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|a Q1-390
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|a Pearson, A. M.
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|a HACCP in Meat, Poultry, and Fish Processing /
|c edited by A.M. Pearson, T.R. Dutson.
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| 260 |
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|a Boston, MA :
|b Springer US,
|c 1995.
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|a 1 online resource (xv, 393 pages)
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|a 1 The origin and concept of HACCP -- 1.1 Introduction -- 1.2 Development of the HACCP concept -- 1.3 Acceptance of HACCP by the food industry -- 1.4 Summary -- References -- 2 The HACCP system and how it fits into FSIS programs -- 2.1 Introduction -- 2.2 HACCP study -- 2.3 Critical control points for various models -- 2.4 In-plant testing of HACCP models -- 2.5 Evaluation -- 2.6 Current HACCP issues -- 2.7 Quadrilateral discussions on food safety -- 2.8 Summary -- References -- 3 Implementation of HACCP program on farms and ranches -- 3.1 Introduction -- 3.2 Livestock quality assurance programs -- 3.3 Implementing HACCP on livestock units -- 3.4 Conclusion -- References -- 4 Implementation of the HACCP program by meat and poultry slaughterers -- 4.1 Introduction -- 4.2 Purpose of HACCP -- 4.3 Development of the HACCP program -- 4.4 Implementation of the HACCP program -- 4.5 Summary -- References -- 5 The use of HACCP for producing and distributing processed meat and poultry products -- 5.1 Introduction -- 5.2 Reasons for using HACCP -- 5.3 Developing HACCP plans -- 5.4 Hazard analysis and risk assessment -- 5.5 Critical control points and critical limits -- 5.6 Monitoring -- 5.7 Corrective action -- 5.8 Record keeping -- 5.9 Verification -- 5.10 Should HACCP be mandatory? -- 5.11 Summary -- References -- Addendum -- Guideline for writing operating instructions/HACCP plans for processed meat and poultry products -- 6 Implementation of the HACCP program by the fresh and processed seafood industry -- 6.1 Introduction -- 6.2 Significance of the seafood industry -- 6.3 HACCP in the seafood industry -- 6.4 HACCP and seafood safety -- 6.6 NMFS HACCP program -- 6.7 FDA's HACCP program -- 6.8 Impact of FDA's proposed HACCP regulation -- an example -- 6.9 Summary -- References -- 7 Risk analysis, HACCP and microbial criteria in meat and poultry systems -- 7.1 Introduction -- 7.2 Risk analysis -- 7.3 How risk analysis and HACCP contribute to food safety -- 7.5 The role of microbiological criteria -- 7.6 Statistical process control -- 7.7 Summary -- Acknowledgements -- References -- 8 Relationship of the HACCP system to Total Quality Management -- 8.1 The importance of quality -- 8.2 Total Quality Management (TQM): the key to continuous quality improvement -- 8.3 The Hazard Analysis Critical Control Point (HACCP) system -- 8.4 Modern quality management: striving for continuous quality improvement -- 8.5 The economics of quality -- 8.6 Implementation of TQM and HACCP -- 8.7 ISO 9000 -- 8.8 The National Quality Award -- 8.9 Summary -- Acknowledgements -- References -- 9 HACCP for delicatessens and meat, poultry and seafood retailers -- 9.1 Introduction -- 9.2 Potential hazards -- 9.3 Hazard controls -- 9.4 Monitoring -- 9.5 Corrective actions -- 9.6 Records -- 9.7 Verification -- 9.8 A deli HACCP plan -- 9.9 Example HACCP plans -- 9.10 Summary -- References -- 10 HACCP-TQM for retail and food service operations -- 10.1 Introduction -- 10.2 What is quality? -- 10.3 HACCP principles for food production -- 10.4 Food science HACCP principles -- 10.5 The HACCP-based TQM process -- 10.6 Food operations hazard analysis -- 10.7 Summary -- References -- 11 The HACCP program and the consumer -- 11.1 Introduction -- 11.2 The HACCP program -- 11.3 HACCP and consumers -- 11.4 HACCP incorporation into everyday life -- 11.5 Application of HACCP principles for consumers -- 11.6 Conclusions -- References -- 12 Organization and management of HACCP programs -- 12.1 Introduction -- 12.2 Documentation of HACCP systems -- 12.3 Phases of HACCP system implementation and management requirements -- 12.4 Producing the framework/structure to ensure that the HACCP program is a success -- 12.5 Summary -- References -- 13 Predictive microbiology and HACCP -- 13.1 Introduction -- 13.2 Predictive microbiology -- 13.3 Predictive modelling and and HACCP -- 13.4 Examples of the application of predictive models in HACCP systems -- 13.5 Conclusions -- References -- 14 National and international cooperation on governmental regulations for meat, poultry and fish inspection -- 14.1 Overview -- 14.2 Agencies and functions -- 14.3 Domestic interests and cooperation -- 14.4 International interests and cooperation -- 14.5 Opportunities to increase cooperation -- 14.6 Summary -- References.
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