As a long-standing protagonist of good manufacturing practice in the food and drink industry, I was more than pleased to be invited to edit a series of books on practical approaches to food control. The series does not set out to re-invent the wheel, but rather to draw together collective wisdom in respect of particular food control issues and to present them in a way which will allow relevant managers, management or practitioners to address them on a practical level. It also tries to give a practical perspective for those concerned with law enforcement, some of whom will be newly challenged in face of EEC food control legislation. I am particularly delighted that the first in the series should be on the subject of hazard analysis and that the authors have real experience of HACCP applications within major and highly respected organizations. Sainsbury's and Grand Metropolitan are to be commended for the support that they have given to this initiative, as are others who have endorsed contributions from their employees. I have also been impressed with the quality and scope of the input from the authors of this publication, Sara Mortimore and Carol Wallace, and hope that the example of practical application which runs as an ongoing theme throughout the book will help those applying HACCP for the first time to weave through the inevitable difficulties without undue shedding of blood, sweat and tears.

lgrsnf/R:\062020\springer2\10.1007%2F978-1-4615-2063-4.pdf

nexusstc/HACCP/03bdb94b564f6baebb5e2480dfdbd554.pdf

zlib/no-category/Sara Mortimore, Carol Wallace (auth.)/HACCP: A practical approach_5925908.pdf

by Sara Mortimore, Carol Wallace

Springer US : Imprint : Springer

United States, United States of America

Springer Nature, New York, NY, 2012

1., Boston, MA, Massachusetts, 1995

Boston, MA, 1994

New York, 2013

lg2751358

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Front Matter....Pages i-xviii
An Introduction to HACCP....Pages 1-6
Why use HACCP?....Pages 7-18
Preparing for HACCP....Pages 19-34
An introduction to hazards — their significance and control....Pages 35-53
Designing safety into products and processes....Pages 55-78
How to do a HACCP Study....Pages 79-145
Putting the HACCP Plan into Practice....Pages 147-162
HACCP as a way of life — maintaining your HACCP System....Pages 163-182
Broader applications of HACCP — using HACCP techniques in other areas....Pages 183-190
HACCP and Quality Management Systems — their combined strength....Pages 191-205
Back Matter....Pages 207-298

1 Introduction to HACCP.- 2 Why use HACCP?.- 3 Preparing for HACCP.- 4 An Introduction to Hazards - their Significance and Control.- 5 Designing Safety into Products and Processes.- 6 How to do a HACCP Study.- 7 Putting the HACCP Plan into Practice.- 8 HACCP as a way of life - maintaining your HACCP System.- 9 Broader Applications of HACCP - using HACCP Techniques in other Areas.- HACCP and Quality Management Systems - their Combined Strength.- Appendix A HACCP Case Studies.- Appendix B Examples of Practical Hazard Control.- Appendix C Pathogen Profiles.- Appendix D Glossary.- Appendix E Abbre

2020-08-30