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Cover image for HACCP [electronic resource] : A Food Industry Briefing
HACCP [electronic resource] : A Food Industry Briefing
ISBN:
9781118427217
Title:
HACCP [electronic resource] : A Food Industry Briefing
Author:
Mortimore, Sara E.
Personal Author:
Mortimore, Sara E.
Edition:
2nd ed.
Publication Information:
Hoboken : Wiley, 2015.
Physical Description:
1 online resource (186 p.)
General Note:
Description based upon print version of record.
Contents:
Title Page; Copyright Page; Contents; Disclaimer; Preface; Section 1 Introduction to HACCP; Frequently asked questions; 1.1 What is HACCP?; 1.2 Where did it come from?; 1.3 How does it work?; 1.4 What are the seven HACCP principles?; 1.5 Is it difficult to use?; 1.6 Why use it?; 1.7 What type of company would use HACCP?; 1.8 Are there any common misconceptions?; 1.9 How do we know HACCP works?; 1.10 What actually gets implemented in the workplace?; 1.11 How does a HACCP plan get written?; 1.12 Who carries out the HACCP study?; 1.13 What is the regulatory position of HACCP?

1.14 Are there other driving forces for the use of HACCP?1.15 What does it cost?; 1.16 What is third-party certification?; 1.17 Is there anything more that I should know?; Section 2 The HACCP system explained; 2.1 HACCP system overview - How does it all fit together?; 2.2 HACCP in the context of other management systems - What is HACCP and what is not?; 2.2.1 Business management practices; 2.2.2 Prerequisite programmes; 2.2.3 Quality management systems for effective operation and process control; 2.3 How do you get started with HACCP - The preparation and planning stage

2.3.1 Management commitment, personnel and training2.3.2 Baseline audit; 2.3.3 Planning the HACCP project; Section 3 HACCP in practice; 3.1 Preparation for the HACCP plan development; 3.1.1 Terms of reference; 3.1.2 Describe the product and intended use; 3.1.3 Construction and validation of a process flow diagram; 3.2 Applying the principles; 3.2.1 Principle 1: Conduct a hazard analysis - What can go wrong?; 3.2.2 Principle 2: Determine the Critical Control Points (CCPs) - At what stage in the process is control essential?

3.2.3 Principle 3: Establish critical limit(s) - What criteria must be met to ensure product safety?3.2.4 Principle 4: Establish a system to monitor control of the CCP - What checks will indicate that something is going wrong?; 3.2.5 Principle 5: Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control - If something does go wrong what action needs to be taken?; 3.2.6 Principle 6: Establish procedures for verification to confirm that the HACCP system is working effectively - How can you make sure that the system is working in practice?

3.2.7 Principle 7: Establish appropriate documentation concerning all procedures and records appropriate to those principles and their application - How can you demonstrate (if challenged) that the system works?3.3 Implementation of the HACCP plan; 3.4 Maintenance of the HACCP system; 3.5 Third-party certification of food safety management systems; 3.6 Conclusion; Epilogue; What we have told you - i.e. HACCP in a nutshell; Typical problems in using HACCP - i.e. potential pitfalls or why HACCP may fail; Current issues and controversies; What next in terms of food safety management?

Appendix A Case study: Chilled and frozen cheesecake production
Subject Term:
Food adulteration and inspection.

Food handling -- Safety measures.

Hazard analysis and critical control point (Food safety system).
Added Author:
Wallace, Carol A.
Format:
Electronic Resources
Electronic Access:
Click here to view book
Publication Date:
2015
Publication Information:
Hoboken : Wiley, 2015.