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The use of HACCP for producing and distributing processed meat and poultry products

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HACCP in Meat, Poultry, and Fish Processing

Part of the book series: Advances in Meat Research ((ADMERE,volume 10))

Abstract

This chapter discusses the use of HACCP to enhance the safety of processed meat and poultry products. It will be assumed that these products are produced under federal inspection by the US Department of Agriculture or its equivalent in a state inspected facility. The product categories described earlier will be used (Tompkin, 1986). Fermented products will not be discussed. Some information concerning fermented meats is available in an earlier volume of this series (Bacus, 1986).

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Authors
  1. R. B. Tompkin
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Editors and Affiliations

  1. Department of Animal Sciences, Oregon State University, USA

    A. M. Pearson (Courtesy Professor) (Courtesy Professor)

  2. Agricultural Experiment Station, College of Agricultural Sciences, Oregon State University, USA

    T. R. Dutson (Dean, Director) (Dean, Director)

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Tompkin, R.B. (1995). The use of HACCP for producing and distributing processed meat and poultry products. 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_5

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  • DOI: https://doi.org/10.1007/978-1-4615-2149-5_5

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5898-5

  • Online ISBN: 978-1-4615-2149-5

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