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HACCP in Meat, Poultry, and Fish Processing

Overview of attention for book
Cover of 'HACCP in Meat, Poultry, and Fish Processing'

Table of Contents

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    Book Overview
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    Chapter 1 The origin and concept of HACCP
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    Chapter 2 The HACCP system and how it fits into FSIS programs
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    Chapter 3 Implementation of HACCP program on farms and ranches
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    Chapter 4 Implementation of the HACCP program by meat and poultry slaughterers
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    Chapter 5 The use of HACCP for producing and distributing processed meat and poultry products
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    Chapter 6 Implementation of the HACCP program by the fresh and processed seafood industry
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    Chapter 7 Risk analysis, HACCP and microbial criteria in meat and poultry systems
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    Chapter 8 Relationship of the HACCP system to Total Quality Management
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    Chapter 9 HACCP for delicatessens and meat, poultry and seafood retailers
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    Chapter 10 HACCP-TQM for retail and food service operations
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    Chapter 11 The HACCP program and the consumer
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    Chapter 12 Organization and management of HACCP programs
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    Chapter 13 Predictive microbiology and HACCP
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    Chapter 14 National and International Cooperation on Governmental Regulations for Meat, Poultry and Fish Inspection
Overall attention for this book and its chapters
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Mentioned by

policy
1 policy source

Citations

dimensions_citation
11 Dimensions

Readers on

mendeley
9 Mendeley
Summary Policy documents Dimensions citations
You are seeing a free-to-access but limited selection of the activity Altmetric has collected about this research output. Click here to find out more.
Title
HACCP in Meat, Poultry, and Fish Processing
Published by
Springer Science & Business Media, December 2012
DOI 10.1007/978-1-4615-2149-5
ISBNs
978-1-4615-2149-5, 978-1-4613-5898-5
Editors

Pearson, A. M., Dutson, T. R.

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Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 9 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 9 100%

Demographic breakdown

Readers by professional status Count As %
Librarian 1 11%
Other 1 11%
Lecturer 1 11%
Student > Doctoral Student 1 11%
Student > Ph. D. Student 1 11%
Other 2 22%
Unknown 2 22%
Readers by discipline Count As %
Agricultural and Biological Sciences 3 33%
Veterinary Science and Veterinary Medicine 1 11%
Chemistry 1 11%
Engineering 1 11%
Unknown 3 33%

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