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HACCP in Meat, Poultry, and Fish Processing

  • A. M. Pearson
  • T. R. Dutson

Part of the Advances in Meat Research book series (ADMERE, volume 10)

Table of contents

About this book

Introduction

The RACCP (hazard analysis critical control point) concept for food products was an outgrowth of the US space program with the demand for a safe food supply for manned space flights by the National Aeronautics and Space Administration (NASA). The original work was carried out by the Pillsbury Company under the direction of Roward E. Bauman, who as the author of chapter 1 describes the evolution of the RACCP system and its adaptation to foods. The second chapter discusses the adoption of RACCP principles and explains how they fit into the USDA and FDA meat, poultry and seafood inspection systems. The next chapter discusses how RACCP principles can be extended to production of meat, poultry and seafoods, a most important area involved in producing a safe food supply. Chapter 4 deals with the use of RACCP in controlling hazards encountered in slaughtering and distribution of fresh meat and poultry, while chapter 5 discusses the problem - both spoilage and hazards - involved in processing and distribution of meat, poultry and seafood products. Chapter 6 covers the entire area of fish and seafoods, including both fresh and processed products from the standpoints of spoilage and hazards.

Keywords

HACCP adaptation adoption controlling distribution evolution food safety growth production science

Editors and affiliations

  • A. M. Pearson
    • 1
  • T. R. Dutson
    • 2
  1. 1.Department of Animal SciencesOregon State UniversityUSA
  2. 2.Agricultural Experiment Station, College of Agricultural SciencesOregon State UniversityUSA

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4615-2149-5
  • Copyright Information Springer Science+Business Media Dordrecht 1995
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4613-5898-5
  • Online ISBN 978-1-4615-2149-5
  • Buy this book on publisher's site