Hazard Analysis and Critical Control Point systems as a preventive tool

Journal of the American Veterinary Medical Association

Volumn 213, Issue 12, 1998, Pages 1741-1744

  Dreesen, David W ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANIMAL; FOOD CONTROL; FOOD INDUSTRY; FOOD POISONING; HUMAN; INFORMATION PROCESSING; MEAT; METHODOLOGY; MICROBIOLOGY; POULTRY; REVIEW; STANDARD; UNITED STATES;

ANIMALS; FOOD INSPECTION; FOOD POISONING; FOOD-PROCESSING INDUSTRY; HUMANS; MEAT; POULTRY; RECORDS; UNITED STATES;

EID: 0032534350     PISSN: 00031488     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (7)

1. Codex Alimentarius Commission. General principles for the establishment and application of microbiological criteria for foods. Appendix II. Report of the 17th Session of the Committee on Food Hygiene. Rome: Food and Agriculture Organization, 1980.
2. National Advisory Committee on Microbiological Criteria for Foods. Hazard analysis and critical control point systems. Int J Food Microbiol 1992;16:1-23.
3. USDA Food Safety Inspection Service-National Advisory Committee on Microbiological Criteria for Foods. Hazard analysis and critical control point principles and application guidelines. Washington, DC: USDA-FSIS 1997;1-33.
4. USDA Food Safety and Inspection Service. Pathogen reduction: hazard analysis and critical control point (HACCP) systems; final rule. Fed Reg July 25, 1996;61:38806-38944.
5. USDA Food Safety Inspection Service. Guidebook for the preparation of HACCP plans. Washington, DC: USDA FSIS 1997.
6. USDA Food Safety Inspection Service. Sanitation requirements for official meat and poultry establishments. 9 CFR Parts 303, 308, 381 and 416. Fed Reg August 25, 1997;62:45045-45057.
7. FDA Department of Health and Human Services. Current good manufacturing practice in manufacturing, packing, or holding human food. 21 CFR Part 110. Washington, DC: US Government Printing Office, 1998;214-223.