Liha töötlemine
cesses may not always lead to differences and maintenance of HACCP in meat process-
distinguishable by physical, chemical, micro- ing, the reader is referred to official docu-
biological, or sensory analyses, an effective ments (e.g., the Generic HACCP models
control of material flow throughout the issued by the U.S. Food Safety and Inspection
supply chain of these “identity-preserved Service [USDA-FSIS 1999a]) or the relevant
products” (Vasconcellos 2004) is important. literature (Brown 2000a, b; Sheridan 2000;
547
548 Chapter 31
see also the chapter on HACCP in this work is necessary. The purpose of records
volume). on the processes is to provide evidence of
This chapter provides the key elements of appropriate process control (e.g., compliance
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