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Introduction d'un programme HACCP dans l'industrie des produits carnés : le projet du DIST sur les normes de qualité des produits carnés.

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

Auteurs : KENNEDY G.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Introduction of HACCP into the smallgoods industry: the DIST smallgoods quality standards project.
  • Identifiant de la fiche : 1999-0997
  • Langues : Anglais
  • Source : Food Aust. - vol. 50 - n. 2
  • Date d'édition : 02/1998
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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