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By M. Brown (Eds.)
The new outbreaks of E.coli and BSE have ensured that the difficulty of meat defense hasn't ever had the sort of excessive profile. in the meantime HACCP has turn into the popular software for the administration of microbiological protection. opposed to a heritage of purchaser and regulatory strain, the powerful implementation of HACCP platforms is important. Written by way of top specialists within the box, HACCP within the meat offers an authoritative consultant to creating HACCP platforms paintings effectively.
This booklet examines the HACCP within the meat around the offer chain, from rearing via to basic and secondary processing
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Extra resources for HACCP in the Meat Industry
Sample text
Feedback of meat inspection data from abattoir Daily inspection of all animals by specified person Control measures Monitoring Therapeutic treatment of animals suffering from infections. , control of parasitic infestations All animals in good health. 3 Cleaning and disinfection of pens Environmental build up of Salmonella (M) GMP Veterinary advice with clinical infections or unknown causes of ill health Movement records. Diary of illness and results of pregnancy diagnosis. Enter into database weekly.
Diary and medicines book Record findings of daily visual inspection Record results of all water samples Corrective action Records Post-weaning stress Animals develop GMP poor condition, ill health due to adverse conditions 8. Weaning 9. Over wintering outside GMP Infestation with GMP helminths (H) and ectoparasites (L) 7. Control of parasites Animals have dry area to shelter from wind, rain and snow — Free from clinical and subclinical helminth and ectoparastic infestation Daily inspection of all animals by specified person.
1 Beef cattle The beef farm may raise the animals on farm as a sucker herd followed by the fattening stage. Animals may be sold on for the final stages of the fattening process. The farmer may have no breeding animals and rear through to fat animals bought in as baby or weaned calves. Whichever system is used, it is crucial that each animal is identified, and full records of any movements between farms, auction markets and the abattoir must be kept. Cattle going for slaughter are graded by conformation criteria.