Title HACCP in meat, poultry and fish processing / edited by A.M. Pearson and T.R. Dutson

Edition First edition Published London ; New York : Blackie Academic & Professional, 1995

Copies

Location	Call no.	Vol.	Availability
MELB	664.07 Pea/Him		AVAILABLE

Description xv, 393 pages : illustrations ; 25 cm Series Advances in meat research ; v. 10 Advances in meat research ; v. 10 Contents 1. The origin and concept of HACCP / H. E. Bauman -- 2. The HACCP system and how it fits into FSIS programs / M. G. Manis -- 3. Implementation of HACCP program on farms and ranches / H. F. Troutt, J. Gillespie and B. I. Osburn -- 4. Implementation of the HACCP program by meat and poultry slaughterers / S. J. Goodfellow -- 5. The use of HACCP for producing and distributing processed meat and poultry products / R. B. Tompkin -- 6. Implementation of the HACCP program by the fresh and processed seafood industry / E. S. Garrett, M. Hudak-Roos and D. R. Ward -- 7. Risk analysis, HACCP and microbial criteria in meat and poultry systems / K. B. Harris, H. R. Cross, G. R. Acuff and N. B. Webb -- 8. Relationship of the HACCP system to Total Quality Management / N. B. Webb and J. L. Marsden -- 9. HACCP for delicatessens and meat, poultry and seafood retailers / R. J. Price -- 10. HACCP-TQM for retail and food service operations / O. P. Snyder, Jr. -- 11. The HACCP program and the consumer / M. R. Roberts -- 12. Organization and management of HACCP programs / D. M. Theno -- 13. Predictive microbiology and HACCP / T. Ross and T. A. Mcmeekin -- 14. National and international cooperation on governmental regulations for meat, poultry and fish inspection / B. F. Dennis Analysis Food Quality control Food Quality control Bibliography Includes bibliographical references and index Subject Fishery processing -- Processing -- Inspection -- Risk assessment. Fishery processing. Food industry and trade -- Quality control. Food industry and trade -- Safety measures. Food adulteration and inspection. Food processing plants -- Sanitation. Food -- Microbiology. Food -- Quality. Hazard Analysis and Critical Control Point (Food safety system) Meat industry and trade -- Quality control. Meat industry and trade -- Sanitation. Meat inspection -- Risk assessment. Meat industry and trade. Poultry -- Processing -- Inspection -- Risk assessment. Poultry -- Processing. Risk assessment. Slaughtering and slaughter-houses -- Quality control. Author Dutson, Thayne R., 1942- Pearson, A. M. (Albert Marchant), 1916- LC no. 95076796 ISBN 075140229X

Other Titles Hazard analysis and critical control points in meat, poultry and fish processing

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