Application of HACCP by small-scale and medium-scale meat processors.

Author(s) : KUKAY C. C., HOLCOMB L. H., SOFOS J. N., MORGAN J. B., TATUM J. D., CLAYTON R. P., SMITH G. C.

Type of article: Article

Summary

The HACCP plans developed for one plant applied to beef slaughter and ground beef production, while the plans for the second plant were for bacon, ham, Canadian bacon, and sausage manufacture. The three most common areas of concern identified for all of the products considered were employee hygiene, cross-contamination, and control of heating and storage temperatures. Complete HACCP model plans and record-keeping forms were designed for use by these and other meat plants that may be interested in implementing a comparable program.

Details

Original title: Application of HACCP by small-scale and medium-scale meat processors.
Record ID : 1996-3560
Languages: English
Source: Dairy Food environ. Sanit. - vol. 16 - n. 2
Publication date: 1996/02
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Food quality and safety. Microbiology;
Meat and meat products
Keywords: Contamination; Meat; Temperature; Meat product; Hygiene; HACCP; Cold storage