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HACCP : a food industry briefing / / Sara Mortimore and Carol Wallace
| HACCP : a food industry briefing / / Sara Mortimore and Carol Wallace |
| Autore | Mortimore Sara |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Chichester, England : , : Wiley Blackwell, , 2015 |
| Descrizione fisica | 1 online resource (186 p.) |
| Disciplina | 363.19/2 |
| Collana | A food industry briefing |
| Soggetto topico |
Hazard Analysis and Critical Control Point (Food safety system)
Food adulteration and inspection Food handling - Safety measures |
| ISBN |
1-118-42720-3
1-118-42721-1 1-118-42722-X |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
""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?""
""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 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?"" ""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?"" ""3.3 Implementation of the HACCP plan"" |
| Record Nr. | UNINA-9910131322103321 |
Mortimore Sara
|
||
| Chichester, England : , : Wiley Blackwell, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
HACCP : a food industry briefing / / Sara Mortimore and Carol Wallace
| HACCP : a food industry briefing / / Sara Mortimore and Carol Wallace |
| Autore | Mortimore Sara |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Chichester, England : , : Wiley Blackwell, , 2015 |
| Descrizione fisica | 1 online resource (186 p.) |
| Disciplina | 363.19/2 |
| Collana | A food industry briefing |
| Soggetto topico |
Hazard Analysis and Critical Control Point (Food safety system)
Food adulteration and inspection Food handling - Safety measures |
| ISBN |
1-118-42720-3
1-118-42721-1 1-118-42722-X |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
""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?""
""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 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?"" ""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?"" ""3.3 Implementation of the HACCP plan"" |
| Record Nr. | UNINA-9910828784803321 |
|
Mortimore Sara
|
||
| Chichester, England : , : Wiley Blackwell, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
HACCP : a practical approach / / foreword by William H. Sperber
| HACCP : a practical approach / / foreword by William H. Sperber |
| Autore | Mortimore Sara |
| Edizione | [3rd ed. /] |
| Pubbl/distr/stampa | New York, : Springer, 2013 |
| Descrizione fisica | 1 online resource (500 p.) |
| Disciplina | 363.1926 |
| Altri autori (Persone) | WallaceCarol |
| Soggetto topico |
Hazard Analysis and Critical Control Point (Food safety system)
Food - Microbiology Food - Safety measures |
| ISBN |
1-299-19724-8
1-4614-5028-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Foreword -- Acknowledgements -- About the Authors -- Disclaimer -- About this Book -- Prologue -- 1. An Introduction to HACCP and its role in food safety control -- 2. Preparation and planning to achieve effective food safety management -- 3. Hazards, their significance and control -- 4. Prerequisites for food safety – PRPs and Operational PRPs -- 5. Designing food safety -- 6. How to do a HACCP Study -- 7. Implementation, Verification and Maintenance for Ongoing Risk Management -- 8. Considerations for HACCP application in different supply chain sectors -- Epilogue -- References, further reading and resource materials -- Appendices -- Index. |
| Record Nr. | UNINA-9910437797503321 |
|
Mortimore Sara
|
||
| New York, : Springer, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
HACCP [[electronic resource] /] / Sara Mortimore and Carol Wallace ; compiling editor, Christos Cassianos
| HACCP [[electronic resource] /] / Sara Mortimore and Carol Wallace ; compiling editor, Christos Cassianos |
| Autore | Mortimore Sara |
| Pubbl/distr/stampa | Oxford ; ; Malden, MA, : Blackwell Science, 2001 |
| Descrizione fisica | 1 online resource (146 p.) |
| Disciplina | 363.19/2 |
| Altri autori (Persone) | WallaceCarol |
| Collana | Food industry briefing series |
| Soggetto topico |
Hazard Analysis and Critical Control Point (Food safety system)
Food adulteration and inspection Food handling - Safety measures |
| ISBN |
1-281-31285-1
9786611312855 0-470-99957-8 0-470-99956-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
FOOD 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?
1.14 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 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 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? 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 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 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 |
| Record Nr. | UNINA-9910145307003321 |
|
Mortimore Sara
|
||
| Oxford ; ; Malden, MA, : Blackwell Science, 2001 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
HACCP [[electronic resource] /] / Sara Mortimore and Carol Wallace ; compiling editor, Christos Cassianos
| HACCP [[electronic resource] /] / Sara Mortimore and Carol Wallace ; compiling editor, Christos Cassianos |
| Autore | Mortimore Sara |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Oxford ; ; Malden, MA, : Blackwell Science, 2001 |
| Descrizione fisica | 1 online resource (146 p.) |
| Disciplina | 363.19/2 |
| Altri autori (Persone) | WallaceCarol |
| Collana | Food industry briefing series |
| Soggetto topico |
Hazard Analysis and Critical Control Point (Food safety system)
Food adulteration and inspection Food handling - Safety measures |
| ISBN |
1-281-31285-1
9786611312855 0-470-99957-8 0-470-99956-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
FOOD 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?
1.14 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 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 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? 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 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 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 |
| Record Nr. | UNISA-996218285403316 |
|
Mortimore Sara
|
||
| Oxford ; ; Malden, MA, : Blackwell Science, 2001 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
HACCP / / Sara Mortimore and Carol Wallace ; compiling editor, Christos Cassianos
| HACCP / / Sara Mortimore and Carol Wallace ; compiling editor, Christos Cassianos |
| Autore | Mortimore Sara |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Oxford ; ; Malden, MA, : Blackwell Science, 2001 |
| Descrizione fisica | 1 online resource (146 p.) |
| Disciplina | 363.19/2 |
| Altri autori (Persone) | WallaceCarol |
| Collana | Food industry briefing series |
| Soggetto topico |
Hazard Analysis and Critical Control Point (Food safety system)
Food adulteration and inspection Food handling - Safety measures |
| ISBN |
1-281-31285-1
9786611312855 0-470-99957-8 0-470-99956-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
FOOD 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?
1.14 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 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 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? 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 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 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 |
| Record Nr. | UNINA-9910818199003321 |
|
Mortimore Sara
|
||
| Oxford ; ; Malden, MA, : Blackwell Science, 2001 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||