PELATIHAN PENGOLAHAN AYAM GEPREK BERDASARKAN HAZARD ANALYSIS CRITICAL CONTROL POINT DI SML UMKM CENTRE

Studies to determine the critical control points in pork slaughter hazard analysis and critical control point systems.

Aerobic mesophilic counts (AMC), coliform (CC) and coliform resuscitation counts (CRCs) were obtained by swabbing 50 cm(2) areas at three sites (ham, belly and neck) on pig carcasses, after each of seven stages of the slaughter/dressing process (bleeding, scalding, dehairing, singeing, polishing, evisceration and chilling). In most cases, there were no statistical differences (P>0.05) among the...

Washing and chilling as critical control points in pork slaughter hazard analysis and critical control point (HACCP) systems.

AIMS The aim of this research was to examine the effects of preslaughter washing, pre-evisceration washing, final carcass washing and chilling on final carcass quality and to evaluate these operations as possible critical control points (CCPs) within a pork slaughter hazard analysis and critical control point (HACCP) system. METHODS AND RESULTS This study estimated bacterial numbers (total vi...

Hazard analysis and critical control point systems in the United States Department of Agriculture regulatory policy.

Recent outbreaks of foodborne illness and studies by expert groups have established the need for fundamental change in the United States meat and poultry inspection programme to reduce the risk of foodborne illness. The Food Safety and Inspection Service (FSIS) of the United States Department of Agriculture (USDA) has embarked on a broad effort to bring about such change, with particular emphas...

Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems; Final Rule

Food safety, Hazard Analysis and Critical Control Point and the increase in foodborne diseases: a paradox?

The application of the Hazard Analysis and Critical Control Point (HACCP) system is rapidly progressing, in particular in large and medium scale food industries. The term is becoming well known in food control and public health circles and is one which evokes food safety. However, concomitant with the headway of the HACCP system in food safety management, the incidence of foodborne diseases is ...