Haccp : A Practical Approach, Second Edition

Sara Mortimore

ISBN 10: 0412754401 / ISBN 13: 9780412754401

Published by Springer Dez 1998, 1998

About this Item

Neuware - The successful first edition of HACCP: A Practical Approach has established itself as the definitive text on HACCP for the food industry. In an easy-to-read style, it gives a step-by-step approach to developing an effective HACCP system. In this new edition authors bring us up to date with current thinking, including the use of more modular HACCP systems and even generic HACCP in some sectors. Greater attention is paid to planning and implementation, and the theory is illustrated with a completely new set of case studies from UK, Ireland, USA, Canada, South America and Asia. It is an invaluable text for everyone who needs to know what HACCP really is, what it can do for a food business, and the best way to build an effective system.

Seller Inventory # 9780412754401

Bibliographic Details

• Title: Haccp : A Practical Approach, Second Edition
• Publisher: Springer Dez 1998
• Publication Date: 1998
• Language: English
• ISBN 10: 0412754401
• ISBN 13: 9780412754401
• Binding: Buch
• Condition: Neu
• Dimensions: 241W x 160H x 29D millimeters 241 millimeters width by 160 millimeters height by 29 millimeters depth
• Weight: 805 grams

About this title

Synopsis

1 An introduction to HACCP.- 1.1 Where did HACCP come from?.- 1.2 Why should I use HACCP?.- 1.3 How does HACCP help?.- 1.4 What are the benefits?.- 1.5 Are there any drawbacks?.- 1.6 What are the Principles of HACCP?.- 1.7 Is HACCP applicable to everyone?.- 2 Why use HACCP.- 2.1 Management of product safety.- 2.2 Examples of food safety incidents.- 2.3 Limitations of inspection and testing.- 2.4 External pressures.- 2.5 Prioritization for improvement.- 2.6 Meeting food safety objectives.- 2.7 The benefits.- 3 Preparing for HACCP.- 3.1 Preparing the way - personnel and training.- 3.2 What is our current status? - baseline audit and gap analysis.- 3.3 How do we get there?.- 3.4 Summary.- 4 An introduction to hazards, their significance and control.- 4.1 Hazards and their significance.- 4.2 Hazard types.- 4.3 Understanding control measures and control points.- 4.4 Practical hazard control.- 5 Designing safety into products and processes - can it be made safely?.- 5.1 Intrinsic factors.- 5.2 Raw materials.- 5.3 Process technologies.- 5.4 Establishing a safe and achievable shelf-life.- 5.5 Product safety assessment.- 6 How to do a HACCP Study.- 6.1 What is the HACCP Plan?.- 6.2 Define your terms of reference.- 6.3 Describe the products and their intended use.- 6.4 Constructing a Process Flow Diagram.- 6.5 Carrying out the hazard analysis.- 6.6 Where are the Critical Control Points?.- 6.7 Building up the HACCP Control Chart.- 6.8 Process capability - can the Critical Limits be met?.- 6.9 Challenging your controls.- 6.10 Validation of the HACCP Plan.- 7 Putting the HACCP Plan into practice.- 7.1 Implementation requirements.- 7.2 Implementation Team.- 7.3 Training.- 7.4 Set up monitoring systems.- 7.5 Record keeping.- 7.6 Facilities and equipment.- 7.7 Implementing the Plan.- 7.8 Confirm and verify that implementation is complete.- 8 HACCP as a way of life - maintaining your HACCP System.- 8.1 Initial and ongoing verification through audit.- 8.2 Analysis of data.- 8.3 Keeping abreast of emerging hazards.- 8.4 Updating and amending your HACCP Plan.- 8.5 Ongoing training requirements.- 8.6 Summary of maintenance requirements.- 9 Broader applications - linking HACCP with other Quality Management techniques.- 9.1 HACCP and Quality Management Systems.- 9.2 Laboratory accreditation.- 9.3 Broader applications of HACCP.- 9.4 Using HACCP in targeting resource - a strategy for continuous improvement.- 10 Epilogue.- 10.1 Introduction.- 10.2 Integrated food safety management system.- 10.3 Education and training.- 10.4 Closing thoughts from the authors.- References, further reading and resource material.- Appendices.