HACCP in Meat, Poultry and Fish Processing (Advances in Meat Research Series, Volume 10)

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ISBN: 9780834213272
Author/Editor: Pearson

Publisher: ASPEN

Year: 1999

1 in stock (can be backordered)

SKU: ABD-ASPN-4658 Category:

Additional information

Weight 1.6 kg

Product Properties

Year of Publication

1999

Table of Contents

The Origin And Concept Of Haccp. The HACCP System and How it Fits into FSIS Programs. Implementation of HACCP Program on Farms and Ranches. Implementation of the HACCP Program by Meat and Poultry Slaughterers. The Use of HACCP for Producing and Distributing Processed Meat and Poultry Products. Implementation of the HACCP Program by the Fresh and Processed Seafood Industry. Risk Analysis, HACCP and Microbial Criteria in Meat and Poultry Systems. Relationship of the HACCP System to Total Quality Management. HACCP for Delicatessens and Meat, Poultry and Seafood Retailers. HACCP-TQM for Retail and Food Service Operations. The HACCP Program and the Consumer Organization and Management of HACCP Programs. Predictive Microbiology and HACCP. National and International Cooperation in Governmental Regulations for Meat, Poultry and Fish Inspection. Index

Author

Pearson

ISBN/ISSN

9780834213272

Binding

Paperback

Edition

1

Publisher

ASPEN

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