Donald A. Corlett

HACCP User's Manual

• Gebundenes Buch

Produktbeschreibung

Now there's a single easy-reading reference to help you plan, implement, and audit a HACCP (Hazard Analysis and Critical Control Point) program. HACCP User's Manual provides comprehensive information on new and existing HACCP systems, current U.S. Food and Drug Administration (FDA) and U.S. Department of Agriculture (USDA) regulations, and procedures for application of the system, as well as sanitation standard operating procedures (SSOPs). With more than 30 years' experience in the food industry, Don Corlett is eminently qualified to guide you step-by-step through the process of tailoring and operating a HACCP system to fit your operation. In HACCP User's Manual, you find expert tips for getting started, details on how to develop and implement a HACCP plan, and how to operate the HACCP system, including organization of record-keeping techniques.

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Produktdetails

• Verlag: Springer / Springer US / Springer, Berlin
• Artikelnr. des Verlages: 978-0-8342-1200-8
• 1998.
• Seitenzahl: 548
• Erscheinungstermin: 30. Juni 1998
• Englisch
• Abmessung: 260mm x 183mm x 35mm
• Gewicht: 1252g
• ISBN-13: 9780834212008
• ISBN-10: 0834212005
• Artikelnr.: 21948207

Inhaltsangabe

Background: History Of HACCP. Reasons to Use Prerequisite Programs and
HACCP. How to Implement HACCP. Food Hazards. HACCP Regulations and
Prerequisite Programs: HACCP Regulations for Fish, Meat, and Poultry.
SSOPs. HACCP Systems and Plan Development: Preliminary Steps. Principle 1:
Conduct a Hazard Analysis. Principle 2: Determine the Critical Control
Points. Principle 3: Establish Critical Limits. Principle 4: Establish
Monitoring Procedures. Principle 5: Establish Corrective Actions V
Principle 6: Establish Verification Procedures. Principle 7: Establish
Record-Keeping and Documentation Procedures. Establishing and Auditing a
HACCP System: Completing the HACCP Plan and Developing Forms. Gearing Up
for HACCP Implementation. Verification Auditing of the HACCP System.
Documents: 1992 NACMCF HACCP System. 1997 NACMCF HACCP System. 1997 UN/FAO
HACCP System. FDS Fish and Fishery Product HACCP Regulation. USDA
Guidelines for SSOPs. USA Model for SSOPs. USDA Guidebook for the
Preparation of HACCP Plans. USDA Meat and Poultry Products Hazards and
Controls Guide. FSIS Collection/Guidelines--Salmonella. FSIS
Testing/Verification Guidelines--E. coli USDA--International Trade & HACCP.
FDA Current Good Manufacturing Practice Regulation--Part 110. Cross
References Between 21 CFR, Part 110, and Seafood HACCP Plan Model for
Refrigerated and Frozen Beef Ravioli. Refrigerated/Frozen Beef
Ravioli--Examples of Completed Forms. HACCP Plan Model for Refrigerated
Stick and Sliced Celery. IQF Cooked Shrimp Processing HACCP Model. Food
Sampling and Preparation of Sample Homogenate, FDA Bacteriological
Analytical Manual. Analytical Laboratory Applications--. HACCP Worksheet
Duplication Set