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HACCP /
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...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Oxford ; Malden, MA :
Blackwell Science,
2001.
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| Colección: | Food industry briefing series.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- FOOD INDUSTRY BRIEFING SERISE: HACCP; 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 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 it not?; 2.2.1 Normal management practices; 2.2.2 Prerequisite programmes; 2.2.3 Quality management systems for effective operation and process control; 2.3 What is involved in getting started
- The preparation and planning stage; Section 3 HACCP in Practice.
- 3.1 Preparation for the HACCP plan development3.1.1 Terms of reference; 3.1.2 Describe the product and intended use; 3.1.3 Construct and validate 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 the HACCP principles and their application
- How can you demonstrate (if challenged) that the system works?3.3 Implementation of the HACCP plan; 3.4 Maintenance of the HACCP system; 3.5 Conclusion; Epilogue; Appendix A: Case study: frozen cheesecake; Appendix B: Acronyms and Glossary; References; HACCP Resources; Index.