | Food quality assurance | Food contamination | Food handling | Food preparationDDC classification: 664.907 LOC classification: TX531Summary: This book presents the latest information on the HACCP concept and gives practical examples of its implementation at all stages of food production and processing from the farm to the consumer. In addition, guidelines ae given for the management of the HACCP system wihin the food industry and how it can be incorporated into a total quality management program. The role of predictive microbiology in HACCP is examined and the relationship of HACCP prInciples to existing amd future international agreements and regulations is explained.
List(s) this item appears in: Loughry Food Manufacture
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Book - Standard loan CAFRE Loughry Library

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TX531 PEA (Browse shelf (Opens below)) 1 Checked out 08/02/2023 110338

This book presents the latest information on the HACCP concept and gives practical examples of its implementation at all stages of food production and processing from the farm to the consumer. In addition, guidelines ae given for the management of the HACCP system wihin the food industry and how it can be incorporated into a total quality management program. The role of predictive microbiology in HACCP is examined and the relationship of HACCP prInciples to existing amd future international agreements and regulations is explained.

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