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.
• Sommario/riassunto: This book provides a comprehensive guide to auditing the HACCP (Hazard Analysis and Critical Control Point) system for food safety. It covers the principles and techniques necessary for effective auditing and management of food safety systems. The book discusses the evolution of HACCP, its implementation in the food industry, and its role in ensuring food safety through systematic hazard analysis. It is intended for professionals in the food industry, including auditors, consultants, and official control agents. The author emphasizes the importance of management system auditing techniques to verify the performance of HACCP systems and ensure compliance with international standards.
• Titolo autorizzato: HACCP System Auditing for Food Safety
• ISBN: 9781394254750; 139425475X; 9781394254736; 1394254733; 9781394254743; 1394254741
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910880800603321
• Lo trovi qui: Univ. Federico II