Haccp in the Meat Industry (Hardcover)

The recent outbreaks of E.coli and BSE have ensured that the issue of meat safety has never had such a high profile. Meanwhile HACCP has become the preferred tool for the management of microbiological safety. Against a background of consumer and regulatory pressure, the effective implementation of HACCP systems is critical. Written by leading experts in the field, HACCP in the meat industry provides an authoritative guide to making HACCP systems work effectively.
This book examines the HACCP in the meat industry across the supply chain, from rearing through to primary and secondary processing.

General

Imprint:	Woodhead Publishing Ltd
Country of origin:	United Kingdom
Series:	Woodhead Publishing Series in Food Science, Technology and Nutrition
Release date:	September 2000
First published:	October 2000
Editors:	M. Brown
Dimensions:	234 x 156 x 21mm (L x W x T)
Format:	Hardcover
Pages:	344
ISBN-13:	978-1-85573-448-7
Categories:	Books > Business & Economics > Industry & industrial studies > Primary industries > Agriculture & related industries Books > Professional & Technical > Agriculture & farming > Animal husbandry > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	1-85573-448-6
Barcode:	9781855734487

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