Implementation of System for Food Safety in High Risk (Abbitoir) Industry

Bojkov, Goran (2012) Implementation of System for Food Safety in High Risk (Abbitoir) Industry. Masters thesis, University Goce Delcev - Stip.

Text __ugd.edu.mk_private_UserFiles_katerina.hadzivasile_Desktop_магистерски труд Горан Бојков.pdf Download (1MB)

Abstract

Abattoirs are complexes of production compartments where all operations as
accepting animals for butchering, butchering animals and processing their bodies are
made in order to get hygienically and edible meat which then will be made into meat for
fresh consummation or further processing. Prior to this, one of the most important
aspects which should be used in all departments in the abattoirs is the usage of good
production practices and good hygiene practice. The usage of these two practices is
precondition of implementation of HACCP system for safety in abattoir and meat
industry.
In order to produce edible and hygienic product, it is necessary to follow all rules
and steps that the HACCP system standardizes.HACCP system in itself incorporates
analysis and quality of crucial control points, which as a result give us safe and
hygienically tested food.

Item Type:	Thesis (Masters)
Subjects:	Agricultural Sciences > Animal and dairy science
Divisions:	Faculty of Agriculture
Depositing User:	Katerina Hadzi-Vasileva
Date Deposited:	07 Nov 2012 18:38
Last Modified:	14 Nov 2012 14:26
URI:	https://eprints.ugd.edu.mk/id/eprint/591

Actions (login required)

View Item