Risk Assessment for Food Safety: Application and Evaluation of HACCP in Hog Slaughter and Processing

Date
2015-08-12
Authors
Jensen, Helen
Jensen, Helen
Beran, George
Proescholdt, Terry
Dickson, James
Unnevehr, Laurian
Dickson, James
Batres-Marquez, Patricia
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Altmetrics
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Center for Agricultural and Rural Development
Abstract

New federal regulations focus control at the processing plant level. The project described in this article is designed to evaluate the microbial reductions and costs associated with the use of a Hazard Analysis and Critical Control Point (HACCP) system in large pork slaughter and processing plants. The objectives are to measure the efficiency of HACCP systems in achieving lower microbial counts in pork processing, to measure the marginal costs associated with different levels of pathogen reduction in pork processing and to determine implications for mandated HACCP adoption on industry costs. The study considers specific control points or technologies that are used to reduce, control, or monitor levels of microorganisms during the production process in large pork slaughter and processing plants in the upper Midwest.

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