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Pathogen Reduction: Hazard Analysis and Critical Control Point (HACCP) Systems.Final Rule. Appendix A. Guidelines for Developing a Standard Operating Procedure (Sanitation SOP) in Federally Inspected Meat and Poultry Establishments

机译：病原体减少：危害分析和关键控制点（HaCCp）系统。最终规则。附录a.在联邦检查的肉类和家禽企业制定标准操作程序（卫生sOp）的指南

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The guidelines should help federally inspected meat and poultry establishmentsdevelop, implement and monitor written Sanitation SOP's.

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年度 1996
页码 p.1-14
总页数 14
原文格式 PDF
正文语种 eng
中图分类工业技术;
关键词
Meat industry; Facilities management; Food handling; Process control; Planning; Implementation; Monitoring; Food processing; Food sanitation; Food spoilage; Hazards; Microorganisms; Pathogens; Beef(Meat); Poultry meat; Ham; Pork; Operation and maintenance;

机译：肉类加工业;设施管理;食品处理;过程控制;规划;实施;监测;食品加工;食品卫生;食品腐败;危害;微生物;病原体;牛肉（肉）;禽肉;火腿;猪肉;操作和维护;

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外文文献

1. Pathogen reduction and hazard analysis and critical control point (HACCP) systems for meat and poultry. [J] . Hogue AT, White PL, Heminover JA The Veterinary Clinics of North America. Food Animal Practice . 1998,第1期

机译：肉类和家禽的病原体减少和危害分析以及关键控制点（HACCP）系统。
2. Changes in Salmonella Contamination in Meat and Poultry Since the Introduction of the Pathogen Reduction and Hazard Analysis and Critical Control Point Rule [J] . MICHAEL S. WILLIAMS, ERIC D. EBEL, GURINDER SAINI, Journal of food protection . 2020,第10期

机译：肉类和家禽中沙门氏菌污染的变化，因为引入了病原体减少和危险分析和危险控制点规则
3. Pathogen Testing of Ready-to-Eat Meat and Poultry Products Collected at Federally Inspected Establishments in The United States, 1990 to 1999 [J] . PRISCILLA LEVINE, BONNIE ROSE, STANLEY GREEN Journal of food protection . 2001,第8期

机译：1990年至1999年在美国联邦检查机构收集的即食肉类和家禽产品的病原体检测
4. Octavius: Establishment of guidelines and standard operating procedures (SOPs) regarding sampling and analyses for the monitoring of pollutants emitted in CCS process liquid and atmospheric matrices [C] . Isaline Fraboulet, Francois Lestremau, Jean Poulleau International Conference on Greenhouse Gas Control Technologies . 2015

机译：Octavius：建立指南和标准操作程序（SOP），了解CCS处理液和大气矩阵发出的污染物的监测
5. Implementation and microbial verification of HACCP (Hazard Analysis and Critical Control Point) systems and HACCP intervention methods in meat processing establishments for the reduction of foodborne pathogens. [D] . Dormedy, Erin Stafford. 1999

机译：在肉类加工企业中减少危害食源性病原体的HACCP（危害分析和关键控制点）系统和HACCP干预方法的实施和微生物验证。
6. Antimicrobial susceptibility of hazard analysis critical control point Escherichia coli isolates from federally inspected beef processing plants in Alberta Saskatchewan and Ontario [O] . Joyce Van Donkersgoed, Ken Manninen, Andy Potter, 2003

机译：危害分析关键控制点大肠杆菌分离物的抗菌药物敏感性来自艾伯塔省萨斯喀彻温省和安大略省经过联邦检查的牛肉加工厂
7. Structural Change in the Meat and Poultry Industry and the Pathogen Reduction Hazard Analysis Critical Control Point Rule [O] . Ollinger Michael 100

机译：肉类和家禽业的结构变化和病原体减少危害分析关键控制点规则
8. Pathogen Reduction: Hazard Analysis and Critical Control Point (HACCP) Systems(Final Rule). Appendix E. FSIS Sample Collection Guidelines and Procedure for Isolation and Identification of Salmonella from Raw Meat and Poultry Products [R] . 1996

机译：病原体减少：危害分析和关键控制点（HaCCp）系统（最终规则）。附录E. FsIs样品采集指南和程序，用于分离和鉴定生肉和家禽产品中的沙门氏菌

Pathogen Reduction: Hazard Analysis and Critical Control Point (HACCP) Systems.Final Rule. Appendix A. Guidelines for Developing a Standard Operating Procedure (Sanitation SOP) in Federally Inspected Meat and Poultry Establishments

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