Author: Publisher:
ISBN:
Category : Meat
Languages : en
Pages : 74
Book Description
Guidebook for the Preparation of HACCP Plans
Author: Your Self-study Guide to Understanding how to Develop a HACCP Plan
Author: Publisher:
ISBN:
Category : Food handling
Languages : en
Pages : 132
Book Description
Designed to help meet the training requirements of 9 CFR 417.7 and to provide technical guidance in the development of a Hazard Analysis and Critical Control Point (HACCP) Plan.
Hazard Analysis and Critical Control Point Generic Models for Some Traditional Foods
Author: Who Regional Office for the Eastern MediterraneanPublisher: World Health Organization
ISBN: 9290215909
Category : Business & Economics
Languages : en
Pages : 123
Book Description
This "Manual" is intended to help producers, regulators, trainers and others concerned with the safety of traditional foods in the Eastern Mediterranean Region, and may be used as material for training in food hygiene and the HACCP system, as well as the basis for the development of food safety programs. It is expected that most producers of the foods covered in this manual will have little or no knowledge of the HACCP system, so to expect them to implement the relevant models alone would not be realistic. Rather, governmental or nongovernmental agencies engaged in health, food control, or safety of the environment will need to help groups of producers in implementing the models in their plants. This manual covers just a few of the many traditional foods of the Region. It is hoped that that countries will develop and share generic HACCP models for other traditional foods in the Region so that a second edition can follow.
Generic HACCP Model for Thermally Processed, Commercially Sterile Meat and Poultry Products
Author: Publisher:
ISBN:
Category : Meat industry and trade
Languages : en
Pages : 52
Book Description
HACCP User's Manual
Author: Donald A. CorlettPublisher: Springer Science & Business Media
ISBN: 9780834212008
Category : Science
Languages : en
Pages : 546
Book Description
Now there's a single easy-reading reference to help you plan, implement, and audit a HACCP (Hazard Analysis and Critical Control Point) program. HACCP User's Manual provides comprehensive information on new and existing HACCP systems, current U.S. Food and Drug Administration (FDA) and U.S. Department of Agriculture (USDA) regulations, and procedures for application of the system, as well as sanitation standard operating procedures (SSOPs). With more than 30 years' experience in the food industry, Don Corlett is eminently qualified to guide you step-by-step through the process of tailoring and operating a HACCP system to fit your operation. In HACCP User's Manual, you find expert tips for getting started, details on how to develop and implement a HACCP plan, and how to operate the HACCP system, including organization of record-keeping techniques.
Generic HACCP model for fully cooked, not shelf stable meat and poultry products
Author: Publisher: DIANE Publishing
ISBN: 142895354X
Category : Meat
Languages : en
Pages : 51
Book Description
Handbook of Innovation in the Food and Drink Industry
Author: Ruth RamaPublisher: CRC Press
ISBN: 1482277832
Category : Science
Languages : en
Pages : 440
Book Description
Filled with extensive reviews, The Handbook of Innovation in the Food and Drink Industry goes beyond the traditional perspectives to explore neglected aspects of technological change in this industry. Leading international specialists discuss economic and managerial aspects of innovation, technological change, new product introduction, and research and development. They examine food quality and society, dynamic innovations, the role of biotechnology, and future challenges in the industry in detail. Providing a well-rounded view the entire industry and where it is heading, the book includes study cases, analyses of large databases and other tools, economic analyses, and crucial survey results.
Generic HACCP Model for Heat Treated, Shelf Stable Meat and Poultry Products
Author: Generic HACCP Model for Raw, Ground Meat and Poultry Products
Author: Haccp in the Meat Industry
Author: M. BrownPublisher: Elsevier
ISBN: 1855736446
Category : Technology & Engineering
Languages : en
Pages : 344
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.