8.2 HACCP Verification Overview. . . . . . . . . . . . . . . . . . . . . . 245 . . . . . . . . 8.3 HACCP Audit Techniques. . . . . . . . . . . . . . . . . . . . . . . . 248 . . . . . . . . . 8.4 Data Review and Analysis ................................. 259 8.5 HACCP Maintenance-Managing Change. . . ... .. .. .. . . . .. . . . . 262 Module 9: Linking HACCP with Other Quality Management Techniques- Benefits of a Combined System ................................ 277 9.1 Introduction ............................................ 278 9.2 Management System Requirements . . . . . . . . . . . . . . . . . . . 280 . . . . . . . 9.3 HACCP and International Quality Management Standards ....... 281 9.4 Good Laboratory Practice Systems .......................... 287 9.5 Health and Safety Systems. . . . . . . . . . . . . . . . . . . . . . . . 288 . . . . . . . . . 9.6 Environmental Management Systems ...................... . . 289 9.7 Planned Preventative Maintenance. . . . . . . . . . . . . . . . . . . . 290 . . . . . . 9.8 Sensory Evaluation. . . . . . . . . . . . . . . . . . . . . . . . . . . . 291 . . . . . . . . . . . 9.9 Integrated Approach-Implementation Flow Diagram. . . . . . . . . . 292 . Module 10: Epilogue ................................................. 293 10.1 Introduction ........................................... 294 10.2 Food Industry Drivers of Change . . . . . . . . . . . . . . . . . . . . 295 . . . . . . . 10.3 Integrated Food Safety Management. . . . . . . . . . . . . . . . . . 296 . . . . . . 10.4 Education and Training for Food Safety ..................... 297 10.5 HACCP-Critical Success Factors. . . . . . . . . . . . . . . . . . . . 298 . . . . . . Glossary 301 Acronyms and Definitions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 305 . . . . . . . . . . . . . . References and Further Reading ....................................... 309 Index to Exercises, Team Activities, and Slides ........................... 313 Trainer's Notes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 319 . . . . . . . . . . . . . . . .

lgrsnf/R:\062020\springer2\10.1007%2F978-1-4615-1731-3.pdf

nexusstc/The HACCP Training Resource Pack Trainer’s Manual/d980d42dfa2c66b5431ff2083c13aade.pdf

scihub/10.1007/978-1-4615-1731-3.pdf

zlib/Business & Economics/Industries/Sara Mortimore, Carol Wallace (auth.), Sara Mortimore, Carol Wallace (eds.)/The HACCP Training Resource Pack Trainer’s Manual_5925902.pdf

HACCP Training Resource Pack (European)

Sara Mortimore; Carol Wallace; SpringerLink (Online service)

Wolters Kluwer Legal & Regulatory U.S.

Aspen Publishers, Incorporated

Springer-Verlag

United States, United States of America

European ed., 2001/06/30

Boston, MA, 2001

uuuu

lg2751352

{"edition":"1","isbns":["0834220792","1461517311","9780834220799","9781461517313"],"last_page":338,"publisher":"Springer US"}

Front Matter....Pages i-xliii
Course Preliminaries....Pages 1-5
Introduction to HACCP....Pages 7-36
National/International HACCP Standards—Relevance to Food Trade....Pages 37-56
Preparing for HACCP....Pages 57-91
An Introduction to Hazards, Their Significance and Control....Pages 93-111
Designing Safety into Products and Processes....Pages 113-131
Developing a HACCP Plan....Pages 133-219
Implementation of a HACCP Plan....Pages 221-241
Verification and Maintenance of the HACCP System....Pages 243-275
Linking HACCP with Other Quality Management Techniques—Benefits of a Combined System....Pages 277-292
Epilogue....Pages 293-299
Back Matter....Pages 301-338

A ready-made complete training program aimed at food companies who wish to run their own in-house HACCP training and refresher programmes. The program includes print and electronic material addressing every element of running a successful training program.

2020-08-30