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Related Experiment Videos

Beef HACCP: intervention and non-intervention systems.

D J Bolton1, A M Doherty, J J Sheridan

  • 1Food Safety Department, The National Food Centre, Castleknock, Dublin, Ireland. d.bolton@nfc.teagasc.ie

International Journal of Food Microbiology
|June 16, 2001
PubMed
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Generic beef Hazard Analysis and Critical Control Points (HACCP) documents lack detail. This study provides specific scientific guidance for critical control points in beef processing, aiding plant-specific HACCP implementation.

Area of Science:

  • Food Safety
  • Microbiology
  • Process Engineering

Background:

  • Existing beef Hazard Analysis and Critical Control Points (HACCP) documents offer limited practical application due to insufficient detail.
  • A scientifically-backed guide for identifying critical control points (CCPs), critical limits, monitoring, and corrective actions is needed for the beef industry.

Purpose of the Study:

  • To provide a detailed scientific basis for potential critical control points (CCPs) in beef processing.
  • To present and discuss two distinct HACCP systems: one with intervention and one without.

Main Methods:

  • Detailed description of critical control points (CCPs) for two different HACCP systems.
  • Comparative analysis of the advantages and disadvantages of intervention and non-intervention HACCP systems.

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Main Results:

  • Identification and scientific justification of specific CCPs for beef HACCP.
  • Evaluation of the strengths and weaknesses of both intervention and non-intervention HACCP approaches.

Conclusions:

  • This research provides essential, science-based information for developing effective beef HACCP plans.
  • Beef processing plants can use this detailed information to select and implement the most suitable HACCP system for their operations.