Application of HACCP principles in the meat industry: A United Kingdom perspective
1997
Mead, G.C. (University of London (UK). Royal Veterinary College)
To monitor progress in hygiene control, the Hygiene Assessment System (HAS) has been developed for abattoirs and meat cutting plants and the basis for the system is described. In a study of beef abattoirs, there was a significant negative correlation between mean HAS scores for each premises and mean total viable counts from carcasses sampled prior to chilling. The use of HACCP systems in the production of ready-to-eat meat and poultry products is considered essential for optimum pathogen control, It is not yet possible, however, to exclude Listeria monocytogenes, which occurs in various niches in the processing environment. Thus, low levels of Listeria are to be expected in a proportion of ready-to-eat products are not regarded in the UK as hazardous to consumers.
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