Food Programme >
Food Safety >
Please use this identifier to cite or link to this item:
|Title: ||HACCP for Irish beef, pork and lamb slaughter|
|Authors: ||Bolton, Declan J.|
Sheridan, James J.
|Issue Date: ||Feb-2002|
|Citation: ||HACCP for Irish beef, pork and lamb slaughter. The National Food Centre Research Report No. 50. Declan J. Bolton et al. Dublin; Teagasc, 2002. ISBN 1841702757|
|Series/Report no.: ||The National Food Centre Research Report;No. 50|
|Abstract: ||It is generally accepted that HACCP principles should be incorporated into the food safety control systems in meat processing plants to better assure food safety. The objective of this project was to publish detailed HACCP slaughter documents for the Irish beef, pork and lamb processing industries. These would provide the necessary information and detail to facilitate the implementation of HACCP on the slaughter floor (from lairage to chilling) in Irish meat plants. To this end `HACCP for Irish Beef Slaughter' was published in October 2000, `HACCP for Irish Pork Slaughter' in December 2001 and `HACCP for Irish Lamb Slaughter' will be available early in 2002. These are non-generic, detailed documents which provide the scientific basis for establishing critical control points (CCP), critical limits, monitoring and corrective action procedures.|
|Description: ||End of Project Report|
|Appears in Collections:||Food Safety|
Food Chemistry & Technology
Food Programme End of Project Reports
Items in T-Stor are protected by copyright, with all rights reserved, unless otherwise indicated.