TY  - BOOK
AU  - Mortimore,Sara
TI  - HACCP: a food industry briefing
SN  - 9781118427231 
U1  - 363.192 
CY  - UK
PB  - Wiley
KW  - Hazard Analysis and Critical Control Point (Food safety system)
KW  - Food adulteration and inspection
KW  - Food handling
KW  - Safety measures
KW  - TECHNOLOGY & ENGINEERING / Food Science
N1  - Includes index; 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 What is third-party certification?
1.17 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 not?
2.2.1 Business management practices
2.2.2 Prerequisite programmes
2.2.3 Quality management systems for effective
operation and process control
2.3 How do you get started with HACCP - The preparation
and planning stage
2.3.1 Management commitment, personnel and training
2.3.2 Baseline audit
2.3.3 Planning the HACCP project
Section 3 HACCP in practice /
3.1 Preparation for the HACCP plan development
3.1.1 Terms of reference
3.1.2 Describe the product and intended use
3.1.3 Construction and validation of 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 Principie 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
3q. 92. K6 ?Prin ciple 6: Establish procedures ftora kveerni?fication
to confirm that the HACCP system is working
esfyfsetcetmi vise lwyo-rHkoiwn gc ainn pyroauc tmiacek?e sure that th? 3.2.7 Principle 7. Establish appropriate documentation
concerning all procedures and to those principles and their appSon
you demonstrate ,i, cha.,angedTS,e"
system works?
3.3 Implementation of the HACCP plan
3-4 Maintenance of the HACCP system
3.5 Third-party certification of food safety management
systems
3.6 Conclusion
ER  -