HACCP in Meat, Poultry, and Fish Processing

HACCP in Meat, Poultry, and Fish Processing

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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.developing HACCP plans 73a€“4 epidemiological data 80a€“81 hazard analysis 74a€“ 87 holding periods 91 incorporating HACCP in operating instructions 104a€“8 mandatory HACCP 100 monitoring 95-6 packaging 92 physical hazards 82a€“3anbsp;...

Title:HACCP in Meat, Poultry, and Fish Processing
Author:A. M. Pearson, T. R. Dutson
Publisher:Springer Science & Business Media - 2012-12-06


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