HACCP in the meat industry
Food contamination Food Meat industry and trade e-böcker
Woodhead Pub.
2000
EISBN 9781591240723
HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards. It is being applied across the world, with countries such as the US, Australia, New Zealand, and the UK leading the way. However, effective implementation in the meat industry remains difficult and controversial. HACCP in the meat industry provides a survey of principles and practices, providing a guide to making HACCP systems work in the meat industry.
