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متابعة

What is the status of the adoption of HACCP within the meat and poultry industry?

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تم إضافة السؤال من قبل Sania Badawi Ali Nasr , اخصائي إنتاج حيواني ومراقبة جودة(Quality Controller) , وزارة الثروة الحيوانية والسمكية
تاريخ النشر: 2013/07/14
abdul latif mohamed sorour Abdul latif
من قبل abdul latif mohamed sorour Abdul latif , Senior Food Trade Hygiene Officer , Dubai Municepality

 

It is mandatory to adopted HACCP system in meat and,poultry insdustries because HACCP is a pro active managment system which is help how to keep the food as a safe level.

Saqib Kapadia
من قبل Saqib Kapadia , Corporate QA Manager , Allanasons Limited

HACCP is mandatory and fully adopted by meat and poultry industry.

hela mabrouki
من قبل hela mabrouki

most of the meat and poultry industry have implemented HACCP.
all meat and poltry industry in tunisia are certified HACCP or at least they applied it( infratstruture; separation between area; first in first out; documentation, hygiene....)

Ammar Mubarak Mustafa Makkawi
من قبل Ammar Mubarak Mustafa Makkawi , KUKU DAIRY AGRICULTURAL SCHEME GENERAL MANAGER , Ministry of Agriculture, Animal Wealth and Irrigation

Many of the nation's meat and poultry processing facilities have implemented some or all of the HACCP principles into their operations.
Many companies have also provided HACCP training to management and in-plant workforce.

badri prasad lamsal
من قبل badri prasad lamsal , EHS/Hygiene Officer , City Centre Rotana Hotel*****

It is mandatory to adopted HACCP system in meat and,poultry insdustries because HACCP is a pro active managment system which is help how to keep the food as a safe level.

Emilio NEHME
من قبل Emilio NEHME , Environment Senior Specialist , Cimenterie Nationale SAL

Dear Ms Ali Nasr, not to forget there is now the ISO22000 you can adopt for the food safety, Best

Manojkumar Karunakaranpillai Saraswathy
من قبل Manojkumar Karunakaranpillai Saraswathy , Manager , Passa Vivande

Before the adoption of HACCP with in the meat and poultry, you should know what HACCP says about meat and poultry.
Meat is a red meat it will no affect bacteria very easily but in the case of white meat don't keep white meat more than4 hrs in the Dangerzone this time is called Window time.
There is chances of bacteria infection sometimes it causes death.
I don't know whether this answer is suitable for this question but its good knowledge for someone don't no about this.
Thank you

Sayyed Azharhusain Amjadhusain Sayyed
من قبل Sayyed Azharhusain Amjadhusain Sayyed , Senior Quality Assurance Specialist , AL AIN FARMS FOR LIVESTOCK PRODUCTION

I did not understand the question.
will u please explain in detail.

المزيد من الأسئلة المماثلة