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    HACCP for Irish beef, pork and lamb slaughter

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    Author
    Bolton, Declan cc
    Sheridan, James J.
    Keyword
    HACCP
    Beef
    Pork
    Lamb
    Meat processing
    Slaughter
    Food safety
    Date
    2002-02
    
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    URI
    http://hdl.handle.net/11019/135
    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
    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.
    Funder
    US-Ireland Co-operation Programme in Agriculture Science and Technology; Department of Agriculture, Food and the Marine, Ireland
    Collections
    Food Safety
    Food Safety
    Food Chemistry & Technology
    Food Programme End of Project Reports

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