Pearson, A. M. Dutson, T. R. <br/><br/>
HACCP in meat, poultry and fish processing 

 -  Blackie Academic and Professional,  1995 
 - Advances in Meat Research  10 .
<br/><br/> 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. 
<br/><br/><label>ISBN: </label>075140229X 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food safety<br/>Hazard analysis<br/>Meat hygiene<br/>Food quality assurance<br/>Food contamination<br/>Food handling<br/>Food preparation
<br/><br/><label>Subjects--Facted Index Terms: </label><br/>Food safety
<br/><br/><label>LC Class. No.: </label>TX531 
<br/><br/><label>Dewey Class. No.: </label>664.907