Publisher's Synopsis
This comprehensive manual provides specific guidance on how to implement the HACCP (hazard analysis critical control point) concept in a quality control/food processing system. The author describes basic principles, regulations (national and international) and the various kinds of HACCP systems, and then takes the reader through the step-by-step process of tailoring and operating a HACCP system to meet his or her own needs. The manual includes techniques for getting started, details how to develop and implement a HACCP plan, and how to operate the HACCP system, including organization of record-keeping techniques. The last section of the book discusses regulation and world trade, including recent and proposed legislation by USDA, FDA, the European Union, Canada, Australia, NAFTA, GATT, and how HACCP fits into ISO 9000.;This book should be of interest to individuals with the responsibility of implementing, operating, and/or participating in the operation of a HACCP system. This includes quality control/quality assurance personnel; sanitarians, microbiologists, facility managers; and process engineers. It should also be of interest to faculty as a teaching aid; regulators and inspectors; trade organizations for major segments of the industry providing training/seminars/literature to member companies (see comments in proposal and reviews).
