HACCP in the meat industry

dc.contributor.author	R A Lawrie	en
dc.contributor.editor	Brown, Martyn
dc.date.accessioned	2018-09-14T09:30:22Z
dc.date.accessioned	2023-07-20T09:09:27Z
dc.date.available	2018-09-14T09:30:22Z
dc.date.available	2023-07-20T09:09:27Z
dc.date.issued	2000
dc.identifier.isbn	1 85573 395 1
dc.identifier.uri	http://10.215.13.25/handle/123456789/1595
dc.description	Over the past ten years or so, HACCP has become the preferred tool for the management of microbiological food safety. As its use has spread and reliance on it as the main means of ensuring the safe production of food has increased, so the need for checking its effectiveness has also increased. This same period has also seen dramatic changes in the processing, storage and distribution of meat products; and new pathogens, e.g. E. coli O157, have challenged both existing supply chain controls and also consumer and regulatory views of safety requirements.	en
dc.language	en	en
dc.language.iso	en	en_US
dc.publisher	Woodhead Publishing Limited	en_US
dc.subject	"meat industry "	en_US
dc.title	HACCP in the meat industry	en_US
dc.type	Book	en_US