Haccp in the Meat Industry
Haccp in the Meat Industry

Author: M. Brown

Publisher: Elsevier

Published: 2000-09-22

Total Pages: 344

ISBN-13: 1855736446

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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
HACCP in Meat, Poultry, and Fish Processing

Author: A. M. Pearson

Publisher: Springer Science & Business Media

Published: 2012-12-06

Total Pages: 408

ISBN-13: 1461521491

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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.

HACCP and ISO 22000
HACCP and ISO 22000

Author: Ioannis S. Arvanitoyannis

Publisher: John Wiley & Sons

Published: 2009-11-09

Total Pages: 560

ISBN-13: 9781444320930

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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.

Improving the Safety of Fresh Meat
Improving the Safety of Fresh Meat

Author: J Sofos

Publisher: Elsevier

Published: 2005-07-30

Total Pages: 809

ISBN-13: 1845691024

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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 one discusses identifying and managing hazards on the farm. There are chapters on the prevalence and detection of pathogens, chemical and other contaminants. A number of chapters discuss ways of controlling such hazards in the farm environment. The second part of the book reviews the identification and control of hazards during and after slaughter. There are chapters both on contamination risks and how they can best be managed. The range of decontamination techniques available to meat processors as well as such areas as packaging and storage are examined. With its distinguished editor and international team of contributors, Improving the safety of fresh meat is a standard reference for the meat industry. Learn how to identify and control hazards at all stages in the supply chain An authoritative reference on reducing microbial and other hazards in raw and fresh red meat Understand the necessity for effective intervention at each production process

A Guide to the Implementation and Auditing of HACCP
A Guide to the Implementation and Auditing of HACCP

Author: Agriculture and Resource Management Council of Australia and New Zealand. Standing Committee on Agriculture and Resource Management

Publisher:

Published: 1997

Total Pages: 0

ISBN-13: 9780643060449

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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.

The Science of Animal Growth and Meat Technology
The Science of Animal Growth and Meat Technology

Author: Steven M. Lonergan

Publisher: Academic Press

Published: 2018-10-27

Total Pages: 300

ISBN-13: 0128152788

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The Science of Animal Growth and Meat Technology, Second Edition, combines fundamental science- based and applied, practical concepts relating to the prenatal and postnatal growth of cattle, sheep and pigs. It provides the necessary components to understand the production and growth of livestock for safe and quality meat products and presents an understanding of the principles of meat science and technology that is needed to understand the meat industry. Information on the slaughter process of animals, muscle structure and meat tenderness, meat quality, meat safety, and microbiology makes this a valuable self-study reference for students and professionals entering the field. Describes principles in muscle metabolism, meat quality and meat safety using case studies Discusses the microbial safety of meat products, primary pathogens of concern, and pathogen detection Offers solutions on how to control bacterial growth to improve the safety and quality of meat Presents a new chapter on packaging for meat and meat products that focuses on flexible film technology, packaging materials and equipment technology Includes new information on inspection systems prior to slaughter, during slaughter, and the inspection of meat processing systems

Dry-Cured Meat Products
Dry-Cured Meat Products

Author: Fidel Toldrá

Publisher: John Wiley & Sons

Published: 2008-06-02

Total Pages: 260

ISBN-13: 0470384891

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meat science, meat manufacturing, meat technology, meat quality, meat safety, food safety