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 Field	Value	Language
dc.contributor.author	Food Safety Authority of Ireland (FSAI)	en
dc.date.accessioned	2011-07-08T13:35:48Z	-
dc.date.available	2011-07-08T13:35:48Z	-
dc.date.issued	2002	-
dc.identifier.isbn	0954075463	-
dc.identifier.uri	http://hdl.handle.net/10147/135644	-
dc.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.	en
dc.language.iso	en	en
dc.publisher	Food Safety Authority of Ireland (FSAI)	en
dc.relation.ispartofseries	FSAI Guidance Note	en
dc.relation.ispartofseries	No. 8	en
dc.relation.url	http://www.fsai.ie/WorkArea/DownloadAsset.aspx?id=732	en
dc.subject	FOOD SAFETY	en
dc.subject	FOOD PRODUCTION AND QUALITY	en
dc.subject	FOOD HYGIENE	en
dc.subject	FOOD REGULATIONS	en
dc.subject.other	HACCP	en
dc.title	Guidance note no. 8: the implementation of food safety management systems in beef and lamb slaughter plants based on HACCP principles	en
dc.type	Report	en