HACCP in Meat, Poultry and Seafoods: Vol 10 (Advances in Meat Research) - Hardcover

Hardcover

ISBN 10: 075140229X ISBN 13: 9780751402292

Publisher: Aspen Publishers, 1995

Synopsis

1 The origin and concept of HACCP.- 1.1 Introduction.- 1.2 Development of the HACCP concept.- 1.2.1 HACCP - A new approach.- 1.2.2 HACCP - A preventative system.- 1.3 Acceptance of HACCP by the food industry.- 1.3.1 Establishment of HACCP by other companies.- 1.3.2 Role of various agencies.- 1.4 Summary.- References.- 2 The HACCP system and how it fits into FSIS programs.- 2.1 Introduction.- 2.1.1 FSIS background.- 2.1.2 Industrial responsibility and HACCP.- 2.1.3 FSIS and HACCP.- 2.2 HACCP study.- 2.2.1 Background.- 2.2.2 Consultations and public hearings.- 2.2.3 Workshops.- 2.3 Critical control points for various models.- 2.3.1 Refrigerated foods (cooked and assembled) critical control points.- 2.3.2 Raw beef pattie critical control points.- 2.3.3 Whole young chickens critical control points.- 2.3.4 Cooked sausage critical control points.- 2.3.5 Pork slaughter market hogs critical control points.- 2.4 In-plant testing of HACCP models.- 2.4.1 Background.- 2.4.2 Plant specific plan.- 2.4.3 Inspection during phases II and III.- 2.4.4 Phase II: Implementation.- 2.4.5 Phase III: Operational.- 2.5 Evaluation.- 2.5.1 Background.- 2.5.2 Limitations.- 2.5.3 HACCP model checklist.- 2.5.4 National profiles.- 2.5.5 Quantitative plant data.- 2.5.6 Qualitative plant data.- 2.5.7 Inspector and plant personnel survey.- 2.5.8 Workshop evaluation.- 2.5.9 Training.- 2.5.10 In-plant changes.- 2.6 Current HACCP issues.- 2.6.1 Voluntary/mandatory.- 2.6.2 Review of HACCP plans.- 2.6.3 Transition period.- 2.6.4 Plan approval.- 2.6.5 Critical limits.- 2.6.6 Generic models.- 2.6.7 Training.- 2.6.8 Plan failure.- 2.6.9 Safety/economic.- 2.6.10 Other quality systems.- 2.6.11 Scientific validity.- 2.7 Quadrilateral discussions on food safety.- 2.7.1 Introduction.- 2.7.2 HACCP working group.- 2.7.3 HACCP working group report.- 2.8 Summary.- References.- 3 Implementation of HACCP program on farms and ranches.- 3.1 Introduction.- 3.2 Livestock quality assurance programs.- 3.3 Implementing HACCP on livestock units.- 3.3.1 Initiating on-farm HACCP preventive medicine programs.- 3.3.2 Hazard identification.- 3.3.3 Flow diagrams.- 3.4 Conclusion.- References.- 4 Implementation of the HACCP program by meat and poultry slaughterers.- 4.1 Introduction.- 4.2 Purpose of HACCP.- 4.2.1 Selection of team members.- 4.2.2 Training of HACCP team.- 4.3 Development of the HACCP program.- 4.3.1 Selection of the HACCP team coordinator.- 4.3.2 Development of the master HACCP program.- 4.4 Implementation of the HACCP program.- 4.4.1 Support of management.- 4.4.2 Fitting HACCP plan into operations.- 4.4.3 Focusing attention on hazards.- 4.4.4 Product specific HACCP programs.- 4.5 Summary.- References.- 5 The use of HACCP for producing and distributing processed meat and poultry products.- 5.1 Introduction.- 5.2 Reasons for using HACCP.- 5.3 Developing HACCP plans.- 5.4 Hazard analysis and risk assessment.- 5.4.1 Product recalls.- 5.4.2 Epidemiological data.- 5.4.3 Chemical hazards.- 5.4.4 Physical hazards.- 5.4.5 Biological hazards.- 5.5 Critical control points and critical limits.- 5.5.1 Formulating.- 5.5.2 Cooking.- 5.5.3 Cooling.- 5.5.4 Holding.- 5.5.5 Packaging.- 5.5.6 Preventing recontamination.- 5.5.7 Storing and distributing.- 5.6 Monitoring.- 5.7 Corrective action.- 5.8 Record keeping.- 5.9 Verification.- 5.10 Should HACCP be mandatory?.- 5.11 Summary.- References.- Addendum - Guideline for writing operating instructions/HACCP plans for processed meat and poultry products.- A.1 Headings.- A.2 Critical Control Point (CCP).- A.3 Control Point (CP).- 6 Implementation of the HACCP program by the fresh and processed seafood industry.- 6.1 Introduction.- 6.2 Significance of the seafood industry.- 6.2.1 Resources.- 6.2.2 Fishery habitats.- 6.2.3 US imports of fishery products.- 6.2.4 US exports of fishery products.- 6.2.5 Challenges facing the US seafood industry.- 6.2.6 Food safety in the US fishery system.- 6.3 HACCP in the seafood industry.- 6.3.1 Background.- 6.3.2 Bene...

About this title

About the Author

"Terry and Gerry Audesirk" grew up in New Jersey, where they met as undergraduates. After marrying in 1970, they moved to California, where Terry earned her doctorate in marine ecology at the University of Southern California and Gerry earned his doctorate in neurobiology at the California Institute of Technology. As postdoctoral students at the University of Washington's marine laboratories, they worked together on the neural bases of behavior, using a marine mollusk as a model system. Terry and Gerry are now professors of biology at the University of Colorado at Denver, where they have taught introductory biology and neurobiology since 1982. In their research lab, funded by the National Institutes of Health, they investigate the mechanisms by which neurons are harmed by low levels of environmental pollutants. Terry and Gerry share a deep appreciation of nature and of the outdoors. They enjoy hiking in the Rockies, running near their home in the foothills west of Denver, and attempting to garden at 7000 feet in the presence of hungry deer and elk. They are long-time members of many conservation organizations. Their daughter, Heather, has added another focus to their lives. "Bruce E. Byers," a midwesterner transplanted to the hills of western Massachusetts, is a professor in the biology department at the University of Massachusetts, Amherst. He's been a member of the faculty at UMass (where he also completed his doctoral degree) since 1993. Bruce teaches introductory biology courses for both nonmajors and majors; he also teaches courses in ornithology and animal behavior. A lifelong fascination with birds ultimately led Bruce to scientific exploration of avian biology. His currentresearch focuses on the behavioral ecology of birds, especially on the function and evolution of the vocal signals that birds use to communicate. The pursuit of vocalizations often takes Bruce outdoors, where he can be found before dawn, tape recorder in hand, awaiting the first songs of a new day.

Synopsis

This volume presents the latest information on the HACCP concept and its uses in reducing contamination at food sources and during processing.

Edition details

• Publisher: Aspen Publishers
• Publication date: 1995
• Language: English
• ISBN 10: 075140229X
• ISBN 13: 9780751402292
• Binding: Hardcover
• Number of pages: 416
• Editor: Pearson A. M., Dutson T. R.