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A Guide for the preparation of the meat safety quality assurance system (MSQA) for fresh meat and processed meat products [online]

Call no.:
Internet only - free access
Edition:
2nd ed.
Author:
Length:
viii, 78 p.
Publisher:
Kingston, A.C.T.: CanPrint Communications
Year:
2002
Type:
Electronic resource
Subject:
Abstract:
Aims to provide export meat establishments with an integrated system which, when applied will assist in the production of safe meat and meat products for human consumption improving overall business performance. Includes the application of HACCP and good manufacturing practice. The five preliminary steps and the seven principles of HACCP are explained. Used for abattoirs, independent boning rooms, meat processing establishments, and cold stores and freight handling facilities.
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