Synopses & Reviews
Publicized outbreaks of E.coli and mad cow disease have ensured that the issue of meat safety has had a high profile. Meanwhile HACCP has become the preferred tool for the management of microbiological safety. Against a background of consumer and regulatory pressure, the effective implementation of HACCP systems is critical. Written by leading experts in the field, this is an authoritative guide to making HACCP systems work effectively.
Chapters examines HACCP in the meat industry across the supply chain, from rearing through to primary and secondary processing.
Review
"A comprehensive guide to introducing HACCP in the meat industry."
-Meat Science
"It is abundantly clear that the solution to many of the cases of food poisoning outbreaks lies in the effective implementation of HACCP. The authoritative chapters in this collection show how this can be done."
-Professor Hugh Pennington, University of Aberdeen, UK
About the Author
Martyn Brown was formerly Senior Microbiologist at Unilever Savoury Global Supply Chain and Technology Group, UK. Now a consultant, he is an internationally-known authority on the management of food safety.