Implementation of hazard analysis critical control point in the meat and poultry industry
作者:
D. K. Sandrou,
I. S. Arvanitoyannis,
期刊:
Food Reviews International
(Taylor Available online 1999)
卷期:
Volume 15,
issue 3
页码: 265-308
ISSN:8755-9129
年代: 1999
DOI:10.1080/87559129909541192
出版商: Taylor & Francis Group
关键词: Critical control points;HACCP;Hazard;Food industry;Meat;Poultry
数据来源: Taylor
摘要:
Meat and poultry industries today are facing new challenges, with more complex ingredients, processes, and packaging. Consequently, controls are becoming more important as more complex processes are developed. Widespread adoption of Hazard Analysis Critical Control Point (HACCP) by the meat and poultry industry should enhance consumer confidence in its products and reduce the currently existing barriers in international trade. The purpose of this review is to present several comprehensive flow diagrams of meat and poultry products and apply HACCP principles in order to ensure food safety.
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