HACCP for Processors: A Step-By-Step Guide
National Environmental Health Association, Inc. (2011)
Food safety is everyone’s concern—especially facilities that produce, manufacture, distribute, ship, or import food products. Hazard analysis and critical control point (HACCP) principles are required for many of these operations. HACCP for Processors: A Step-By-Step Guide provides you with the necessary knowledge for understanding, writing, and implementing a food safety management system based on HACCP principles. This risk based and proactive food safety management system was originally developed for NASA to ensure safe food for our astronauts. It is now an international standard for controlling foodborne risks. This comprehensive textbook is designed teach the principles of HACCP and also to be a valuable reference book for your food safety library. It can be used on its own or in conjunction with NEHA’s online HACCP course.
172 pages, spiral-bound paperback.
Table of Contents
Chapter 1. What is HACCP?
Chapter 2. The problem of foodborne illness
Chapter 3. Food safety hazards in HACCP
Chapter 4. Illnesses from contaminated food
Chapter 5. Conditions for pathogens to survive and grow in food
Chapter 6. Getting started with HACCP
Chapter 7. Prerequisite programs
Chapter 8. Product descriptions
Appendix A. Analysis of microbial hazards to TCS foods
Appendix B. Food facility design checklist
Appendix C. Recommended international code of practice
Appendix D. Microbiological risk assessment
Appendix E. Sanitation standard operating procedures