Pathogen reduction: hazard analysis and critical control point (HACCP) systems. Final rule.

Author(s) : USDA

Type of monograph: Other

Summary

FSIS is establishing requirements applicable to meat and poultry establishments designed to reduce the occurrence and numbers of pathogenic microorganisms on meat and poultry products, reduce the incidence of foodborne illness associated with the consumption of those products and provide a new framework for modernization of the current system of meat and poultry inspection. FSIS estimates that the contamination of meat and poultry products with bacteria results annually in as many as 4,000 deaths and 5,000,000 illnesses in the USA. Tables on foodborne illness in the USA are given with a cost estimate of USD 5.6 to 9.4 billion. Extract from the table of contents: background; HACCP systems; sanitation standard operating procedures; microbiological performance criteria and standards; other issues and initiatives; economic impact analysis and executive orders.

Details

Original title: Pathogen reduction: hazard analysis and critical control point (HACCP) systems. Final rule.
Record ID : 1996-3825
Languages: English
Subject: Figures, economy, Regulation
Publication: USDA (United States Department of Agriculture) - United states/United states
Publication date: 1996/07
Source: Source: 849 p. (21.5 x 28); tabl.; append.
Document available for consultation in the library of the IIR headquarters only.

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