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HACCP : a practical approach / Sara Mortimore, Carol Wallace

Main Author: Mortimore, Sara Coauthor: Wallace, Carol Edition: 4ª ed. Publication: London : Chapman & Hall, 1994 Description: XVIII, 296 p.ISBN: 0-412-57020-3Topical name: Alimento | Aplicação | Codex alimentarius | Contaminação | Controlo da qualidade | Fao | Industria de alimentos | Legislação alimentar | Regulamentação | Toxicologia alimentar Recommended bibliographic: Inovação e tecnologia alimentar (CTeSP) - Controlo da qualidade e segurança alimentar - 1º ano CDU: 663
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Contents
Series editor's foreword, p. XI
Foreword, p. XIII
Acknowledgements, p. XV
About this book, p. XVII
1 Introduction to HACCP, p. 1

1.1 What are the Principles of HACCP, p. 4
2 Why use HACCP, p. 7

2.1 Management of product safety, p. 7
2.2 Examples of food safety incidents, p. 8
2.3 Limitations of inspection and testing, p. 10
2.4 External pressures, p. 13
2.5 Prioritization for improvement, p. 16
3 Preparing for HACCP, p. 19

3.1 Who should be involved, p. 19
3.2 What training, p. 24
3.3 Getting started - the Project Plan, p. 29
4 An introduction to hazards - their significance and control, p. 35

4.1 Hazards and how they can be controlled, p. 35
4.2 Understanding Control Points, p. 51
5 Designing safety into products and processes, p. 55

5.1 Intrinsic factors, p. 55
5.2 Establishing a safe raw material supply, p. 60
5.3 Can it be made safely, p. 71
5.4 Establishing a safe and achievable shelf life, p. 76

6 How to do a HACCP Study, p. 79

6.1 What is the HACCP Plan, p. 79
6.2 Define your terms of reference, p. 81
6.3 Describe the product and its intended use, p. 83
6.4 Constructing a Process Flow Diagram, p. 83
6.5 Identifying hazards, p. 84
6.6 Identifying preventative measures, p. 95
6.7 Where are the Critical Control Points, p. 100
6.8 Building up the HACCP Control Chart, p. 111
6.9 The modular approach to HACCP, p. 142
6.10 Challenging your controls, p. 143
6.11 Validation of the HACCP Plan, p. 145
7 Putting the HACCP Plan into practice, p. 147

7.1 What resources are required, p. 147
7.2 Monitoring CCPs, p. 155
7.3 Record keeping, p. 158
7.4 Working within your constraints, p. 162
8 HACCP as a way of life - maintaining your HACCP System, p. 163

8.1 Ongoing verification through audit, p. 163
8.2 Analysis of data, p. 175
8.3 Keeping abreast of emerging hazards, p. 177
8.4 Updating and amending your HACCP Plan, p. 178
8.5 Ongoing training requirements, p. 179
8.6 Summary of maintenance requirements, p. 181
9 Broader applications of HACCP - using HACCP techniques in other areas, p. 183

9.1 Using HACCP in targeting resource - a strategy
for continuous improvement, p. 183
9.2 Identification of Process Control Points, p. 186
9.3 Prediction of product spoilage, p. 187
9.4 Application to non-foods, p. 188
9.5 Other applications, p. 189
10 HACCP and Quality Management Systems – their combined strength, p. 191

10.1 Commonality of approach, p. 191
10.2 Using a Quality Management System to manage
HACCP, p. 192
10.3 Laboratory accreditation - should you do it, p. 198
10.4 Benefits of the combined system - food safety
management for the next generation, p. 203

Appendix A HACCP Case Studies, p. 207
Appendix B Examples of practical hazard control, p. 265
Appendix C Pathogen profiles, p. 271
Appendix D Glossary, p. 282
Appendix E Abbreviations and definitions, p. 284
References and further reading, p. 286
Index, p. 289

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