HACCP in Meat, Poultry and Fish Processing  (Hardcover, Monica Stinson)

The Hazard Analysis Critical Control Points or HACCP concept uses a scientific approach that is applied to process control. The Food Safety Inspection Service or FSIS, views HACCP as a means of preventing the occurrence of health and safety hazards in plants producing meat and poultry products. This is done by ensuring that controls are applied at any point in a food production system where hazardous situations can potentially occur. These hazards may include biological, chemical, or physical adulteration of food products. The Food and Drug Administration or FDA and the United States Department of Agriculture or USDA require mandatory HACCP programs for juice and meat to ensure food safety and to protect public health. This book is essential reading for quality control personnel, production and processing managers in the food industry, and for government regulatory officials. It will also be useful to academic researchers studying the microbiology and quality of meat, poultry and fish products.