HACCP in the Meat Industry edited by Martyn Brown

HACCP Book for Meat Processing
from C.H.I.P.S.

HACCP
in the Meat Industry
edited by Martyn Brown

Features:

Provides an authoritative survey of key principles and best practices
Covers implementation, monitoring, auditing, validation, and verification
Looks at issues from legislation and the principle microbial hazards to HACCP implementation across the supply chain
Brings together an internationally renowned team of contributors from Europe and the US

Written by leading experts in the field, HACCP in the Meat Industry provides an authoritative guide to making HACCP systems work successfully.

Contents

General Issues
1. Introduction
2. The Regulatory Context in the EU
3. HACCP in the United States: Regulation and Implementation
HACCP on the Farm and in Primary Processing
1. HACCP and Farm Production
2. HACCP in Primary Processing: Red Meat
3. HACCP in Primary Processing: Poultry
HACCP Tools
1. Microbiological Hazard Identification in the Meat Industry
2. Implementing HACCP in a Meat Plant
3. Monitoring CCps in HACCP Systems
4. Validation and Verification of HACCP Plans
5. Auditing HACCP-Based QA Systems
6. Moving on From HACCP

Index

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HACCP in the Meat Industry
edited by Martyn Brown
329 pages • $278.95 + shipping
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