Haccp in the Meat Industry (Hardcover)

Part 1 General issues: Regulatory context in the EU; HACCP in the US: regulation and implementation. Part 2 HACCP on the farm and in primary processing: HACCP and farm production; HACCP in primary processing: red meat; HACCP in primary processing: poultry. Part 3 HACCP in secondary processing: Implementing HACCP in a meat plant; Monitoring CCPs in HACCP systems; Validation and verification of HACCP plans; Auditing HACCP-based QA systems; Moving on from HACCP.