The HACCP Training Resource Pack Trainer's Manual
Published on 30. June 2001
Book
Spiral bound
XLIII, 338 pages
978-0-8342-2079-9 (ISBN)
Description
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 . . . . . . . . . . . . . . . .
More details
Edition
European ed.
Language
English
Place of publication
NY
United States
Target group
College/higher education
Professional and scholarly
Research
Product notice
Loose leaf - sheets only
Illustrations
45
45 s/w Abbildungen
45 black & white illustrations, biography
Dimensions
Height: 28 cm
Width: 21 cm
Weight
3070 gr
ISBN-13
978-0-8342-2079-9 (9780834220799)
DOI
10.1007/978-1-4615-1731-3
Schweitzer Classification
Persons
Content
Module 0: Course Preliminaries.- Module 1: Introduction to HACCP.- 1.1 Introduction.- 1.2 HACCP Structured Approach.- 1.3 HACCP Background.- 1.4 HACCP Principles.- 1.5 Benefits and Limitations.- Module 2: National/International HACCP Standards-Relevance to Food Trade.- 2.1 Introduction.- 2.2 HACCP and International Trade.- 2.3 Codex and Other Relevant Committees.- 2.4 Legislative Requirements.- 2.5 HACCP Certification.- Module 3: Preparing for HACCP.- 3.1 Introduction.- 3.2 Personnel and Training.- 3.3 Prerequisite Programs and Assessment of Current Status.- 3.4 HACCP System Structure Options.- 3.5 Project Planning Techniques.- Module 4: An Introduction to Hazards, Their Significance and Control.- 4.1 Introduction.- 4.2 Hazard Types and Their Significance.- 4.3 Understanding Control Points.- 4.4 Key Points Summary.- Module 5: Designing Safety into Products and Processes.- 5.1 Introduction.- 5.2 Can It Be Made Safely?.- 5.3 Intrinsic Factors.- 5.4 Raw Materials.- 5.5 Process Technologies.- 5.6 Shelf Life.- 5.7 Product Safety Assessment.- Module 6: Developing a HACCP Plan.- 6.1 Introduction.- 6.2 Getting Started.- 6.3 Product Descriptions.- 6.4 Process Flow Diagrams.- 6.5 Hazard Analysis and Control Measures.- 6.6 CCP Identification.- 6.7 HACCP Control Charts.- 6.8 Critical Limits.- 6.9 Monitoring Procedures.- 6.10 Corrective Action Procedures.- 6.11 Validation of HACCP Plan Elements.- 6.12 Control Point Differentiation and Management.- Module 7: Implementation of a HACCP Plan.- 7.1 Introduction.- 7.2 Implementation Approaches.- 7.3 Training Requirements.- 7.4 Resources-Equipment and Facilities.- 7.5 Process Capability Assessment.- 7.6 Monitoring and Recordkeeping.- Module 8: Verification and Maintenance of the HACCP System.- 8.1 Introduction.- 8.2 HACCP Verification Overview.- 8.3 HACCP Audit Techniques.- 8.4 Data Review and Analysis.- 8.5 HACCP Maintenance-Managing Change.- Module 9: Linking HACCP with Other Quality Management Techniques-Benefits of a Combined System.- 9.1 Introduction.- 9.2 Management System Requirements.- 9.3 HACCP and International Quality Management Standards.- 9.4 Good Laboratory Practice Systems.- 9.5 Health and Safety Systems.- 9.6 Environmental Management Systems.- 9.7 Planned Preventative Maintenance.- 9.8 Sensory Evaluation.- 9.9 Integrated Approach-Implementation Flow Diagram.- Module 10: Epilogue.- 10.1 Introduction.- 10.2 Food Industry Drivers of Change.- 10.3 Integrated Food Safety Management.- 10.4 Education and Training for Food Safety.- 10.5 HACCP-Critical Success Factors.- Acronyms and Definitions.- References and Further Reading.- Index to Exercises, Team Activities, and Slides.- Trainer's Notes.