The challenge of designing valid HACCP plans for raw food commodities

Food Control

Volumn 9, Issue 2-3, 1998, Pages 111-117

  Lee, J A ^a   Hathaway, S C ^b  

^a MAF Regulatory Authority   (New Zealand)

^b Ministry for Primary Industries   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

OVIS ARIES;

EID: 0032039380     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/s0956-7135(97)00061-3     Document Type: Article

References (8)

1. Anonymous (1995) The use of hazard analysis critical control point (HACCP) principles in food control. FAO Food and Nutrition Paper 58, Rome
2. Anonymous (1996a) Hazard analysis and critical control point (HACCP) system and guidelines for its application. Report of the 29th Session of the Codex Committee on Food Hygiene. Alinorm 97/13A, Appendix II. Codex Alimentarius Commission, Rome
3. Anonymous (1996b) Pathogen reduction; Hazard Analysis and Critical Control Point (HACCP) Systems. Food Safety and Inspection Service, USDA. Federal Register.61:144
4. Anonymous (1997) A Guide to HACCP Systems in the Meat Industry. Ministry of Agriculture, Wellington
5. Biss, M. E. and Hathaway, S. C. (1995) Microbiological and visible contamination of lamb carcasses according to pre-slaughter presentation status: implications for HACCP. Journal of Foood Protection 58, 776-783
6. Biss, M. E. and Hathaway, S. C. (1996) Effect of pre-slaughter washing of lambs on the microbiological and visible contamination of the carcases. Veterinary Record 138, 82-86
7. Biss, M. E. and Hathaway, S. C. (1996) The effect of different on-line dressing practices on microbiological and visible contamination of lamb carcasses. NZ Veterinary Journal 44, 55-60
8. Hathaway, S. C. and R. L. Cook. (1997) A regulatory perspective on the potential uses of microbial risk assessment in international trade. International Journal of Food Microbiology 36, 126-133