Introduction of HACCP into the smallgoods industry: the DIST smallgoods quality standards project.

Type of article: Article

Summary

The major outcome of the DIST (Department of Industry, Science and Tourism) project has been the development of the two volume "Australian smallgoods food safety guidelines" for meat and meat products. Another important aspect of the project has been a microbiological study on plants, their practices and products. Shelf life testing led to recommendations to plants. Several product categories, e.g. paté, sausages and hams did not achieve their stated shelf life at 9 deg C, the temperature at which poorly operated retail cabinets operate.

Details

Original title: Introduction of HACCP into the smallgoods industry: the DIST smallgoods quality standards project.
Record ID : 1999-0997
Languages: English
Source: Food Aust. - vol. 50 - n. 2
Publication date: 1998/02
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: Microbiology; Manufacture; Meat; Recommendation; Beef; Australia; Meat product; Pork; HACCP; Control (generic); Pork product