Cover -- Contents -- Preface -- List of contributors -- Part 1 General issues -- 1 Introduction -- 1.1 E. coli O157 -- 1.2 HACCP and food safety -- 1.3 The successful implementation of HACCP -- 1.4 References -- 2 The regulatory context in the EU -- 2.1 Introduction: the international context -- 2.2 EU food policy and HACCP -- 2.3 EU meat hygiene legislation and HACCP -- 2.4 Fishery products -- 2.5 Future trends -- 2.6 Sources of further information and advice -- 2.7 References -- 3 HACCP in the United States: regulation and implementation -- 3.1 Introduction: the regulatory background -- 3.2 Development of HACCP in the United States -- 3.3 HACCP implementation in practice -- 3.4 Beyond HACCP -- 3.5 Bibliography -- Part 2 HACCP on the farm and in primary processing -- 4 HACCP and farm production -- 4.1 Introduction -- 4.2 Hazard analysis in animal rearing -- 4.3 Setting up the HACCP system -- 4.4 HACCP plans for cattle -- 4.5 HACCP plans for sheep and goats -- 4.6 HACCP plans for a poultry unit -- 4.7 HACCP plans for a pig unit -- 4.8 Summary: the effectiveness of HACCP on the farm -- 4.9 References -- 5 HACCP in primary processing: red meat -- 5.1 Introduction -- 5.2 Microbiological data: collection and analysis -- 5.3 HACCP implementation: the general approach -- 5.4 Stock reception -- 5.5 Slaughter and predressing -- 5.6 Carcass dressing -- 5.7 Collection and cooling of offals -- 5.8 Carcass cooling -- 5.9 Carcass breaking; equipment cleaning -- 5.10 Smaller plants -- 5.11 Microbiological criteria -- 5.12 References -- 6 HACCP in primary processing: poultry -- 6.1 Introduction -- 6.2 Hazard analysis in the slaughter process -- 6.3 Establishing CCPs -- 6.4 Other processing operations -- 6.5 Future trends -- 6.6 Decontamination of carcasses -- 6.7 Sources of further information and advice -- 6.8 References -- Part 3 HACCP tools -- 7 Microbiological hazard identification in the meat industry -- 7.1 Introduction -- 7.2 The main hazards -- 7.3 Analytical methods -- 7.4 Future trends -- 7.5 Sources of further information and advice -- 7.6 References -- 8 Implementing HACCP in a meat plant -- 8.1 Introduction -- 8.2 The elements requiring implementation -- 8.3 The implementation process -- 8.4 The differences between large and small businesses -- 8.5 Where to start with implementation -- 8.6 Explanation of the reasons for HACCP -- 8.7 Review of food safety issues -- 8.8 Planning for implementation -- 8.9 Allocation of resources -- 8.10 Selecting teams and activities -- 8.11 Training -- 8.12 Transferring ownership to production personnel -- 8.13 Tackling barriers -- 8.14 Measuring performance of the plan -- 8.15 Auditing and review -- 8.16 Conclusions -- 8.17 References -- 9 Monitoring CCPs in HACCP systems -- 9.1 Introduction -- 9.2 Establishing criteria -- 9.3 Determination of critical limits -- 9.4 Setting up monitoring systems -- 9.5 Verification of HACCP systems -- 9.6 Validation of the HACCP plan -- 9.7 Identifying problem areas -- tidtid372.