meat hygiene & control - Assessment of hygienic measure of food contact surface

Assessment of hygienic measure of food contact surface…………………… 1

Total bacteria count ……………………………………………………. 1

Detection of Salmonella…………………………………………………5

Detection of coliform………………………………………………….. 6

Total Enrerobacterice count (T.E.C)…………………………………..7

Sources of contamination of meat and fish plants……………………………7

Cleaning and sanitizing process for food contact surfaces and equipment...15

HACCP…………………………………………………………………………24

History of HACCP…………………………………………………24

Principles of the HACCP system…………………………………25

Developing a HACCP Plan………………………………………..27

HACCP Application for the Manufacture of Cooked Comminuted

Meat Products…..………………………………………………….33

CCP summary for the manufacture of cooked comminuted

meat products ……………………………………………………….35

HACCP Plan Restaurant………………………………………………39

Good Manufacturing Practice……………………………………………….. 41