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HACCP in agriculture: livestock production CCFRA Guideline No. 33 (2001) |
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Apply HACCP to the agricultural production of food raw materials from livestock to improve safety and quality assurance, with this guideline and its helpful case study supplements. HACCP can be used by farmers to assure the safety of the food materials they produce - whether from crops or livestock - and there are increasing commercial and legislative pressures to do so. This guide has been produced to help farmers understand what HACCP is, how HACCP works and how to approach HACCP for the first time for a livestock operation. Based on extensive experience in the use of HACCP in the production of food materials, the guide is fully consistent with the seven internationally agreed principles of HACCP. It illustrates these using outline examples based on livestock rearing for meat, fish farming, and milk products. The guide is fully compatible with systems used by food processors and manufacturers and with CCFRA's HACCP Documentation Software. In addition to the main guide, there are 5 specific case studies each of which looks in more detail at the development of a HACCP system for a particular livestock operation. Contents of main guide Why have a quality system?
Cattle rearing for beef case study Specific additional guidance on developing a HACCP system for cattle rearing for beef production, to enable suppliers to present their livestock for slaughter in such a way that food safety is not compromised during the cattle rearing process. ISBN 0 905942 40 X - softcover - 23 pages Case study - Pig rearing for meat Specific additional guidance on developing a HACCP system for pig rearing for meat production, to enable suppliers to present their livestock for slaughter in such a way that food safety is not compromised during the rearing process. ISBN 0 905942 43 4 - softcover - 23 pages Case study - Dairying Specific additional guidance on developing a HACCP system for dairy cattle, so as to ensure that the safety of the dairy products is not compromised during the rearing and milking operations. ISBN 0 905942 44 2 - softcover - 32 pages Case study - Farmed fish Specific additional guidance on developing a HACCP system for farmed fish so as to assure the safety of the final products. ISBN 0 905942 51 5 - softcover - 22 pages Case study - Poultry for meat and egg production Specific additional guidance on developing a HACCP system for poultry rearing so as to ensure that the safety of the end products is not compromised during the rearing and harvesting operations. ISBN 0 905942 53 1 - softcover - 38 pages |