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HACCP in meat, poultry and fish processing

Author: A M Pearson; Thayne R Dutson
Publisher: Gaithersburg, Md. : Aspen Publishers, 1999.
Series: Advances in meat research, v. 10.; Chapman & Hall food science book.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:

Since its development by The Pillsbury Company as part of the US space program, the HACCP (hazard analysis critical control point) system has become the most important technique for the  Read more...

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Document Type: Book
All Authors / Contributors: A M Pearson; Thayne R Dutson
ISBN: 0834213273 9780834213272
OCLC Number: 52282904
Notes: Originally published: New York : Chapman & Hall, 1995.
Description: xv, 393 pages : illustrations ; 24 cm.
Contents: The Origin And Concept Of Haccp. The HACCP System and How it Fits into FSIS Programs. Implementation of HACCP Program on Farms and Ranches. Implementation of the HACCP Program by Meat and Poultry Slaughterers. The Use of HACCP for Producing and Distributing Processed Meat and Poultry Products. Implementation of the HACCP Program by the Fresh and Processed Seafood Industry. Risk Analysis, HACCP and Microbial Criteria in Meat and Poultry Systems. Relationship of the HACCP System to Total Quality Management. HACCP for Delicatessens and Meat, Poultry and Seafood Retailers. HACCP-TQM for Retail and Food Service Operations. The HACCP Program and the Consumer Organization and Management of HACCP Programs. Predictive Microbiology and HACCP. National and International Cooperation in Governmental Regulations for Meat, Poultry and Fish Inspection. Index
Series Title: Advances in meat research, v. 10.; Chapman & Hall food science book.
Responsibility: edited by A.M. Pearson and T.R. Dutson.

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