HACCP in Meat, Poultry, and Fish Processing

✍ Scribed by H. E. Bauman (auth.), A. M. Pearson, T. R. Dutson (eds.)

• Publisher: Springer US
• Year: 1995
• Tongue: English
• Leaves: 409
• Series: Advances in Meat Research 10
• Edition: 1
• Category: Library

✦ Synopsis

The RACCP (hazard analysis critical control point) concept for food products was an outgrowth of the US space program with the demand for a safe food supply for manned space flights by the National Aeronautics and Space Administration (NASA). The original work was carried out by the Pillsbury Company under the direction of Roward E. Bauman, who as the author of chapter 1 describes the evolution of the RACCP system and its adaptation to foods. The second chapter discusses the adoption of RACCP principles and explains how they fit into the USDA and FDA meat, poultry and seafood inspection systems. The next chapter discusses how RACCP principles can be extended to production of meat, poultry and seafoods, a most important area involved in producing a safe food supply. Chapter 4 deals with the use of RACCP in controlling hazards encountered in slaughtering and distribution of fresh meat and poultry, while chapter 5 discusses the problem - both spoilage and hazards - involved in processing and distribution of meat, poultry and seafood products. Chapter 6 covers the entire area of fish and seafoods, including both fresh and processed products from the standpoints of spoilage and hazards.

✦ Table of Contents

Front Matter....Pages i-xv
The origin and concept of HACCP....Pages 1-7
The HACCP system and how it fits into FSIS programs....Pages 8-35
Implementation of HACCP program on farms and ranches....Pages 36-57
Implementation of the HACCP program by meat and poultry slaughterers....Pages 58-71
The use of HACCP for producing and distributing processed meat and poultry products....Pages 72-108
Implementation of the HACCP program by the fresh and processed seafood industry....Pages 109-133
Risk analysis, HACCP and microbial criteria in meat and poultry systems....Pages 134-155
Relationship of the HACCP system to Total Quality Management....Pages 156-181
HACCP for delicatessens and meat, poultry and seafood retailers....Pages 182-229
HACCP-TQM for retail and food service operations....Pages 230-299
The HACCP program and the consumer....Pages 300-318
Organization and management of HACCP programs....Pages 319-329
Predictive microbiology and HACCP....Pages 330-357
National and International Cooperation on Governmental Regulations for Meat, Poultry and Fish Inspection....Pages 358-384
Back Matter....Pages 385-393

✦ Subjects

Science, general