HACCP E-Book

Sara E. Mortimore

• Herausgeber: John Wiley & Sons
• Kategorie: Fachliteratur
• Sprache: Englisch

Seitenzahl: 224

Veröffentlichungsjahr: 2015

Beschreibung

Readers of this accessible book – now in a revised and updated new edition – are taken on a conceptual journey which passes every milestone and important feature of the HACCP landscape at a pace which is comfortable and productive. The information and ideas contained in the book will enable food industry managers and executives to take their new-found knowledge into the workplace for use in the development and implementation of HACCP systems appropriate for their products and manufacturing processes.

The material is structured so that the reader can quickly assimilate the essentials of the topic. Clearly presented, this HACCP briefing includes checklists, bullet points, flow charts, schematic diagrams for quick reference, and at the start of each section the authors have provided useful key points summary boxes. HACCP: a Food Industry Briefing is an introductory-level text for readers who are unfamiliar with the subject either because they have never come across it or because they need to be reminded. The book will also make a valuable addition to material used in staff training and is an excellent core text for HACCP courses.

Leseprobe

CONTENTS

Cover

Title page

Disclaimer

Preface

Objective

Book format

Summary

SECTION 1: Introduction to HACCP

Frequently asked questions

1.1 What is HACCP?

1.2 Where did it come from?

1.3 How does it work?

1.4 What are the seven HACCP principles?

1.5 Is it difficult to use?

1.6 Why use it?

1.7 What type of company would use HACCP?

1.8 Are there any common misconceptions?

1.9 How do we know HACCP works?

1.10 What actually gets implemented in the workplace?

1.11 How does a HACCP plan get written?

1.12 Who carries out the HACCP study?

1.13 What is the regulatory position of HACCP?

1.14 Are there other driving forces for the use of HACCP?

1.15 What does it cost?

1.16 What is third-party certification?

1.17 Is there anything more that I should know?

SECTION 2: The HACCP system explained

2.1 HACCP system overview – How does it all fit together?

2.2 HACCP in the context of other management systems – What is HACCP and what is not?

2.3 How do you get started with HACCP – The preparation and planning stage

SECTION 3: HACCP in practice

3.1 Preparation for the HACCP plan development

3.2 Applying the principles

3.3 Implementation of the HACCP plan

3.4 Maintenance of the HACCP system

3.5 Third-party certification of food safety management systems

3.6 Conclusion

Epilogue

What we have told you – i.e. HACCP in a nutshell

Typical problems in using HACCP – i.e. potential pitfalls or why HACCP may fail

Current issues and controversies

What next in terms of food safety management?

APPENDIX A: Case study: Chilled and frozen cheesecake production

1 Introduction

2 The company

3 HACCP team members

4 Terms of reference

5 Product description

6 Process flow diagram

7 Hazard analysis and CCP identification

8 HACCP control chart

9 Implementation and maintenance

APPENDIX B: Acronyms and glossary

Acronyms

Glossary

References

HACCP Resources

Further reading

Useful websites

HACCP training and consultancy providers

Index

End User License Agreement

List of Tables

Chapter 03

Table 3.1 Pathogen profiles

Table 3.2 Examples of control measures for biological hazards

Table 3.3 Examples of control measures for chemical hazards

Table 3.4 Examples of control measures for physical hazards

Table 3.5 Example of a worksheet for hazard analysis and CCP identification

Table 3.6 Example of a HACCP control chart (or worksheet)

Table 3.7 Examples of validation and conformity verification

Appendix A

Form CS.1 Cheesecake manufacture: hazard analysis and CCP identification for raw materials and process steps

Form CS.2 Cheesecake manufacture: HACCP control chart

List of Illustrations

Preface

Figure 1 Book layout – Expanding modular format.

Chapter 01

Figure 1.1 Example of supply chain.

Figure 1.2 The four key stages of HACCP.

Chapter 02

Figure 2.1 HACCP system overview.

Figure 2.2 Boiling an egg – Process flow diagram.

Figure 2.3 HACCP in the context of other management systems.

Figure 2.4 Hygiene prerequisites for HACCP.

Figure 2.5 Quality management programme.

Figure 2.6 Control point differentiation.

Figure 2.7 Key stage 1: Preparation and planning.

Figure 2.8 HACCP system development – Skills requirements.

Figure 2.9 Modular HACCP plan example – Pizza and dough products modules.

Figure 2.10 Example of a Gantt chart for HACCP system development.

Chapter 03

Figure 3.1 Key stage 2: The HACCP study.

Figure 3.2 Example of decision tree for process steps.

Figure 3.3 Key Stage 3: Example of implementation of HACCP plan.

Figure 3.4 Key stage 4: Example of verification and maintenance of the HACCP plan.

Appendix A

Figure CS.1 Case study company – Factory layout plan.

Figure CS.2 Case study company – Cheesecakes area layout plan.

Figure CS.3 Frozen cheesecake: Modular system structure.

Figure CS.4 Module 1: Ingredients and Packaging intake/storage/preparation.

Figure CS.5 Module 2: Base manufacture.

Figure CS.6 Module 3: Filling manufacture (products to be baked).

Figure CS.7 Module 4: Assembly, cooking/cooling (baked products).

Figure CS.8 Module 5: Assembly (non-baked).

Note:

Complete module is in high risk area.

Figure CS.9 Module 6: Finishing/decorating, chilling/freezing.

Figure CS.10 Module 7: Packing.

Figure CS.11 Module 8: Storage and despatch.

Guide

Cover

Table of Contents

Begin Reading

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HACCP

A food industry briefing

Sara E. Mortimore

Carol A. Wallace

SECOND EDITION

This edition first published 2015 by John Wiley & Sons, Ltd© 2015 by Sara E. Mortimore and Carol A. Wallace

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Library of Congress Cataloging-in-Publication Data

Mortimore, Sara.   [HACCP (Food industry briefing series)]   HACCP / Sara Mortimore and Carol Wallace. -- 2nd edition.      pages   cm – (A food industry briefing)   Includes index.

   ISBN 978-1-118-42723-1 (paperback)   1. Hazard Analysis and Critical Control Point (Food safety system)   2. Food adulteration and inspection.   3. Food handling--Safety measures.   I. Wallace, Carol.   II. Title.   TX531.M653 2015   363.19’2–dc23

            2014036544

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