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
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
Generic HACCP Model for Heat Treated, Shelf Stable Meat and Poultry Products
Author: Food Safety: Theory and Practice
Author: Paul KnechtgesPublisher: Jones & Bartlett Publishers
ISBN: 0763785563
Category : Family & Relationships
Languages : en
Pages : 473
Book Description
Written for graduate students or college seniors, Food Safety: Theory and Practice emphasizes a comprehensive and multidisciplinary approach to food safety. It covers important topics related to the prevention of foodborne illnesses and diseases with a “farm-to-fork” perspective. Each chapter starts with a set of learning objectives for the student and ends with a list of important references and websites for further study and research. Scientific principles that underpin food safety are introduced, and terminology is explained to facilitate comprehension by the student. In keeping with current trends, risk analysis and food safety management are stressed throughout the textbook. The writing style is concise and to the point, and the book contains hundreds of references, figures, and tables. Extremely well organized, this book can serve as the primary text for a food safety course, or it can serve as a background text for more specialized courses in food safety. Key topics include: Risk and hazard analysis of goods - covers risk assessment and hazard analysis and critical control point (HACCP) evaluations of food safety. Safety management of the food supply - provides a farm-to-fork overview of food safety, emphasizing the risks associated with each step in the food supply. Food safety laws, regulations, enforcement, and responsibilities - describes the major provisions, relationship, and hierarchy of laws and guidelines designed to ensure a safe food supply. The pivotal role of food sanitation/safety inspectors - including the interpretation of standards, problem solving and decision making, education of the food handling staff, and participation in foodborne illness outbreak investigations.
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.
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.
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