Handbook of Meat Processing

HACCP: Hazard Analysis Critical Control Point 543 deviation from critical limits at a CCP is crucial in order to implement corre ...

544 Chapter 30 HACCP Plan Updating In meat - processing industries, as in other industrial activities, there are constant change ...

HACCP: Hazard Analysis Critical Control Point 545 FAO/WHO. 2005. Codex Alimentarius, Food Hygiene. Basic Texts , 3rd ed. Codex A ...

546 Chapter 30 Scott , V. N. 2005. How does industry validate elements of HACCP plans? Food Control 16 : 497 – 503. Stafko , R. ...

547 Chapter 31 Quality Assurance Friedrich - Karl L ü cke Introduction According to the ISO 9000:2005 standard, quality assuranc ...

548 Chapter 31 work is necessary. The purpose of records on the processes is to provide evidence of appropriate process control ...

Quality Assurance 549 (or the heat treatment before consumption) does not reliably reduce the load of non - spore - forming path ...

550 Chapter 31 Table 31.1. Requirements of the International Food Standard (version 5, 2007 ) for the approval of suppliers and ...

Quality Assurance 551 Table 31.2. A list of possible specifi cations for lean meat and fat purchased for further processing, and ...

552 Chapter 31 After receipt, the goods should be stored at appropriate temperatures. For lean meat and fat, the temperature mus ...

Quality Assurance 553 Table 31.3. Example for the structure of a process documentation: (1) Preparation of sausage mixture Input ...

554 Chapter 31 processing to make sure that the water activ- ity is below 0.95. Sausages and hams, as well as uncured/unsalted m ...

Quality Assurance 555 Table 31.6. Examples for critical values for the manufacture of heat - processed sausages (modifi ed from ...

556 Chapter 31 sugar addition, fermentation conditions) are adjusted correctly. Raw Dry Hams Fraqueza et al. (2007) , L ü cke (2 ...

Quality Assurance 557 relative humidity, as well as the intended and measured weight loss, should be specifi ed and recorded. Ba ...

558 Chapter 31 conformance with legal requirements. ... The recipe mentioned in the customer fi nished product specifi cation sh ...

Quality Assurance 559 Codex Alimentarius Commission. 2005. Code of Hygienic Practice for Meat, Codex Document CAC/ RCP 58 – 2005 ...

560 Chapter 31 Untermann , F. , and U. Dura. 1996. Das HACCP - konzept: theorie und praxis. Fleischwirtschaft 76 : 700 – 702 , 7 ...

Index Acetate, 270–272, 278 Aeromonas hidrophila, 497–498 Aging, 36–37, 87–99, 556 Aldehydes, 308 Allergen, 427, 533 Allergy, 15 ...

562 Index Chemical decontaminants (continued) chlorine, 64–66, 293 chlorine dioxide, 64–66, 264, 281 electrolized water, 275 lac ...