HACCP: A Food Industry Briefing [Paperback]

Readers of this accessible book  now in a revised and updated new edition  are taken on a conceptual journey which passes every milestone and important feature of the HACCP landscape at a pace which is comfortable and productive. The information and ideas contained in the book will enable food industry managers and executives to take their new-found knowledge into the workplace for use in the development and implementation of HACCP systems appropriate for their products and manufacturing processes.

The material is structured so that the reader can quickly assimilate the essentials of the topic. Clearly presented, this HACCP briefing includes checklists, bullet points, flow charts, schematic diagrams for quick reference, and at the start of each section the authors have provided useful key points summary boxes. HACCP: a Food Industry Briefing is an introductory-level text for readers who are unfamiliar with the subject either because they have never come across it or because they need to be reminded. The book will also make a valuable addition to material used in staff training and is an excellent core text for HACCP courses.

Disclaimer ix

Preface xi

Section 1 Introduction to HACCP 1

Frequently asked questions 2

1.1 What is HACCP? 2

1.2 Where did it come from? 2

1.3 How does it work? 3

1.4 What are the seven HACCP principles? 3

1.5 Is it difficult to use? 4

1.6 Why use it? 4

1.7 What type of company would use HACCP? 5

1.8 Are there any common misconceptions? 9

1.9 How do we know HACCP works? 10

1.10 What actually gets implemented in the workplace? 11

1.11 How does a HACCP plan get written? 11

1.12 Who cl#&