Introduction to HACCP for Meat and Poultry Processors

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Originally published as a National Pork Board/ American Meat Science Association Fact Sheet.

Author:
Elizabeth Boyle, Kansas State University

Reviewer:
Dennis Burson, University of Nebraska

The Hazard Analysis Critical Control Point (HACCP) concept is a systematic, science based process …

Verification and Validation of HACCP

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Originally published as a National Pork Board/American Meat Science Association Fact Sheet. …

HACCP Plan Reassessment

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Originally published as a National Pork Board/ American Meat Science Association Fact Sheet.

Author:
Dennis Buege, University of Wisconsin

Reviewer:
Kerri Harris, International HACCP Alliance

The third element listed at right likewise has three components: initial validation, ongoing verification …

Pre-Shipment Record Review Options for Small Processors

Contents

Originally published as a National Pork Board/ American Meat Science Association Fact Sheet.

Author:
Benjy Mikel, University of Kentucky

Reviewer:
Dennis Burson, University of Nebraska

Introduction

The issue of the safety of the food supply has been deliberately debated during the past few years. Continual media coverage …

Salmonella in the Pork Production Chain

Originally published as a National Pork Board/American Meat Science Association Fact Sheet.

Authors: J.S. Dickson, Dept. of Microbiology, College of Agriculture, Iowa State University; H.S. Hurd & M. H. Rostagno, Pre-Harvest Food Safety and Enteric Disease Unit; National Animal Disease Center, Agricultural Research Service, USDA, Ames Iowa

Introduction

There is currently an explosion of research activity on food safety, including …

Industry Guidelines to Prevent Contamination from Listeria monocytogenes

Contents