HACCP: Principles and Applications

Front Cover
Springer Science & Business Media, Dec 6, 2012 - Technology & Engineering - 212 pages
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.
 

What people are saying - Write a review

We haven't found any reviews in the usual places.

Contents

Definitions and Principles Donald A Corlett
6
Chemical Hazards
20
References
27
Chemical and Physical Hazard Risk Assessment Procedures
33
Determining Critical Control Points William H Sperber
39
Establishing Critical Limits for Critical Control Points
50
Establishing Limits for Critical Control Points
55
Monitoring Critical Control Point Critical Limits
62
Verification of the HACCP Program Gale Prince
90
Summary
103
Developing an Action Plan
105
Developing Production Supervisor or Individual Operator
111
NMFS HACCP Project
119
Practical Application of HACCP Richard Stier
126
Application of HACCP to Foodservice
158
B Codex Committee on Food Hygiene DRAFT
177

Where Do We Monitor?
70
References
81

Other editions - View all

Common terms and phrases

Bibliographic information