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dc.contributor.authorBolton, Declan J.
dc.contributor.authorPearce, Rachel
dc.contributor.authorTergney, Anabel
dc.contributor.authorHowlett, Brendan
dc.date.accessioned2012-10-02T15:22:08Z
dc.date.available2012-10-02T15:22:08Z
dc.date.issued2007-06
dc.identifier.citationHazard 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 1841704822en_GB
dc.identifier.isbn1841704822
dc.identifier.urihttp://hdl.handle.net/11019/203
dc.descriptionEnd of Project Reporten_GB
dc.description.abstractThis 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.en_GB
dc.language.isoenen_GB
dc.publisherTeagascen_GB
dc.relation.ispartofseriesThe National Food Centre Research Report;No. 91
dc.subjectHACCPen_GB
dc.subjectBeefen_GB
dc.subjectBeef productionen_GB
dc.subjectSlaughteringen_GB
dc.titleHazard analysis and critical control point (HACCP) and hygiene control auditing in Irish beef abattoirsen_GB
dc.typeTechnical Reporten_GB
dc.identifier.rmis4868
refterms.dateFOA2018-01-12T07:34:11Z


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