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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:
- Publisher:
- 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:
- 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 |
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