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Advances in Meat Research

HACCP in Meat, Poultry, and Fish Processing

Authors: Pearson, A. M., Dutson, T. R.

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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.

Table of contents (14 chapters)

Table of contents (14 chapters)
  • The origin and concept of HACCP

    Pages 1-7

    Bauman, H. E.

  • The HACCP system and how it fits into FSIS programs

    Pages 8-35

    Manis, M. G.

  • Implementation of HACCP program on farms and ranches

    Pages 36-57

    Troutt, H. F. (et al.)

  • Implementation of the HACCP program by meat and poultry slaughterers

    Pages 58-71

    Goodfellow, S. J.

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

    Pages 72-108

    Tompkin, R. B.

Buy this book

eBook $79.99
price for USA in USD (gross)
  • ISBN 978-1-4615-2149-5
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Softcover $99.99
price for USA in USD
  • ISBN 978-1-4613-5898-5
  • Free shipping for individuals worldwide
  • Immediate ebook access, if available*, with your print order
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
HACCP in Meat, Poultry, and Fish Processing
Authors
Series Title
Advances in Meat Research
Series Volume
10
Copyright
1995
Publisher
Springer US
Copyright Holder
Springer Science+Business Media Dordrecht
eBook ISBN
978-1-4615-2149-5
DOI
10.1007/978-1-4615-2149-5
Softcover ISBN
978-1-4613-5898-5
Edition Number
1
Number of Pages
XV, 393
Topics

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