Normal view MARC view ISBD view

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

Average rating: 0.0 (0 votes)

Holdings ( 2 )
Title notes ( 1 )
Comments ( 0 )

Item type

Current library

Call number

Copy number

Status

Date due

Barcode

Book - Standard loan

CAFRE Greenmount Library

664.07 PEA (Browse shelf )

Available

151617

Book - Standard loan

CAFRE Loughry Library

TX531 PEA (Browse shelf )

Available

110338

Browsing CAFRE Greenmount Library shelves Close shelf browser (Hides shelf browser)

Previous			No cover image available		No cover image available			Next
Previous	664.07 DAL/PAM Managing new food product development: final report	664.07 MCI/PAM Regional images and the promotion of quality food products	664.07 NAS/PAM Food safety, First Principles	664.07 PEA HACCP in meat, poultry and fish processing	664.7 GRA Schering grain quality guide	664.7 KEN Technology of cereals: an introduction for students of food science and agriculture	664.76 BIO Biotechnology in the feed industry: proceedings of Alltech's eleventh annual symposium	Next

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.

There are no comments on this title.

to post a comment.