HACCP in meat, poultry and fish processing /
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 -...
Guardado en:
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| Otros Autores: | |
| Formato: | Libro |
| Lenguaje: | Inglés |
| Publicado: |
Aspen :
Maryland,
1999.
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| Colección: | Advances in meat research ;
10 |
| Materias: | |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
| Sumario: | 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 Managemen - 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 on governmental regulations for meat, poultry and fish inspection. |
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| Descripción Física: | xv, 393 p. : figuras |
| ISBN: | 0834213273 |