Image from Google Jackets

The HACCP Training Resource Pack Trainer's Manual [electronic resource] / edited by Sara Mortimore, Carol Wallace.

Contributor(s): Material type: TextTextPublisher: New York, NY : Springer US : Imprint: Springer, 2001Edition: 1st ed. 2001Description: XLIII, 338 p. 45 illus. online resourceContent type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
ISBN:
  • 9781461517313
Subject(s): Additional physical formats: Printed edition:: No title; Printed edition:: No title; Printed edition:: No titleDDC classification:
  • 670
LOC classification:
  • T55.4-60.8
Online resources:
Contents:
Module 0: Course Preliminaries -- Module 1: Introduction to HACCP -- 1.1 Introduction -- 1.2 HACCP Structured Approach -- 1.3 HACCP Background -- 1.4 HACCP Principles -- 1.5 Benefits and Limitations -- Module 2: National/International HACCP Standards-Relevance to Food Trade -- 2.1 Introduction -- 2.2 HACCP and International Trade -- 2.3 Codex and Other Relevant Committees -- 2.4 Legislative Requirements -- 2.5 HACCP Certification -- Module 3: Preparing for HACCP -- 3.1 Introduction -- 3.2 Personnel and Training -- 3.3 Prerequisite Programs and Assessment of Current Status -- 3.4 HACCP System Structure Options -- 3.5 Project Planning Techniques -- Module 4: An Introduction to Hazards, Their Significance and Control -- 4.1 Introduction -- 4.2 Hazard Types and Their Significance -- 4.3 Understanding Control Points -- 4.4 Key Points Summary -- Module 5: Designing Safety into Products and Processes -- 5.1 Introduction -- 5.2 Can It Be Made Safely? -- 5.3 Intrinsic Factors -- 5.4 Raw Materials -- 5.5 Process Technologies -- 5.6 Shelf Life -- 5.7 Product Safety Assessment -- Module 6: Developing a HACCP Plan -- 6.1 Introduction -- 6.2 Getting Started -- 6.3 Product Descriptions -- 6.4 Process Flow Diagrams -- 6.5 Hazard Analysis and Control Measures -- 6.6 CCP Identification -- 6.7 HACCP Control Charts -- 6.8 Critical Limits -- 6.9 Monitoring Procedures -- 6.10 Corrective Action Procedures -- 6.11 Validation of HACCP Plan Elements -- 6.12 Control Point Differentiation and Management -- Module 7: Implementation of a HACCP Plan -- 7.1 Introduction -- 7.2 Implementation Approaches -- 7.3 Training Requirements -- 7.4 Resources-Equipment and Facilities -- 7.5 Process Capability Assessment -- 7.6 Monitoring and Recordkeeping -- Module 8: Verification and Maintenance of the HACCP System -- 8.1 Introduction -- 8.2 HACCP Verification Overview -- 8.3 HACCP Audit Techniques -- 8.4 Data Review and Analysis -- 8.5 HACCP Maintenance-Managing Change -- Module 9: Linking HACCP with Other Quality Management Techniques-Benefits of a Combined System -- 9.1 Introduction -- 9.2 Management System Requirements -- 9.3 HACCP and International Quality Management Standards -- 9.4 Good Laboratory Practice Systems -- 9.5 Health and Safety Systems -- 9.6 Environmental Management Systems -- 9.7 Planned Preventative Maintenance -- 9.8 Sensory Evaluation -- 9.9 Integrated Approach-Implementation Flow Diagram -- Module 10: Epilogue -- 10.1 Introduction -- 10.2 Food Industry Drivers of Change -- 10.3 Integrated Food Safety Management -- 10.4 Education and Training for Food Safety -- 10.5 HACCP-Critical Success Factors -- Acronyms and Definitions -- References and Further Reading -- Index to Exercises, Team Activities, and Slides -- Trainer's Notes.
In: Springer Nature eBookSummary: 8.2 HACCP Verification Overview. . . . . . . . . . . . . . . . . . . . . . 245 . . . . . . . . 8.3 HACCP Audit Techniques. . . . . . . . . . . . . . . . . . . . . . . . 248 . . . . . . . . . 8.4 Data Review and Analysis ................................. 259 8.5 HACCP Maintenance-Managing Change. . . ... .. .. .. . . . .. . . . . 262 Module 9: Linking HACCP with Other Quality Management Techniques- Benefits of a Combined System ................................ 277 9.1 Introduction ............................................ 278 9.2 Management System Requirements . . . . . . . . . . . . . . . . . . . 280 . . . . . . . 9.3 HACCP and International Quality Management Standards ....... 281 9.4 Good Laboratory Practice Systems .......................... 287 9.5 Health and Safety Systems. . . . . . . . . . . . . . . . . . . . . . . . 288 . . . . . . . . . 9.6 Environmental Management Systems ...................... . . 289 9.7 Planned Preventative Maintenance. . . . . . . . . . . . . . . . . . . . 290 . . . . . . 9.8 Sensory Evaluation. . . . . . . . . . . . . . . . . . . . . . . . . . . . 291 . . . . . . . . . . . 9.9 Integrated Approach-Implementation Flow Diagram. . . . . . . . . . 292 . Module 10: Epilogue ................................................. 293 10.1 Introduction ........................................... 294 10.2 Food Industry Drivers of Change . . . . . . . . . . . . . . . . . . . . 295 . . . . . . . 10.3 Integrated Food Safety Management. . . . . . . . . . . . . . . . . . 296 . . . . . . 10.4 Education and Training for Food Safety ..................... 297 10.5 HACCP-Critical Success Factors. . . . . . . . . . . . . . . . . . . . 298 . . . . . . Glossary 301 Acronyms and Definitions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 305 . . . . . . . . . . . . . . References and Further Reading ....................................... 309 Index to Exercises, Team Activities, and Slides ........................... 313 Trainer's Notes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 319 . . . . . . . . . . . . . . . .
Tags from this library: No tags from this library for this title. Log in to add tags.
Star ratings
    Average rating: 0.0 (0 votes)
Holdings
Item type Home library Collection Call number Status Date due Barcode Item holds
E-Book E-Book Biblioteca Digital Colección SPRINGER 670 (Browse shelf(Opens below)) Not For Loan
Total holds: 0

Module 0: Course Preliminaries -- Module 1: Introduction to HACCP -- 1.1 Introduction -- 1.2 HACCP Structured Approach -- 1.3 HACCP Background -- 1.4 HACCP Principles -- 1.5 Benefits and Limitations -- Module 2: National/International HACCP Standards-Relevance to Food Trade -- 2.1 Introduction -- 2.2 HACCP and International Trade -- 2.3 Codex and Other Relevant Committees -- 2.4 Legislative Requirements -- 2.5 HACCP Certification -- Module 3: Preparing for HACCP -- 3.1 Introduction -- 3.2 Personnel and Training -- 3.3 Prerequisite Programs and Assessment of Current Status -- 3.4 HACCP System Structure Options -- 3.5 Project Planning Techniques -- Module 4: An Introduction to Hazards, Their Significance and Control -- 4.1 Introduction -- 4.2 Hazard Types and Their Significance -- 4.3 Understanding Control Points -- 4.4 Key Points Summary -- Module 5: Designing Safety into Products and Processes -- 5.1 Introduction -- 5.2 Can It Be Made Safely? -- 5.3 Intrinsic Factors -- 5.4 Raw Materials -- 5.5 Process Technologies -- 5.6 Shelf Life -- 5.7 Product Safety Assessment -- Module 6: Developing a HACCP Plan -- 6.1 Introduction -- 6.2 Getting Started -- 6.3 Product Descriptions -- 6.4 Process Flow Diagrams -- 6.5 Hazard Analysis and Control Measures -- 6.6 CCP Identification -- 6.7 HACCP Control Charts -- 6.8 Critical Limits -- 6.9 Monitoring Procedures -- 6.10 Corrective Action Procedures -- 6.11 Validation of HACCP Plan Elements -- 6.12 Control Point Differentiation and Management -- Module 7: Implementation of a HACCP Plan -- 7.1 Introduction -- 7.2 Implementation Approaches -- 7.3 Training Requirements -- 7.4 Resources-Equipment and Facilities -- 7.5 Process Capability Assessment -- 7.6 Monitoring and Recordkeeping -- Module 8: Verification and Maintenance of the HACCP System -- 8.1 Introduction -- 8.2 HACCP Verification Overview -- 8.3 HACCP Audit Techniques -- 8.4 Data Review and Analysis -- 8.5 HACCP Maintenance-Managing Change -- Module 9: Linking HACCP with Other Quality Management Techniques-Benefits of a Combined System -- 9.1 Introduction -- 9.2 Management System Requirements -- 9.3 HACCP and International Quality Management Standards -- 9.4 Good Laboratory Practice Systems -- 9.5 Health and Safety Systems -- 9.6 Environmental Management Systems -- 9.7 Planned Preventative Maintenance -- 9.8 Sensory Evaluation -- 9.9 Integrated Approach-Implementation Flow Diagram -- Module 10: Epilogue -- 10.1 Introduction -- 10.2 Food Industry Drivers of Change -- 10.3 Integrated Food Safety Management -- 10.4 Education and Training for Food Safety -- 10.5 HACCP-Critical Success Factors -- Acronyms and Definitions -- References and Further Reading -- Index to Exercises, Team Activities, and Slides -- Trainer's Notes.

8.2 HACCP Verification Overview. . . . . . . . . . . . . . . . . . . . . . 245 . . . . . . . . 8.3 HACCP Audit Techniques. . . . . . . . . . . . . . . . . . . . . . . . 248 . . . . . . . . . 8.4 Data Review and Analysis ................................. 259 8.5 HACCP Maintenance-Managing Change. . . ... .. .. .. . . . .. . . . . 262 Module 9: Linking HACCP with Other Quality Management Techniques- Benefits of a Combined System ................................ 277 9.1 Introduction ............................................ 278 9.2 Management System Requirements . . . . . . . . . . . . . . . . . . . 280 . . . . . . . 9.3 HACCP and International Quality Management Standards ....... 281 9.4 Good Laboratory Practice Systems .......................... 287 9.5 Health and Safety Systems. . . . . . . . . . . . . . . . . . . . . . . . 288 . . . . . . . . . 9.6 Environmental Management Systems ...................... . . 289 9.7 Planned Preventative Maintenance. . . . . . . . . . . . . . . . . . . . 290 . . . . . . 9.8 Sensory Evaluation. . . . . . . . . . . . . . . . . . . . . . . . . . . . 291 . . . . . . . . . . . 9.9 Integrated Approach-Implementation Flow Diagram. . . . . . . . . . 292 . Module 10: Epilogue ................................................. 293 10.1 Introduction ........................................... 294 10.2 Food Industry Drivers of Change . . . . . . . . . . . . . . . . . . . . 295 . . . . . . . 10.3 Integrated Food Safety Management. . . . . . . . . . . . . . . . . . 296 . . . . . . 10.4 Education and Training for Food Safety ..................... 297 10.5 HACCP-Critical Success Factors. . . . . . . . . . . . . . . . . . . . 298 . . . . . . Glossary 301 Acronyms and Definitions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 305 . . . . . . . . . . . . . . References and Further Reading ....................................... 309 Index to Exercises, Team Activities, and Slides ........................... 313 Trainer's Notes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 319 . . . . . . . . . . . . . . . .

There are no comments on this title.

to post a comment.

Powered by Koha