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Author: Northern Ireland
Publisher:
ISBN: 9780337942921
Category :
Languages : en
Pages : 18
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Book Description
Enabling power: S.I. 1991/762 (N.I. 7), arts. 15 (1) (b) (f), 16 (1) & European Communities Act 1972, s. 2 (2). Issued: 18.06.2002. Made: 10.06.2002. Coming into operation: In accord. with reg. 2, 15.07.2002, 07.06.2002. Effect: S.R. 1995/396; 1997/ 493 amended. EC note: These regs. give effect (for Northern Ireland) to DEC 2001/471/EC laying down rules for the regular checks on the general hygiene carried out by the operators in establishments according to DIR 64/433/EC on health conditions for the production and marketing of fresh meat and DIR 71/118/EC on health problems affecting the production and placing on the market of fresh poultry meat. Revoked by SR 2019/5 (ISBN 9780338010223). Revoked by SR 2019/5 (ISBN 9780338010223)
Author: Northern Ireland
Publisher:
ISBN: 9780337942921
Category :
Languages : en
Pages : 18
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Book Description
Enabling power: S.I. 1991/762 (N.I. 7), arts. 15 (1) (b) (f), 16 (1) & European Communities Act 1972, s. 2 (2). Issued: 18.06.2002. Made: 10.06.2002. Coming into operation: In accord. with reg. 2, 15.07.2002, 07.06.2002. Effect: S.R. 1995/396; 1997/ 493 amended. EC note: These regs. give effect (for Northern Ireland) to DEC 2001/471/EC laying down rules for the regular checks on the general hygiene carried out by the operators in establishments according to DIR 64/433/EC on health conditions for the production and marketing of fresh meat and DIR 71/118/EC on health problems affecting the production and placing on the market of fresh poultry meat. Revoked by SR 2019/5 (ISBN 9780338010223). Revoked by SR 2019/5 (ISBN 9780338010223)
Author: Fidel Toldrá
Publisher: John Wiley & Sons
ISBN: 0813821827
Category : Technology & Engineering
Languages : en
Pages : 582
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Book Description
This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldrá heads an international collection of meat scientists who have contributed to this essential reference book. Coverage is divided into three parts. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing. Also included are key chapters on packaging, spoilage prevention and plant cleaning and sanitation. Part two, Products, is focused on the description of the manufacture of the most important products, including cooked and dry-cured hams, cooked and fermented sausages, bacon, canned meat, paté, restructured meats and functional meat products. Each chapter addresses raw materials, ingredients and additives, processing technology, main types of products, production data, particular characteristics and sensory aspects, and future trends. Part three, Controls, offers current approaches for the control of the quality and safety of manufactured meat products, with coverage including sensory evaluation; chemical and biological hazards including GMOs; HACCP; and quality assurance. This book is an invaluable resource for all meat scientists, meat processors, R&D professionals and product developers. Key features: Unparalleled international expertise of editor and contributing authors Addresses the state of the art of manufacturing the most important meat products Special focus on approaches to control the safety and quality of processed meats Extensive coverage of production technologies, sanitation, packaging and sensory evaluation
Author: Stephen Battersby
Publisher: Routledge
ISBN: 1134368593
Category : Medical
Languages : en
Pages : 977
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Book Description
This classic, definitive reference work for all those involved in environmental health is now available in its 19th edition. Significant changes include those made to chapters on food safety and hygiene, environmental protection, the organisation and management of environmental health in the UK, port health, and waste management. New chapters have been added on health development, an introduction to health and housing, contaminated land, and environmental health in emergency planning, as well as a new glossary of abbreviations and acronyms. New material on training and standards, IT, practical risk assessment, and investigatory powers is also included. Each chapter reflects the wider background against which the subjects must be studied and the new concepts and approaches that have emerged over the past few years.
Author: Scotland
Publisher:
ISBN: 9780110614274
Category : Meat industry and trade
Languages : en
Pages : 15
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Book Description
Author: Great Britain
Publisher:
ISBN: 9780110905129
Category :
Languages : en
Pages : 20
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Book Description
Enabling power: Food Safety Act 1990, ss. 16 (1) (b) (f), 17 (1) & European Communities Act 1972, s. 2 (2). Issued: 03.07.2002. Made: 30.05.2002. Laid: -. Coming into force: 07.06.2002, except in relation to any small meat establishment; and 07.06.2003 in relation to any small meat establishment. Effect: S.I. 1995/539, 540; 1996/3124 amended in relation to Wales. Territorial extent & classification: W. General. EC note: Give effect in Wales to EC DEC 2001/471/EC laying down rules for the regular checks on the general hygiene carried out by operators in establishments according to DIR 64/433/EEC on health conditions for the production and marketing of fresh meat and DIR 71/118/EEC. Revoked by WSI 2018/806 (ISBN 9780348202618). In English and Welsh. Welsh title: Rheoliadau Cig (Dadansoddi Peryglon a Phwynt Rheoli Critigol) (Cymru) 2002
Author:
Publisher: Butterworths
ISBN:
Category : European Union
Languages : en
Pages : 436
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Book Description
Published annually, this volume of Halsbury's Statutory Instruments provides a quick and easy-to-use guide to the implementation in the United Kingdom of Community directives, compiling statutory instruments from 1973 (the date of accession of the United Kingdom to the European Community). Part 1 Contains a chronological list of the official directives and the relevant UK legislation; Part 2 Keys a chronological list of statutory instruments to the official directives they implement.
Author: Great Britain. Parliament. House of Commons
Publisher:
ISBN:
Category : Great Britain
Languages : en
Pages : 952
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Book Description
Author: J Sofos
Publisher: Elsevier
ISBN: 1845691024
Category : Technology & Engineering
Languages : en
Pages : 809
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Book Description
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
Author: Ioannis S. Arvanitoyannis
Publisher: John Wiley & Sons
ISBN: 9781444320930
Category : Technology & Engineering
Languages : en
Pages : 560
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Book Description
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.
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9789251055960
Category : Business & Economics
Languages : en
Pages : 100
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Book Description
This document has been developed by FAO and WHO following a request from the Thirty-fifth Session of the Codex Committee on Food Hygiene (CCFH) for guidance on hazard analysis and critical control points (HACCP) in small and less-developed businesses (SLDBs), to address obstacles, identified by member countries, facing the small food business sector. It provides a historical background and a summary of the work of the Codex Alimentarius Commission on HACCP. It identifies the challenges facing small food businesses in the application of HACCP, outlines the steps for the development of a HACCP strategy and describes a number of strategic activities based on the collective experience of experts. Wherever possible, examples of national approaches are provided.--Publisher's description.
