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HACCP : a food industry briefing /
"Readers of this accessible book - now in a revised and updated new edition - are taken on a conceptual journey which passes every milestone and important feature of the HACCP landscape at a pace which is comfortable and productive. The information and ideas contained in the book will enable fo...
| Clasificación: | Libro Electrónico |
|---|---|
| Autores principales: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Chichester, England :
Wiley Blackwell,
2015.
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| Edición: | Second edition. |
| Colección: | A food industry briefing
|
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 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 control2.3 How do you get started with HACCP The preparation and planning stage
- 2.3.1 Management commitment, personnel and training
- 2.3.2 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?