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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/135

Title: HACCP for Irish beef, pork and lamb slaughter
Authors: Bolton, Declan J.
Sheridan, James J.
Keywords: HACCP
Meat processing
Food safety
Issue Date: Feb-2002
Publisher: Teagasc
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
URI: http://hdl.handle.net/11019/135
ISBN: 1841702757
Appears in Collections:Food Safety
Food Chemistry & Technology
Food Programme End of Project Reports

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