The ASQ Certified Food Safety and Quality Auditor Handbook

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Wilson, Steven
Formato: Electrónico eBook
Idioma:Inglés
Publicado: La Vergne : ASQ Quality Press, 2021.
Edición:4th ed.
Temas:
Food security.
Food > Safety measures.
Sécurité alimentaire.
Aliments > Sécurité > Mesures.
Food > Safety measures
Food security
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Cover
  • Title page
  • CIP data
  • Table of Contents
  • List of Figures and Tables
  • Foreword
  • Acknowledgments
  • Part I_An Introduction to HACCP
  • Chapter 1_History and Overview of HACCP
  • HACCP Predecessors
  • HACCP and the Space Program
  • Application of HACCP to Other Industries
  • Moving to a Comprehensive Food Safety and Management System
  • Chapter 2_Prerequisite Programs
  • Evolution of Prerequisite Programs
  • Types of Prerequisite Programs
  • Chemical Control
  • Microbiological Control
  • Chapter 3_Other Food Systems Support Programs
  • Product Traceability and Recall
  • Crisis Management
  • Food Defense and Facility Design
  • Environmental Control and Monitoring
  • Chapter 4_Tasks for HACCP Plan Development
  • Assessing the Need for a HACCP Plan
  • Preliminary Tasks for HACCP Plan Development
  • Establishing the Prerequisite Program
  • Part II_Principles of HACCP
  • Chapter 5_Principle #1-Conduct Hazard Analysis
  • Purpose of Hazard Analysis
  • Types of Hazard
  • Conducting a Hazard Analysis
  • Documentation and Ongoing Efforts
  • Chapter 6_Principle #2-Determine Critical Control Points
  • Distinguishing Between Critical Control Points and Control Points
  • Common Sources of Critical Control Points
  • Identifying Critical Control Points
  • Documenting Critical Control Points
  • Chapter 7_Principle #3-Establish Critical Limits
  • What are Critical Limits?
  • Establishing Critical Limits
  • Establishing Operational Limits
  • Chapter 8_Principle #4-Establish Monitoring Procedures
  • What is Monitoring?
  • Collecting Data
  • Recording Data
  • Continuous Versus Intermittent Monitoring
  • Determining Monitoring Points
  • Qualifications of the Person Collecting the Data
  • Chapter 9_Principle #5-Establish Corrective Action Procedures
  • What is Corrective Action?
  • Goals of Corrective Action
  • Corrective Action Plans
  • Chapter 10_Principle #6-Establish Verification Procedures
  • Objectives of the Verification Process
  • Types of Verification
  • External Review
  • Chapter 11_Principle #7-Establish Record-Keeping and Documentation Procedures
  • Importance of Record Keeping
  • Types of Records
  • Designing a Record-Keeping/Documentation System
  • Preventing Documentation Errors
  • Part III_Implementing HACCP
  • Chapter 12_HACCP Plan Implementation and Maintenance
  • Supporting Structures for HACCP Implementation
  • HACCP Team Formation and Training
  • Pilot Projects/Operational Qualification of HACCP Plans
  • Company-Wide HACCP Deployment
  • HACCP Plan Maintenance
  • Extending the HACCP System to the Supply Chain
  • Part IV_Auditing the Food Safety System
  • Chapter 13_Auditing Fundamentals
  • HACCP Auditing as a Product Safety Auditing System
  • Audit Format
  • Audit Preparation
  • Conducting the Audit
  • Closure
  • Chapter 14_Auditing Process and Auditor Competencies
  • Auditor Competencies
  • Ethics
  • Liability
  • Illegal or Unsafe Activities
  • International Regulations and Third-Party Auditing Schemes

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