Mead, G, c.: Application of HACCP Principles in the Meat 1ndustry: a United Kingdom Perspective, Acta vet. Brno 1997.66: 117-125. Because of the rising incidence of microbial foodborne disease in the UK. particular attention is being given to the application of HACCP principles in all sectors of the food industry, including meat production. The basic requirements of HACCP systems for the red me...

Consumers expect the food they purchase to be safe. Governments seek to provide them with assurances of food safety through regulation, but additional steps are needed to more fully address the issue. Producers are increasingly aware of their responsibility in this area and are working in concert with other segments of the agri-food industry. Hazard analysis critical control point-based (HACCP)...

mechanization and automation technologies. By the early 1980s, consumers preferred cut-up and further-processed chickens to the traditional whole bird. Chicken surpassed pork consumption in 1985. Chicken consumption surpassed beef consumption in the United States in 1992. In 1998, USDA required the Hazard Analysis and Critical Control Point (HACCP) process control system program in all large po...

Beginning within the context of the classical risk assessment framework, this chapter discusses the origins of risks to microbiological water quality. The importance of a preventative multiple barrier approach is discussed and the advantages of controlling contamination as near to the source as possible are presented briefly. Practical, simple to use approaches are needed to identify risks and ...