HACCP / Edition 1

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The Hazard Analysis and Critical Control Point (HACCP) system is a preventative food safety management system, that can be applied throughout the food supply chain from primary production to the consumer. HACCP is internationally recognised as the most effective way to produce safe food, providing a structure for objective assessment of what can go wrong and requiring controls to be put in place to prevent problems.

As part of the Blackwell Food Industry Briefing Series, this important book provides a concise, easy-to-use, quick reference aimed at busy food-industry professionals, students or others who need to gain an outline working knowledge. The book is structured so that the reader can read through it in a few hours and arm themselves with the essentials of the topic. Clearly presented, this HACCP briefing includes checklists, bullet points, flow charts, schematic diagrams for quick reference, and at the start of each section the authors have provided useful key points summary boxes.

Written by Sara Mortimore and Carol Wallace, recognised international experts on the HACCP system, this book is a vital tool for all those who need to gain an overview of this extremely important and most useful of food safety systems.

  • A concise, easy to use, quick reference book.
  • Contains information needed to gain a working knowledge of HACCP.
  • Written by people who have proven experience in the field, in both large and small business and on an international basis.
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Editorial Reviews

From the Publisher
"Recommended, especially for a business or agriculture/ food science library" E-Streams, 2002.
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Product Details

  • ISBN-13: 9780632056484
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 12/31/2001
  • Series: Food Industry Briefing Series , #5
  • Edition number: 1
  • Pages: 148
  • Product dimensions: 6.18 (w) x 9.25 (h) x 0.30 (d)

Table of Contents

Sect. 1 Introduction to HACCP 1
1.1 What is HACCP? 2
1.2 Where did it come from? 2
1.3 How does it work? 2
1.4 What are the seven HACCP principles? 3
1.5 Is it difficult to use? 4
1.6 Why use it? 4
1.7 What type of company would use HACCP? 5
1.8 Are there any common misconceptions? 8
1.9 How do we know HACCP works? 9
1.10 What actually gets implemented in the workplace? 10
1.11 How does a HACCP plan get written? 10
1.12 Who carries out the HACCP study? 10
1.13 What is the regulatory position of HACCP? 11
1.14 Are there other driving forces for the use of HACCP? 12
1.15 What does it cost? 13
1.16 Is there anything more that I should know? 14
Sect. 2 The HACCP System Explained 15
2.1 HACCP system overview - How does it all fit together? 16
2.2 HACCP in the context of other management systems - What is HACCP and what is it not? 19
2.3 What is involved in getting started - The preparation and planning stage 28
Sect. 3 HACCP in Practice 37
3.1 Preparation for the HACCP plan development 38
3.2 Applying the principles 45
3.3 Implementation of the HACCP plan 77
3.4 Maintenance of the HACCP system 82
Epilogue 85
App. A Case study: frozen cheesecake 95
App. B: Acronyms and Glossary 123
References 129
HACCP Resources 131
Index 135
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