Risk analysis for primary processing of cattle on slaughter

Abstract

The article is an analysis of the risks associated with a reduction in the safety and quality of meat, resulting in the slaughter and processing of livestock, which allows you to set certain limits of the operations of deviations from the norm and take timely corrective actions aimed at neutralizing the action of unfavorable factors.

Keywords

• мясо
• мясное сырье
• ХАССП
• качество мясного сырья
• контрольные точки
• ИСО
• микробиологическое загрязнение
• анализ рисков