HACCP in Meat, Poultry, and Fish Processing /

HACCP in Meat, Poultry, and Fish Processing / edited by A.M. Pearson, T.R. Dutson.

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Bibliographic Details
Online Access: Full Text (via Springer)
Main Author: Pearson, A. M.
Other Authors: Dutson, T. R.
Format: eBook
Language:English
Published: Boston, MA : Springer US, 1995.
Subjects:
Science.
Table of Contents:
  • 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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