38. HACCP for the Poultry Industry

  1. Isabel Guerrero-Legarreta Ph.D.
  1. Lisa H. McKee

Published Online: 14 APR 2010

DOI: 10.1002/9780470504475.ch38

Handbook of Poultry Science and Technology, Volume 2

Handbook of Poultry Science and Technology, Volume 2

How to Cite

McKee, L. H. (2010) HACCP for the Poultry Industry, in Handbook of Poultry Science and Technology, Volume 2 (ed I. Guerrero-Legarreta), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470504475.ch38

Editor Information

  1. Departamento de Biotecnología, Universidad Autónoma Metropolitana, México D.F., México

Author Information

  1. Department of Family and Consumer Sciences, New Mexico State University, Las Cruces, New Mexico

Publication History

  1. Published Online: 14 APR 2010
  2. Published Print: 12 JAN 2010

ISBN Information

Print ISBN: 9780470185537

Online ISBN: 9780470504475

SEARCH

Keywords:

  • HACCP for the poultry industry;
  • three principles of HACCP system - identifying food safety problems, determining production process point, establishing procedures monitoring the critical control points;
  • HACCP plans - providing guidance to manufacturers on HACCP concepts

Summary

This chapter contains sections titled:

  • Introduction

  • History of HACCP

  • The seven HACCP principles

  • Resources for development of HACCP plans

  • References