HACCP

Sara E. Mortimore is Vice President, Product Safety, Quality and Regulatory Affairs, Land O’Lakes, Inc., Saint Paul, Minnesota, USACarol A. Wallace is Co-Director of the International Institute of Nutritional Sciences and Applied Food Safety Studies at the University of Central Lancashire, Preston, UK

• Disclaimer ixPreface xiSection 1 Introduction to HACCP 1Frequently asked questions 21.1 What is HACCP? 21.2 Where did it come from? 21.3 How does it work? 31.4 What are the seven HACCP principles? 31.5 Is it difficult to use? 41.6 Why use it? 41.7 What type of company would use HACCP? 51.8 Are there any common misconceptions? 91.9 How do we know HACCP works? 101.10 What actually gets implemented in the workplace? 111.11 How does a HACCP plan get written? 111.12 Who carries out the HACCP study? 121.13 What is the regulatory position of HACCP? 121.14 Are there other driving forces for the use of HACCP? 141.15 What does it cost? 151.16 What is third]party certification? 161.17 Is there anything more that I should know? 16Section 2 The HACCP system explained 172.1 HACCP system overview – How does it all fit together? 182.2 HACCP in the context of other management systems – What is HACCP and what is not? 212.2.1 Business management practices 222.2.2 Prerequisite programmes 252.2.3 Quality management systems for effective operation and process control 292.3 How do you get started with HACCP – The preparation and planning stage 322.3.1 Management commitment, personnel and training 332.3.2 Baseline audit 362.3.3 Planning the HACCP project 37Section 3 HACCP in practice 413.1 Preparation for the HACCP plan development 423.1.1 Terms of reference 433.1.2 Describe the product and intended use 453.1.3 Construction and validation of a process flow diagram 493.2 Applying the principles 503.2.1 Principle 1: Conduct a hazard analysis – What can go wrong? 503.2.2 Principle 2: Determine the Critical Control Points (CCPs) – At what stage in the process is control essential? 623.2.3 Principle 3: Establish critical limit(s) – What criteria must be met to ensure product safety? 683.2.4 Principle 4: Establish a system to monitor control of the CCP – What checks will indicate thatsomething is going wrong? 693.2.5 Principle 5: Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control – If something does go wrong what action needs to be taken? 733.2.6 Principle 6: Establish procedures for verification to confirm that the HACCP system is workingeffectively – How can you make sure that the system is working in practice? 753.2.7 Principle 7: Establish appropriate documentation concerning all procedures and records appropriateto those principles and their application – How can you demonstrate (if challenged) that the system works? 793.3 Implementation of the HACCP plan 823.4 Maintenance of the HACCP system 873.5 Third]party certification of food safety management systems 893.6 Conclusion 89Epilogue 91Appendix A: Case study: Chilled and frozen cheesecake production 103Appendix B: Acronyms and glossary 153References 159HACCP Resources 161Index 165