Gracey's Meat Hygiene, 11th Edition – David S. Collins, Robert J. Huey
Detailní popis produktu
Key features include:
- Fully updated new edition, in a refreshed design with colour photographs and illustrations throughout.
- Includes new content on meat hygiene inspection covering the components of an integrated food safety management system as well as animal health and welfare controls in the ‘farm to fork’ system.
- A practical approach to health and safety in meat processing is outlined by identifying the hazards and then describing how these can best be controlled.
- With contributions from veterinary and industry experts, this edition is both a valuable teaching aid and a practical reference for veterinarians and all food business operators and their staff.
ABOUT THE AUTHOR
David S Collins, MVB, DVPH(MH), MRCVS
Formally City Veterinarian for Belfast, he has served as a Member of Northern Ireland Food Standards Advisory Committee as well as on the Meat Hygiene Advisory Committee of the UK Food Standards Agency.His work has involved forensic investigation for the Ministry of Defence and insurance companies, advising veterinary pharmaceutical companies regarding adverse reactions, product registration and clinical trials, and advising the government on animal experimentation including clinical trials for veterinary pharmaceuticals. He is a former Chief Examiner for the Royal College of Veterinary Surgeons in Veterinary Public Health, and was Consultant Editor for Northern Ireland Veterinary Today.
Robert J Huey, TD, MVB, DVPH(MH), MRCVS
Robert is Chief Veterinary Officer in the Department of Agriculture and Rural Development Northern Ireland (DARDNI) veterinary service. He is currently Vice-President of the Federation of Veterinarians of Europe, and a past President of the Union of European Veterinary Hygienists. He is also a former President of the Veterinary Public Health Association, and was Senior Examiner in Veterinary Public Health for the Royal College of Veterinary Surgeons, 1998-2010.
“The 11th edition of Gracey’s Meat Hygieneis a hardcover textbook that will be an excellent, practical reference for slaughterhouse veterinarians, food safety inspectors, and meat industry personnel. This book provides a comprehensive introduction for readers new to the fields of slaughter and meat safety, although it is likely to be even more valuable to readers with some experience in those fields.” (Journal of the American Veterinary Medical Association, 15 September 2015)
"The previous edition, published in 1999, was well respected as a reference text. The 11th edition provides all those involved in the farm to fork chain, particularly farmers and their veterinary practitioners, veterinary public health practitioners, meat inspectors and those working in the industry, a definitive description of meat hygiene standards as it stands today." (Veterinary Record 2016)