Articoli correlati a HACCP: A Practical Approach
Sinossi
The purpose of this text is to explain what HACCP really is and what it can do for any food business. It leads the reader through the accepted international approach to HACCP and shows how to do it, from start to finish of the initial study, through to continuous maintenance of your system. The information given within the book may also be used as a basis for developing a HACCP training programme. The second edition takes account of a number of changes in the HACCP field in the intervening four years. The Codex "HACCP system and guidelines" has been updated and republished and increased experience in the practicalities of HACCP worldwide has led to changes in the way it is applied.
Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.
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HACCP:A Practical Approach (Chapman & Hall Food Science Book)
Da: Bookmans, Tucson, AZ, U.S.A.
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HACCP: A Practical Approach (A Chapman & Hall Food Science Book)
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Hard Cover. Condizione: fine. 2nd ed.; 9-1/8" tall; 403 pages including index; laminated blue cover. Hardcover. Codice articolo 184457
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HACCP:A Practical Approach (Chapman & Hall Food Science Book)
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Condizione: New. In English. Codice articolo ria9780412754401_new
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Haccp: A Practical Approach, Second Edition
Da: moluna, Greven, Germania
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Haccp : A Practical Approach, Second Edition
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Buch. Condizione: Neu. Neuware - 1 An introduction to HACCP.- 1.1 Where did HACCP come from .- 1.2 Why should I use HACCP .- 1.3 How does HACCP help .- 1.4 What are the benefits .- 1.5 Are there any drawbacks .- 1.6 What are the Principles of HACCP .- 1.7 Is HACCP applicable to everyone .- 2 Why use HACCP.- 2.1 Management of product safety.- 2.2 Examples of food safety incidents.- 2.3 Limitations of inspection and testing.- 2.4 External pressures.- 2.5 Prioritization for improvement.- 2.6 Meeting food safety objectives.- 2.7 The benefits.- 3 Preparing for HACCP.- 3.1 Preparing the way - personnel and training.- 3.2 What is our current status - baseline audit and gap analysis.- 3.3 How do we get there .- 3.4 Summary.- 4 An introduction to hazards, their significance and control.- 4.1 Hazards and their significance.- 4.2 Hazard types.- 4.3 Understanding control measures and control points.- 4.4 Practical hazard control.- 5 Designing safety into products and processes - can it be made safely .- 5.1 Intrinsic factors.- 5.2 Raw materials.- 5.3 Process technologies.- 5.4 Establishing a safe and achievable shelf-life.- 5.5 Product safety assessment.- 6 How to do a HACCP Study.- 6.1 What is the HACCP Plan .- 6.2 Define your terms of reference.- 6.3 Describe the products and their intended use.- 6.4 Constructing a Process Flow Diagram.- 6.5 Carrying out the hazard analysis.- 6.6 Where are the Critical Control Points .- 6.7 Building up the HACCP Control Chart.- 6.8 Process capability - can the Critical Limits be met .- 6.9 Challenging your controls.- 6.10 Validation of the HACCP Plan.- 7 Putting the HACCP Plan into practice.- 7.1 Implementation requirements.- 7.2 Implementation Team.- 7.3 Training.- 7.4 Set up monitoring systems.- 7.5 Record keeping.- 7.6 Facilities and equipment.- 7.7 Implementing the Plan.- 7.8 Confirm and verify that implementation is complete.- 8 HACCP as a way of life - maintaining your HACCP System.- 8.1 Initial and ongoing verification through audit.- 8.2 Analysis of data.- 8.3 Keeping abreast of emerging hazards.- 8.4 Updating and amending your HACCP Plan.- 8.5 Ongoing training requirements.- 8.6 Summary of maintenance requirements.- 9 Broader applications - linking HACCP with other Quality Management techniques.- 9.1 HACCP and Quality Management Systems.- 9.2 Laboratory accreditation.- 9.3 Broader applications of HACCP.- 9.4 Using HACCP in targeting resource - a strategy for continuous improvement.- 10 Epilogue.- 10.1 Introduction.- 10.2 Integrated food safety management system.- 10.3 Education and training.- 10.4 Closing thoughts from the authors.- References, further reading and resource material.- Appendices. Codice articolo 9780412754401
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