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    AuthorBolton, Declan J. (1)Howlett, Brendan (1)
    Pearce, Rachel (1)
    Tergny, Annabel (1)
    Subject
    Beef (1)
    Beef production (1)
    HACCP (1)
    Slaughtering (1)View MoreDate Issued
    2007 (1)

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    Hazard analysis and critical control point (HACCP) and hygiene control auditing in Irish beef abattoirs

    Bolton, Declan J.; Pearce, Rachel; Tergny, Annabel; Howlett, Brendan (Teagasc, 2007-06)
    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.
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