Mortimore / Wallace / Cassianos HACCP

1. Auflage 2008
ISBN: 978-0-470-99956-1
Verlag: John Wiley & Sons
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 144 Seiten, E-Book

The Hazard Analysis and Critical Control Point (HACCP) system is apreventative food safety management system, that can be appliedthroughout the food supply chain from primary production to theconsumer. HACCP is internationally recognised as the most effectiveway to produce safe food, providing a structure for objectiveassessment of what can go wrong and requiring controls to be put inplace to prevent problems.
As part of the Blackwell Food Industry Briefing Series,this important book provides a concise, easy-to-use, quickreference aimed at busy food-industry professionals, students orothers who need to gain an outline working knowledge. The book isstructured so that the reader can read through it in a few hoursand arm themselves with the essentials of the topic. Clearlypresented, this HACCP briefing includes checklists, bullet points,flow charts, schematic diagrams for quick reference, and at thestart of each section the authors have provided useful key pointssummary boxes.
Written by Sara Mortimore and Carol Wallace, recognisedinternational experts on the HACCP system, this book is a vitaltool for all those who need to gain an overview of this extremelyimportant and most useful of food safety systems.
* * A concise, easy to use, quick reference book.
* Contains information needed to gain a working knowledge ofHACCP.
* Written by people who have proven experience in the field, inboth large and small business and on an international basis.

Autoren/Hrsg.

Mortimore, Sara E.

Wallace, Carol

Wallace, Carol A.

Cassianos, Christos

Inhaltsverzeichnis

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 AndPlanning 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 TheCcp.
Principle 5; Establish The Corrective Action To Be Taken WhenMonitoring Indicates That A Particular CCP Is Not UnderControl.
Principle 6; Establish Procedures For Verification To ConfirmThat The HACCP System Is Working Effectively.
Principle 7 : Establish Documentation Concerning All ProceduresAnd Records Appropriate To These Principles And TheirApplication.
Implementation Of The HACCP Plan.
Maintenance Of The HACCP System.
Epilogue.
References.
HACCP Resources.
Case Study: Frozen Cheesecake.
Acronyms And Glossary.