Your Self-study Guide to Understanding how to Develop a HACCP Plan PDF Download
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Author:
Publisher:
ISBN:
Category : Food handling
Languages : en
Pages : 132
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Book Description
Designed to help meet the training requirements of 9 CFR 417.7 and to provide technical guidance in the development of a Hazard Analysis and Critical Control Point (HACCP) Plan.
Author:
Publisher:
ISBN:
Category : Food handling
Languages : en
Pages : 132
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Book Description
Designed to help meet the training requirements of 9 CFR 417.7 and to provide technical guidance in the development of a Hazard Analysis and Critical Control Point (HACCP) Plan.
Author: Fred C. Pampel
Publisher: Infobase Publishing
ISBN: 1438124481
Category : Technology & Engineering
Languages : en
Pages : 305
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Book Description
Presents an overview of potential threats on food supplies, new techniques to insure food safety, a chronology of important food related events, and a complete annotated bibliography.
Author:
Publisher:
ISBN:
Category : Meat
Languages : en
Pages : 74
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Book Description
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: Sara Mortimore
Publisher: Springer Science & Business Media
ISBN: 1461450284
Category : Technology & Engineering
Languages : en
Pages : 502
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Book Description
HACCP: A Practical Approach, 3rd edition has been updated to include the current best practice and new developments in HACCP application since the last edition was published in 1998. This book is intended to be a compendium of up-to-date thinking and best practice approaches to the development, implementation, and maintenance of HACCP programs for food safety management. Introductory chapters set the scene and update the reader on developments on HACCP over the last 15 years. The preliminary stages of HACCP, including preparation and planning and system design, are covered first, followed by a consideration of food safety hazards and their control. Prerequisite program coverage has been significantly expanded in this new edition reflecting its development as a key support system for HACCP. The HACCP plan development and verification and maintenance chapters have also been substantially updated to reflect current practice and a new chapter on application within the food supply chain has been added. Appendices provide a new set of case studies of practical HACCP application plus two new case studies looking at lessons learned through food safety incident investigation. Pathogen profiles have also been updated by experts to provide an up-to-date summary of pathogen growth and survival characteristics that will be useful to HACCP teams. The book is written both for those who are developing HACCP systems for the first time and for those who need to update, refresh and strengthen their existing systems. New materials and new tools to assist the HACCP team have been provided and the current situation on issues that are still undergoing international debate, such as operational prerequisite programs. All tools such as decision trees and record-keeping formats are provided to be of assistance and are not obligatory to successful HACCP. Readers are guided to choose those that are relevant to their situations and which they find are helpful in their HACCP endeavors.
Author: Douglas Robert Brown
Publisher: Atlantic Publishing Company
ISBN: 0910627290
Category : Business & Economics
Languages : en
Pages : 542
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Book Description
Accompanying CD-ROM contains all the forms, over 475, available in the book in pdf format, and can be customized and printed.
Author:
Publisher:
ISBN:
Category : Administrative law
Languages : en
Pages : 860
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Book Description
Author:
Publisher:
ISBN:
Category : Diet
Languages : en
Pages : 1152
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Book Description
Author: Lee Perlitz
Publisher: Cengage AU
ISBN: 0170376249
Category : Business & Economics
Languages : en
Pages : 240
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Book Description
Beverage Services Skills provides the required volume of learning and a fully rounded skill set for people looking to qualify for the hospitality industry. The unit-based approach helps instructors to deliver courses and administer assessments seamlessly. The practical spiral-bound format with tear-out worksheets allows students to learn in classroom and hospitality settings and submit assignments easily. Assessments are independently validated to ensure the tasks meet the four criteria of the Principles of Assessments. Created in Australia for these five units of competency: - SITXFSA001 Use hygienic practices for food safety - SITHFAB002 Provide responsible service of alcohol - SITHFAB003 Operate a bar - SITHFAB001 Clean and tidy bar areas - SITHFAB005 Prepare and serve espresso coffee Institutions that offer Skill Sets and short courses can create a modular text from any of the five units, such as Responsible Service of Alcohol.
Author: Food Standards Agency
Publisher:
ISBN: 9780117021402
Category : Business & Economics
Languages : en
Pages : 200
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Book Description
This manual contains guidance on food safety standards for the catering industry, developed by the Scottish HACCP Working Group of the Scottish Food Enforcement Liaison Committee on behalf of the Food Standards Agency Scotland. The guidance builds on existing good practice and takes account of the requirements of European food safety legislation which requires that all food businesses apply food safety management procedures based on 'Hazard Analysis and Critical Control Point' (HACCP) principles.
