Food hygiene law. Food law in the United States. HACCP and factory auditing. Premises - design and fabrication. Raw materials. Process equipment and machinery auditing. Personnel hygiene standards. Preventative pest control. Cleaning and disinfection systems. Management controls.
Food hygiene law. Food law in the United States. HACCP and factory auditing. Premises - design and fabrication. Raw materials. Process equipment and machinery auditing. Personnel hygiene standards. Preventative pest control. Cleaning and disinfection systems. Management controls.
1 Food hygiene law.- 1.1 Introduction.- 1.2 The Food Safety Act of 1990.- 1.3 The Food Safety (General Food Hygiene) Regulations 1995.- 1.4 The Food Safety (Temperature Control) Regulations 1995.- 1.5 Conclusions.- 2 Food law in the United States.- 2.1 Introduction.- 2.2 The development of food law in the US.- 2.3 Liability.- 2.4 Federal agencies of the US involved in assuring food safety and quality.- References.- 3 HACCP and factory auditing.- 3.1 Introduction.- 3.2 HACCP.- 3.3 Factory auditing.- 3.4 Auditee response.- References.- 4 Premises - design and fabrication.- 4.1 The site.- 4.2 The principles of design.- 4.3 The construction.- 5 Raw materials.- 5.1 Raw materials: the feedstock of the food industry.- 5.2 The system for raw materials hygiene audit.- 5.3 Raw materials as purchased products.- 5.4 Supplier assurance assessment and audit.- 5.5 Raw materials hygiene auditing.- 5.6 Preventive and corrective action and verification.- 5.7 Conclusion.- References.- 6 Process equipment and machinery auditing.- 6.1 Introduction.- 6.2 Consideration of risk.- 6.3 Environmental considerations.- 6.4 Mechanical Quality Control.- 6.5 Preventative maintenance.- 6.6 Useful hints.- 6.7 Additional points of reference.- 7 Personnel hygiene standards.- 7.1 Introduction.- 7.2 Personnel employment, induction and training.- 7.3 General personnel standards and clothing.- 7.4 Standards of cleanliness of staff and personal hygiene.- 7.5 Staff facilities.- 7.6 Conclusions.- 8 Preventative pest control.- 8.1 Introduction.- 8.2 General pest control methods.- 8.3 Exclusion.- 8.4 Methods of exclusion.- 8.5 Reduction.- 8.6 Destruction.- 8.7 Pest prevention risk assessments.- 8.8 Summary.- 9 Cleaning and disinfecting systems.- 9.1 Introduction.- 9.2 Cleaning schedules.- 9.3 Cleaning productsand methods.- 9.4 Proactive cleaning.- 9.5 Monitoring procedures.- 9.6 Safety and supply of chemicals.- 9.7 Water hygiene for cooling and domestic water systems.- 9.8 Summary.- 10 Management controls.- 10.1 Introduction.- 10.2 The changing nature of management control.- 10.3 The role and perspective of the food hygiene auditor.- 10.4 Developing management controls.- 10.5 Setting up to audit controls effectively.- 10.6 Auditing management controls.- 10.7 Conclusion.
1 Food hygiene law.- 1.1 Introduction.- 1.2 The Food Safety Act of 1990.- 1.3 The Food Safety (General Food Hygiene) Regulations 1995.- 1.4 The Food Safety (Temperature Control) Regulations 1995.- 1.5 Conclusions.- 2 Food law in the United States.- 2.1 Introduction.- 2.2 The development of food law in the US.- 2.3 Liability.- 2.4 Federal agencies of the US involved in assuring food safety and quality.- References.- 3 HACCP and factory auditing.- 3.1 Introduction.- 3.2 HACCP.- 3.3 Factory auditing.- 3.4 Auditee response.- References.- 4 Premises - design and fabrication.- 4.1 The site.- 4.2 The principles of design.- 4.3 The construction.- 5 Raw materials.- 5.1 Raw materials: the feedstock of the food industry.- 5.2 The system for raw materials hygiene audit.- 5.3 Raw materials as purchased products.- 5.4 Supplier assurance assessment and audit.- 5.5 Raw materials hygiene auditing.- 5.6 Preventive and corrective action and verification.- 5.7 Conclusion.- References.- 6 Process equipment and machinery auditing.- 6.1 Introduction.- 6.2 Consideration of risk.- 6.3 Environmental considerations.- 6.4 Mechanical Quality Control.- 6.5 Preventative maintenance.- 6.6 Useful hints.- 6.7 Additional points of reference.- 7 Personnel hygiene standards.- 7.1 Introduction.- 7.2 Personnel employment, induction and training.- 7.3 General personnel standards and clothing.- 7.4 Standards of cleanliness of staff and personal hygiene.- 7.5 Staff facilities.- 7.6 Conclusions.- 8 Preventative pest control.- 8.1 Introduction.- 8.2 General pest control methods.- 8.3 Exclusion.- 8.4 Methods of exclusion.- 8.5 Reduction.- 8.6 Destruction.- 8.7 Pest prevention risk assessments.- 8.8 Summary.- 9 Cleaning and disinfecting systems.- 9.1 Introduction.- 9.2 Cleaning schedules.- 9.3 Cleaning productsand methods.- 9.4 Proactive cleaning.- 9.5 Monitoring procedures.- 9.6 Safety and supply of chemicals.- 9.7 Water hygiene for cooling and domestic water systems.- 9.8 Summary.- 10 Management controls.- 10.1 Introduction.- 10.2 The changing nature of management control.- 10.3 The role and perspective of the food hygiene auditor.- 10.4 Developing management controls.- 10.5 Setting up to audit controls effectively.- 10.6 Auditing management controls.- 10.7 Conclusion.
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