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Table of Contents
Cover
Title page
CIP data
Table of Contents
List of Figures and Tables
Foreword
Acknowledgments
Part I_An Introduction to HACCP
Chapter 1_History and Overview of HACCP
HACCP Predecessors
HACCP and the Space Program
Application of HACCP to Other Industries
Moving to a Comprehensive Food Safety and Management System
Chapter 2_Prerequisite Programs
Evolution of Prerequisite Programs
Types of Prerequisite Programs
Chemical Control
Microbiological Control
Chapter 3_Other Food Systems Support Programs
Product Traceability and Recall
Crisis Management
Food Defense and Facility Design
Environmental Control and Monitoring
Chapter 4_Tasks for HACCP Plan Development
Assessing the Need for a HACCP Plan
Preliminary Tasks for HACCP Plan Development
Establishing the Prerequisite Program
Part II_Principles of HACCP
Chapter 5_Principle #1-Conduct Hazard Analysis
Purpose of Hazard Analysis
Types of Hazard
Conducting a Hazard Analysis
Documentation and Ongoing Efforts
Chapter 6_Principle #2-Determine Critical Control Points
Distinguishing Between Critical Control Points and Control Points
Common Sources of Critical Control Points
Identifying Critical Control Points
Documenting Critical Control Points
Chapter 7_Principle #3-Establish Critical Limits
What are Critical Limits?
Establishing Critical Limits
Establishing Operational Limits
Chapter 8_Principle #4-Establish Monitoring Procedures
What is Monitoring?
Collecting Data
Recording Data
Continuous Versus Intermittent Monitoring
Determining Monitoring Points
Qualifications of the Person Collecting the Data
Chapter 9_Principle #5-Establish Corrective Action Procedures
What is Corrective Action?
Goals of Corrective Action
Corrective Action Plans.
Chapter 10_Principle #6-Establish Verification Procedures
Objectives of the Verification Process
Types of Verification
External Review
Chapter 11_Principle #7-Establish Record-Keeping and Documentation Procedures
Importance of Record Keeping
Types of Records
Designing a Record-Keeping/Documentation System
Preventing Documentation Errors
Part III_Implementing HACCP
Chapter 12_HACCP Plan Implementation and Maintenance
Supporting Structures for HACCP Implementation
HACCP Team Formation and Training
Pilot Projects/Operational Qualification of HACCP Plans
Company-Wide HACCP Deployment
HACCP Plan Maintenance
Extending the HACCP System to the Supply Chain
Part IV_Auditing the Food Safety System
Chapter 13_Auditing Fundamentals
HACCP Auditing as a Product Safety Auditing System
Audit Format
Audit Preparation
Conducting the Audit
Closure
Chapter 14_Auditing Process and Auditor Competencies
Auditor Competencies
Ethics
Liability
Illegal or Unsafe Activities
International Regulations and Third-Party Auditing Schemes
Chapter 15_Quality Tools and Techniques
Measurement of Data
Flow Diagrams
Pareto Analysis
Cause and Effect Diagrams
Histograms
Scatter Diagrams
Check Sheets
Control Charts
Capability Indices
Continuous Improvement
Corrective Action/Preventive Action
Sampling
Part V_Food Safety and Quality in the Food Processing Industry
Chapter 16_The Food Industry in General
Food Components
Sources and Types of Food Hazards
New Foodborne Diseases and New Technologies
Chapter 17_Meat and Poultry
Processing Categories for Meat and Poultry
HACCP Plan Development
Chapter 18_Seafood
Sources of Hazards Specific to Seafood
HACCP Regulations in the United States
Applied HACCP Versus Quality.
HACCP and Economic Integrity
Food Safety Modernization Act
Chapter 19_Dairy
Safety Regulations in the Dairy Industry
Types of Hazards
Controlling Risk Through Prerequisite Programs
Chapter 20_Fresh Fruits and Vegetables
Definiing GAPs and GMPs
Hazards Associated with Handling Fresh Produce
Significance of GAPs, GMPs, and HACCP for the Auditor
Third-Party Verification of GAPs, GMPs, and HACCP Implementation
Case Study-The Implementation of a HACCP Program in a Fresh-Market Tomato Handling Operation
Chapter 21_Retail and Food Service
Integrating HACCP in Retail and Food Service Operations
HACCP Plan Development and Implementation
Management and Employee Training
Chapter 22_Animal Food
Introduction
Pet Food
Pet Food Hazards
Animal Feed
Animal Food Ingredients and Hazards
The Animal Food Audit
Part VI_Appendices
Appendix A_Hazards in Food
Appendix B_Validation
Appendix C_NACMCF Guidelines
Hazard Analysis and Critical Control Point Principles and Application Guidelines
Executive Summary
Definitions
HACCP Principles
Guidelines for Application of HACCP Principles
Implementation and Maintenance of the HACCP Plan
Appendix C.A_Examples of Common Prerequisite Programs
Appendix C.B_Example of a Flow Diagram for the Production of Frozen Cooked Beef Patties
Appendix C.C_Examples of Questions to be Considered When Conducting a Hazard Analysis
Appendix C.D_Examples of How the Stages of Hazard Analysis Are Used to Identify and Evaluate Hazards
Appendix C.E_Example I of a CCP Decision Tree
Appendix C.F_Example II of a CCP Decision Tree
Appendix C.G_Examples of Verification Activities
Appendix C.H_Examples of HACCP Records
Appendix D_CODEX HACCP Guidelines
Guidelines for the Application of the HACCP System
Appendix E_ISO 22000.
Appendix F_The ASQ Code of Ethics
Introduction
Fundamental Principles
Expectations of a Quality Professional
Appendix G_ASQ Body of Knowledge
Certified Food Safety and Quality Auditor (CFSQA) Body of Knowledge
Levels of Cognition Based on Bloom's Taxonomy-Revised (2001)
Glossary
Bibliography
Index.
Title page
CIP data
Table of Contents
List of Figures and Tables
Foreword
Acknowledgments
Part I_An Introduction to HACCP
Chapter 1_History and Overview of HACCP
HACCP Predecessors
HACCP and the Space Program
Application of HACCP to Other Industries
Moving to a Comprehensive Food Safety and Management System
Chapter 2_Prerequisite Programs
Evolution of Prerequisite Programs
Types of Prerequisite Programs
Chemical Control
Microbiological Control
Chapter 3_Other Food Systems Support Programs
Product Traceability and Recall
Crisis Management
Food Defense and Facility Design
Environmental Control and Monitoring
Chapter 4_Tasks for HACCP Plan Development
Assessing the Need for a HACCP Plan
Preliminary Tasks for HACCP Plan Development
Establishing the Prerequisite Program
Part II_Principles of HACCP
Chapter 5_Principle #1-Conduct Hazard Analysis
Purpose of Hazard Analysis
Types of Hazard
Conducting a Hazard Analysis
Documentation and Ongoing Efforts
Chapter 6_Principle #2-Determine Critical Control Points
Distinguishing Between Critical Control Points and Control Points
Common Sources of Critical Control Points
Identifying Critical Control Points
Documenting Critical Control Points
Chapter 7_Principle #3-Establish Critical Limits
What are Critical Limits?
Establishing Critical Limits
Establishing Operational Limits
Chapter 8_Principle #4-Establish Monitoring Procedures
What is Monitoring?
Collecting Data
Recording Data
Continuous Versus Intermittent Monitoring
Determining Monitoring Points
Qualifications of the Person Collecting the Data
Chapter 9_Principle #5-Establish Corrective Action Procedures
What is Corrective Action?
Goals of Corrective Action
Corrective Action Plans.
Chapter 10_Principle #6-Establish Verification Procedures
Objectives of the Verification Process
Types of Verification
External Review
Chapter 11_Principle #7-Establish Record-Keeping and Documentation Procedures
Importance of Record Keeping
Types of Records
Designing a Record-Keeping/Documentation System
Preventing Documentation Errors
Part III_Implementing HACCP
Chapter 12_HACCP Plan Implementation and Maintenance
Supporting Structures for HACCP Implementation
HACCP Team Formation and Training
Pilot Projects/Operational Qualification of HACCP Plans
Company-Wide HACCP Deployment
HACCP Plan Maintenance
Extending the HACCP System to the Supply Chain
Part IV_Auditing the Food Safety System
Chapter 13_Auditing Fundamentals
HACCP Auditing as a Product Safety Auditing System
Audit Format
Audit Preparation
Conducting the Audit
Closure
Chapter 14_Auditing Process and Auditor Competencies
Auditor Competencies
Ethics
Liability
Illegal or Unsafe Activities
International Regulations and Third-Party Auditing Schemes
Chapter 15_Quality Tools and Techniques
Measurement of Data
Flow Diagrams
Pareto Analysis
Cause and Effect Diagrams
Histograms
Scatter Diagrams
Check Sheets
Control Charts
Capability Indices
Continuous Improvement
Corrective Action/Preventive Action
Sampling
Part V_Food Safety and Quality in the Food Processing Industry
Chapter 16_The Food Industry in General
Food Components
Sources and Types of Food Hazards
New Foodborne Diseases and New Technologies
Chapter 17_Meat and Poultry
Processing Categories for Meat and Poultry
HACCP Plan Development
Chapter 18_Seafood
Sources of Hazards Specific to Seafood
HACCP Regulations in the United States
Applied HACCP Versus Quality.
HACCP and Economic Integrity
Food Safety Modernization Act
Chapter 19_Dairy
Safety Regulations in the Dairy Industry
Types of Hazards
Controlling Risk Through Prerequisite Programs
Chapter 20_Fresh Fruits and Vegetables
Definiing GAPs and GMPs
Hazards Associated with Handling Fresh Produce
Significance of GAPs, GMPs, and HACCP for the Auditor
Third-Party Verification of GAPs, GMPs, and HACCP Implementation
Case Study-The Implementation of a HACCP Program in a Fresh-Market Tomato Handling Operation
Chapter 21_Retail and Food Service
Integrating HACCP in Retail and Food Service Operations
HACCP Plan Development and Implementation
Management and Employee Training
Chapter 22_Animal Food
Introduction
Pet Food
Pet Food Hazards
Animal Feed
Animal Food Ingredients and Hazards
The Animal Food Audit
Part VI_Appendices
Appendix A_Hazards in Food
Appendix B_Validation
Appendix C_NACMCF Guidelines
Hazard Analysis and Critical Control Point Principles and Application Guidelines
Executive Summary
Definitions
HACCP Principles
Guidelines for Application of HACCP Principles
Implementation and Maintenance of the HACCP Plan
Appendix C.A_Examples of Common Prerequisite Programs
Appendix C.B_Example of a Flow Diagram for the Production of Frozen Cooked Beef Patties
Appendix C.C_Examples of Questions to be Considered When Conducting a Hazard Analysis
Appendix C.D_Examples of How the Stages of Hazard Analysis Are Used to Identify and Evaluate Hazards
Appendix C.E_Example I of a CCP Decision Tree
Appendix C.F_Example II of a CCP Decision Tree
Appendix C.G_Examples of Verification Activities
Appendix C.H_Examples of HACCP Records
Appendix D_CODEX HACCP Guidelines
Guidelines for the Application of the HACCP System
Appendix E_ISO 22000.
Appendix F_The ASQ Code of Ethics
Introduction
Fundamental Principles
Expectations of a Quality Professional
Appendix G_ASQ Body of Knowledge
Certified Food Safety and Quality Auditor (CFSQA) Body of Knowledge
Levels of Cognition Based on Bloom's Taxonomy-Revised (2001)
Glossary
Bibliography
Index.