HACCP in meat, poultry and fish processing / A. M. Pearson, T. R. Dutson [ed].

The origin and concept of HACCP - The HACCP system and how it fits into FSIS programs - Implementation of HACCP program on farms and ranches - Implementation of the HACCP program by meat and poultry slaughterers - The use of HACCP for producing and distributing processed meat and poultry products - Implementation of the HACCP program by the fresh and processed seafood industry - Risk analysis, HACCP and microbial criteria in meat and poultry systems - Relationship of the HACCP system to Total Quality Managemen - HACCP for delicatessens and meat, poultry and seafood retailers - HACCP-TQM for retail and food service operations The HACCP program and the consumer - Organization and management of HACCP programs - Predictive microbiology and HACCP - National and international cooperation on governmental regulations for meat, poultry and fish inspection.

Ubic.:664 PRES