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Developing & Implementing HACCP for the Meat & Poultry Industry
 

Summary: Developing & Implementing HACCP
for the Meat & Poultry Industry
Registration begins at 8:00 on Tuesday,
April 5, and the workshop concludes
at 12:00 noon Thursday, April 7, 2011.
HACCP Overview: Why is HACCP needed? What
are its benefits?
USDA-FSIS Regulations on HACCP
Implementation
Applying the Seven Principles and Definition of
HACCP Terms
Poultry Food Safety Hazards and Their
Associated Risk
Understanding Critical Control Points Versus
Process Control Points in Poultry Processing
Defining Your Product and Process; Developing
Flow Charts of Your Process - The Initial Steps in
Developing a HACCP Plan
Hazard Analysis and Critical Control Points;
Determination of Significant Hazards;

  

Source: Arnold, Jonathan - Nanoscale Science and Engineering Center & Department of Genetics, University of Georgia

 

Collections: Biotechnology