Meat and poultry products hazards and control guide.
Read Online
Share

Meat and poultry products hazards and control guide.

  • 901 Want to read
  • ·
  • 35 Currently reading

Published by United States Food Safety and Inspection Service in [s.l.] .
Written in English

Subjects:

  • Meat industry and trade.,
  • Meat hygiene.,
  • Poultry -- Inspection.,
  • Meat inspection.

Book details:

Edition Notes

HACCP-2.

The Physical Object
Pagination60p. ;
Number of Pages60
ID Numbers
Open LibraryOL17184856M

Download Meat and poultry products hazards and control guide.

PDF EPUB FB2 MOBI RTF

Meat and Poultry Hazards and Controls Guide Food Safety and Inspection Service United States Department of Agriculture September 1 Table of Contents Introduction 1 Alphabetical Listing of Process Steps 3 Quick Reference Table of Process Steps by Category 4 Suggested General Verification Questions for Most Process Steps 5 Process Steps, Common Hazards, and Frequently Used Controls Objectives 2 Upon completion of this module, you will be able to: Use the Hazards Guide to list common hazards and controls for those hazards. Use the Hazards Guide /?MOD=AJPERES. The Hazard and Control Guide (HCG) is a guide that was published by Food Safety Inspection Service (FSIS). The document is used by FSIS personnel and identifies process steps that are typically associated with each Hazard Analysis Critical Control Point (HACCP) process :// Food safety control in the poultry industry summarises this research and its implications for all those involved in supplying and marketing poultry products. The book begins by analysing the main hazards affecting poultry meat and eggs, both biological and ://

  Book Description: Fish And Fishery Products Hazards And Controls Guide by Center for Food Safety and Applied Nutrition (U.S.), Fish And Fishery Products Hazards And Controls Guide Book available in PDF, EPUB, Mobi Format. Download Fish And Fishery Products Hazards And Controls Guide +fisheries+products+hazards+controls+guide.   ready to move on, there are more specialized documents. FSIS is also publishing the Meat and Poultry Products Hazards and Control Guide. It explains in detail the biological, chemical, and physical hazards that can occur at different steps of meat and poultry slaughter and processing and provides some examples of controls for those   steps common to cooked products and it also discusses potential critical control points (CCPs) and limits that could be set to control hazards. The generic model described here was developed by the Canadian Food Inspection Agency (CFIA, ). However, it can also be used as an example for various types of other cooked meat - Barbut - Fidel Toldrá, Ph.D., is a Research Professor and Head of the Meat Science Laboratory, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Toldrá has edited and/or authored more than ten books in food chemistry and food biochemistry, and meat and poultry processing including Handbook of Fermented Meat and Poultry, Advances in Food Diagnostics and Dry-cured Meat ://

Whole meat: °F (°C), and the meat should be allowed to rest for at least three minutes before eating. The resting time gives the heat more time to kill any bacteria. The resting time The USDA regularly updates its controls guide to outline hazards generally recognized and associated with meat and poultry products and how to avoid these. [5] Concurrently, it is also important that adherence to hygiene and safety standards does not adversely affect the product quality and efficiency of   A physical hazard contaminates meat or its products at any stage of the production chain and may cause injury, but seldom causes death (Stopforth et al., ).Meat products could get contaminated with physical hazards from several sources such as contaminated raw materials, improper and poorly designed or maintained facilities and equipment, faulty procedure during processing, and improper   Woodhead Publishing Series In Food Science Technology And Nutrition ~~, food safety control in the poultry industry summarises this research and its implications for all those involved in supplying and marketing poultry products the book begins by analysing the main hazards affecting poultry meat