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

HACCP in Meat, Poultry, and Fish Processing
edited by A. M. Pearson

Since its development by The Pillsbury Company as part of the US space program, the HACCP (hazard analysis critical control point) system has become the most important technique for the identification and prevention of foodborne biological, chemical and physical hazards in food processing.

HACCP in Meat, Poultry, and Fish Processing presents the latest information on the HACCP concept and gives practical examples of its implementation at all stages of food production and processing from the farm to the consumer.

In addition, guidelines are given for the management of the HACCP system within the food industry and how it can be incorportated into a total quality management program.

The role of predictive microbiology in HACCP is examined and the relationship of HACCP principles to existing and future international agreements and regulations is explained.

  • provides the latest information on the HACCP concept and practical guidelines on how it can be used to improve the microbiological safety of meat, poultry and seafoods
  • details of international regulations governing HACCP are provided enabling technologists to apply quality control programmes which conform to legal standards
  • the first book to consider how predictive microbiology can be used in HACCP

The origin and concept of HACCP:

  • Development of the HACCP concept
  • Acceptance of HACCP by the food industry

The HACCP system and how it fits into FSIS programs:

  • HACCP study
  • Critical control points for various models
  • In-plant testing of HACCP models
  • Evaluation
  • Current HACCP issues
  • Quadrilateral discussions on food safety

Implementation of the HACCP program on farms and ranches:

  • Livestock quality assurance programs
  • Implementing HACCP on livestock units

Implementation of the HACCP program by meat and poultry slaughterers

  • Purpose of HACCP
  • Development of the HACCP program
  • Implementation of the HACCP program

The use of HACCP for producing and distributing processed meat and poultry products:

  • Reasons for using HACCP
  • Developing HACCP plans
  • Hazard analysis and risk assessment
  • Critical control points and critical limits
  • Monitoring
  • Corrective action
  • Record keeping
  • Verification. Should HACCP be mandatory?

Implementation of the HACCP program by the fresh and processed seafood industry:

  • Significance of the seafood industry
  • HACCP in the seafood industry
  • HACCP and seafood safety
  • Seafood industry workshops
  • NMFS HACCP program
  • FDA's HACCP program
  • Impact of FDA's proposed HACCP regulation - an example

Risk analysis, HACCP and microbial criteria in meat and poultry systems:

  • Risk analysis
  • How risk analysis and HACCP contribute to food safety
  • HACCP versus end product microbial testing
  • The role of microbiological criteria
  • Statistical process control

Relationship of the HACCP system to total quality management:

  • The importance of quality
  • Total quality management (TQM) the key to continuous quality improvement
  • The Hazard Analysis Critical Control Point (HACCP) system
  • Modern quality management: striving for continuous quality improvement
  • The economics of quality
  • Implementation of TQM and HACCP
  • ISO 9000
  • The National Quality Award

HACCP for delicatessens and meat, poultry and seafood retailers:

  • Potential hazards
  • Hazard controls
  • Monitoring
  • Corrective actions
  • Records
  • Verification
  • A deli HACCP plan
  • Example HACCP plans

HACCP-TQM for retail and food service operations:

  • What is quality?
  • HACCP principles for food production
  • Food science for HACCP principles
  • The HACCP based TQM process
  • Food operations hazard analysis

The HACCP program and the consumer:

  • The HACCP program
  • HACCP and its consumers
  • HACCP incorporation into everyday life
  • Application of HACCP principles for consumers

Organization and management of HACCP programs:
  • Documentation of HACCP systems
  • Phases of HACCP system implemenatation and management requirements
  • Phases of HACCP system implementation and management requirements
  • Producing the framework/structure to ensure that the HACCP program is a success

Predictive microbiology and HACCP: Introduction. Predictive microbiology.

  • Predictive modelling and HACCP
  • Examples of the application of predictive models in HACCP systems

National and international cooperation on governmental regulations for meat, poultry and fish inspection:

  • Agencies and functions
  • Domestic interests and cooperation
  • Opportunities to increase cooperation


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HACCP in Meat, Poultry, and Fish Processing
edited by A. M. Pearson and T. R. Dutson
393 pages • $248.00 + shipping
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