HACCP
Springer-Verlag New York Inc.
978-1-4614-5027-6 (ISBN)
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.
Sara Mortimore is the Vice President of Product Safety, Quality Assurance, and Regulatory Affairs at Land O’Lakes. She is the co-author of several successful books on HACCP and food safety management. Carol Wallace is Principal Lecturer, Food Safety Management and Co-Director of the International Institute of Nutritional Sciences and Applied Food Safety Studies at the University of Central Lancashire, UK. She is Course Leader for postgraduate food safety and HACCP programs and works closely with international food companies and organizations for the ongoing improvement of food safety standards.
Foreword.- Acknowledgements.- About the Authors.- Disclaimer.- About this Book.- Prologue.- 1. An Introduction to HACCP and its role in food safety control.- 2. Preparation and planning to achieve effective food safety management.- 3. Hazards, their significance and control.- 4. Prerequisites for food safety – PRPs and Operational PRPs.- 5. Designing food safety.- 6. How to do a HACCP Study.- 7. Implementation, Verification and Maintenance for Ongoing Risk Management.- 8. Considerations for HACCP application in different supply chain sectors.- Epilogue.- References, further reading and resource materials.- Appendices.- Index.
| Zusatzinfo | 27 Illustrations, color; 85 Illustrations, black and white; XXX, 475 p. 112 illus., 27 illus. in color. |
|---|---|
| Verlagsort | New York, NY |
| Sprache | englisch |
| Maße | 155 x 235 mm |
| Themenwelt | Studium ► Querschnittsbereiche ► Prävention / Gesundheitsförderung |
| Technik ► Bauwesen | |
| Technik ► Lebensmitteltechnologie | |
| Technik ► Maschinenbau | |
| Schlagworte | Food Safety • HACCP • Lebensmittelhygiene • quality control |
| ISBN-10 | 1-4614-5027-6 / 1461450276 |
| ISBN-13 | 978-1-4614-5027-6 / 9781461450276 |
| Zustand | Neuware |
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