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The HACCP system and how it fits into FSIS programs

  • M. G. Manis
Part of the Advances in Meat Research book series (ADMERE, volume 10)

Abstract

The Food Safety and Inspection Service (FSIS), an agency of the US Department of Agriculture, is responsible for ensuring that meat, poultry and meat and poultry products in interstate and foreign commerce are safe, wholesome, not adulterated and accurately labeled. FSIS administers and enforces the Federal Meat Inspection Act, the Poultry Products Inspection Act and the regulations by which these laws are implemented. Federal inspectors enforce the inspection laws in about 6500 meat and poultry plants. Livestock and poultry are inspected before slaughter and their carcasses and organs are inspected again after slaughter. Meat and poultry products are inspected during processing, handling and packing. Inspectors have authority to stop any aspect of an operation and demand correction of any deficiency that they find may adversely affect the safety and wholesomeness of the product.

Keywords

Critical Limit Plant Management Process Control System Fish Processing Critical Control Point 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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References

  1. Nacmcf (1989) Hazard Analysis and Critical Control Point System. Report, National Advisory Committee on Microbiological Criteria for Foods.Google Scholar
  2. Nacmcf (1992) Hazard analysis and critical control point system. Intl. J. Food Microbiol. 16, 1.CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media Dordrecht 1995

Authors and Affiliations

  • M. G. Manis

There are no affiliations available

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