Buch, Englisch, 344 Seiten, Gewicht: 680 g
ISBN: 978-1-85573-448-7
Verlag: Woodhead Publishing
This book examines the HACCP in the meat industry across the supply chain, from rearing through to primary and secondary processing.
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
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.