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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
Attention for Chapter 12: Organization and management of HACCP programs
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Chapter title
Organization and management of HACCP programs
Chapter number 12
Book title
HACCP in Meat, Poultry, and Fish Processing
Published by
Springer, Boston, MA, January 1995
DOI 10.1007/978-1-4615-2149-5_12
Book ISBNs
978-1-4613-5898-5, 978-1-4615-2149-5
Authors

D. M. Theno

View on publisher site

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