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British Wildlife is the leading natural history magazine in the UK, providing essential reading for both enthusiast and professional naturalists and wildlife conservationists. Published eight times a year, British Wildlife bridges the gap between popular writing and scientific literature through a combination of long-form articles, regular columns and reports, book reviews and letters.

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Conservation Land Management (CLM) is a quarterly magazine that is widely regarded as essential reading for all who are involved in land management for nature conservation, across the British Isles. CLM includes long-form articles, events listings, publication reviews, new product information and updates, reports of conferences and letters.

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HACCP in Meat, Poultry and Fish Processing

Edited By: AM Pearson and TR Dutson
393 pages, Figs, tabs
Publisher: Aspen Publishers
HACCP in Meat, Poultry and Fish Processing
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  • HACCP in Meat, Poultry and Fish Processing ISBN: 9780834213272 Hardback Dec 1999 Not in stock: Usually dispatched within 1-2 weeks
    £159.00
    #118613
Price: £159.00
About this book Contents Customer reviews Related titles

About this book

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 identification and prevention of foodborne biological, chemical and physical hazards in food processing. This book presents the latest information on the HACCP concept and gives practical examples of its implementation at all stages of food production and processing from the farm to the consumer. In addition, guidelines are given for the management of the HACCP system within the food industry and how it can be incorporated into a total quality management program.The role of predictive microbiology in HACCP is examined and the relationship of HACCP principles to existing and future international agreements and regulations is explained. This book is essential reading for quality control personnel, production and processing managers in the food industry, and for government regulatory officials. It will also be of great interest to academic researchers studying the microbiology and quality of meat, poultry and fish products.

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

Customer Reviews

Edited By: AM Pearson and TR Dutson
393 pages, Figs, tabs
Publisher: Aspen Publishers
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