HACCP in meat, poultry, and fish processing

Front Matter....Pages i-xv
The origin and concept of HACCP....Pages 1-7
The HACCP system and how it fits into FSIS programs....Pages 8-35
Implementation of HACCP program on farms and ranches....Pages 36-57
Implementation of the HACCP program by meat and poultry slaughterers....Pages 58-71
The use of HACCP for producing and distributing processed meat and poultry products....Pages 72-108
Implementation of the HACCP program by the fresh and processed seafood industry....Pages 109-133
Risk analysis, HACCP and microbial criteria in meat and poultry systems....Pages 134-155
Relationship of the HACCP system to Total Quality Management....Pages 156-181
HACCP for delicatessens and meat, poultry and seafood retailers....Pages 182-229
HACCP-TQM for retail and food service operations....Pages 230-299
The HACCP program and the consumer....Pages 300-318
Organization and management of HACCP programs....Pages 319-329
Predictive microbiology and HACCP....Pages 330-357
National and International Cooperation on Governmental Regulations for Meat, Poultry and Fish Inspection....Pages 358-384
Back Matter....Pages 385-393