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HACCP in the meat industryEdited by M Brown, mhb Consulting, UK
Woodhead Publishing Series in Food Science, Technology and Nutrition No. 51
A comprehensive guide to introducing HACCP in the meat industry.
Meat Science
…represents the most current thinking in the field. This is a very timely publication which will aid understanding of the effective implementation of HACCP by those involved in the industry.
Meat Science
It is abundantly clear that the solution to many of the cases of food poisoning outbreaks lies in the effective implementation of HACCP. The authoritative chapters in this collection show how this can be done.
Professor Hugh Pennington, University of Aberdeen, UK
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.
ISBN 1 85573 448 6
ISBN-13: 978 1 85573 448 7
September 2000
344 pages 234 x 156mm hardback
£160.00 / US$270.00 / €190.00
Reprinting – not in stock at present
About the editor
Martyn Brown was formerly a Senior Microbiologist, Unilever Savoury Global Supply Chain and Technology Group, UK. Now a consultant, he is an internationally-known authority on the management of food safety.
Titles which may also be of interest:
Making the most of HACCP
Principles and practices for the safe processing of foods
Contents
PART 1 GENERAL ISSUES
PART 2 HACCP ON THE FARMAND IN PRIMARY PROCESSING
PART 3 HACCP TOOLS
PART 1 GENERAL ISSUES
Introduction
E H Pennington, University of Aberdeen, UK
- E.coli O157
- HACCP and food safety
- The successful implementation of HA
The regulatory context within the EU
M Fogden, Meat and Livestock Commission, UK
- Introduction: the international context
- EU food policy and HACCP
- EU meat hygiene legislation and HACCP
- Fishery products ·
- Future trends
HACCP in the United States: regulation and implementation
L Crawford, Center for Food and Nutrition Policy, Georgetown University, USA
- Introduction: the regulatory background
- Development of HACCP in the US
- HACCP implementation in practice
- Beyond HACCP
PART 2 HACCP ON THE FARMAND IN PRIMARY PROCESSING
HACCP and farm production
A M Johnston, Royal Veterinary College, University of London, UK
- Introduction
- Hazard analysis in animal rearing
- Setting up the HACCP system
- HACCP plans for cattle
- HACCP plans for sheep and goats
- HACCP plans for a poultry unit
- HACCP plans for a pig unit
- Summary: the effectiveness of HACCP on the farm
HACCP in primary processing: red meat
C O Gill, Agriculture and Agri-Food, Canada
- Introduction
- Microbiological data: collection and analysis
- HACCP implementation: the general approach
- Stock receptio
- Slaughter and predressing
- Carcass dressing
- Collection and cooling of offals
- Carcass cooling
- Carcass breaking; equipment cleaning
- Smaller plants
- Microbiological criteria
HACCP in primary processing: poultry
G C Mead, Royal Veterinary College, University of London, UK
- Introduction
- Hazard analysis in the slaughter process
- Establishing CCPs
- Other processing operations
- Future trends
- Decontamination of carcasses
PART 3 HACCP TOOLS
Microbiological hazard identification in the meat industry
P J McClure, Unilever Research, UK
- Introduction
- The main hazards
- Analytical methods
- Future trends
Implementing HACCP in a meat plant
M H Brown, Unilever Research, UK
- Introduction
- The elements requiring implementation
- The implementation process
- The differences between large and small businesses
- Where to start with implementation
- Explanation of the reasons for HACCP
- Review of food safety issues
- Planning for implementation
- Allocation of resources
- Selecting teams and activities
- Training
- Transferring ownership to production personnel
- Tackling barriers
- Measuring performance of the plan
- Auditing and review
Monitoring CCPs in HACCP systems
J J Sheridan, TEAGASC (The National Food Centre), Dublin, EIRE
- Introduction
- Establishing criteria
- Determination of critical limits
- Setting up monitoring systems
- Verification of HACCP systems
- Validation of the HACCP plan
- Identifying problem areas
- Feedback and improvement
- Future trends
Validation and verification of HACCP plans
M H Brown, Unilever Research, UK
- Introduction
- The background to validation and verification of HACCP
- How far along the supply chain should a HACCP study extend?
- The importance of Good Manufacturing Practice
- Decision making within a HACCP-based QA system
- Monitoring
- Validation, microbiological and other hazards
- Introducing validation and verification
- Validation – is it the right plan?
- Verification – are we doing it correctly? Is it working?
- Reporting conclusions and agreeing an action plan
- Specific additional requirements for the meat industry
- Involvement of plant management in validation and verification
- Involvement of the HACCP team in validation and verification
- How to validate a new HACCP study
- How to validate an implemented HACCP plan
- Sampling plans for validation
- Sampling plans for verification
- Output from validation and verification
- Conclusions
Auditing HACCP-based QA systems
N Khandke, Unilever Research, UK
- Introduction
- HACCP and quality systems
- Establishing benchmarks for auditing
- What the auditor should look for
- Future trends
Moving on from HACCP
J L Jouve, Ecole Nationale Veterinaire de Nantes, France
- Introduction
- Future trends
- Development of a risk-based food safety strategy
- Food safety programme
- HACCP revisited: introduction of risk assessment techniques
- Summary