HACCP: a food industry briefing / (Record no. 192053)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02878cam a22004218i 4500 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781118427231 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | CUS |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 363.192 |
| Item number | MOR/H |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Mortimore, Sara. |
| 245 10 - TITLE STATEMENT | |
| Title | HACCP: a food industry briefing / |
| Statement of responsibility, etc. | Sara Mortimore, Carol Wallace. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 2nd edition. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc. | UK; |
| Name of publisher, distributor, etc. | Wiley, |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | pages cm |
| 500 ## - GENERAL NOTE | |
| General note | Includes index. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Section 1 Introduction to HACCP<br/>Frequently asked questions<br/>1.1 What is HACCP?<br/>1.2 Where did it come from?<br/>1.3 How does it work?<br/>1.4 What are the seven HACCP principles?<br/>1.5 is it difficult to use?<br/>1.6 Why use it?<br/>1.7 What type of company would use HACCP?<br/>1.8 Are there any common misconceptions?<br/>1.9 How do we know HACCP works?<br/>1.10 What actually gets implemented in the workplace?<br/>1.11 How does a HACCP plan get written?<br/>1.12 Who carries out the HACCP study?<br/>1.13 What is the regulatory position of HACCP?<br/>1.14 Are there other driving forces for the use of HACCP?<br/>1.15 What does it cost?<br/>1.16 What is third-party certification?<br/>1.17 Is there anything more that I should know?<br/>Section 2 The HACCP system explained<br/>2.1 HACCP system overview - How does it all fit together?<br/>2.2 HACCP in the context of other management systems - What<br/>is HACCP and what is not?<br/>2.2.1 Business management practices<br/>2.2.2 Prerequisite programmes<br/>2.2.3 Quality management systems for effective<br/>operation and process control<br/>2.3 How do you get started with HACCP - The preparation<br/>and planning stage<br/>2.3.1 Management commitment, personnel and training<br/>2.3.2 Baseline audit<br/>2.3.3 Planning the HACCP project<br/>Section 3 HACCP in practice /<br/>3.1 Preparation for the HACCP plan development<br/>3.1.1 Terms of reference<br/>3.1.2 Describe the product and intended use<br/>3.1.3 Construction and validation of a process<br/>flow diagram<br/>3.2 Applying the principles<br/>3.2.1 Principle 1: Conduct a hazard analysis — What<br/>can go wrong?<br/>3.2.2 Principie 2: Determine the Critical Control Points<br/>(CCPs) - At what stage in the process is control<br/>essential?<br/>3.2.3 Principle 3: Establish critical limit(s) - What<br/>criteria must be met to ensure product safety?<br/>3.2.4 Principle 4: Establish a system to monitor<br/>control of the CCP - What checks will indicate that<br/>something is going wrong?<br/>3.2.5 Principle 5: Establish the corrective action to be<br/>taken when monitoring indicates that a particular<br/>CCP IS not under control - if something does<br/>3q. 92. K6 ?Prin ciple 6: Establish procedures ftora kveerni?fication<br/>to confirm that the HACCP system is working<br/>esfyfsetcetmi vise lwyo-rHkoiwn gc ainn pyroauc tmiacek?e sure that th? 3.2.7 Principle 7. Establish appropriate documentation<br/>concerning all procedures and to those principles and their appSon<br/>you demonstrate ,i, cha.,angedTS,e"<br/>system works?<br/>3.3 Implementation of the HACCP plan<br/>3-4 Maintenance of the HACCP system<br/>3.5 Third-party certification of food safety management<br/>systems<br/>3.6 Conclusion |
| 650 #0 - SUBJECT | |
| Keyword | Hazard Analysis and Critical Control Point (Food safety system) |
| 650 #0 - SUBJECT | |
| Keyword | Food adulteration and inspection. |
| 650 #0 - SUBJECT | |
| Keyword | Food handling |
| General subdivision | Safety measures. |
| 650 #7 - SUBJECT | |
| Keyword | TECHNOLOGY & ENGINEERING / Food Science. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | General Books Science Library |
| Withdrawn status | Lost status | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Cost, normal purchase price | Full call number | Accession number | Date last seen | Date last checked out | Koha item type | Public note |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Science Library, Sikkim University | Science Library, Sikkim University | Science Library General Section | 23/05/2017 | Today & Tomorrow`s Printer and Publishers | 3203.73 | 363.192 MOR/H | 45513 | 16/01/2020 | 06/06/2019 | General Books Science Library | Books For SU Science Library |