Error loading page.
Try refreshing the page. If that doesn't work, there may be a network issue, and you can use our self test page to see what's preventing the page from loading.
Learn more about possible network issues or contact support for more help.
Title details for Safety Management and Monitoring in Poultry Slaughter Operations by Dianna Bourassa - Available

Safety Management and Monitoring in Poultry Slaughter Operations

A United States Perspective

by Dianna Bourassa
ebook
Always available
Borrow Read a sample Read a sample
Always available

The poultry processing environment poses potential physical, chemical, and biological (e.g. pathogenic) risks both to employees within the processing plant and downstream to consumers who purchase products produced in poultry processing facilities. This chapter reviews how safety management and monitoring can be effectively managed using a systematic approach with both facility-tailored and defined program plans. These include Good Manufacturing Practices (GMPs), Sanitation Standard Operating Procedures (SSOPs), and Hazard Analysis and Critical Control Points (HACCP) plans.

Formats

  • OverDrive Read

subjects

Languages

  • English

Loading