Agricultural Produce - Meat & Dairy, Biology - Microbiology, Food Sciences - General & Miscellaneous, Toxicology, Agriculture - General & Miscellaneous, Food, Beverage & Tobacco Industries - Meat & Dairy

HACCP in the meat industry

Name: HACCP in the meat industry
Author: Martyn Brown
ISBN: 9781855734487

by Martyn Brown

Available on Bookshop Write a review

Books.org participates in affiliate programs including Bookshop.org and the Amazon Services LLC Associates Program. We may earn a commission from qualifying purchases made through links on this page, at no additional cost to you.

Overview

Publicized outbreaks of E.coli and mad cow disease have ensured that the issue of meat safety has had 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, this is an authoritative guide to making HACCP systems work effectively.
Chapters examines HACCP in the meat industry across the supply chain, from rearing through to primary and secondary processing.

About the Author, Martyn Brown

Martyn Brown was formerly 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.

Reviews

There are no reviews yet. Log in to write one.

Editorials

Booknews

Hazard analysis and critical control point (HACCP) has been the major tool for managing microbiological food safety for the past decade, but it has also been questioned. Here researchers from Europe and North America argue that it is the most powerful management tool available for ensuring product safety in the meat industry. They cover general issues and the regulatory status in the US and Europe; HACCP on farms and in the primary processing of red meat and poultry; and tools such as microbiological hazard identification, implementing HACCP in a meat plant, monitoring critical control points, validation and verification of plans, auditing, and moving on from HACCP. Annotation c. Book News, Inc., Portland, OR (booknews.com)