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Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology
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HACCP in Meat, Poultry, and Fish Processing (Paperback, Softcover reprint of the original 1st ed. 1995)
Loot Price: R2,583
Discovery Miles 25 830
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HACCP in Meat, Poultry, and Fish Processing (Paperback, Softcover reprint of the original 1st ed. 1995)
Series: Advances in Meat Research, 10
Expected to ship within 10 - 15 working days
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The RACCP (hazard analysis critical control point) concept for food
products was an outgrowth of the US space program with the demand
for a safe food supply for manned space flights by the National
Aeronautics and Space Administration (NASA). The original work was
carried out by the Pillsbury Company under the direction of Roward
E. Bauman, who as the author of chapter 1 describes the evolution
of the RACCP system and its adaptation to foods. The second chapter
discusses the adoption of RACCP principles and explains how they
fit into the USDA and FDA meat, poultry and seafood inspection
systems. The next chapter discusses how RACCP principles can be
extended to production of meat, poultry and seafoods, a most
important area involved in producing a safe food supply. Chapter 4
deals with the use of RACCP in controlling hazards encountered in
slaughtering and distribution of fresh meat and poultry, while
chapter 5 discusses the problem - both spoilage and hazards -
involved in processing and distribution of meat, poultry and
seafood products. Chapter 6 covers the entire area of fish and
seafoods, including both fresh and processed products from the
standpoints of spoilage and hazards.
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