HACCP : principles and applications
Author(s)
Bibliographic Information
HACCP : principles and applications
Chapman & Hall, 1992
Available at 1 libraries
  Aomori
  Iwate
  Miyagi
  Akita
  Yamagata
  Fukushima
  Ibaraki
  Tochigi
  Gunma
  Saitama
  Chiba
  Tokyo
  Kanagawa
  Niigata
  Toyama
  Ishikawa
  Fukui
  Yamanashi
  Nagano
  Gifu
  Shizuoka
  Aichi
  Mie
  Shiga
  Kyoto
  Osaka
  Hyogo
  Nara
  Wakayama
  Tottori
  Shimane
  Okayama
  Hiroshima
  Yamaguchi
  Tokushima
  Kagawa
  Ehime
  Kochi
  Fukuoka
  Saga
  Nagasaki
  Kumamoto
  Oita
  Miyazaki
  Kagoshima
  Okinawa
  Korea
  China
  Thailand
  United Kingdom
  Germany
  Switzerland
  France
  Belgium
  Netherlands
  Sweden
  Norway
  United States of America
Note
"Based on a short course developed and presented by the Continuing Education Committee of the Institute of Food Technologists."
"An AVI book."
Includes bibliographical references and index
Description and Table of Contents
Description
Hazard Analysis and Critical Control Points is a pro-active, preventive system that, when properly understood and implemented, can help ensure food safety. This reference - drawing from principles recommended by the National Advisory Committee on Microbiological Criteria for Foods and based on the HACCP short course presented by the Institute of Food Technologists - provides readers with a systematic blueprint for applying HACCP to control biological, chemical and physical hazards in foods. The first three chapters of the book lay the groundwork by defining HACCP, presenting its main principles, and discussing biological, chemical and physical hazards in foods. The next seven chapters offer an in-depth discussion and analysis of the seven principles recommended by the NACMCF. This book should be of interest to food technologists and quality control personnel in food processing companies.
Table of Contents
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.
by "Nielsen BookData"