HACCP System Auditing for Food Safety : Principles and Techniques

• Autore: Couto Lorenzo Luis
• Pubblicazione: Newark : , : John Wiley & Sons, Incorporated, , 2024; ©2024
• Edizione: 1st ed.
• Descrizione fisica: 1 online resource (397 pages)
• Soggetto topico: food standard; food safety; audit
• Nota di contenuto: Cover -- Title Page -- Copyright -- Contents -- Preface -- Acknowledgement -- Chapter 1 A Necessary Evolution -- References -- Chapter 2 The HACCP System -- 2.1 Characteristics of the HACCP System -- 2.2 The Limitations of Final Product Analyses -- 2.3 Reasons to Implement HACCP -- 2.4 Legal Basis of HACCP -- 2.5 HACCP Pillars -- 2.6 HACCP Barriers -- 2.7 HACCP Principles and Methodology -- 2.7.1 The HACCP Document of the Codex -- 2.7.1 Definitions -- 2.7.2 Principles of the HACCP System -- 2.8 The Four Stages for the Implementation of HACCP -- 2.9 Preparation and Planning -- 2.9.1 Establish the Terms of Reference and Scope of the HACCP Study -- 2.9.2 Gap Analysis -- 2.9.3 Timeframe -- 2.10 The 12 Steps of HACCP -- 2.11 Assemble the HACCP Team -- 2.12 Describe the Product -- 2.13 Determining Intended Use -- 2.14 Construct a Flow Diagram -- 2.15 On‐site Flow Diagram Verification -- References -- Chapter 3 The Seven Principles of HACCP -- 3.1 Principle 1 -- 3.1.1 Brainstorming -- 3.1.2 Hazard Identification -- 3.1.3 Establish Control Measures -- 3.2 Principle 2 -- 3.2.1 Operational Prerequisites -- 3.3 Principle 3 -- 3.3.1 Operational Limits -- 3.4 Principle 4 -- 3.5 Principle 5 -- 3.6 Principle 6 -- 3.6.1 Interrelationships among Validation, Monitoring, and Verification -- 3.6.2 Validation Methods -- 3.6.2.1 Tasks Prior to Validation Include: -- 3.6.2.2 Approaches for Validating Control Measures -- 3.6.3 Verification Methods -- 3.6.4 HACCP Revision -- 3.7 Microbiological Analyses in the HACCP System -- 3.7.1 Types of Sampling Plans -- 3.8 EU Regulation 2073/2005 and HACCP -- 3.9 Principle 7 -- References -- Chapter 4 The Prerequisites of the HACCP System -- 4.1 Type of Prerequisites -- 4.2 Flexibility in HACCP -- 4.2.1 Background -- 4.2.2 Flexibility in the Implementation of GHP -- 4.2.3 Flexibility in the Implementation of HACCP‐based Procedures. ; 4.3 Development and Implementation of Hygiene Prerequisites -- 4.4 Water Control -- 4.5 Cleaning and Disinfection Plan -- 4.6 Pest Control Plan -- 4.6.1 Diagnosis of the Situation -- 4.6.2 Preventive Measures -- 4.7 Training Plan -- 4.8 Supplier Control -- 4.9 Traceability Plan -- 4.9.1 Documentation and Recordkeeping -- 4.10 Maintenance Plan -- 4.10.1 Documentation and Recordkeeping -- 4.11 Good handling Practices -- 4.11.1 Documentation and Recordkeeping -- 4.12 Good Manufacturing Practices -- 4.12.1 Documentation and Recordkeeping -- 4.13 Waste Control Plan -- 4.13.1 Documentation and Recordkeeping -- References -- Chapter 5 HACCP as a Management System -- 5.1 From Words to Work -- 5.2 What is Required to Implement HACCP? -- 5.3 Building a Food Safety Culture -- 5.4 Management System Concept -- 5.5 The Concept of a Food Safety Management System -- 5.6 System Documentation -- 5.6.1 Document Hierarchy -- 5.6.2 Document Control -- 5.6.3 Control of Records -- 5.7 Food Safety Standards -- 5.7.1 Safe Quality Food (SQF) -- 5.7.2 Dutch HACCP Code -- 5.7.3 The Danish Standard DS 3027 -- 5.7.4 Brand Reputation Compliance Global Standards (BRCGS) -- 5.7.5 International Featured Standards (IFS) -- 5.7.6 ISO 22000 -- 5.7.6.1 FSSC 22000 -- 5.7.7 Global Food Safety Initiative -- References -- Chapter 6 Audit: Concept, Types, and Personnel -- 6.1 Audit Concept -- 6.2 Why Audit? -- 6.3 Persons Involved in an Audit -- 6.3.1 Client -- 6.3.2 Audit Team -- 6.3.2.1 Lead Auditor -- 6.3.2.2 Auditor -- 6.3.2.3 Trainee Auditors -- 6.3.2.4 Technical Expert -- 6.3.3 Guide -- 6.3.4 Observer -- 6.3.5 Consultant -- 6.4 Types of Audit -- 6.4.1 Product Audit -- 6.4.2 Process Audit -- 6.4.3 System Audit -- 6.4.4 Research Audit -- 6.4.5 Follow‐up Audit -- References -- Chapter 7 The Food Safety Auditor -- 7.1 Competence of the Auditor -- 7.2 Achieving the Auditor's Competence. ; 7.3 Audit Principles -- 7.4 Personal Attributes of Auditors -- 7.5 Management Skills -- References -- Chapter 8 Audit in Official Control -- 8.1 Audit vs Inspection -- References -- Chapter 9 The Audit Process -- 9.1 Stages of the Audit Process -- 9.2 Initiating Audit -- 9.3 Selection of Auditors -- 9.4 Team Size -- 9.5 Establishing Contact with Auditee -- 9.6 Determining the Feasibility of the Audit -- 9.7 Preparation of Audit Activities -- 9.7.1 Initial document review -- 9.7.2 Preparation of the Audit Plan -- 9.7.3 Allocation of Tasks to the Audit Team -- 9.8 Opening Meeting -- 9.9 The Audit Tour -- 9.10 Document Review During the Audit -- 9.11 Conducting On‐site Audit Activities -- 9.12 Sources of Information -- 9.12.1 Observation of Activities -- 9.12.2 Physical Examination -- 9.12.3 Review of Documents and Records -- 9.12.4 Interviews -- 9.12.4.1 Types of Questions -- 9.12.5 Analytical -- 9.13 Sampling in Auditing -- 9.13.1 Judgment‐based Sampling -- 9.13.2 Statistical Sampling -- 9.13.3 Sampling Techniques -- 9.13.3.1 Vertical Audit vs Horizontal Audit -- 9.14 Tools to Guide the Audit -- 9.14.1 Audit Strategies -- 9.14.2 Checklists -- 9.14.2.1 Types of Questions in Checklists -- 9.15 Counter‐auditing Techniques -- 9.16 Generating audit findings -- 9.17 Classification of Findings -- 9.18 Elements of a Finding -- 9.19 Classification of Nonconformities -- 9.20 Drafting of Nonconformities -- 9.21 Preparing Audit Conclusions -- 9.22 Closing Meeting -- 9.23 Audit Report -- 9.24 Completing Audit -- 9.25 Audit Follow‐up Activities -- 9.26 Managing an Audit Program -- References -- Case Study 1 Slaughterhouse for Rabbits, with an Adjoining Cutting Plant -- 1 HACCP Team -- 2 Scope -- 3 Description of Product -- 3.1 Raw Material: Rabbit Meat -- 3.1.1 General -- 3.1.2 Origin -- 3.1.3 Characteristics or Requirements to be Met by the Product. ; 3.2 Description of the Intended Use -- 4 Flow Diagram -- 4 Hazard Control Chart -- 5 CCP Control Chart -- 6 OPRP Control Chart -- Case Study 2 HACCP System of the Mass Catering Establishment Culinaria -- 1 HACCP Team -- 2 Scope and References -- 3 Product Description or Types -- 4 Identification of Intended Use -- 5 Flow Diagram -- 5 Hazard Analysis and Assessment -- 6 CCP Control Chart -- Index -- EULA.
• Titolo autorizzato: HACCP System Auditing for Food Safety
• ISBN: 1-394-25475-X; 1-394-25473-3; 1-394-25474-1
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910880800603321
• Lo trovi qui: Univ. Federico II