Mortimore HACCP

A Practical Approach
Erscheinungsjahr 2012
ISBN: 978-1-4615-5781-4
Verlag: Springer US
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 403 Seiten, eBook

Since the 1994 publication of HACCP: A practical approach, many changes have occurred in the world of food safety. A number of driving forces have converged, focusing more attention on the proper management of food safety. These forces have prompted a revision and expansion of HACCP: A practical approach. Fortunately, the authors have been able to come forth with this timely revision of their most useful and excellent work. Unquestionably, the most significant driving force for increased attention to food safety has been the continued surge in new food borne pathogens and the related illness outbreaks. Micro-organisms such as Salmonella typhimurium OTl04, antibiotic-resistant Campylobacter jejuni, Cryptosporidium parvum and Cyclospora cayeta nensis were practically unknown in foods before 1994. However, most important in this regard has been the surge in major outbreaks of illness caused by Escherichia coli 0157:H7 around the world. While it was originally found to be associated with dairy cattle, the ecological range of this pathogen is expanding. It is now a more frequent contaminant of raw animal foods and raw produce. The surge in new foodborne pathogens and illnesses has led to unprecedented media attention to the safety of the global food supply. As a result, consumers are more aware of the potential prob lems and are demanding safer foods. Government regulatory agen cies in many countries have responded by developing regulations for food safety. Many of these regulations require that the HACCP system of food safety be used in the production of food.

Zielgruppe

Research

Autoren/Hrsg.

Mortimore, Sara

Inhaltsverzeichnis

1 An introduction to HACCP.- 1.1 Where did HACCP come from?.- 1.2 Why should I use HACCP?.- 1.3 How does HACCP help?.- 1.4 What are the benefits?.- 1.5 Are there any drawbacks?.- 1.6 What are the Principles of HACCP?.- 1.7 Is HACCP applicable to everyone?.- 2 Why use HACCP.- 2.1 Management of product safety.- 2.2 Examples of food safety incidents.- 2.3 Limitations of inspection and testing.- 2.4 External pressures.- 2.5 Prioritization for improvement.- 2.6 Meeting food safety objectives.- 2.7 The benefits.- 3 Preparing for HACCP.- 3.1 Preparing the way — personnel and training.- 3.2 What is our current status? — baseline audit and gap analysis.- 3.3 How do we get there?.- 3.4 Summary.- 4 An introduction to hazards, their significance and control.- 4.1 Hazards and their significance.- 4.2 Hazard types.- 4.3 Understanding control measures and control points.- 4.4 Practical hazard control.- 5 Designing safety into products and processes — can it be made safely?.- 5.1 Intrinsic factors.- 5.2 Raw materials.- 5.3 Process technologies.- 5.4 Establishing a safe and achievable shelf-life.- 5.5 Product safety assessment.- 6 How to do a HACCP Study.- 6.1 What is the HACCP Plan?.- 6.2 Define your terms of reference.- 6.3 Describe the products and their intended use.- 6.4 Constructing a Process Flow Diagram.- 6.5 Carrying out the hazard analysis.- 6.6 Where are the Critical Control Points?.- 6.7 Building up the HACCP Control Chart.- 6.8 Process capability — can the Critical Limits be met?.- 6.9 Challenging your controls.- 6.10 Validation of the HACCP Plan.- 7 Putting the HACCP Plan into practice.- 7.1 Implementation requirements.- 7.2 Implementation Team.- 7.3 Training.- 7.4 Set up monitoring systems.- 7.5 Record keeping.- 7.6 Facilities and equipment.- 7.7 Implementing thePlan.- 7.8 Confirm and verify that implementation is complete.- 8 HACCP as a way of life — maintaining your HACCP System.- 8.1 Initial and ongoing verification through audit.- 8.2 Analysis of data.- 8.3 Keeping abreast of emerging hazards.- 8.4 Updating and amending your HACCP Plan.- 8.5 Ongoing training requirements.- 8.6 Summary of maintenance requirements.- 9 Broader applications — linking HACCP with other Quality Management techniques.- 9.1 HACCP and Quality Management Systems.- 9.2 Laboratory accreditation.- 9.3 Broader applications of HACCP.- 9.4 Using HACCP in targeting resource — a strategy for continuous improvement.- 10 Epilogue.- 10.1 Introduction.- 10.2 Integrated food safety management system.- 10.3 Education and training.- 10.4 Closing thoughts from the authors.- References, further reading and resource material.- Appendices.