Abstract
Meat processors have an ethical responsibility to provide wholesome products to consumers. From the moment the live animal sets foot on the slaughter floor until the beef carcass is fabricated into primals and throughout processing, there are hazards that must be controlled. To fulfill this responsibility, plant employees must be aware that the procedures performed on the slaughter floor and in the fabrication and processing rooms can have a tremendous impact on the safety of the beef products that reach the end user. Currently, every meat plant under federal inspection conducts daily operations under Hazard Analysis and Critical Control Point (HACCP) systems. Each plant develops its own HACCP plan focused on prevention of problems to assure the safety of beef products through control of chemical, physical, and biological hazards.
Original language | English (US) |
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Title of host publication | Handbook of Beef Safety and Quality |
Publisher | CRC Press |
Pages | 39-82 |
Number of pages | 44 |
ISBN (Electronic) | 9781040285305 |
ISBN (Print) | 9781560223238 |
DOIs | |
State | Published - Jan 1 2024 |
All Science Journal Classification (ASJC) codes
- General Agricultural and Biological Sciences
- General Biochemistry, Genetics and Molecular Biology
- General Medicine
- General Engineering