HACCP in the meat industry:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Cambridge [u.a.]
Woodhead Publ. [u.a.]
2000
|
| Ausgabe: | 1. publ. |
| Schriftenreihe: | Woodhead Publishing in food science and technology
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XIV, 329 S. |
| ISBN: | 1855734486 0849308496 |
Internformat
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| 650 | 4 | |a Kødindustri | |
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| 650 | 4 | |a Meat industry | |
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Datensatz im Suchindex
| _version_ | 1804128861202415616 |
|---|---|
| adam_text | Titel: HACCP in the meat industry
Autor: Brown, Martyn
Jahr: 2000
Contents
Preface ................................................................. xi
List of contributors ..................................................... xiii
Part 1 General issues
1 Introduction ...................................................... 3
T. H. Pennington, University of Aberdeen
1.1 E. coliOXSl................................................. 4
1.2 HACCP and food safety ..................................... 6
1.3 The successful implementation of HACCP .................. 8
1.4 References ................................................... 9
2 The regulatory context in the EU ............................... 11
M. Fogden, Meat and Livestock Commission
2.1 Introduction: the international context ....................... 11
2.2 EU food policy and HACCP ................................. 12
2.3 EU meat hygiene legislation and HACCP ................... 14
2.4 Fishery products ............................................. 20
2.5 Future trends ................................................. 22
2.6 Sources of further information and advice ................... 25
2.7 References ................................................... 26
3 HACCP in the United States: regulation and implementation . 27
L. Crawford, Center for Food and Nutrition Policy,
Georgetown University
3.1 Introduction: the regulatory background ..................... 27
vi Contents
3.2 Development of HACCP in the United States ............... 28
3.3 HACCP implementation in practice ......................... 30
3.4 Beyond HACCP ............................................. 31
3.5 Bibliography ................................................. 33
Part 2 HACCP on the farm and in primary processing
4 HACCP and farm production ................................... 37
A. M. Johnston, Royal Veterinary College, University of London
4.1 Introduction ................................................. 37
4.2 Hazard analysis in animal rearing ........................... 38
4.3 Setting up the HACCP system ............................... 43
4.4 HACCP plans for cattle ..................................... 45
4.5 HACCP plans for sheep and goats ........................... 61
4.6 HACCP plans for a poultry unit ............................. 62
4.7 HACCP plans for a pig unit ................................. 65
4.8 Summary: the effectiveness of HACCP on the farm ......... 67
4.9 References ................................................... 76
5 HACCP in primary processing: red meat ...................... 81
C. O. Gill, Agriculture and Agri-Food, Canada
5.1 Introduction ................................................. 81
5.2 Microbiological data: collection and analysis ................ 83
5.3 HACCP implementation: the general approach .............. 87
5.4 Stock reception .............................................. 92
5.5 Slaughter and predressing ................................... 94
5.6 Carcass dressing ............................................. 96
5.7 Collection and cooling of offals ............................. 104
5.8 Carcass cooling .............................................. 107
5.9 Carcass breaking; equipment cleaning ....................... 110
5.10 Smaller plants ............................................... 113
5.11 Microbiological criteria ...................................... 115
5.12 References ................................................... 117
6 HACCP in primary processing: poultry ........................ 123
G. C. Mead, Royal Veterinary College, University of London
6.1 Introduction ................................................. 123
6.2 Hazard analysis in the slaughter process ..................... 127
6.3 Establishing CCPs ........................................... 134
6.4 Other processing operations ................................. 142
6.5 Future trends ................................................ 145
6.6 Decontamination of carcasses ............................... 147
6.7 Sources of further information and advice ................... 149
6.8 References ................................................... 150
Contents vii
Part 3 HACCP tools
7 Microbiological hazard identification in the meat industry ___ 157
P. J. McClure, Unilever Research, Sharnbrook
7.1 Introduction .................................................. 157
7.2 The main hazards ............................................ 158
7.3 Analytical methods .......................................... 171
7.4 Future trends ................................................. 173
7.5 Sources of further information and advice ................... 174
7.6 References ................................................... 174
8 Implementing HACCP in a meat plant ......................... 177
M. H. Brown, Unilever Research, Sharnbrook
8.1 Introduction .................................................. 177
8.2 The elements requiring implementation ...................... 178
8.3 The implementation process ................................. 187
8.4 The differences between large and small businesses ......... 188
8.5 Where to start with implementation .......................... 189
8.6 Explanation of the reasons for HACCP ...................... 190
8.7 Review of food safety issues ................................. 190
8.8 Planning for implementation ................................. 191
8.9 Allocation of resources ...................................... 193
8.10 Selecting teams and activities ................................ 193
8.11 Training ...................................................... 193
8.12 Transferring ownership to production personnel ............. 195
8.13 Tackling barriers ............................................. 197
8.14 Measuring performance of the plan .......................... 198
8.15 Auditing and review ......................................... 199
8.16 Conclusions .................................................. 199
8.17 References ................................................... 199
9 Monitoring CCPs in HACCP systems ........................... 203
/. /. Sheridan, TEAGASC (The National Food Centre), Dublin
9.1 Introduction .................................................. 203
9.2 Establishing criteria .......................................... 206
9.3 Determination of critical limits .............................. 207
9.4 Setting up monitoring systems ............................... 208
9.5 Verification of HACCP systems ............................. 213
9.6 Validation of the HACCP plan .............................. 222
9.7 Identifying problem areas .................................... 223
9.8 Feedback and improvement .................................. 224
9.9 Future trends ................................................. 224
9.10 References ................................................... 226
viii Contents
10 Validation and verification of HACCP plans.................... 231
M. H. Brown, Unilever Research, Sharnbrook
10.1 Introduction ................................................. 231
10.2 The background to validation and verification of
HACCP ...................................................... 238
10.3 How far along the supply chain should a HACCP
study extend? ................................................ 241
10.4 The importance of Good Manufacturing Practice
(GMP) ....................................................... 242
10.5 Decision making within a HACCP-based QA system ....... 242
10.6 Monitoring .................................................. 243
10.7 Validation, microbiological and other hazards ............... 244
10.8 Introducing validation and verification ...................... 247
10.9 Validation - is it the right plan? ............................. 249
10.10 Verification - are we doing it correctly? Is it working? ..... 253
10.11 Reporting conclusions and agreeing an action plan .......... 261
10.12 Specific additional requirements for the meat industry ...... 262
10.13 Involvement of plant management in validation and
verification .................................................. 263
10.14 Involvement of the HACCP team in validation and
verification .................................................. 263
10.15 How to validate a new HACCP study ....................... 264
10.16 How to validate an implemented HACCP plan .............. 264
10.17 Sampling plans for validation ............................... 265
10.18 Sampling plans for verification .............................. 265
10.19 Output from validation and verification ..................... 267
10.20 Conclusions .................................................. 267
10.21 References ................................................... 269
11 Auditing HACCP-based QA systems ............................ 273
N. Khandke, Unilever Research, Sharnbrook
11.1 Introduction ................................................. 273
11.2 HACCP and quality systems ................................. 275
11.3 Establishing benchmarks for auditing ........................ 277
11.4 What the auditor should look for ............................ 287
11.5 Future trends ................................................ 288
11.6 References ................................................... 290
12 Moving on from HACCP ........................................ 293
J.-L. Jouve, Ecole Nationale Veterinaire de Nantes
12.1 Introduction ................................................. 293
12.2 Future trends ................................................ 295
12.3 Development of a risk-based food safety strategy ........... 298
12.4 The Food Safety Programme ................................ 301
Contents ix
12.5 HACCP revisited: introduction of risk assessment
techniques ................................................... 310
12.6 Summary .................................................... 316
12.7 References ................................................... 317
Index ................................................................... 321
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| spelling | HACCP in the meat industry ed. by Martyn Brown 1. publ. Cambridge [u.a.] Woodhead Publ. [u.a.] 2000 XIV, 329 S. txt rdacontent n rdamedia nc rdacarrier Woodhead Publishing in food science and technology Analysemetoder Analytical methods HACCP Hazard analysis critical control points Kvalitetskontrol Kvalitetsstyring Kødindustri Kødprodukter Meat industry Meat products Quality assurance Quality controls Fleischverarbeitung (DE-588)4017497-9 gnd rswk-swf Fleischindustrie (DE-588)4389721-6 gnd rswk-swf HACCP (DE-588)4206910-5 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Fleischindustrie (DE-588)4389721-6 s HACCP (DE-588)4206910-5 s DE-604 Fleischverarbeitung (DE-588)4017497-9 s Brown, Martyn Sonstige oth HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009588226&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | HACCP in the meat industry Analysemetoder Analytical methods HACCP Hazard analysis critical control points Kvalitetskontrol Kvalitetsstyring Kødindustri Kødprodukter Meat industry Meat products Quality assurance Quality controls Fleischverarbeitung (DE-588)4017497-9 gnd Fleischindustrie (DE-588)4389721-6 gnd HACCP (DE-588)4206910-5 gnd |
| subject_GND | (DE-588)4017497-9 (DE-588)4389721-6 (DE-588)4206910-5 (DE-588)4143413-4 |
| title | HACCP in the meat industry |
| title_auth | HACCP in the meat industry |
| title_exact_search | HACCP in the meat industry |
| title_full | HACCP in the meat industry ed. by Martyn Brown |
| title_fullStr | HACCP in the meat industry ed. by Martyn Brown |
| title_full_unstemmed | HACCP in the meat industry ed. by Martyn Brown |
| title_short | HACCP in the meat industry |
| title_sort | haccp in the meat industry |
| topic | Analysemetoder Analytical methods HACCP Hazard analysis critical control points Kvalitetskontrol Kvalitetsstyring Kødindustri Kødprodukter Meat industry Meat products Quality assurance Quality controls Fleischverarbeitung (DE-588)4017497-9 gnd Fleischindustrie (DE-588)4389721-6 gnd HACCP (DE-588)4206910-5 gnd |
| topic_facet | Analysemetoder Analytical methods HACCP Hazard analysis critical control points Kvalitetskontrol Kvalitetsstyring Kødindustri Kødprodukter Meat industry Meat products Quality assurance Quality controls Fleischverarbeitung Fleischindustrie Aufsatzsammlung |
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