Abstract
Implementation of HACCP programs in meat and poultry slaughter operations is no different than introducing HACCP into further processing plants or other types of food systems. The program must be designed by the individual company or plant for their respective operation(s). Each program, although individually tailored, must be based on the seven principles of HACCP including hazard assessment, critical control point (CCP) identification, establishing critical limits, monitoring procedures, corrective actions, documentation and verification procedures. Excellent overviews and background information on HACCP programs are presented in the AMI-NFPI HACCP workshop (1992), Tompkin (1990) and the USDA-FSIS, HACCP Status Report (1992).
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References
American Meat Institute and National Food Processors Institute (1992) HACCP Workshop. March 17–19, 1992. Los Angeles, California.
National Academy of Sciences (1985) An Evaluation of the Role of Microbiological Criteria for Food and Food Ingredients. National Academy Press, Washington, D.C.
Pierson, M.D. and D.A. Corlett, Jr. (eds) (1992) HACCP Principles and Applications. Chapman & Hall, Inc., New York.
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Tompkin, R.B. (1990) The use of HACCP in the production of meat and poultry products. J. Food Prot. 53, 795.
USDA-FSIS, National Advisory Committee on Microbiology Criteria for Foods (1990) HACCP Principles for Food Production. USDA-FSIS Information Office, Washington, D.C.
USDA-FSIS (1992) HACCP Status Report February 1992, USDA-FSIS, Washington, D.C.
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© 1995 Springer Science+Business Media Dordrecht
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Goodfellow, S.J. (1995). Implementation of the HACCP program by meat and poultry slaughterers. In: Pearson, A.M., Dutson, T.R. (eds) HACCP in Meat, Poultry, and Fish Processing. Advances in Meat Research, vol 10. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2149-5_4
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DOI: https://doi.org/10.1007/978-1-4615-2149-5_4
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