HACCP / Edition 1

HACCP / Edition 1

by Sara E. Mortimore, Carol Wallace, Christos Cassianos
     
 

This is to provide a concise, easy to use, quick reference book aimed at busy food industry professionals and students. The book will contain all information needed to gain a working knowledge of HACCP. It is viewed as an introductory level text assuming that those readers who go on to become practitioners will further their understanding through attendance at

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Overview

This is to provide a concise, easy to use, quick reference book aimed at busy food industry professionals and students. The book will contain all information needed to gain a working knowledge of HACCP. It is viewed as an introductory level text assuming that those readers who go on to become practitioners will further their understanding through attendance at training courses, symposia and through access to more detailed texts.

Product Details

ISBN-13:
9780632056484
Publisher:
Wiley
Publication date:
12/31/2001
Series:
Food Industry Briefing Series, #5
Pages:
148
Product dimensions:
6.18(w) x 9.25(h) x 0.30(d)
Age Range:
Up to 18 Years

Table of Contents

1. Introduction To HACCP:.

Frequently Asked Questions:.

What Is HACCP?.

Where Did It Come From?.

How Does It Work?.

What Are The Seven HACCP Principles?.

Is It Difficult To Use?.

Why Use It?.

What Type Of Company Would Use HACCP?.

Are There Any Common Misconceptions?.

How Do We Know HACCP Works?.

What Actually Gets Implicated In The Workplace?.

How Does A HACCP Plan Get Written?.

Who Carries Out The HACCP Study?.

What Is The Regulatory Position Of HACCP?.

Are There Any Other Driving Forces For The Use Of HACCP?.

What Does It Cost?.

Is There Any Other Driving Forces For The Use Of HACCP?.

What Does It Cost?.

Is There Anything More That I Should Know?.

2. The HACCP System Explained:.

HACCP System Overview.

HACCP In The Context Of Other Management Systems.

Normal Management Systems.

Prerequisite Programmes.

Quality Management Systems.

What Is Involved In Getting Started - The Preparation And Planning Stage.

3. HACCP In Practice:.

Preparation For The HACCP Plan Development.

Terms Of Reference.

Describe The Product And Intended Use.

Construct And Validate A Process Flow Diagram.

Applying The Principles ( The HACCP Study).

Principle 1: Conduct A Hazard Analysis.

Principle 2: Determine The Critical Control Points (Ccps).

Principle 3: Establish Critical Limits.

Principle 4: Establish A System To Monitor Control Of The Ccp.

Principle 5; Establish The Corrective Action To Be Taken When Monitoring Indicates That A Particular CCP Is Not Under Control.

Principle 6; Establish Procedures For Verification To Confirm That The HACCP System Is Working Effectively.

Principle 7 : Establish Documentation Concerning All Procedures And Records Appropriate To These Principles And Their Application.

Implementation Of The HACCP Plan.

Maintenance Of The HACCP System.

Epilogue.

References.

HACCP Resources.

Case Study: Frozen Cheesecake.

Acronyms And Glossary.

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