Haccp in the Meat Industry

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Haccp in the Meat Industry by , Elsevier Science
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Author: ISBN: 9781855736443
Publisher: Elsevier Science Publication: September 22, 2000
Imprint: Woodhead Publishing Language: English
Author:
ISBN: 9781855736443
Publisher: Elsevier Science
Publication: September 22, 2000
Imprint: Woodhead Publishing
Language: English

The recent outbreaks of E.coli and BSE have ensured that the issue of meat safety has never had such a high profile. Meanwhile HACCP has become the preferred tool for the management of microbiological safety. Against a background of consumer and regulatory pressure, the effective implementation of HACCP systems is critical. Written by leading experts in the field, HACCP in the meat industry provides an authoritative guide to making HACCP systems work effectively.

This book examines the HACCP in the meat industry across the supply chain, from rearing through to primary and secondary processing.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

The recent outbreaks of E.coli and BSE have ensured that the issue of meat safety has never had such a high profile. Meanwhile HACCP has become the preferred tool for the management of microbiological safety. Against a background of consumer and regulatory pressure, the effective implementation of HACCP systems is critical. Written by leading experts in the field, HACCP in the meat industry provides an authoritative guide to making HACCP systems work effectively.

This book examines the HACCP in the meat industry across the supply chain, from rearing through to primary and secondary processing.

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