30. HACCP: Hazard Analysis Critical Control Point

  1. Fidel Toldrá Ph.D. research professor member Fellow
  1. Maria João Fraqueza and
  2. António Salvador Barreto

Published Online: 23 FEB 2010

DOI: 10.1002/9780813820897.ch30

Handbook of Meat Processing

Handbook of Meat Processing

How to Cite

Fraqueza, M. J. and Barreto, A. S. (2010) HACCP: Hazard Analysis Critical Control Point, in Handbook of Meat Processing (ed F. Toldrá), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780813820897.ch30

Editor Information

  1. Department of Food Science, Instituto de, Agroquímica y Tecnología de Alimentos (CSIC), PO Box 73, 46100 Burjassot, Valencia, Spain

Author Information

  1. Faculdade de Medicina Veterinária, DPASA, TULisbon, Av. da Universidade Tecnica, Polo Universitário, Alto da Ajuda, 1300-477 Lisboa, Portugal

Publication History

  1. Published Online: 23 FEB 2010
  2. Published Print: 26 MAR 2010

ISBN Information

Print ISBN: 9780813821825

Online ISBN: 9780813820897

SEARCH

Keywords:

  • HACCP - hazard analysis critical control point;
  • food safety and hazard analysis critical control point;
  • food safety, concerns and objectives of current policy;
  • HACCP system in meat-processing establishment;
  • HACCP requirements taking into account - principles in Codex Alimentarius;
  • on pathway to generic HACCP model for processed meat products;
  • hazards identification and analysis;
  • potential hazards identification;
  • factor measurements or sensorial quotable observations at CCP, monitoring actions

Summary

This chapter contains sections titled:

  • Food Safety and Hazard Analysis Critical Control Point

  • Preparing Development and Implementation of an HACCP Plan

  • On the Pathway to a Generic HACCP Model for Processed Meat Products

  • HACCP Plan Updating

  • Recognition of a Food Safety Management System Implemented in a Food Industry

  • Conclusions

  • References