Read more
Informationen zum Autor Luis Couto Lorenzo is the Head of Veterinary Services of Public Health in the Lalín area of the Xunta de Galicia. He has spent more than 30 years contributing to the field of food hygiene and safety as an official control agent. Klappentext Guide to understand the fundamentals of HACCP and to planning and conducting food safety audits HACCP System Auditing for Food Safety helps readers understand the fundamentals of the HACCP concept and its importance in ensuring food safety, with guidance on how to develop auditing skills including planning, executing, and reporting on HACCP audits effectively. To aid in reader comprehension, this book incorporates many practical examples with accompanying figures and models, along with selected case studies and global practices from Europe, Canada, USA, and New Zealand to showcase international practices and standards. ISO 19011 as a standard reference is used throughout the text. Written by a seasoned industry professional with decades of hands-on experience as an official control agent, HACCP System Auditing for Food Safety includes information on: Elements of the HACCP methodology, including related concepts, adapted to the specificities of the food operatorPhases of HACCP study and application of the seven principles, respecting their internal logic and how they are interrelatedHACCP as a management system, starting from the commitment of the management or the company's board of directors, with tasks and responsibilities distributed among staffManagement system auditing techniques to verify performance, whether for internal audits, supplier audits, or certification purposes Providing the rational and scientific basis necessary to anticipate problems and to learn from the experiences and situations that arise in the food industry, HACCP System Auditing for Food Safety is an essential reference for various industry professionals, including technicians, quality managers, consultants, auditors, and official control agents. Inhaltsverzeichnis Preface xiii Acknowledgement xv 1 A Necessary Evolution 1 References 6 2 The HACCP System 9 2.1 Characteristics of the HACCP System 11 2.2 The Limitations of Final Product Analyses 12 2.3 Reasons to Implement HACCP 15 2.4 Legal Basis of HACCP 17 2.5 HACCP Pillars 19 2.6 HACCP Barriers 21 2.7 HACCP Principles and Methodology 23 2.7.1 The HACCP Document of the Codex 25 2.7.2 Principles of the HACCP System 29 2.8 The Four Stages for the Implementation of HACCP 30 2.9 Preparation and Planning 31 2.9.1 Establish the Terms of Reference and Scope of the HACCP Study 31 2.9.2 Gap Analysis 32 2.9.3 Timeframe 33 2.10 The 12 Steps of HACCP 33 2.11 Assemble the HACCP Team 35 2.12 Describe the Product 38 2.13 Determining Intended Use 44 2.14 Construct a Flow Diagram 46 2.15 On-site Flow Diagram Verification 49 References 50 3 The Seven Principles of HACCP 53 3.1 Principle 1 53 3.1.1 Brainstorming 55 3.1.2 Hazard Identification 57 3.1.3 Establish Control Measures 72 3.2 Principle 2 74 3.2.1 Operational Prerequisites 88 3.3 Principle 3 91 3.3.1 Operational Limits 94 3.4 Principle 4 97 3.5 Principle 5 100 3.6 Principle 6 106 3.6.1 Interrelationships among Validation, Monitoring, and Verification 109 3.6.2 Validation Methods 112 3.6.2.1 Tasks Prior to Validation Include: 112 3.6.2.2 Approaches for Validating Control Measures 113 3.6.3 Verification Methods 116 3.6.4 HACCP Revision 118 3.7 Microbiological Analyses in the HACCP System 120 3.7.1 Types of Sampling Plans 123 3.8 EU Regulation 2073/2005 and HACCP 125 3.9 Prin...
