Skip to main content
main-content

Über dieses Buch

HACCP: A Practical Approach, 3rd edition has been updated to include the current best practice and new developments in HACCP application since the last edition was published in 1998. This book is intended to be a compendium of up-to-date thinking and best practice approaches to the development, implementation, and maintenance of HACCP programs for food safety management.

Introductory chapters set the scene and update the reader on developments on HACCP over the last 15 years. The preliminary stages of HACCP, including preparation and planning and system design, are covered first, followed by a consideration of food safety hazards and their control. Prerequisite program coverage has been significantly expanded in this new edition reflecting its development as a key support system for HACCP. The HACCP plan development and verification and maintenance chapters have also been substantially updated to reflect current practice and a new chapter on application within the food supply chain has been added. Appendices provide a new set of case studies of practical HACCP application plus two new case studies looking at lessons learned through food safety incident investigation. Pathogen profiles have also been updated by experts to provide an up-to-date summary of pathogen growth and survival characteristics that will be useful to HACCP teams.

The book is written both for those who are developing HACCP systems for the first time and for those who need to update, refresh and strengthen their existing systems. New materials and new tools to assist the HACCP team have been provided and the current situation on issues that are still undergoing international debate, such as operational prerequisite programs. All tools such as decision trees and record-keeping formats are provided to be of assistance and are not obligatory to successful HACCP. Readers are guided to choose those that are relevant to their situations and which they find are helpful in their HACCP endeavors.

Inhaltsverzeichnis

Frontmatter

Chapter 1. An Introduction to HACCP and Its Role in Food Safety Control

Abstract
HACCP is the well-known acronym for the Hazard Analysis and Critical Control Point system. It has been frequently written about and talked about at conferences and within companies over the last 50 years but is still often misunderstood and poorly applied in real situations.
Sara Mortimore, Carol Wallace

Chapter 2. Preparation and Planning to Achieve Effective Food Safety Management

Abstract
When the decision is taken to use HACCP within a company, there is often the inclination to charge ahead and start doing something without taking the time to consider the best approach for your company. It is important to have sufficient knowledge before getting started, i.e., to understand both the theory of HACCP and the practicalities of implementation. Therefore, if you are new to HACCP, you will want to read the remaining chapters of this book to gain an understanding of the entire process before planning your approach and preparing to get started. This chapter outlines the key stages in the HACCP process and considers both how to establish the current food safety status of the operation and plan the HACCP project.
Sara Mortimore, Carol Wallace

Chapter 3. Hazards, Their Significance, and Control

Abstract
This chapter is designed to give you a clearer understanding of different types of hazards and their significance in foods, along with the mechanisms that can be used for their control. This is not intended to be a complete source of information on all possible hazards; however, it will provide a valuable grounding to HACCP team members and can be used for familiarization/refamiliarization before a HACCP study or HACCP review. The information provided should not be used as a replacement for the correct blend of knowledge and experience within the HACCP team. Rather, it should be taken as suggestions for possible further investigation. There may be situations where HACCP team members do not have sufficient knowledge and experience to understand the implications of all the hazard information given here; in this case it will help to highlight areas where you may need to bring in specialist help to your HACCP Team. However, it should also be noted that the sector of the food industry will also be important in identification and analysis of hazards, i.e., some hazards will be more relevant in some specific sectors but not in others.
Sara Mortimore, Carol Wallace

Chapter 4. Prerequisites for Food Safety: PRPs and Operational PRPs

Abstract
This is not a book that claims to describe the detail of prerequisite programs (PRPs) but we do need to look at the essential role of PRPs in the context of supporting HACCP for effective food safety management. It is important to understand that hazard analysis must consider how hazards are managed (by CCPs or PRPs) and that there is a need to understand both the product and the production environment in order to do this.
Sara Mortimore, Carol Wallace

Chapter 5. Designing Food Safety

Abstract
Whenever a company is designing a new food product it is important to ask if it is possible to manufacture it safely. Effective HACCP Systems will manage and control identified food safety issues on an ongoing basis but what they cannot do is make safe a fundamentally unsafe product. The most effective way to ensure safe food is to design out the likely hazards.
Sara Mortimore, Carol Wallace

Chapter 6. How to Do a HACCP Study

Abstract
Having understood how to design safety into product formulations and process environments, we are ready to look at how to carry out the HACCP study. In this chapter we will be identifying and analyzing the potential hazards associated with products during processing and exploring the options for their control. In doing this, we will be looking at a number of useful techniques that will help the team to structure their approach. We will then move on to the identification of the Critical Control Points (CCPs) and start to build up the information required in the HACCP plan—critical limits, monitoring procedures, corrective action, and responsibility. This covers the requirements of HACCP principles 1–5. We will continue to use the fictitious example ice cream product and will look at the construction of a modular HACCP plan for an ice cream manufacturing business.
Sara Mortimore, Carol Wallace

Chapter 7. Implementation, Verification, and Maintenance for Ongoing Risk Management

Abstract
Now that we have seen how to apply HACCP principles to develop a HACCP plan, the next step is to implement it in your operation so that you have everyday control of food safety hazards in practice. You have made a commitment to use the HACCP system in order to effectively control all safety issues, and unless the HACCP plan is properly implemented, its real benefits will not be realized. This is a vital stage and yet the relief at having completed the HACCP studies can sometimes mean that businesses see the documentation as the end in itself. Now is not the time to breathe a sigh of relief and assume that you are using HACCP to manage food safety—the HACCP Study was completed at a point in time and if it is to remain as effective as it was on the day it was written it must be implemented in practice and following that, it must be routinely verified and maintained. Even more important is to utilize (24/7) the mindset of hazard identification and analysis as you go about your day-to-day activities. Also to ensure that all employees are thinking in this way, i.e., seeing their operation through a “HACCP lens.”
Sara Mortimore, Carol Wallace

Chapter 8. Considerations for HACCP Application in Different Supply Chain Sectors

Abstract
In the previous chapters we have looked at the theory and practicalities of applying HACCP principles as a cornerstone of food safety management systems within food businesses. This chapter aims to develop this further using input from companies operating in different parts of the food supply chain to illustrate real examples and experiences of HACCP application in practice.
Sara Mortimore, Carol Wallace

Backmatter

Weitere Informationen

Premium Partner

    Marktübersichten

    Die im Laufe eines Jahres in der „adhäsion“ veröffentlichten Marktübersichten helfen Anwendern verschiedenster Branchen, sich einen gezielten Überblick über Lieferantenangebote zu verschaffen. 

    Bildnachweise