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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/203

Title: Hazard analysis and critical control point (HACCP) and hygiene control auditing in Irish beef abattoirs
Authors: Bolton, Declan J.
Pearce, Rachel
Tergney, Anabel
Howlett, Brendan
Keywords: HACCP
Beef
Beef production
Slaughtering
Issue Date: Jun-2007
Publisher: Teagasc
Citation: Hazard analysis and critical control point (HACCP) and hygiene control auditing in Irish beef abattoirs. The National Food Centre Research Report No. 91. Declan J. Bolton et al. Dublin; Teagasc, 2007. ISBN 1841704822
Series/Report no.: The National Food Centre Research Report;No. 91
Abstract: This project validated two innovative technologies for use in improving the safety of Irish beef. Online monitoring was developed and successfully tested as a tool for controlling faecal contamination on beef carcasses with the resultant reduction in microbial counts. A novel anti-microbial, LactiSAL┬«, was also tested and validated for use in the beef industry. Sponge swabbing using a polyurethane sponge was developed and validated for use in carcass testing as required in European Commission Decision 2001/471/EC. The costs of developing and implementing a HACCP system in Irish beef slaughter plants were assessed. Furthermore, a guide to relevant food safety legislation, including the development and auditing of HACCP and prerequisites for beef slaughter (in compliance with 2001/471/EC and the European Commission Hygiene Regulations), was developed and published.
Description: End of Project Report
URI: http://hdl.handle.net/11019/203
ISBN: 1841704822
Appears in Collections:Food Safety
Food Programme End of Project Reports

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