Guidance note no. 8: the implementation of food safety management systems in beef and lamb slaughter plants based on HACCP principles

Hdl Handle:
http://hdl.handle.net/10147/135644
Title:
Guidance note no. 8: the implementation of food safety management systems in beef and lamb slaughter plants based on HACCP principles
Authors:
Food Safety Authority of Ireland (FSAI)
Publisher:
Food Safety Authority of Ireland (FSAI)
Issue Date:
2002
URI:
http://hdl.handle.net/10147/135644
Additional Links:
http://www.fsai.ie/WorkArea/DownloadAsset.aspx?id=732
Item Type:
Report
Language:
en
Description:
Following the launch by the Food Safety Authority of Ireland (FSAI) of a report on the prevention of E.coli 0157:H7 infection, a ‘Red Meat Working Group’ was established to produce a guidance document to assist the primary beef and lamb processing industry in implementing food safety management systems based on the principles of HACCP. This document is the output of that group. The aim of these guidelines is to provide clear and simple guidance for all individuals and organisations operating in the primary red meat processing sector, assisting them in addressing their fundamental challenge of producing consistently safe food.
Keywords:
FOOD SAFETY; FOOD PRODUCTION AND QUALITY; FOOD HYGIENE; FOOD REGULATIONS
Local subject classification:
HACCP
Series/Report no.:
FSAI Guidance Note; No. 8
ISBN:
0954075463

Full metadata record

DC FieldValue Language
dc.contributor.authorFood Safety Authority of Ireland (FSAI)en
dc.date.accessioned2011-07-08T13:35:48Z-
dc.date.available2011-07-08T13:35:48Z-
dc.date.issued2002-
dc.identifier.isbn0954075463-
dc.identifier.urihttp://hdl.handle.net/10147/135644-
dc.descriptionFollowing the launch by the Food Safety Authority of Ireland (FSAI) of a report on the prevention of E.coli 0157:H7 infection, a ‘Red Meat Working Group’ was established to produce a guidance document to assist the primary beef and lamb processing industry in implementing food safety management systems based on the principles of HACCP. This document is the output of that group. The aim of these guidelines is to provide clear and simple guidance for all individuals and organisations operating in the primary red meat processing sector, assisting them in addressing their fundamental challenge of producing consistently safe food.en
dc.language.isoenen
dc.publisherFood Safety Authority of Ireland (FSAI)en
dc.relation.ispartofseriesFSAI Guidance Noteen
dc.relation.ispartofseriesNo. 8en
dc.relation.urlhttp://www.fsai.ie/WorkArea/DownloadAsset.aspx?id=732en
dc.subjectFOOD SAFETYen
dc.subjectFOOD PRODUCTION AND QUALITYen
dc.subjectFOOD HYGIENEen
dc.subjectFOOD REGULATIONSen
dc.subject.otherHACCPen
dc.titleGuidance note no. 8: the implementation of food safety management systems in beef and lamb slaughter plants based on HACCP principlesen
dc.typeReporten
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