Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: The risks from e-coli and BSE have ensured the high profile of meat safety. Internationally, HACCP has been incorporated into Codex legislation and is being applied worldwide, with countries such as the US, Australia, New Zealand, and the UK leading the way. From legislation and the principle hazards to HACCP implementation across the supply chain, from rearing through primary and secondary processing to retail, this essential reference provides an authoritative survey of the key principles and best practices for meat safety. Buchnummer des Verkäufers
Inhaltsangabe: The meat industry is the sector in food processing most vulnerable to the effects of foodborne pathogens such as E. coli 0157 and Salmonella. As a result, it is constantly looking for ways of improving safety. Against the 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 successfully.
Part One sets the scene by outlining some of the key issues and the regulatory context in the EU and the U.S. Part Two looks at the application of HACCP principles from the farm to the abattoir and the preparation of fresh meat for sale. There is an initial discussion of setting up HACCP systems on the farm and HACCP plans for the rearing of cattle, sheep, goats, poultry, and pigs. Subsequent chapters then consider HACCP systems for slaughter and other processing operations, examining red meat processing plants. The book covers effective implementation, establishing and monitoring CCps, validation and verification procedures, the auditing of HACCP systems, and future developments in HACCP.
The structure of the book provides you with chapters that give a clear account of one aspect or cover one type of material and therefore can be used as stand alone units, allowing you to go directly to the information you need. Taken together they present a practical and coherent guide to HACCP and the industry. HACCP in the Meat Industry gives you the tools you need for successful implementation of HACCP systems in meat processing.
Über den Autor: Martyn Brown was formerly a Senior Microbiologist at Unilever Savoury Global Supply Chain and Technology Group, UK. Now a consultant, he is an internationally-known authority on the management of food safety.
Buchbeschreibung CRC Press, 2000. Buchzustand: Fair. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. With usual stamps and markings, In fair condition, suitable as a study copy. No dust jacket. Buchnummer des Verkäufers 5365142
Buchbeschreibung CRC Press, 2000. Buchzustand: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. With usual stamps and markings, In good all round condition. No dust jacket. Buchnummer des Verkäufers 5365143
Buchbeschreibung CRC Press. Buchzustand: Good. 0849308496 May have signs of use, may be ex library copy. Book Only. Used items do not include access codes, cd's or other accessories, regardless of what is stated in item title. Buchnummer des Verkäufers Z0849308496Z3
Buchbeschreibung CRC Press. Hardcover. Buchzustand: Good. 0849308496 Good+; Hardcover; 2000, CRC Press; Withdrawn library copy with standard library markings; Covers still glossy with "straight" edge-corners; Library stamps to endpapers; Text pages clean & unmarked; Tight binding with straight spine; Red and orange covers with title in white lettering; 340 pages; "HACCP in the Meat Industry (Woodhead Publishing Series in Food Science and Technology.)," by Martyn Brown. Buchnummer des Verkäufers SKU-Q2406810224