HACCP Principles and Applications
Merle D. Pierson (Author)
Hazard Analysis and Critical Control Points is a pro-active preventive system that, when properly understood and implemented, can help ensure food safety. This text outlines the principles of such a system.
1 online resource
9781468488180, 146848818X
1256701928
Introduction to HACCP. HACCP: Definitions and principles. Overview of biological, chemical and physical hazards. Hazard analysis and assignment of risk categories. Determining critical control points. Establishing critical limites for CCP's. Monitoring CCP critical limits. Corrective action procedures for deviations from the CCP critical limits. Effective record-keeping systems for documenting the HACCP plan. Verification of the HACCP system. Control points and CCP's. : pieces together: Developing an action plan for implemeting HACCP. HACCP system in regulatory inspection programs: case studies of the USDA, USDC and DOD. Practical application of HACCP.HACCP principles for food production. Codex committee on food hygiene DRAFT HACCP principles. National advisory committee on microbiological criteria for foods, hazard analysis and CCP's adopted March 20, 1992.