close menu
Bookswagon-24x7 online bookstore
close menu
My Account
HACCP: Principles and Applications(English)

HACCP: Principles and Applications(English)

          
5
4
3
2
1

Out of Stock


Premium quality
Premium quality
Bookswagon upholds the quality by delivering untarnished books. Quality, services and satisfaction are everything for us!
Easy Return
Easy return
Not satisfied with this product! Keep it in original condition and packaging to avail easy return policy.
Certified product
Certified product
First impression is the last impression! Address the book’s certification page, ISBN, publisher’s name, copyright page and print quality.
Secure Checkout
Secure checkout
Security at its finest! Login, browse, purchase and pay, every step is safe and secured.
Money back guarantee
Money-back guarantee:
It’s all about customers! For any kind of bad experience with the product, get your actual amount back after returning the product.
On time delivery
On-time delivery
At your doorstep on time! Get this book delivered without any delay.
Notify me when this book is in stock
Add to Wishlist
X

About the Book

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.

Table of Contents:
1 Introduction to HACCP.- References.- 2 HACCP: Definitions and Principles.- References.- 3 Overview of Biological, Chemical, and Physical Hazards.- Biological Hazards.- Bacterial Hazards.- Viral Hazards.- Parasitic Protozoa and Worm Hazards.- Chemical Hazards.- Naturally Occurring Chemicals.- Added Chemicals.- Physical Hazards.- References.- 4 Hazard Analysis and Assignment of Risk Categories.- Overview.- Microbiological Hazard Characteristic Ranking.- Chemical and Physical Hazard Risk Assessment Procedures.- Examples of the Combined Hazard Analysis for Cheese Dip.- References.- 5 Determining Critical Control Points.- Representative CCPs.- Growing.- Ingredient Receiving.- Ingredient Handling.- Processing.- Packaging.- Distribution.- Retail/Foodservice/Home.- Low-acid Canned Foods CCPs.- Growing.- Process and Can Filling.- Thermal Processing.- Can Seam Evaluation.- Summary.- 6 Establishing Critical Limits for Critical Control Points.- Limits: Definitions & Guidelines.- Establishing Limits for Critical Control Points.- Microbiological Limits.- Chemical Limits.- Physical Limits.- Conclusion.- References.- 7 Monitoring Critical Control Point Critical Limits.- What is Monitoring?.- Why Do We Monitor?.- How Do We Monitor?.- Observation.- Measurement.- Where Do We Monitor?.- Who Monitors?.- When Do We Monitor?.- Summary.- References.- 8 Corrective Action Procedures for Deviations from the Critical Control Point Critical Limits.- Corrective Action Activities.- Defining Control.- Adjusting Process to Maintain Control.- Noncompliance Product and Correcting Cause of Deviation.- References.- 9 Effective Recordkeeping System for Documenting the HACCP Plan.- Reasons for Keeping Records.- Types of HACCP Records.- Critical Control Point (CCP) Records.- Records Associated with Establishing Critical Limits.- Records Associated with Deviations.- Records and Verification.- Record Review and Retention.- The HACCP Plan.- Retention of Records.- Regulatory Access.- Summary.- 10 Verification of the HACCP Program.- Importance.- Prevention.- Team Approach.- Essential Elements.- Critical Control Point Verification.- Verification vs. Monitoring.- HACCP Program Verification.- Raw Ingredients.- Receiving and Storage.- Processing.- Processing Equipment.- Cleaning and Sanitizing.- Control Devices.- Packaging Materials.- Finished Product Testing.- Records.- Written Report.- 11 Control Points and Critical Control Points.- Definitions.- Comprehensive Product Control System.- Decision Tree.- Classification of Control Points and Critical Control Points.- Control Point Lists.- Summary.- References.- 12 Putting the Pieces Together: Developing an Action Plan for Implementing HACCP.- Where Does HACCP Fit into a Company?.- Establishing HACCP Accountabilities.- Establishing the HACCP Implementation Project Plan.- Establishing Policy.- Appointment of the Core HACCP Coordinator and Team.- Development of the Product Specific HACCP Plan.- Developing Production Supervisor or Individual Operator Procedures.- Getting the Job Completed.- References.- 13 HACCP System in Regulatory Inspection Programs: Case Studies of the USDA, USDC, and DOD.- USDA-FSIS HACCP Project.- NMFS HACCP Project.- Joint FDA/NOAA Seafood Inspection Program.- HACCP Applications in Food Procurement and Handling for DOD.- Conclusions.- References.- 14 Practical Application of HACCP.- Product Description.- Risk Assessment.- Process Flow Charts.- Critical Control Points and Limits.- Models.- Canned Mushrooms.- Shredded Lettuce.- Frozen French Fries (Crinkle Cut).- Refrigerated Chicken Salad.- Application of HACCP to Foodservice.- Mushrooms.- Shredded Lettuce.- Chicken Salad.- French Fries.- Summary.- References.- A HACCP Principles for Food Production.- C National Advisory Committee on Microbiological Criteria for Foods, Hazard Analysis and Critical Control Point System Adopted March 20, 1992.


Best Sellers



Product Details
  • ISBN-13: 9781468465440
  • Publisher: Springer-Verlag New York Inc.
  • Publisher Imprint: Springer-Verlag New York Inc.
  • Height: 229 mm
  • No of Pages: 228
  • Series Title: English
  • Sub Title: Principles and Applications
  • Width: 152 mm
  • ISBN-10: 1468465449
  • Publisher Date: 29 Mar 2012
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Spine Width: 12 mm
  • Weight: 340 gr


Similar Products

How would you rate your experience shopping for books on Bookswagon?

Add Photo
Add Photo

Customer Reviews

REVIEWS           
Click Here To Be The First to Review this Product
HACCP: Principles and Applications(English)
Springer-Verlag New York Inc. -
HACCP: Principles and Applications(English)
Writing guidlines
We want to publish your review, so please:
  • keep your review on the product. Review's that defame author's character will be rejected.
  • Keep your review focused on the product.
  • Avoid writing about customer service. contact us instead if you have issue requiring immediate attention.
  • Refrain from mentioning competitors or the specific price you paid for the product.
  • Do not include any personally identifiable information, such as full names.

HACCP: Principles and Applications(English)

Required fields are marked with *

Review Title*
Review
    Add Photo Add up to 6 photos
    Would you recommend this product to a friend?
    Tag this Book
    Read more
    Does your review contain spoilers?
    What type of reader best describes you?
    I agree to the terms & conditions
    You may receive emails regarding this submission. Any emails will include the ability to opt-out of future communications.

    CUSTOMER RATINGS AND REVIEWS AND QUESTIONS AND ANSWERS TERMS OF USE

    These Terms of Use govern your conduct associated with the Customer Ratings and Reviews and/or Questions and Answers service offered by Bookswagon (the "CRR Service").


    By submitting any content to Bookswagon, you guarantee that:
    • You are the sole author and owner of the intellectual property rights in the content;
    • All "moral rights" that you may have in such content have been voluntarily waived by you;
    • All content that you post is accurate;
    • You are at least 13 years old;
    • Use of the content you supply does not violate these Terms of Use and will not cause injury to any person or entity.
    You further agree that you may not submit any content:
    • That is known by you to be false, inaccurate or misleading;
    • That infringes any third party's copyright, patent, trademark, trade secret or other proprietary rights or rights of publicity or privacy;
    • That violates any law, statute, ordinance or regulation (including, but not limited to, those governing, consumer protection, unfair competition, anti-discrimination or false advertising);
    • That is, or may reasonably be considered to be, defamatory, libelous, hateful, racially or religiously biased or offensive, unlawfully threatening or unlawfully harassing to any individual, partnership or corporation;
    • For which you were compensated or granted any consideration by any unapproved third party;
    • That includes any information that references other websites, addresses, email addresses, contact information or phone numbers;
    • That contains any computer viruses, worms or other potentially damaging computer programs or files.
    You agree to indemnify and hold Bookswagon (and its officers, directors, agents, subsidiaries, joint ventures, employees and third-party service providers, including but not limited to Bazaarvoice, Inc.), harmless from all claims, demands, and damages (actual and consequential) of every kind and nature, known and unknown including reasonable attorneys' fees, arising out of a breach of your representations and warranties set forth above, or your violation of any law or the rights of a third party.


    For any content that you submit, you grant Bookswagon a perpetual, irrevocable, royalty-free, transferable right and license to use, copy, modify, delete in its entirety, adapt, publish, translate, create derivative works from and/or sell, transfer, and/or distribute such content and/or incorporate such content into any form, medium or technology throughout the world without compensation to you. Additionally,  Bookswagon may transfer or share any personal information that you submit with its third-party service providers, including but not limited to Bazaarvoice, Inc. in accordance with  Privacy Policy


    All content that you submit may be used at Bookswagon's sole discretion. Bookswagon reserves the right to change, condense, withhold publication, remove or delete any content on Bookswagon's website that Bookswagon deems, in its sole discretion, to violate the content guidelines or any other provision of these Terms of Use.  Bookswagon does not guarantee that you will have any recourse through Bookswagon to edit or delete any content you have submitted. Ratings and written comments are generally posted within two to four business days. However, Bookswagon reserves the right to remove or to refuse to post any submission to the extent authorized by law. You acknowledge that you, not Bookswagon, are responsible for the contents of your submission. None of the content that you submit shall be subject to any obligation of confidence on the part of Bookswagon, its agents, subsidiaries, affiliates, partners or third party service providers (including but not limited to Bazaarvoice, Inc.)and their respective directors, officers and employees.

    Accept

    New Arrivals



    Inspired by your browsing history


    Your review has been submitted!

    You've already reviewed this product!
    ASK VIDYA