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|a 10.1007/978-1-4615-5781-4
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|a (OCoLC)spr840285917
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|a (OCoLC)840285917
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| 049 |
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|a GWRE
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| 050 |
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4 |
|a TP248.65.F66
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| 100 |
1 |
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|a Mortimore, Sara.
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| 245 |
1 |
0 |
|a HACCP :
|b a Practical Approach /
|c by Sara Mortimore, Carol Wallace.
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| 260 |
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|a Boston, MA :
|b Springer US :
|b Imprint :
|b Springer,
|c 1998.
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| 300 |
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|a 1 online resource.
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| 336 |
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|a text
|b txt
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|a 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.
|
| 650 |
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0 |
|a Chemistry.
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| 650 |
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0 |
|a Food industry and trade.
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| 700 |
1 |
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|a Wallace, Carol.
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| 776 |
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|i Printed edition:
|z 9781461376484.
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|u https://colorado.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-1-4615-5781-4
|z Full Text (via Springer)
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|a University of Colorado Boulder
|b Online
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