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Food Reviews International Volume 15, 1999 - Issue 3
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Original Articles

Implementation of hazard analysis critical control point in the meat and poultry industry

D. K. Sandrou Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, Box 265, Thessaloniki, Hellas, 54006, Greece
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I. S. Arvanitoyannis Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, Box 265, Thessaloniki, Hellas, 54006, Greece Phone: + 30 31 998788 Fax: + 30 31 998788 E-mail: [email protected]
Pages 265-308 | Published online: 03 Nov 2009

Citations (13)

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Ioannis S. Arvanitoyannis & Athina Traikou. (2005) A Comprehensive Review of the Implementation of Hazard Analysis Critical Control Point (HACCP) to the Production of Flour and Flour-Based Products. Critical Reviews in Food Science and Nutrition 45:5, pages 327-370.
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L. K. Kourtis & I. S. Arvanitoyannis. (2001) IMPLEMENTATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM TO THE NON-ALCOHOLIC BEVERAGE INDUSTRY. Food Reviews International 17:4, pages 451-486.
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Articles from other publishers (11)

Irene V. Wesley & Wayne T. Muraoka. (2009) Time of Entry of Salmonella and Campylobacter into the Turkey Brooder House. Food and Bioprocess Technology 4:4, pages 616-623.
Crossref
PADMAJA R. JONNALAGADDA, R.V. SUDERSHAN, N.S. RAJI & D. RAGHUNATHA RAO. (2009) IDENTIFICATION OF CRITICAL CONTROL POINTS IN THE TWO SELECTED HACCP-CERTIFIED PRAWN PROCESSING UNITS. Journal of Food Quality 32:2, pages 177-189.
Crossref
Ioannis S. Arvanitoyannis & Theodoros H. Varzakas. 2009. HACCP and ISO 22000. HACCP and ISO 22000 277 308 .
Ioannis S. Arvanitoyannis, Theodoros H. Varzakas & Persefoni Tserkezou. 2009. HACCP and ISO 22000. HACCP and ISO 22000 181 276 .
Theodoros H. Varzakas & Ioannis S. Arvanitoyannis. 2009. Computer and Computing Technologies in Agriculture II, Volume 3. Computer and Computing Technologies in Agriculture II, Volume 3 1783 1795 .
M.L. Gonz?lez-Miret, M.L. Escudero-Gilete & F.J. Heredia. (2006) The establishment of critical control points at the washing and air chilling stages in poultry meat production using multivariate statistics. Food Control 17:12, pages 935-941.
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Qian He, Liu Changhong, Eshun Kojo & Zhang Tian. (2005) Quality and safety assurance in the processing of aloe vera gel juice. Food Control 16:2, pages 95-104.
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Pirkko Tuominen, Sebastian Hielm, Kaarina Aarnisalo, Laura Raaska & Riitta Maijala. (2003) Trapping the food safety performance of a small or medium-sized food company using a risk-based model. The HYGRAM? system. Food Control 14:8, pages 573-578.
Crossref
Shai Barbut. 2001. Poultry Products Processing. Poultry Products Processing.
Dale Hancock, Thomas Besser, John Gay, Daniel Rice, Margaret Davis & Clive Gay. 2000. Emerging Diseases of Animals. Emerging Diseases of Animals 217 243 .
M.H. Brown. 2000. HACCP in the Meat Industry. HACCP in the Meat Industry 177 201 .

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