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HACCP in Meat, Poultry, and Fish Processing

  • Book
  • © 1995

Overview

Editors:
  1. A. M. Pearson

    1. Department of Animal Sciences, Oregon State University, USA

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    You can also search for this editor in PubMed   Google Scholar

  2. T. R. Dutson

    1. Agricultural Experiment Station, College of Agricultural Sciences, Oregon State University, USA

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    You can also search for this editor in PubMed   Google Scholar

Part of the book series: Advances in Meat Research (ADMERE, volume 10)

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Table of contents (14 chapters)

  1. Front Matter

    Pages i-xv
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  2. The origin and concept of HACCP

    • H. E. Bauman
    Pages 1-7

  3. The HACCP system and how it fits into FSIS programs

    • M. G. Manis
    Pages 8-35

  4. Implementation of HACCP program on farms and ranches

    • H. F. Troutt, J. Gillespie, B. I. Osburn
    Pages 36-57

  5. Implementation of the HACCP program by meat and poultry slaughterers

    • S. J. Goodfellow
    Pages 58-71

  6. The use of HACCP for producing and distributing processed meat and poultry products

    • R. B. Tompkin
    Pages 72-108

  7. Implementation of the HACCP program by the fresh and processed seafood industry

    • E. S. Garrett, M. Hudak-Roos, D. R. Ward
    Pages 109-133

  8. Risk analysis, HACCP and microbial criteria in meat and poultry systems

    • K. B. Harris, H. R. Cross, G. R. Acuff, N. B. Webb
    Pages 134-155

  9. Relationship of the HACCP system to Total Quality Management

    • N. B. Webb, J. L. Marsden
    Pages 156-181

  10. HACCP for delicatessens and meat, poultry and seafood retailers

    • R. J. Price
    Pages 182-229

  11. HACCP-TQM for retail and food service operations

    • O. P. Snyder Jr.
    Pages 230-299

  12. The HACCP program and the consumer

    • M. R. Roberts
    Pages 300-318

  13. Organization and management of HACCP programs

    • D. M. Theno
    Pages 319-329

  14. Predictive microbiology and HACCP

    • T. Ross, T. A. Mcmeekin
    Pages 330-357

  15. National and International Cooperation on Governmental Regulations for Meat, Poultry and Fish Inspection

    • B. F. Dennis
    Pages 358-384

  16. Back Matter

    Pages 385-393
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Keywords

About this book

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.

Editors and Affiliations

  • Department of Animal Sciences, Oregon State University, USA

    A. M. Pearson

  • Agricultural Experiment Station, College of Agricultural Sciences, Oregon State University, USA

    T. R. Dutson

Bibliographic Information

  • Book Title: HACCP in Meat, Poultry, and Fish Processing

  • Editors: A. M. Pearson, T. R. Dutson

  • Series Title: Advances in Meat Research

  • DOI: https://doi.org/10.1007/978-1-4615-2149-5

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer Science+Business Media Dordrecht 1995

  • Hardcover ISBN: 978-0-7514-0229-2Published: 31 December 1995

  • Softcover ISBN: 978-1-4613-5898-5Published: 11 March 2013

  • eBook ISBN: 978-1-4615-2149-5Published: 06 December 2012

  • Edition Number: 1

  • Number of Pages: XV, 393

  • Topics: Science, Humanities and Social Sciences, multidisciplinary

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