HACCP in the meat industry

• Other Authors: Brown, M. H.
• Format: eBook
• Language: English
• Published: Boca Raton, Fla. : Cambridge, England : CRC Press ; Woodhead Pub., 2000.
• Series: Woodhead Publishing in food science and technology.
• Subjects: Food contamination.; Food contamination > European Union countries.; Food > Microbiology.; Meat industry and trade.; Meat industry and trade > European Union countries.; Packing-houses.; elektronické knihy; electronic books
• ISBN: 1591240727; 9781591240723; 1855736446; 9781855736443; 1855734486; 9781855734487; 1280372206; 9781280372209; 1855733951; 9781855733954; 0849308496; 9780849308499
• Physical Description: 1 online resource (xiv, 329 pages) : illustrations
• Access: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty

HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards. It is being applied across the world, with countries such as the US, Australia, New Zealand, and the UK leading the way. However, effective implementation in the meat industry remains difficult and controversial. HACCP in the meat industry provides a survey of principles and practices, providing a guide to making HACCP systems work in the meat industry.