LEADER 05963nam 2200733 450 001 9910828784803321 005 20230807214235.0 010 $a1-118-42720-3 010 $a1-118-42721-1 010 $a1-118-42722-X 035 $a(CKB)3710000000385540 035 $a(EBL)1895449 035 $a(OCoLC)908071191 035 $a(SSID)ssj0001458899 035 $a(PQKBManifestationID)11903481 035 $a(PQKBTitleCode)TC0001458899 035 $a(PQKBWorkID)11451566 035 $a(PQKB)11449436 035 $a(MiAaPQ)EBC1895449 035 $a(DLC) 2014042281 035 $a(MiAaPQ)EBC4035230 035 $a(Au-PeEL)EBL1895449 035 $a(CaPaEBR)ebr11041449 035 $a(CaONFJC)MIL769818 035 $a(EXLCZ)993710000000385540 100 $a20150416h20152015 uy 0 101 0 $aeng 135 $aur||||||||||| 181 $ctxt 182 $cc 183 $acr 200 10$aHACCP $ea food industry briefing /$fSara Mortimore and Carol Wallace 205 $aSecond edition. 210 1$aChichester, England :$cWiley Blackwell,$d2015. 210 4$dİ2015 215 $a1 online resource (186 p.) 225 0 $aA food industry briefing 300 $aIncludes index. 311 $a1-118-42723-8 320 $aIncludes bibliographical references and index. 327 $a""Title Page""; ""Copyright Page""; ""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?"" 327 $a""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 a??? How does it all fit together?""; ""2.2 HACCP in the context of other management systems a??? What is HACCP and what is not?""; ""2.2.1 Business management practices""; ""2.2.2 Prerequisite programmes"" 327 $a""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"" 327 $a""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?"" 327 $a""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 those principles and their application How can you demonstrate (if challenged) that the system works?"" 327 $a""3.3 Implementation of the HACCP plan"" 330 $a"Readers of this accessible book - now in a revised and updated new edition - are taken on a conceptual journey which passes every milestone and important feature of the HACCP landscape at a pace which is comfortable and productive. The information and ideas contained in the book will enable food industry managers and executives to take their new-found knowledge into the workplace for use in the development and implementation of HACCP systems appropriate for their products and manufacturing processes.The material is structured so that the reader can quickly assimilate the essentials of the topic. Clearly presented, this HACCP briefing includes checklists, bullet points, flow charts, schematic diagrams for quick reference, and at the start of each section the authors have provided useful key points summary boxes. HACCP: a Food Industry Briefing is an introductory-level text for readers who are unfamiliar with the subject either because they have never come across it or because they need to be reminded. The book will also make a valuable addition to material used in staff training and is an excellent core text for HACCP courses"--$cProvided by publisher. 606 $aHazard Analysis and Critical Control Point (Food safety system) 606 $aFood adulteration and inspection 606 $aFood handling$xSafety measures 615 0$aHazard Analysis and Critical Control Point (Food safety system) 615 0$aFood adulteration and inspection. 615 0$aFood handling$xSafety measures. 676 $a363.19/2 686 $aTEC012000$2bisacsh 700 $aMortimore$b Sara$0283815 702 $aWallace$b Carol 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910828784803321 996 $aHACCP$91947633 997 $aUNINA