Haccp

A Practical Approach
4th Fourth 2027 Auflage
ISBN: 978-1-0716-5766-9
Verlag: Springer Us

Buch, Englisch, 504 Seiten, Format (B × H): 155 mm x 235 mm

HACCP: A Practical Approach, 4th edition has been updatedto include the current best practice and new developments in HACCP application since the last edition was published in 2013. This book is intended to be a compendium of up-to-date thinking and best practice approaches to the development, implementation, and maintenance of HACCP programs for food safety management.

In the last ten years, significant shifts have occurred in the global food operating environment, for example relating to climate change, global supply chains, and a larger focus on sustainability. In 2023, the Codex Alimentarius Commission reported the adoption of the revised General Principles of Food Hygiene, including the finalization of the revised HACCP Principles and CCP Decision Tree by the Codex Committee on Food Hygiene. Reflecting these recently published international standards, this edition offers the most up-to-date guidance, bolstered by several decades of insights from HACCP application. The most common causes of ineffective HACCP application, and methods of averting these pitfalls and misconceptions, are dissected. Discussion of the potential benefits and challenges of artificial intelligence and other technological tools is also included. 

The preliminary stages of HACCP, including preparation and planning and system design, are covered first, followed by a consideration of food safety hazards and their control. The book is written both for those who are developing HACCP systems for the first time and for those who need to update, refresh and strengthen their existing systems.  New materials, including new case study material, and new tools to assist the HACCP team are provided and the current situation on issues that are still undergoing international debate is outlined. All tools such as decision trees and record-keeping formats are provided to be of assistance and are not obligatory to successful HACCP. Readers are guided to choose those that are relevant to their situations and which they find are helpful in their HACCP endeavors.

Zielgruppe

Professional/practitioner

Autoren/Hrsg.

Mortimore, Sara

Wallace, Carol

Fachgebiete

• Wirtschaftswissenschaften Betriebswirtschaft Management Qualitätsmanagement, Qualitätssicherung (QS), Total Quality Management (TQM)
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Technische Wissenschaften Maschinenbau | Werkstoffkunde Produktionstechnik Industrielle Qualitätskontrolle

Inhaltsverzeichnis

1 (Re)introduction to HACCP – HACCP for Food Safety, not just the certificate.- 2 Laying the foundations and planning for effective food safety management.- 3 Understanding Food Safety Hazards.- 4 Safe product by design (old chapter 5).- 5 Prerequisites, preventive controls for food safety.- 6 How to do a HACCP Study.- 7 Implementation, Verification and Maintenance for Ongoing Risk Management.- 8 Considerations for HACCP application in different supply chain sectors.- 9    Overcoming complacency and a false sense of security.

Über Autor(innen)

Sara Mortimore is the former Vice President of Food Safety, at Walmart and previously at Land O’Lakes Inc. She also held multiple roles at Pillsbury and General Mills.  She has extensive experience in the global food supply chain, including primary production, animal feed and retail in addition to food manufacturing. She is also the co-author of several successful books and chapters on HACCP and food safety management.

Carol Wallace Emeritus Professor of Food Safety Management at the University of Lancashire, UK.She was formerly a Full Professor and Director of the Lancashire Doctoral Training Centre for Industry Collaboration, having worked in multiple food industry roles before joining academia.Widely published in food safety with numerous research articles, she is author/co-author of several best-selling textbooks, which have been instrumental in guiding industry best practice in HACCP and food safety management.