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FSMA and Food Safety Systems : Understanding and Implementing the Rules.
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Somerset :
Wiley,
2016.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Title Page ; Copyright Page; Contents; Preface; About theÄuthor; Chapter 1 What is Modern Food Safety, andḦow is that Different fromḦACCP?; 1.1 Introduction ; 1.2 FSMA Sanitation and cGMPs ; 1.3 FSMA Preventive Controls ; 1.4 Process Controls ; 1.5 Sanitation Controls ; 1.6 Supplier Controls ; References; Chapter 2 Why Is aÈFood Safety System theÈBest Path to FoodÈSafety?; 2.1 What are Biological Hazards andÈTheir Controls?; 2.2 What are Chemical Hazards, Including Allergens andÈRadioactivity, andÈTheir Controls?; 2.3 What are Physical Hazards andÈTheir Controls?; References.
- Chapter 3 What are the Essential Elements of a Food Safety System?3.1 What are Prerequisite Programs, and What Do They Do?; 3.2 What is a Hazard Analysis, and Why is it Performed?; 3.3 What are Risk-Based Preventive Controls, and How are they Assigned? ; 3.3.1 What Controls are Used to Control Allergen-Related Hazards? ; 3.3.2 What Controls are Used to Control Sanitation-Related Hazards? ; 3.3.3 What Controls are Used to Control Process Hazards?; 3.3.4 What Controls are Used to Control Supplier-Related Hazards? ; 3.4 What is a Food Safety Plan, and Who Develops It?
- Chapter 4 How is a Food Safety System Managed?4.1 What is the Role of Management and Plant Operations in a Food Safety System?; 4.2 How are SOPs Developed and Managed?; 4.3 How are Preventive Controls Managed?; 4.3.1 What are Performance Criteria for Controls, Including Critical Limits?; 4.3.2 How are Preventive Controls Monitored?; 4.3.3 If Preventive Controls Fail, What Corrective Actions are Needed?; 4.3.4 How is the System and its Parts Verified as Being Compliant?; 4.3.5 How are Process Preventive Controls Validated?; 4.4 How are Records Established and Maintained?
- 4.5 Why and How is a Recall Plan Developed and Managed?References; Supplemental References for Recalls; Chapter 5 How is a Food Safety System Developed and Implemented?; 5.1 Developing a Food Safety Plan; 5.2 Assemble the Food Safety Team; 5.3 Describe the Food and its Distribution; 5.4 Describe the Intended Use and Consumers of the Food; 5.5 Develop a Flow Diagram that Describes the Process; 5.6 Verify the Flow Diagram; 5.7 Conduct a Hazard Analysis; 5.8 Essential Elements of the Food Safety Plan; Chapter 6 What Triggers a Reanalysis of the Food Safety Plan?
- Chapter 7 Resources forÈPreparing Food Safety Preventive Controls Plans7.1 Examples ofÈPrerequisite Programs; 7.2 Examples ofÄllergen Preventive Controls; 7.3 Examples ofÈSanitation Preventive Controls; 7.4 Examples ofÈProcess Preventive Controls; 7.5 Examples ofÈSupplier Controls; 7.6 Useful Forms; 7.7 FSMA Training andẗheÈFood Safety Preventive Controls Alliance; Chapter 8 Example Food Safety Plans; Barbeque SauceÈ-Ëxample Food Safety Plan; Company Overview; Process Narrative; Chocolate Chip Walnut CookiesÈ-Ëxample Food Safety Plan; Company Overview; Process Narrative.