Determining and Evaluating Cost-Effective Food Safety Risk Reduction Strategies at Retail Meat Facilities

Determining and Evaluating Cost-Effective Food Safety Risk Reduction Strategies at Retail Meat Facilities

In spite of the documented success of Pathogen Reduction and Hazard Analysis and Critical Control Points (PR/HACCP) at the processing level, farm-level and retail-level application is optional. Several factors impact the gap of food safety regulations from farm to fork. This thesis focuses on the re...

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Bibliographic Details
Main Author: Lehrke, Linda
Format: Others
Published: North Dakota State University 2019
Subjects:
Food adulteration and inspection.
Meat industry and trade > Safety measures.
Hazard Analysis and Critical Control Point (Food safety system)
Health risk assessment > Economic aspects > Econometric models.
Online Access:https://hdl.handle.net/10365/29906

Internet

https://hdl.handle.net/10365/29906

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