Author: Publisher:
ISBN:
Category : Meat
Languages : en
Pages : 68
Book Description
Meat and Poultry Products Hazards and Control Guide
Author: Guidebook for the Preparation of HACCP Plans
Author: Meat and Poultry
Author: J. Erin LansburghPublisher: DIANE Publishing
ISBN: 9780756728342
Category : Foodborne diseases
Languages : en
Pages : 50
Book Description
Every year, some meat & poultry products are contaminated with pathogens, such as Salmonella & E. coli, that cause foodborne illnesses & deaths. To improve the safety of meat & poultry products, the Food Safety & Inspect. Serv. (FSIS) implemented additional regulatory require. for meat & poultry plants. These systems, called Hazard Analysis & Critical Control Point (HACCP) systems, were phased in at all meat & poultry slaughter & processing plants. This report: assesses whether FSIS is ensuring that HACCP plans meet regulatory require., determines whether FSIS is identifying repetitive violations of HACCP require., & assesses whether FSIS is ensuring that plants take prompt action to return to compliance after HACCP violations.
Generic HACCP Model for Raw, Ground Meat and Poultry Products
Author: Generic HACCP Model for Raw, Not Ground Meat and Poultry Products
Author: FSIS safety and security guidelines for the transportation and distribution of meat, poultry, and egg products
Author: United States. Food Safety and Inspection ServicePublisher:
ISBN:
Category : Food
Languages : en
Pages : 40
Book Description
Generic HACCP Model for Fully Cooked, Not Shelf-stable Meat and Poultry Products
Author: Publisher: DIANE Publishing
ISBN:
Category : Meat
Languages : en
Pages : 72
Book Description
Generic HACCP Model for Heat Treated, Shelf Stable Meat and Poultry Products
Author: HACCP in Meat, Poultry, and Fish Processing
Author: A. M. PearsonPublisher: Springer Science & Business Media
ISBN: 1461521491
Category : Science
Languages : en
Pages : 408
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.
Generic HACCP Model for Thermally Processed Commercially Sterile Meat and Poultry Products
Author: Publisher: DIANE Publishing
ISBN:
Category : Meat
Languages : en
Pages : 92
Book Description