LEADER 05222nam 2200697Ia 450 001 996218285403316 005 20240418063721.0 010 $a1-281-31285-1 010 $a9786611312855 010 $a0-470-99957-8 010 $a0-470-99956-X 035 $a(CKB)1000000000403331 035 $a(EBL)351172 035 $a(OCoLC)608623069 035 $a(SSID)ssj0000298094 035 $a(PQKBManifestationID)11239300 035 $a(PQKBTitleCode)TC0000298094 035 $a(PQKBWorkID)10343983 035 $a(PQKB)10340633 035 $a(MiAaPQ)EBC351172 035 $a(Au-PeEL)EBL351172 035 $a(CaPaEBR)ebr10240342 035 $a(CaONFJC)MIL131285 035 $a(EXLCZ)991000000000403331 100 $a20010629d2001 uy 0 101 0 $aeng 135 $aurcn||||||||| 181 $ctxt 182 $cc 183 $acr 200 10$aHACCP$b[electronic resource] /$fSara Mortimore and Carol Wallace ; compiling editor, Christos Cassianos 205 $a1st ed. 210 $aOxford ;$aMalden, MA $cBlackwell Science$d2001 215 $a1 online resource (146 p.) 225 1 $aFood industry briefing series 300 $aDescription based upon print version of record. 311 $a0-632-05648-7 320 $aIncludes bibliographical references and index. 327 $aFOOD INDUSTRY BRIEFING SERISE: HACCP; 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?; 1.12 Who carries out the HACCP study?; 1.13 What is the regulatory position of HACCP? 327 $a1.14 Are there other driving forces for the use of HACCP?1.15 What does it cost?; 1.16 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 it not?; 2.2.1 Normal management practices; 2.2.2 Prerequisite programmes; 2.2.3 Quality management systems for effective operation and process control; 2.3 What is involved in getting started - The preparation and planning stage; Section 3 HACCP in Practice 327 $a3.1 Preparation for the HACCP plan development 3.1.1 Terms of reference; 3.1.2 Describe the product and intended use; 3.1.3 Construct and validate 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 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? 327 $a3.2.4 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 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? 327 $a3.2.7 Principle 7: Establish appropriate documentation concerning all procedures and records appropriate to the HACCP principles and their application - How can you demonstrate (if challenged) that the system works?3.3 Implementation of the HACCP plan; 3.4 Maintenance of the HACCP system; 3.5 Conclusion; Epilogue; Appendix A: Case study: frozen cheesecake; Appendix B: Acronyms and Glossary; References; HACCP Resources; Index 330 $aThe Hazard Analysis and Critical Control Point (HACCP) system is a preventative food safety management system, that can be applied throughout the food supply chain from primary production to the consumer. HACCP is internationally recognised as the most effective way to produce safe food, providing a structure for objective assessment of what can go wrong and requiring controls to be put in place to prevent problems. As part of the Blackwell Food Industry Briefing Series, this important book provides a concise, easy-to-use, quick reference aimed at busy food-industry professionals, 410 0$aFood industry briefing series. 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 $a363.19/2 700 $aMortimore$b Sara$0283815 701 $aWallace$b Carol$0283816 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a996218285403316 996 $aHACCP$9670723 997 $aUNISA