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Author :
Publisher :
ISBN 13 :
Total Pages : 74 pages
Book Rating : 4.:/5 (89 download)
Download or read book Guidebook for the Preparation of HACCP Plans written by and published by . This book was released on 1997 with total page 74 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher : Sarah Wilmcow
ISBN 13 :
Total Pages : 115 pages
Book Rating : 4./5 ( download)
Download or read book HACCP Implementation in Food Manufacturing written by and published by Sarah Wilmcow. This book was released on with total page 115 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Peter Wareing
Publisher :
ISBN 13 : 9781905224975
Total Pages : 0 pages
Book Rating : 4.2/5 (249 download)
Download or read book HACCP written by Peter Wareing and published by . This book was released on 2010 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 : Sara E. Mortimore
Publisher : John Wiley & Sons
ISBN 13 : 047099956X
Total Pages : 144 pages
Book Rating : 4.4/5 (79 download)
Download or read book HACCP written by Sara E. Mortimore and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Hazard Analysis and Critical Control Point (HACCP) system is a preventative food safety management system, that can be applied throughout the food supply chain from primary production to the consumer. HACCP is internationally recognised as the most effective way to produce safe food, providing a structure for objective assessment of what can go wrong and requiring controls to be put in place to prevent problems. As part of the Blackwell Food Industry Briefing Series, this important book provides a concise, easy-to-use, quick reference aimed at busy food-industry professionals, students or others who need to gain an outline working knowledge. The book is structured so that the reader can read through it in a few hours and arm themselves with 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. Written by Sara Mortimore and Carol Wallace, recognised international experts on the HACCP system, this book is a vital tool for all those who need to gain an overview of this extremely important and most useful of food safety systems. A concise, easy to use, quick reference book. Contains information needed to gain a working knowledge of HACCP. Written by people who have proven experience in the field, in both large and small business and on an international basis.
Author : Institute of Medicine and National Research Council
Publisher : National Academies Press
ISBN 13 : 0309173973
Total Pages : 208 pages
Book Rating : 4.3/5 (91 download)
Download or read book Ensuring Safe Food written by Institute of Medicine and National Research Council and published by National Academies Press. This book was released on 1998-08-19 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: How safe is our food supply? Each year the media report what appears to be growing concern related to illness caused by the food consumed by Americans. These food borne illnesses are caused by pathogenic microorganisms, pesticide residues, and food additives. Recent actions taken at the federal, state, and local levels in response to the increase in reported incidences of food borne illnesses point to the need to evaluate the food safety system in the United States. This book assesses the effectiveness of the current food safety system and provides recommendations on changes needed to ensure an effective science-based food safety system. Ensuring Safe Food discusses such important issues as: What are the primary hazards associated with the food supply? What gaps exist in the current system for ensuring a safe food supply? What effects do trends in food consumption have on food safety? What is the impact of food preparation and handling practices in the home, in food services, or in production operations on the risk of food borne illnesses? What organizational changes in responsibility or oversight could be made to increase the effectiveness of the food safety system in the United States? Current concerns associated with microbiological, chemical, and physical hazards in the food supply are discussed. The book also considers how changes in technology and food processing might introduce new risks. Recommendations are made on steps for developing a coordinated, unified system for food safety. The book also highlights areas that need additional study. Ensuring Safe Food will be important for policymakers, food trade professionals, food producers, food processors, food researchers, public health professionals, and consumers.
Author : Merle D. Pierson
Publisher : Springer Science & Business Media
ISBN 13 : 146848818X
Total Pages : 223 pages
Book Rating : 4.4/5 (684 download)
Download or read book HACCP written by Merle D. Pierson and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 223 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 : Huub L. M. Lelieveld
Publisher : Academic Press
ISBN 13 : 0123815053
Total Pages : 1193 pages
Book Rating : 4.1/5 (238 download)
Download or read book Food Safety Management written by Huub L. M. Lelieveld and published by Academic Press. This book was released on 2013-11-01 with total page 1193 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Safety Management: A Practical Guide for the Food Industry with an Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers is the first book to present an integrated, practical approach to the management of food safety throughout the production chain. While many books address specific aspects of food safety, no other book guides you through the various risks associated with each sector of the production process or alerts you to the measures needed to mitigate those risks. Using practical examples of incidents and their root causes, this book highlights pitfalls in food safety management and provides key insight into the means of avoiding them. Each section addresses its subject in terms of relevance and application to food safety and, where applicable, spoilage. It covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain. The book is a reference for food safety managers in different sectors, from primary producers to processing, transport, retail and distribution, as well as the food services sector. - Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers - Addresses risks and controls (specific technologies) at various stages of the food supply chain based on food type, including an example of a generic HACCP study - Provides practical guidance on the implementation of elements of the food safety assurance system - Explains the role of different stakeholders of the food supply
Author : Clive de W. Blackburn
Publisher : McGraw Hill Professional
ISBN 13 : 9781855734548
Total Pages : 552 pages
Book Rating : 4.7/5 (345 download)
Download or read book Foodborne Pathogens written by Clive de W. Blackburn and published by McGraw Hill Professional. This book was released on 2002 with total page 552 pages. Available in PDF, EPUB and Kindle. Book excerpt: As trends in foodborne disease continue to rise, the effective identification and control of pathogens becomes ever more important for the food industry. With its distinguished international team of contributors, Foodborne pathogens provides an authoritative and practical guide to effective control measures and how they can be applied in practice to individual pathogens. Part One looks at general techniques in assessing and managing microbiological hazards. After a review of analytical methods, there are chapters on modelling pathogen behaviour and carrying out a risk assessment as the essential foundation for effective food safety management. The following chapters then look at good management practice in key stages in the supply chain, starting with farm production. There are chapters on hygienic plant design and sanitation, and safe process design and operation which provide the foundation for a discussion of what makes for effective HACCP systems implementation. There is also a chapter on safe practices for consumers and food handlers in the retail and catering sectors.This discussion of pathogen control then provides a context for Part Two which looks at what this means in practice for key pathogens such as E. coli, Salmonella, Listeria and Campylobacter. Each chapter discusses pathogen characteristics, detection methods and control procedures. Part Three then looks at non-bacterial hazards such as viruses and parasites, as well as emerging potential 'hazards' such as Mycobacterium paratuberculosis and the increasingly important area of chronic disease. Foodborne pathogens will be widely welcomed as an essential and authoritative guide to successful pathogen control in the food industry.
Author : Carol A. Wallace
Publisher : John Wiley & Sons
ISBN 13 : 1444348000
Total Pages : 366 pages
Book Rating : 4.4/5 (443 download)
Download or read book Food Safety for the 21st Century written by Carol A. Wallace and published by John Wiley & Sons. This book was released on 2011-06-09 with total page 366 pages. Available in PDF, EPUB and Kindle. Book excerpt: The HACCP (Hazard Analysis and Critical Control Points) system is still recognised internationally as the most effective way to produce safe food throughout the supply chain, but a HACCP system cannot operate in a vacuum. It requires prerequisite programmes to be in place and it can be highly affected by, or dependent upon, other major considerations such as animal, plant, human and environmental health, food security and food defence. This book: Provides a practical and up-to-date text covering the essentials of food safety management in the global supply chain, giving the reader the knowledge and skills that they need to design, implement and maintain a world-class food safety programme. Builds on existing texts on HACCP and food safety, taking the next step forward in the evolution of HACCP and providing a text that is relevant to all sectors and sizes of food businesses throughout the world. Shares practical food safety experience, allowing development of best-practice approaches. This will allow existing businesses to improve their systems and enable businesses that are new to HACCP and food safety management requirements in both developed and developing countries to build on existing knowledge for more rapid application of world-class food safety systems. Educates practitioners such that they will be able to use their judgement in decision-making and to influence those who make food policy and manage food operations. This book is an essential resource for all scientists and managers in the food industry (manufacturing and foodservice); regulators and educators in the field of food safety; and students of food science and technology.
Author : M. Brown
Publisher : Elsevier
ISBN 13 : 1855736446
Total Pages : 344 pages
Book Rating : 4.8/5 (557 download)
Download or read book Haccp in the Meat Industry written by M. Brown and published by Elsevier. This book was released on 2000-09-22 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: The recent outbreaks of E.coli and BSE have ensured that the issue of meat safety has never had such a high profile. Meanwhile HACCP has become the preferred tool for the management of microbiological safety. Against a background of consumer and regulatory pressure, the effective implementation of HACCP systems is critical. Written by leading experts in the field, HACCP in the meat industry provides an authoritative guide to making HACCP systems work effectively.This book examines the HACCP in the meat industry across the supply chain, from rearing through to primary and secondary processing.
Author : Ioannis S. Arvanitoyannis
Publisher : John Wiley & Sons
ISBN 13 : 9781444320930
Total Pages : 560 pages
Book Rating : 4.3/5 (29 download)
Download or read book HACCP and ISO 22000 written by Ioannis S. Arvanitoyannis and published by John Wiley & Sons. This book was released on 2009-11-09 with total page 560 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Safety is an increasingly important issue. Numerous foodcrises have occurred internationally in recent years (the use ofthe dye Sudan Red I; the presence of acrylamide in various friedand baked foods; mislabelled or unlabelled genetically modifiedfoods; and the outbreak of variant Creutzfeldt-Jakob disease)originating in both primary agricultural production and in the foodmanufacturing industries. Public concern at these and other eventshas led government agencies to implement a variety of legislativeactions covering many aspects of the food chain. This book presents and compares the HACCP and ISO 22000:2005food safety management systems. These systems were introduced toimprove and build upon existing systems in an attempt to addressthe kinds of failures which can lead to food crises. Numerouspractical examples illustrating the application of ISO 22000 to themanufacture of food products of animal origin are presented in thisextensively-referenced volume. After an opening chapter whichintroduces ISO 22000 and compares it with the well-establishedHACCP food safety management system, a summary of internationallegislation relating to safety in foods of animal origin ispresented. The main part of the book is divided into chapters whichare devoted to the principle groups of animal-derived foodproducts: dairy, meat, poultry, eggs and seafood. Chapters are alsoincluded on catering and likely future directions. The book is aimed at food industry managers and consultants;government officials responsible for food safety monitoring;researchers and advanced students interested in food safety.
Author : National Research Council
Publisher : National Academies Press
ISBN 13 : 030908928X
Total Pages : 425 pages
Book Rating : 4.3/5 (9 download)
Download or read book Scientific Criteria to Ensure Safe Food written by National Research Council and published by National Academies Press. This book was released on 2003-09-29 with total page 425 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food safety regulators face a daunting task: crafting food safety performance standards and systems that continue in the tradition of using the best available science to protect the health of the American public, while working within an increasingly antiquated and fragmented regulatory framework. Current food safety standards have been set over a period of years and under diverse circumstances, based on a host of scientific, legal, and practical constraints. Scientific Criteria to Ensure Safe Food lays the groundwork for creating new regulations that are consistent, reliable, and ensure the best protection for the health of American consumers. This book addresses the biggest concerns in food safetyâ€"including microbial disease surveillance plans, tools for establishing food safety criteria, and issues specific to meat, dairy, poultry, seafood, and produce. It provides a candid analysis of the problems with the current system, and outlines the major components of the task at hand: creating workable, streamlined food safety standards and practices.
Author : Theodoros Varzakas
Publisher : CRC Press
ISBN 13 : 1498721788
Total Pages : 666 pages
Book Rating : 4.4/5 (987 download)
Download or read book Handbook of Food Processing written by Theodoros Varzakas and published by CRC Press. This book was released on 2015-10-22 with total page 666 pages. Available in PDF, EPUB and Kindle. Book excerpt: Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing rele
Author : Carol A. Wallace
Publisher : John Wiley & Sons
ISBN 13 : 1119053579
Total Pages : 496 pages
Book Rating : 4.1/5 (19 download)
Download or read book Food Safety for the 21st Century written by Carol A. Wallace and published by John Wiley & Sons. This book was released on 2018-08-08 with total page 496 pages. Available in PDF, EPUB and Kindle. Book excerpt: Revised to reflect the most recent developments in food safety, the second edition of Food Safety for the 21st Century offers practitioners an authoritative text that contains the essentials of food safety management in the global supply chain. The authors — noted experts in the field — reveal how to design, implement and maintain a stellar food safety programme. The book contains industry best-practices that can help businesses to improve their systems and accelerate the application of world-class food safety systems. The authors outline the key food safety considerations for individuals, businesses and organisations involved in today’s complex global food supply chains. The text contains the information needed to recognise food safety hazards, design safe products and processes and identify and manage effectively the necessary control mechanisms within the food business. The authors also include a detailed discussion of current issues and key challenges in the global food supply chain. This important guide: • Offers a thorough review of the various aspects of food safety and considers how to put in place an excellent food safety system • Contains the information on HACCP appropriate for all practitioners in the world-wide food supply chain • Assists new and existing business to meet their food safety goals and responsibilities • Includes illustrative examples of current thinking and challenges to food safety management and recommendations for making improvements to systems and practices Written for food safety managers, researchers and regulators worldwide, this revised guide offers a comprehensive text and an excellent reference for developing, implementing and maintaining world-class food safety programmes and shows how to protect and defend the food supply chain from threats.
Author : Laxman Kanduri
Publisher : John Wiley & Sons
ISBN 13 : 1405147369
Total Pages : 184 pages
Book Rating : 4.4/5 (51 download)
Download or read book Food Safety in Shrimp Processing written by Laxman Kanduri and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 184 pages. Available in PDF, EPUB and Kindle. Book excerpt: Systems of producing food in safer ways, including the use of the hazard analysis critical control point (HACCP) system are now being adopted widely throughout the world. The ever-growing global shrimp and prawn farming and processing industries are now beginning to realise the benefits of using HACCP and other food safety measures. However, until now, there has not been one single book bringing together full details of how to implement these systems, which are now seens as making an extremely important contribution to the safe production and processing of shrimps. The authors of this book, who have a great deal of practical experience working with industry, and teaching food safety issues, have drawn together a wealth of information and guidance for the proper implementation of food safety measures, and the consequent processing of shrimps safely for the expanding market. Included in the book is an introduction to HACCP, how to implement sanitation programs and HACCP plans, and details of sampling procedures and monitoring plans for organoleptic, physical, chemical and microbiological quality. Food Safety in Shrimp Processing is an essential purchase for all those involved in producing and processing shrimps throughout the world. Food scientists, micribiologists and technologists in the seafood processing industry, and government regulatory and public health personnel should have a copy of this book readily at hand. All libraries in universities, colleges and research establishments where food sciences, food technology and aquaculture are studied and taught should have copies of this book on their shelves.
Author : Norman G. Marriott
Publisher : Springer Science & Business Media
ISBN 13 : 1475762631
Total Pages : 432 pages
Book Rating : 4.4/5 (757 download)
Download or read book Principles of Food Sanitation written by Norman G. Marriott and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: Large volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge to every employee in the food processing and food prepara tion industry. Sanitation is an applied science for the attainment of hygienic conditions. Because of increased emphasis on food safety, sanitation is receiving increased attention from those in the food industry. Traditionally, inexperienced employees with few skills who have received little or no training have been delegated sanitation duties. Yet sanitation employees require intensive training. In the past, these employees, including sanitation program managers, have had only limited access to material on this subject. Technical information has been confined primarily to a limited number of training manuals provided by regulatory agen cies, industry and association manuals, and recommendations from equipment and cleaning compound firms. Most of this material lacks specific information related to the selection of appropriate cleaning methods, equipment, compounds, and sanitizers for maintaining hygienic conditions in food processing and prepara tion facilities. The purpose of this text is to provide sanitation information needed to ensure hygienic practices. Sanitation is a broad subject; thus, principles related to con tamination, cleaning compounds, sanitizers, and cleaning equipment, and specific directions for applying these principles to attain hygienic conditions in food processing and food preparation are discussed. The discussion starts with the importance of sanitation and also includes regulatory requirements and voluntary sanitation programs including additional and updated information on Hazard Analysis Critical Control Points (HACCP).
Author : A. M. Pearson
Publisher : Springer Science & Business Media
ISBN 13 : 1461521491
Total Pages : 408 pages
Book Rating : 4.4/5 (615 download)
Download or read book HACCP in Meat, Poultry, and Fish Processing written by A. M. Pearson and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: The RACCP (hazard analysis critical control point) concept for food products was an outgrowth of the US space program with the demand for a safe food supply for manned space flights by the National Aeronautics and Space Administration (NASA). The original work was carried out by the Pillsbury Company under the direction of Roward E. Bauman, who as the author of chapter 1 describes the evolution of the RACCP system and its adaptation to foods. The second chapter discusses the adoption of RACCP principles and explains how they fit into the USDA and FDA meat, poultry and seafood inspection systems. The next chapter discusses how RACCP principles can be extended to production of meat, poultry and seafoods, a most important area involved in producing a safe food supply. Chapter 4 deals with the use of RACCP in controlling hazards encountered in slaughtering and distribution of fresh meat and poultry, while chapter 5 discusses the problem - both spoilage and hazards - involved in processing and distribution of meat, poultry and seafood products. Chapter 6 covers the entire area of fish and seafoods, including both fresh and processed products from the standpoints of spoilage and hazards.
