HACCP in Meat, Poultry, and Fish Processing

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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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.

• HACCP
• adaptation
• adoption
• controlling
• distribution
• evolution
• food safety
• growth
• production
• science

• 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

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