HACCP in the Meat Industry (Woodhead Publishing Series in Food Science and Technology.)
Editorial Reviews
Review
It is abundantly clear that the solution to many of the causes of food poisoning outbreaks lies in the effective design and implementation of HACCP systems. The authoritative chapters in this collection show how this can be done.
- Professor Hugh Pennington, University of Aberdeen
This book is a comprehensive guide… detailed chapters… represents the most current thinking in the field… a very timely publication which will aid understanding of the effective implementation of HACCP.
- Meat Science
Book Description
The risks from e-coli and BSE have ensured the high profile of meat safety. Internationally, HACCP has been incorporated into Codex legislation and is being applied worldwide, with countries such as the US, Australia, New Zealand, and the UK leading the way. From legislation and the principle hazards to HACCP implementation across the supply chain, from rearing through primary and secondary processing to retail, this essential reference provides an authoritative survey of the key principles and best practices for meat safety.
HACCP in the Meat Industry (Woodhead Publishing Series in Food Science and Technology.)
HACCP in the Meat Industry (Woodhead Publishing Series in Food Science and Technology.),Martyn Brown,CRC,0849308496,Animals,European Union countries,Food,Food Microbiology,Food Science,Food contamination,Livestock Management,Meat industry and trade,Microbiology,Science/Mathematics,Technology,Technology & Industrial Arts,Toxicology,Agriculture & related industries,Animal husbandry,Food & beverage technology,Technology / Food Industry & Science
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