Generic HACCP Model for Poultry Slaughter PDF Download
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Author:
Publisher:
ISBN:
Category : Poultry industry
Languages : en
Pages : 68
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Book Description
Author:
Publisher:
ISBN:
Category : Poultry industry
Languages : en
Pages : 68
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Meat
Languages : en
Pages : 74
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Book Description
Author:
Publisher:
ISBN:
Category : Meat
Languages : en
Pages : 104
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Book Description
Author: Shai Barbut
Publisher:
ISBN: 9780889556256
Category : Meat industry and trade
Languages : en
Pages :
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Book Description
Author: A. M. Pearson
Publisher: Springer Science & Business Media
ISBN: 1461521491
Category : Science
Languages : en
Pages : 408
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Book Description
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.
Author:
Publisher:
ISBN:
Category : Meat
Languages : en
Pages : 96
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Book Description
Author: U.S. Dept. of Agriculture. Food Safety and Inspection Service
Publisher:
ISBN:
Category : Poultry industry
Languages : en
Pages : 16
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Book Description
Author:
Publisher:
ISBN:
Category : Meat
Languages : en
Pages : 78
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Book Description
Author:
Publisher:
ISBN:
Category : Meat
Languages : en
Pages : 60
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Book Description
Author: M. Brown
Publisher: Elsevier
ISBN: 1855736446
Category : Technology & Engineering
Languages : en
Pages : 344
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Book Description
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.
