HACCP: A Toolkit for Implementation

Overview

Hazard Analysis and Critical Control Point (HACCP) is a systematic method to identify, evaluate and control food safety hazards. Since its initial development in the 1960s, HACCP has been increasingly used at every stage of the food chain. In many countries, it is a legal requirement for all food business operators to have some form of hazard analysis based on this system, and so there has been a growing interest in all aspects of HACCP.. Leatherhead Food Research has, for many years now, offered a comprehensive ...

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Overview

Hazard Analysis and Critical Control Point (HACCP) is a systematic method to identify, evaluate and control food safety hazards. Since its initial development in the 1960s, HACCP has been increasingly used at every stage of the food chain. In many countries, it is a legal requirement for all food business operators to have some form of hazard analysis based on this system, and so there has been a growing interest in all aspects of HACCP.. Leatherhead Food Research has, for many years now, offered a comprehensive food safety training programme. These training courses are now going to be complemented with the first in a series of food safety publications. This guide is designed as an easy-to-use reference book to help all staff implement a thorough HACCP plan into their industry. A good understanding of HACCP is essential right across the board, from team leaders, production and engineering staff, and supervisors to those working the line including CCP monitors. The book contains detailed descriptions of all the basic information required to undertake a HACCP study. In addition to this, the book has been designed to allow photocopying of certain figures, tables and workflow diagrams. This publication has been designed as a practical user-friendly guide to HACCP, and is intended to be used as a reference back in the factory. It can be used as an introduction to the basics for those who have never received HACCP training or as a checklist for those who are already using HACCP on a daily basis.

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Product Details

  • ISBN-13: 9781905224975
  • Publisher: Royal Society of Chemistry, The
  • Publication date: 7/7/2010
  • Edition number: 2
  • Pages: 82
  • Product dimensions: 6.00 (w) x 8.30 (h) x 0.60 (d)

Meet the Author

Founded in 1919, Leatherhead Food Research, based near London, UK, is an independent organisation delivering innovative research, scientific consultancy and regulatory guidance and interpretation. Fundamentally a membership-based organisation, Leatherhead Food International's unique portfolio of products has attracted over 1,000 companies worldwide. They represent a who's who of the global food and beverage industry, ranging from large multi-nationals to small and medium-sized companies. Leatherhead Food Research's industry-leading scientific, regulatory and market research capabilities create a unique combination of food industry acumen and scientific expertise.

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Table of Contents

Foreword

Introduction

1 Introduction

1.1 What is HACCP?

1.2 Legislation

2 Preparation for the Implementation of HACCP

2.1 Pre-requisite Programmes (PRPs)

2.2 Resource Assessment

2.3 Teams

2.4 Scope of Study

2.5 Summary

3 HACCP Principles

3.1 Introduction

3.2 Codex Logic Sequence

4 Principle 1 - Conduct A Hazard Analysis

4.1 Introduction

4.2 Information Gathering

4.3 Building the HACCP Plan

4.4 Summary

5 Principle 2 - Determine CCPs

5.1 Introduction

5.2 Critical Control Points

5.3 Prevention, Elimination or Reduction?

5.4 The Decision Tree

5.5 Summary

6 Principle 3 - Establish Critical Limits for Each CCP

6.1 Introduction

6.2 Critical Limits

6.3 Target Values

6.4 Summary

7 Principle 4 - Establish A Monitoring System for Each CCP

7.1 Introduction

7.2 Establish a Monitoring System for Each CCP

7.3 Summary

8 Principle 5 - Establish Corrective Actions

8.1 Introduction

8.2 Establish Corrective Actions

8.3 Corrective Action Plans

8.4 General Principles

8.5 Example of Corrective Action

8.6 Summary

9 Principle 6 - Establish Verification Procedures

9.1 Introduction

9.2 Validation - When and How?

9.3 Verification

9.4 Summary

10 Principle 7 - Establish Documentation and Record Keeping

10.1 Introduction

10.2 The HACCP Manual

10.3 Summary

11 Implementation

11.1 Introduction

11.2 Approach to Implementation

11.3 Requirements for Implementation

12 Maintenance of the HACCP System

12.1 And Finally...

13 Case Study

13.1 UK Regional Cheese Production Case Study

Appendices

Appendix 1 HACCP Toolkit

Appendix 2 Food Pathogens

Appendix 3 Frequently Asked Questions

Appendix 4 HACCP Glossary

Appendix 5 Further Reading

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