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EB
ONLINE
4th ed.
La Vergne : ASQ Quality Press, 2021
1 online resource (313 pages)
Externí odkaz    Plný text PDF 
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ISBN 9781951058197 (electronic bk.)
ISBN 9781951058180
Print version: Wilson, Steven The ASQ Certified Food Safety and Quality Auditor Handbook La Vergne : ASQ Quality Press,c2021 ISBN 9781951058180
Cover -- Title page -- CIP data -- Table of Contents -- List of Figures and Tables -- Foreword -- Acknowledgments -- Part I_An Introduction to HACCP -- Chapter 1_History and Overview of HACCP -- HACCP Predecessors -- HACCP and the Space Program -- Application of HACCP to Other Industries -- Moving to a Comprehensive Food Safety and Management System -- Chapter 2_Prerequisite Programs -- Evolution of Prerequisite Programs -- Types of Prerequisite Programs -- Chemical Control -- Microbiological Control -- Chapter 3_Other Food Systems Support Programs -- Product Traceability and Recall -- Crisis Management -- Food Defense and Facility Design -- Environmental Control and Monitoring -- Chapter 4_Tasks for HACCP Plan Development -- Assessing the Need for a HACCP Plan -- Preliminary Tasks for HACCP Plan Development -- Establishing the Prerequisite Program -- Part II_Principles of HACCP -- Chapter 5_Principle #1-Conduct Hazard Analysis -- Purpose of Hazard Analysis -- Types of Hazard -- Conducting a Hazard Analysis -- Documentation and Ongoing Efforts -- Chapter 6_Principle #2-Determine Critical Control Points -- Distinguishing Between Critical Control Points and Control Points -- Common Sources of Critical Control Points -- Identifying Critical Control Points -- Documenting Critical Control Points -- Chapter 7_Principle #3-Establish Critical Limits -- What are Critical Limits? -- Establishing Critical Limits -- Establishing Operational Limits -- Chapter 8_Principle #4-Establish Monitoring Procedures -- What is Monitoring? -- Collecting Data -- Recording Data -- Continuous Versus Intermittent Monitoring -- Determining Monitoring Points -- Qualifications of the Person Collecting the Data -- Chapter 9_Principle #5-Establish Corrective Action Procedures -- What is Corrective Action? -- Goals of Corrective Action -- Corrective Action Plans.
Appendix F_The ASQ Code of Ethics -- Introduction -- Fundamental Principles -- Expectations of a Quality Professional -- Appendix G_ASQ Body of Knowledge -- Certified Food Safety and Quality Auditor (CFSQA) Body of Knowledge -- Levels of Cognition Based on Bloom’s Taxonomy-Revised (2001) -- Glossary -- Bibliography -- Index.
HACCP and Economic Integrity -- Food Safety Modernization Act -- Chapter 19_Dairy -- Safety Regulations in the Dairy Industry -- Types of Hazards -- Controlling Risk Through Prerequisite Programs -- Chapter 20_Fresh Fruits and Vegetables -- Definiing GAPs and GMPs -- Hazards Associated with Handling Fresh Produce -- Significance of GAPs, GMPs, and HACCP for the Auditor -- Third-Party Verification of GAPs, GMPs, and HACCP Implementation -- Case Study-The Implementation of a HACCP Program in a Fresh-Market Tomato Handling Operation -- Chapter 21_Retail and Food Service -- Integrating HACCP in Retail and Food Service Operations -- HACCP Plan Development and Implementation -- Management and Employee Training -- Chapter 22_Animal Food -- Introduction -- Pet Food -- Pet Food Hazards -- Animal Feed -- Animal Food Ingredients and Hazards -- The Animal Food Audit -- Part VI_Appendices -- Appendix A_Hazards in Food -- Appendix B_Validation -- Appendix C_NACMCF Guidelines -- Hazard Analysis and Critical Control Point Principles and Application Guidelines -- Executive Summary -- Definitions -- HACCP Principles -- Guidelines for Application of HACCP Principles -- Implementation and Maintenance of the HACCP Plan -- Appendix C.A_Examples of Common Prerequisite Programs -- Appendix C.B_Example of a Flow Diagram for the Production of Frozen Cooked Beef Patties -- Appendix C.C_Examples of Questions to be Considered When Conducting a Hazard Analysis -- Appendix C.D_Examples of How the Stages of Hazard Analysis Are Used to Identify and Evaluate Hazards -- Appendix C.E_Example I of a CCP Decision Tree -- Appendix C.F_Example II of a CCP Decision Tree -- Appendix C.G_Examples of Verification Activities -- Appendix C.H_Examples of HACCP Records -- Appendix D_CODEX HACCP Guidelines -- Guidelines for the Application of the HACCP System -- Appendix E_ISO 22000.
Chapter 10_Principle #6-Establish Verification Procedures -- Objectives of the Verification Process -- Types of Verification -- External Review -- Chapter 11_Principle #7-Establish Record-Keeping and Documentation Procedures -- Importance of Record Keeping -- Types of Records -- Designing a Record-Keeping/Documentation System -- Preventing Documentation Errors -- Part III_Implementing HACCP -- Chapter 12_HACCP Plan Implementation and Maintenance -- Supporting Structures for HACCP Implementation -- HACCP Team Formation and Training -- Pilot Projects/Operational Qualification of HACCP Plans -- Company-Wide HACCP Deployment -- HACCP Plan Maintenance -- Extending the HACCP System to the Supply Chain -- Part IV_Auditing the Food Safety System -- Chapter 13_Auditing Fundamentals -- HACCP Auditing as a Product Safety Auditing System -- Audit Format -- Audit Preparation -- Conducting the Audit -- Closure -- Chapter 14_Auditing Process and Auditor Competencies -- Auditor Competencies -- Ethics -- Liability -- Illegal or Unsafe Activities -- International Regulations and Third-Party Auditing Schemes -- Chapter 15_Quality Tools and Techniques -- Measurement of Data -- Flow Diagrams -- Pareto Analysis -- Cause and Effect Diagrams -- Histograms -- Scatter Diagrams -- Check Sheets -- Control Charts -- Capability Indices -- Continuous Improvement -- Corrective Action/Preventive Action -- Sampling -- Part V_Food Safety and Quality in the Food Processing Industry -- Chapter 16_The Food Industry in General -- Food Components -- Sources and Types of Food Hazards -- New Foodborne Diseases and New Technologies -- Chapter 17_Meat and Poultry -- Processing Categories for Meat and Poultry -- HACCP Plan Development -- Chapter 18_Seafood -- Sources of Hazards Specific to Seafood -- HACCP Regulations in the United States -- Applied HACCP Versus Quality.
001935039
express
(Au-PeEL)EBL7158735
(MiAaPQ)EBC7158735
(OCoLC)1356007772

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