"It is abundantly clear that the solution to many of the causes of food poisoning outbreaks lies in the effective design and implementation of HACCP systems. The authoritative chapters in this collection show how this can be done." - Professor Hugh Pennington, University of Aberdeen "This book is a comprehensive guide detailed chapters represents the most current thinking in the field a very timely publication which will aid understanding of the effective implementation of HACCP." - Meat Science
The recent outbreaks of E.coli and BSE have ensured that the issue of meat safety has never had such a high profile. Meanwhile HACCP has become the preferred tool for the management of microbiological safety. Against a background of consumer and regulatory pressure, the effective implementation of HACCP systems is critical. Written by leading experts in the field, HACCP in the meat industry provides an authoritative guide to making HACCP systems work effectively.
This book examines the HACCP in the meat industry across the supply chain, from rearing through to primary and secondary processing.