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Author:
Publisher:
ISBN:
Category : Meat
Languages : en
Pages : 74
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Book Description
Author:
Publisher:
ISBN:
Category : Meat
Languages : en
Pages : 74
Get Book Here
Book Description
Author: Donald A. Corlett
Publisher: Springer Science & Business Media
ISBN: 9780834212008
Category : Science
Languages : en
Pages : 546
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Book Description
Now there's a single easy-reading reference to help you plan, implement, and audit a HACCP (Hazard Analysis and Critical Control Point) program. HACCP User's Manual provides comprehensive information on new and existing HACCP systems, current U.S. Food and Drug Administration (FDA) and U.S. Department of Agriculture (USDA) regulations, and procedures for application of the system, as well as sanitation standard operating procedures (SSOPs). With more than 30 years' experience in the food industry, Don Corlett is eminently qualified to guide you step-by-step through the process of tailoring and operating a HACCP system to fit your operation. In HACCP User's Manual, you find expert tips for getting started, details on how to develop and implement a HACCP plan, and how to operate the HACCP system, including organization of record-keeping techniques.
Author: Sara E. Mortimore
Publisher: John Wiley & Sons
ISBN: 047099956X
Category : Technology & Engineering
Languages : en
Pages : 144
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Book Description
The 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, students or others who need to gain an outline working knowledge. The book is structured so that the reader can read through it in a few hours and arm themselves with the essentials of the topic. Clearly presented, this HACCP briefing includes checklists, bullet points, flow charts, schematic diagrams for quick reference, and at the start of each section the authors have provided useful key points summary boxes. Written by Sara Mortimore and Carol Wallace, recognised international experts on the HACCP system, this book is a vital tool for all those who need to gain an overview of this extremely important and most useful of food safety systems. A concise, easy to use, quick reference book. Contains information needed to gain a working knowledge of HACCP. Written by people who have proven experience in the field, in both large and small business and on an international basis.
Author: A.M. Pearson
Publisher: Springer Science & Business Media
ISBN: 9780834213272
Category : Cooking
Languages : en
Pages : 414
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Book Description
Since its development by The Pillsbury Company as part of the US space program, the HACCP (hazard analysis critical control point) system has become the most important technique for the identification and prevention of foodborne biological, chemical and physical hazards in food processing. This book presents the latest information on the HACCP concept and gives practical examples of its implementation at all stages of food production and processing from the farm to the consumer. In addition, guidelines are given for the management of the HACCP system within the food industry and how it can be incorporated into a total quality management program. The role of predictive microbiology in HACCP is examined and the relationship of HACCP principles to existing and future international agreements and regulations is explained. This book is essential reading for quality control personnel, production and processing managers in the food industry, and for government regulatory officials. It will also be of great interest to academic researchers studying the microbiology and quality of meat, poultry and fish products.
Author: Merle D. Pierson
Publisher: Springer Science & Business Media
ISBN: 146848818X
Category : Technology & Engineering
Languages : en
Pages : 223
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Book Description
The Institute of Food Technologists (1FT) sponsors each year a two-day short course that covers a topic of major importance to the food industry. "Hazard Analysis and Critical Control Points" was the title for the short course which was held May 31-June 1, 1991, immediately prior to the 51st Annual 1FT Meeting. These short courses have been published as a proceedings in previous years; however, the current and future importance of the Hazard Analysis and Critical Control Point (HACCP) system prompted publication of the 1991 short course as a book. This book is designed to serve as a reference on the principles and application of HACCP for those in quality control/assurance, technical man agement, education and related areas who are responsible for food safety man agement. The National Advisory Committee on Microbiological Criteria for Foods (NACMCF) published in November 1989 a pamphlet titled "HACCP Principles for Food Production" (Appendix A). This document dealt with HACCP as applied to the microbiological safety of foods; however, the principles can be modified to apply to chemical, physical and other hazards in foods. The principles rec ommended by the NACMCF have been widely recognized and adopted by the food industry and regulatory agencies. Implementation of these principles pro vides a proactive, preventive system for managing food safety. HACCP should be applied at all stages of the food system, from production to consumption.
Author: Carol Wallace
Publisher: Springer Science & Business Media
ISBN: 9780834219328
Category : Technology & Engineering
Languages : en
Pages : 432
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Book Description
The successful first edition of HACCP: A Practical Approach has established itself as the definitive text on HACCP for the food industry. In an easy to read style, it gives a step-by-step approach to developing an effective HACCP system. In this new edition authors bring us up to date with current thinking, including the use of more modular HACCP systems and even generic HACCP in some sectors. Greater attention is paid to planning and implementation, and the theory is illustrated with a completely new set of case studies from UK, Ireland, USA, Canada, South America and Asia. It is an invaluable text for everyone who needs to know what HACCP really is, what it can do for a food business, and the best way to build an effective system.
Author: Ioannis S. Arvanitoyannis
Publisher: John Wiley & Sons
ISBN: 9781444320930
Category : Technology & Engineering
Languages : en
Pages : 560
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Book Description
Food Safety is an increasingly important issue. Numerous foodcrises have occurred internationally in recent years (the use ofthe dye Sudan Red I; the presence of acrylamide in various friedand baked foods; mislabelled or unlabelled genetically modifiedfoods; and the outbreak of variant Creutzfeldt-Jakob disease)originating in both primary agricultural production and in the foodmanufacturing industries. Public concern at these and other eventshas led government agencies to implement a variety of legislativeactions covering many aspects of the food chain. This book presents and compares the HACCP and ISO 22000:2005food safety management systems. These systems were introduced toimprove and build upon existing systems in an attempt to addressthe kinds of failures which can lead to food crises. Numerouspractical examples illustrating the application of ISO 22000 to themanufacture of food products of animal origin are presented in thisextensively-referenced volume. After an opening chapter whichintroduces ISO 22000 and compares it with the well-establishedHACCP food safety management system, a summary of internationallegislation relating to safety in foods of animal origin ispresented. The main part of the book is divided into chapters whichare devoted to the principle groups of animal-derived foodproducts: dairy, meat, poultry, eggs and seafood. Chapters are alsoincluded on catering and likely future directions. The book is aimed at food industry managers and consultants;government officials responsible for food safety monitoring;researchers and advanced students interested in food safety.
Author: P.R. Hayes
Publisher: Springer Science & Business Media
ISBN: 1475752547
Category : Technology & Engineering
Languages : en
Pages : 467
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Book Description
Food microbiology is a fascinating and challenging science. It is also very demanding with a constantly changing sea of guidelines, regulations and equip ment. Public concerns over food safety issues can overemphasize certain risks and detract from the normal hygienic practice of food manufacturers. This new edition aims to update anyone concerned with the hygienic production of food on key issues of HACCP, food microbiology and the methods of microbe detection. I have taken a 'crystal ball' approach to certain topics. The use of rapid techniques such as lux gene technology and polymerase chain reaction (DNA probes) are progressing so rapidly in the research laboratory that when this book is in print the techniques may be more readily available. New methods for investigating viral gastroenteritis due to small round structured viruses (SRSV) have been developed past the 'research' stage and may become more standard in the next few years. Undoubtedly this will alter our understanding of the prevalence of viral food poisoning. I have also included issues such as new variant CJD (associated with BSE infected cattle) which at the time of writing has only caused the deaths of 20 people, but due to the uncertain incubation time could be a far more serious problem. In the UK there has been a much publicised outbreak of Escherichia coli 0157:H7 which has resulted in a government inquiry and the recommenda tion of the generic HACCP approach. Hence this approach to HACCP imple mentation has been included.
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9789251055960
Category : Business & Economics
Languages : en
Pages : 100
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Book Description
This document has been developed by FAO and WHO following a request from the Thirty-fifth Session of the Codex Committee on Food Hygiene (CCFH) for guidance on hazard analysis and critical control points (HACCP) in small and less-developed businesses (SLDBs), to address obstacles, identified by member countries, facing the small food business sector. It provides a historical background and a summary of the work of the Codex Alimentarius Commission on HACCP. It identifies the challenges facing small food businesses in the application of HACCP, outlines the steps for the development of a HACCP strategy and describes a number of strategic activities based on the collective experience of experts. Wherever possible, examples of national approaches are provided.--Publisher's description.
Author: Kathy Martel
Publisher: American Water Works Association
ISBN: 1583214828
Category : Science
Languages : en
Pages : 172
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Book Description
OBJECTIVES: The purpose of this project was to evaluate the application of the Hazard Analysis Critical Control Point (HACCP) system, a risk management tool, to better protect water quality in distribution systems. BACKGROUND: HACCP was first conceived in 1959 by the Pillsbury Company to improve food safety for NASA & rsquo;s manned space missions. Since the 1980s, HACCP has been widely adopted by the food and beverage industry worldwide, where it forms an important part of their food safety plans. Since the mid-1990s, HACCP has been applied by a number of individual drinking water systems and has been incorporated into many drinking water regulatory requirements and guidelines around the globe. HIGHLIGHTS: Project pilot studies illustrated that HACCP can be applied to water distribution systems, but time and resource requirements were greater than anticipated. Project case studies showed that most utilities that achieved HACCP certification had first implemented ISO 9001 and ISO 14001 or similar systems to gain management control of people and processes. The case study utilities operated one integrated management system including the ISO systems as well as HACCP to avoid duplication of tasks, reduce staff time and costs, and improve process integration. All case study utilities believed that, overall, the benefits of the HACCP system outweighed the costs.
