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| Author | : Food and Agriculture Organization of the United Nations |
| Publisher | : Food & Agriculture Org. |
| Total Pages | : 98 |
| Release | : 1995 |
| Genre | : Business & Economics |
| ISBN | : 9789251034972 |
| Author | : Kathy Martel |
| Publisher | : American Water Works Association |
| Total Pages | : 172 |
| Release | : 2006 |
| Genre | : Science |
| ISBN | : 1583214828 |
OBJECTIVES: The purpose of this project was to evaluate the application of the Hazard Analysis Critical Control Point (HACCP) system, a risk management tool, to better protect water quality in distribution systems. BACKGROUND: HACCP was first conceived in 1959 by the Pillsbury Company to improve food safety for NASA & rsquo;s manned space missions. Since the 1980s, HACCP has been widely adopted by the food and beverage industry worldwide, where it forms an important part of their food safety plans. Since the mid-1990s, HACCP has been applied by a number of individual drinking water systems and has been incorporated into many drinking water regulatory requirements and guidelines around the globe. HIGHLIGHTS: Project pilot studies illustrated that HACCP can be applied to water distribution systems, but time and resource requirements were greater than anticipated. Project case studies showed that most utilities that achieved HACCP certification had first implemented ISO 9001 and ISO 14001 or similar systems to gain management control of people and processes. The case study utilities operated one integrated management system including the ISO systems as well as HACCP to avoid duplication of tasks, reduce staff time and costs, and improve process integration. All case study utilities believed that, overall, the benefits of the HACCP system outweighed the costs.
| Author | : |
| Publisher | : |
| Total Pages | : 74 |
| Release | : 1997 |
| Genre | : Meat |
| ISBN | : |
| Author | : W.H. Sperber |
| Publisher | : Elsevier Inc. Chapters |
| Total Pages | : 23 |
| Release | : 2013-07-31 |
| Genre | : Technology & Engineering |
| ISBN | : 0128089792 |
This chapter outlines the interactions between a hazard analysis and critical control point (HACCP) system and multiple prerequisite programs (PRPs) to produce a food-safety management program that can be applied globally throughout the food supply chain, from farm to table. The HACCP system is supported by three major PRPs: good agricultural practices, good hygienic practices and good consumer practices. While there are many effective food-safety practices and regulations, the current global system of food-safety management is poor. This chapter describes multiple barriers to food-safety progress and proposes new measures for significant improvements in global food-safety management. Such measures are necessary if HACCP is to be applied to non-traditional areas in the supply chain.
| Author | : Peter Wareing |
| Publisher | : Royal Society of Chemistry |
| Total Pages | : 140 |
| Release | : 2010-05-06 |
| Genre | : Science |
| ISBN | : 1849732086 |
Hazard Analysis and Critical Control Point (HACCP) is a systematic method to identify, evaluate and control food safety hazards. Since its initial development in the 1960s, HACCP has been increasingly used at every stage of the food chain. In many countries, it is a legal requirement for all food business operators to have some form of hazard analysis based on this system, and so there has been a growing interest in all aspects of HACCP.. Leatherhead Food Research has, for many years now, offered a comprehensive food safety training programme. These training courses are now going to be complemented with the first in a series of food safety publications. This guide is designed as an easy-to-use reference book to help all staff implement a thorough HACCP plan into their industry. A good understanding of HACCP is essential right across the board, from team leaders, production and engineering staff, and supervisors to those working the line including CCP monitors. The book contains detailed descriptions of all the basic information required to undertake a HACCP study. In addition to this, the book has been designed to allow photocopying of certain figures, tables and workflow diagrams. This publication has been designed as a practical user-friendly guide to HACCP, and is intended to be used as a reference back in the factory. It can be used as an introduction to the basics for those who have never received HACCP training or as a checklist for those who are already using HACCP on a daily basis.
| Author | : Merle D. Pierson |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 223 |
| Release | : 2012-12-06 |
| Genre | : Technology & Engineering |
| ISBN | : 146848818X |
The Institute of Food Technologists (1FT) sponsors each year a two-day short course that covers a topic of major importance to the food industry. "Hazard Analysis and Critical Control Points" was the title for the short course which was held May 31-June 1, 1991, immediately prior to the 51st Annual 1FT Meeting. These short courses have been published as a proceedings in previous years; however, the current and future importance of the Hazard Analysis and Critical Control Point (HACCP) system prompted publication of the 1991 short course as a book. This book is designed to serve as a reference on the principles and application of HACCP for those in quality control/assurance, technical man agement, education and related areas who are responsible for food safety man agement. The National Advisory Committee on Microbiological Criteria for Foods (NACMCF) published in November 1989 a pamphlet titled "HACCP Principles for Food Production" (Appendix A). This document dealt with HACCP as applied to the microbiological safety of foods; however, the principles can be modified to apply to chemical, physical and other hazards in foods. The principles rec ommended by the NACMCF have been widely recognized and adopted by the food industry and regulatory agencies. Implementation of these principles pro vides a proactive, preventive system for managing food safety. HACCP should be applied at all stages of the food system, from production to consumption.
| Author | : Qamrul Khanson |
| Publisher | : Lulu.com |
| Total Pages | : 562 |
| Release | : 2012 |
| Genre | : Health & Fitness |
| ISBN | : 0973902442 |
By reading each chapter of this book, a food operator, technologist, coordinator and manager would be in a position to independently manage a HACCP system based on legal, scientific and consumers demand. This book is intended to provide a detailed discussion of diverse subjects with relation to food safety related to bakery, beverage, dairy, fish, and meat industries. It is well suited for under-graduate, post-graduate university students who are in dairy or food technology fields needing education in food safety and the HACCP system. This book will equally serve the food processing courses, industry sponsored courses and in plant HACCP training courses for the staff.
| Author | : Sara Mortimore |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 502 |
| Release | : 2013-01-17 |
| Genre | : Technology & Engineering |
| ISBN | : 1461450284 |
HACCP: A Practical Approach, 3rd edition has been updated to include the current best practice and new developments in HACCP application since the last edition was published in 1998. This book is intended to be a compendium of up-to-date thinking and best practice approaches to the development, implementation, and maintenance of HACCP programs for food safety management. Introductory chapters set the scene and update the reader on developments on HACCP over the last 15 years. The preliminary stages of HACCP, including preparation and planning and system design, are covered first, followed by a consideration of food safety hazards and their control. Prerequisite program coverage has been significantly expanded in this new edition reflecting its development as a key support system for HACCP. The HACCP plan development and verification and maintenance chapters have also been substantially updated to reflect current practice and a new chapter on application within the food supply chain has been added. Appendices provide a new set of case studies of practical HACCP application plus two new case studies looking at lessons learned through food safety incident investigation. Pathogen profiles have also been updated by experts to provide an up-to-date summary of pathogen growth and survival characteristics that will be useful to HACCP teams. The book is written both for those who are developing HACCP systems for the first time and for those who need to update, refresh and strengthen their existing systems. New materials and new tools to assist the HACCP team have been provided and the current situation on issues that are still undergoing international debate, such as operational prerequisite programs. All tools such as decision trees and record-keeping formats are provided to be of assistance and are not obligatory to successful HACCP. Readers are guided to choose those that are relevant to their situations and which they find are helpful in their HACCP endeavors.
| Author | : Food and Agriculture Organization of the United Nations |
| Publisher | : Food & Agriculture Org. |
| Total Pages | : 100 |
| Release | : 2006 |
| Genre | : Business & Economics |
| ISBN | : 9789251055960 |
This document has been developed by FAO and WHO following a request from the Thirty-fifth Session of the Codex Committee on Food Hygiene (CCFH) for guidance on hazard analysis and critical control points (HACCP) in small and less-developed businesses (SLDBs), to address obstacles, identified by member countries, facing the small food business sector. It provides a historical background and a summary of the work of the Codex Alimentarius Commission on HACCP. It identifies the challenges facing small food businesses in the application of HACCP, outlines the steps for the development of a HACCP strategy and describes a number of strategic activities based on the collective experience of experts. Wherever possible, examples of national approaches are provided.--Publisher's description.
| Author | : T Mayes |
| Publisher | : Elsevier |
| Total Pages | : 296 |
| Release | : 2001-05-17 |
| Genre | : Technology & Engineering |
| ISBN | : 1855736519 |
The Hazard Analysis and Critical Control Point (HACCP) system has now become generally accepted as the key safety management system for the food industry worldwide. Whilst there are numerous publications on its principles and methods of implementation, there are relatively few on the experience of those who have actually implemented HACCP systems in practice and what can be learnt from that experience. Edited by two leading authorities on the subject, and with an international team of contributors, Making the most of HACCP describes that experience and what it can teach about implementing and developing HACCP systems effectively.
