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Hygienic Practice for Meat, Codex Document CAC/
RCP 58 – 2005. Rome : FAO/WHO.
IFS. 2007. International Food Standard , Version 5.
Berlin: HDE Trade Services.
E.C. 2002. Regulation (EC) no 178/2002 of 28 January
2002 laying down the general principles and require-
ments of food law, establishing the European Food
Safety Authority and laying down procedures in
matters of food safety. Offi cial Journal of the EU
L31: 1 – 24.
E.C. 2004a. Regulation (EC) no. 852/2004 of the
European Parliament and Council of 29 April 2004 on
the hygiene of foodstuffs. Offi cial Journal of the EU
L226: 3 – 21.
E.C. 2004b. Regulation (EC) no. 853/2004 of the
European Parliament and Council of 29 April 2004
laying down specifi c hygiene rules for food of animal
origin. Offi cial Journal of the EU L226: 22 – 82.
E.C. 2005. Regulation (EC) no. 2073/2005 of 15
November 2005 on microbiological criteria for food-
stuffs. Offi cial Journal of the EU L332: 12 – 26.
Fischer , A. , and C. Hilmes. 2007. Kochwurst. In Qualit ä t
von Fleisch und Fleischwaren , 2nd ed. , edited by W.
Branscheid , K. Honikel , G. von Lengerken , and K.
Troeger. Frankfurt, Germany : Deutscher Fachverlag.
Fraqueza , M. J. , A. S. Barreto , and A. M. Ribeiro. 2007.
HACCP. In Handbook of Fermented Meat and
Poultry , edited by F. Toldr á. Ames, Iowa : Blackwell
Publishing.
International Organization for Standardization (ISO).
2005. ISO 22000:2005 Standard on Food Safety
Management Systems — Requirements for Any
Organization in the Food Chain. Geneva, Switzerland :
International Organization for Standardization.
International Organization for Standardization (ISO).
2005. ISO 9000:2005 Standard on Quality
Management Systems — Fundamentals and
Vocabulary. Geneva, Switzerland : International
Organization for Standardization.
International Organization for Standardization (ISO).
2008. ISO 9001:2008 Standard on Quality
Management Systems — Requirements. Geneva,
Switzerland : International Organization for
Standardization.
Lautenschl ä ger , R. 2007. Rohp ö kelware. In Qualit ä t von
Fleisch und Fleischwaren , 2nd ed. , edited by W.
Branscheid , K. Honikel , G. von Lengerken , and K.
Troeger. Frankfurt, Germany : Deutscher Fachverlag.
Lautenschl ä ger , R. , and K. Troeger. 2007. Br ü hwurst. In
Qualit ä t von Fleisch und Fleischwaren , 2nd ed. ,
edited by W. Branscheid , K. Honikel , G. von
Lengerken , and K. Troeger. Frankfurt, Germany :
Deutscher Fachverlag.
L ü cke , F. K. 2007. Quality assurance plan. In Handbook
of Fermented Meat and Poultry , edited by F. Toldr á.
Ames, Iowa : Blackwell Publishing.
L ü cke , F. K. , and K. Troeger. 2007. Mikrobiologische
risiken. In Qualit ä t von Fleisch und Fleischwaren ,
2nd ed. , edited by W. Branscheid , K. Honikel , G. von
Lengerken , and K. Troeger. Frankfurt, Germany :
Deutscher Fachverlag.reduces the risk of supplying meat products
to the customer that are either unsafe or not
compliant with other standards or with the
expectations of the customers. A well - orga-
nized documentation is also important to
demonstrate “ due diligence ” in cases when
unjustifi ed statements and claims are made
by customers or authorities. Last, establish-
ment of a quality - assurance system requires
analysis of existing processes, which again
may lead to discovery and elimination of
“ idle ” or “ fail ” processes, thus making the
business more effi cient and profi cient.
However, there are various factors impeding
the acceptance of quality assurance, particu-
larly in small - and medium - sized enterprises.
These include:
- the wealth of sometimes competing audit-
ing schemes (see, e.g., Van der Spiegel et
al. 2003 ) addressing the same issues with
only minor differences. - audits by auditors who, due to lack of train-
ing and experience, tend to follow a sche-
matic rather than a risk - based approach
(see, e.g., Vandendriessche 2008 ). - the trend among consultants to let all issues
appear more complicated than they actu-
ally are.
It is to be hoped that these obstacles can
be eliminated in the future, so that small - and
medium - sized enterprises — which form a
large part of the food industry and are essen-
tial for product diversity and quality — are not
put at a disadvantage.
References
Anonymous. 1999. Performance standards for the pro-
duction of certain meat and poultry products. Federal
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