| Document Type
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BL
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| Record Number
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744676
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| Doc. No
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b564625
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| Main Entry
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edited by Martyn Brown
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| Title & Author
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HACCP in the meat industry\ edited by Martyn Brown
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| Edition Statement
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Reprinted
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| Publication Statement
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Boca Raton CRC Press Cambridge: England Woodhead Pub, 2006
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| Series Statement
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Woodhead Publishing in food science and technology
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| Page. NO
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xiv, 329 Seiten Illustrationen 25 cm
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| ISBN
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0849308496
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: 1855734486
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: 9780849308499
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: 9781855734487
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| Contents
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Part 1 General issues: Regulatory context in the EU; HACCP in the US: Regulation and implementation. Part 2 HACCP on the farm and in primary processing: HACCP and farm production; HACCP in primary processing: red meat; HACCP in primary processing: Poultry. Part 3 HACCP in secondary processing: Implementing HACCP in a meat plant; Monitoring CCPs in HACCP systems; Validation and verification of HACCP plans; Auditing HACCP-based QA systems; Moving on from HACCP.
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| Subject
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Food -- Microbiology
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| Subject
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Food contamination
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| Subject
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Food contamination -- European Union countries
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| LC Classification
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RA601.5E358 2006
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| Added Entry
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Martyn Brown
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