000			02878cam a22004218i 4500
999			_c192053 _d192053
020			_a9781118427231
040			_cCUS
082	0	0	_a363.192 _bMOR/H
100	1		_aMortimore, Sara.
245	1	0	_aHACCP: a food industry briefing / _cSara Mortimore, Carol Wallace.
250			_a2nd edition.
260			_aUK; _bWiley,
300			_apages cm
500			_aIncludes index.
505			_aSection 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
650		0	_aHazard Analysis and Critical Control Point (Food safety system)
650		0	_aFood adulteration and inspection.
650		0	_aFood handling _xSafety measures.
650		7	_aTECHNOLOGY & ENGINEERING / Food Science.
942			_cSC79 _05