By Martyn Brown
ISBN-10: 0849308496
ISBN-13: 9780849308499
ISBN-10: 1855734486
ISBN-13: 9781855734487
ISBN-10: 1855736446
ISBN-13: 9781855736443
The beef is the field in nutrients processing so much prone to the consequences of foodborne pathogens corresponding to E. coli 0157 and Salmonella. for that reason, it truly is continually searching for methods of enhancing protection. opposed to the history of customer and regulatory strain, the potent implementation of HACCP structures is necessary. Written by means of best specialists within the box, HACCP within the Meat presents an authoritative consultant to creating HACCP structures paintings successfully.Part One units the scene by means of outlining the various key concerns and the regulatory context within the european and the U.S. half appears on the program of HACCP rules from the farm to the abattoir and the instruction of clean meat on the market. there's an preliminary dialogue of constructing HACCP structures at the farm and HACCP plans for the rearing of farm animals, sheep, goats, fowl, and pigs. next chapters then ponder HACCP structures for slaughter and different processing operations, analyzing pork processing crops. The booklet covers potent implementation, setting up and tracking CCps, validation and verification approaches, the auditing of HACCP structures, and destiny advancements in HACCP.The constitution of the booklet offers you chapters that supply a transparent account of 1 point or conceal one form of fabric and as a result can be utilized as stand on my own devices, permitting you to head on to the data you would like. Taken jointly they current a pragmatic and coherent consultant to HACCP and the undefined. HACCP within the Meat can provide the instruments you wish for winning implementation of HACCP platforms in meat processing.
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Extra info for HACCP in the Meat Industry (Woodhead Publishing Series in Food Science and Technology.)
Example text
A number of initiatives at this time anticipated or incorporated HACCP principles, notably the 1974 regulations governing low acid canned foods which applied to canned meats as well as other canned products. These prescribed a system designed to eliminate the threat of botulism and other microbiological hazards in the production of canned foods. Later partial and total quality control programs were developed as regulatory options by the USDA for use within food processing. The USDA also developed socalled streamlined inspection systems for meat plants as an alternative to traditional inspection regimes.
In addition to there being an accurate ‘test’ available, there is the need to decide whether eradication is really necessary for both animal health and human health reasons. The aim must be to prevent entry of the agent into individual animals, not just into the herd or flock. The biological way forward for disease control using vaccines promises to be an important alternative to the need for use of antibiotics. While it has always been important to use available vaccines in the appropriate manner, with the increasing efficacy, and at the same time specificity, of modern vaccines precise diagnosis becomes a must.
In the event that there is, or may be, a health risk, appropriate action must then be taken. The legislators followed up this measure with detailed rules in decision 94/356/EC, as required in the parent directive. Similar detail on the application of risk assessment and management has not yet been adopted in other EU food hygiene controls, even where HACCP principles have been specifically mentioned. This initiative may have been a tentative step towards the adoption of such rules throughout the hygiene control structure, or simply an attempt to provide additional controls on particular operators.