UID:
almafu_9959328875302883
Format:
1 online resource (x, 136 pages) :
,
illustrations
ISBN:
9780470999561
,
047099956X
,
9780470999578
,
0470999578
Series Statement:
Food industry briefing series
Content:
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 few hours and arm themselves with the essentials of the topic. Clearly presented, this HACCP briefing includes checklists, bullet points, flow charts, schematic diagrams for quick reference, and at the start of each section the authors have provided useful key ...
Note:
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.
Additional Edition:
Print version: Mortimore, Sara. HACCP. Oxford ; Malden, MA : Blackwell Science, 2001
Language:
English
Keywords:
Electronic books.
;
Electronic book.
;
Electronic books.
;
Electronic books.
DOI:
10.1002/9780470999578
URL:
https://onlinelibrary.wiley.com/doi/book/10.1002/9780470999578
URL:
https://onlinelibrary.wiley.com/doi/book/10.1002/9780470999578
URL:
https://onlinelibrary.wiley.com/doi/book/10.1002/9780470999578
Bookmarklink
