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.
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