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Control System for Processing Operations the Hazard Analysis and Critical Control Point (Haccp) System

By Food and Agriculture Organization of the United Nations

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Book Id: WPLBN0000000094
Format Type: PDF eBook
File Size: 0.2 MB
Reproduction Date: Available via World Wide Web.

Title: Control System for Processing Operations the Hazard Analysis and Critical Control Point (Haccp) System  
Author: Food and Agriculture Organization of the United Nations
Volume:
Language: English
Subject: United Nations., Food and Agriculture Organization of the United Nations. FAO agriculture series, Agriculture
Collections: United Nations Food and Agriculture Organization Collection
Historic
Publication Date:
Publisher: Food and Agriculture Organization of the United Nations; Digitizer: Fao

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Agriculture Organization Of The United Nations, F. A. (n.d.). Control System for Processing Operations the Hazard Analysis and Critical Control Point (Haccp) System. Retrieved from http://community.worldlibrary.in/


Description
Nutrition Reference Publication

Summary
Electronic reproduction.

Excerpt
Excerpt: The Hazard Analysis and Critical Control Point (HACCP) system is the most widely used and internationally accepted food safety management system in the world. The main goal of applying HACCP plans in abattoirs is to ensure that animals are slaughtered and dressed under conditions that mean the meat will carry minimal public health risk. A HACCP plan has the following advantages ... it is proactive and preventive ... it is owned by the meat plant ... it is systematic, plant-specific and documented. However, one should also be aware that HACCP implementation is time-consuming and creates extra work for staff. Thus a HACCP system is not easy to accommodate, particularly for small, multispecies operators. Nevertheless, HACCP is currently the meat safety management system of choice; no better alternative is presently available.

 

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