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HACCP - compact and comprehensible: a guide to better understanding and the implementation of HACCP systems for operators and HACCp-Teams

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Bibliographische Detailangaben
Beteiligte Personen:	Janssen, Johann (VerfasserIn), Lehrke, Matthias 1965- (VerfasserIn)
Format:	Buch
Sprache:	Englisch
Veröffentlicht:	Hamburg Lehrke Verlag GmbH 2017
Ausgabe:	1st edition
Schlagwörter:	HACCP Food Industry
Links:	http://deposit.dnb.de/cgi-bin/dokserv?id=939ca325132741658876d7c96f4402ed&prov=M&dok_var=1&dok_ext=htm http://d-nb.info/1122657366/04 http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=029948490&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA
Umfang:	77 Seiten Illustrationen
ISBN:	9783940513182 3940513180

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Datensatz im Suchindex

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adam_text	CONTENTS SUMMARY ............. THE AIMS OF HACCP HACCP IN PRACTICE , BASIC TERMS .......... HACCP................... HAZARD.................... CCP&CP ..................................................................................... 10 OPRP (OPERATIONAL PRP)................................................................11 PRP (PREREQUISITE PROGRAM)................ 12 CRITERIA FOR CCP, CP, OPRP UND PRP.............................................13 VERIFICATION & VALIDATION ................................... 14 GHP & HACCP ................................................... 15 CODEX ALIMENTARIUS/CORRECTIONS ....................... 16 IFS FOOD . .......................................................................................17 BRC ............ 18 12 STAGES OF THE CODEX ALIMENTARIUS .... .............................. 19 12 STAGES OF THE CODEX ALIMENTARIUS.................................. 19 DOCUMENTATION & METHODS........................................................20 1. ASSEMBLING A HACCP TEAM .............................................. 21 TASKS & POWERS .............. 22 HACCP TEAM MEMBERS ...... . ....................................................... 23 HACCP TEAM OVERVIEW ............................................................... 24 HACCP TEAM MEETINGS .......... . ....................................................25 HACCP TEAM MEETING PROTOCOLS ................................................ 26 2. CREATING PRODUCT DESCRIPTIONS .......................................... 27 3. DETERMINING INTENDED PURPOSE ......................................... 29 4. CREATING FLOW CHARTS ........................................................... 30 5. CONFIRMING FLOW CHARTS........................................................32 O 00 00 ^ O O S 6. CARRYING OUT HAZARD ANALYSIS ............................................ 33 WHEN ARE HAZARD ANALYSES NECESSARY?.......................................33 EVIDENCE OF HAZARD ANALYSES......................................................34 TYPES OF HAZARD............................................................................37 GOOD & BAD EXAMPLES .............................................................. 38 BIOLOGICAL HAZARDS........................................................................40 CHEMICAL HAZARDS........................................................................42 PHYSICAL HAZARDS..........................................................................44 ALLERGENIC HAZARDS ......................................................................45 CARRYING OUT HAZARD ANALYSIS.......................................................46 HAZARD ANALYSIS STEPS...................................................................48 OVERVIEW OF HAZARDS....................................................................49 ASSESSING RISK ................................................................................ 50 RISK MATRIX.....................................................................................52 FMEA (FAILURE MODE AND EFFECTS ANALYSIS) .................................. 54 7. DETERMINING CCPS ............................................................... 60 APPLYING A DECISION TREE ............................................................. 60 DETERMINING CCPS........................................................................62 8. DETERMINING CRITICAL LIMIT VALUES FOR EVERY CCP ............. 64 9. ESTABLISHING A MONITORING SYSTEM.....................................66 MONITORING CCPS..........................................................................66 9. ESTABLISHING A MONITORING SYSTEM.....................................67 EXAMPLE FOR A HACCP PLAN.........................................................67 10. DETERMINING CORRECTIVE ACTION........................................68 11. DETERMINING VERIFICATION L VALIDATION PROCEDURES .... 69 PLANNING VERIFICATIONS..................................................................69 VERIFICATION CHECK LISTS ................................................................ 72 PLANNING VALIDATIONS.....................................................................74 12. CREATING DOCUMENTATION..................................................75 DOCUMENTATION............................................................................75 COMPILING HACCP DOCUMENTATION.............................................77
any_adam_object	1
author	Janssen, Johann Lehrke, Matthias 1965-
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author_facet	Janssen, Johann Lehrke, Matthias 1965-
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dewey-full	664.00289
dewey-hundreds	600 - Technology (Applied sciences)
dewey-ones	664 - Food technology
dewey-raw	664.00289
dewey-search	664.00289
dewey-sort	3664.00289
dewey-tens	660 - Chemical engineering
discipline	Chemie / Pharmazie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau
edition	1st edition
format	Book
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spellingShingle	Janssen, Johann Lehrke, Matthias 1965- HACCP - compact and comprehensible a guide to better understanding and the implementation of HACCP systems for operators and HACCp-Teams HACCP (DE-588)4206910-5 gnd
subject_GND	(DE-588)4206910-5
title	HACCP - compact and comprehensible a guide to better understanding and the implementation of HACCP systems for operators and HACCp-Teams
title_alt	HACCP - kompakt und verständlich
title_auth	HACCP - compact and comprehensible a guide to better understanding and the implementation of HACCP systems for operators and HACCp-Teams
title_exact_search	HACCP - compact and comprehensible a guide to better understanding and the implementation of HACCP systems for operators and HACCp-Teams
title_full	HACCP - compact and comprehensible a guide to better understanding and the implementation of HACCP systems for operators and HACCp-Teams Johann Janssen, Matthias Lehrke
title_fullStr	HACCP - compact and comprehensible a guide to better understanding and the implementation of HACCP systems for operators and HACCp-Teams Johann Janssen, Matthias Lehrke
title_full_unstemmed	HACCP - compact and comprehensible a guide to better understanding and the implementation of HACCP systems for operators and HACCp-Teams Johann Janssen, Matthias Lehrke
title_short	HACCP - compact and comprehensible
title_sort	haccp compact and comprehensible a guide to better understanding and the implementation of haccp systems for operators and haccp teams
title_sub	a guide to better understanding and the implementation of HACCP systems for operators and HACCp-Teams
topic	HACCP (DE-588)4206910-5 gnd
topic_facet	HACCP
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