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Applying HACCP in poultry slaughterhouses.

L'application de la méthode HACCP dans les abattoirs de volailles.

Author(s) : SALVAT G., COLIN P.

Type of article: Article

Summary

Critical point control for microbiological risks in poultry slaughterhouses are presented in tables showing: risk, predictive steps, control, target level and correcting actions. The following stages are described: breeding, live bird transport, slaughtering, scalding, plucking, evisceration, washing, carcass chilling, sizing and packing, cutting, storage.

Details

  • Original title: L'application de la méthode HACCP dans les abattoirs de volailles.
  • Record ID : 1997-0942
  • Languages: French
  • Source: Viandes Prod. carnés - vol. 16 - n. 6
  • Publication date: 1995

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