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HACCP A Practical Approach

Since the 1994 publication of HACCP: A practical approach, many changes have occurred in the world of food safety. A number of driving forces have converged, focusing more attention on the proper management of food safety. These forces have prompted a revision and expansion of HACCP: A practical app...

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Bibliographic Details
Main Author: Mortimore, Sara
Format: eBook
Language:English
Published: New York, NY Springer US 1998, 1998
Edition:1st ed. 1998
Subjects:
Public Health
Health Economics
Medical Economics
Food Science
Online Access:
Collection: Springer Book Archives -2004 - Collection details see MPG.ReNa
Table of Contents:
  • 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
  • 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 thePlan
  • 7.8 Confirm and verify that implementation is complete

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