Titlebook: HACCP; Principles and Appli Merle D. Pierson,Donald A. Corlett Book 1992 Springer Science+Business Media New York 1992 HACCP.food.food indu

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Overview of Biological, Chemical, and Physical Hazards,t of risks associated with all aspects of food production from growing to consumption. However, before one can assess the risks, a working knowledge of potential hazards must be obtained. A hazard is defined by the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) as any bio

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Establishing Critical Limits for Critical Control Points, be used to control those points in a food manufacturing process where lack of control will likely result in the development of a potential safety hazard. They should not be used to control nonhazardous situations. Too many control points to monitor, by inclusion of nonhazardous points, will dilute

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Corrective Action Procedures for Deviations from the Critical Control Point Critical Limits, appear before implementing HACCP. Select the variation which best suits your company and begin to gain experience with the concept. The HACCP Plan should be incorporated into your operating instructions so it is a working document. The HACCP Plan should not be a separate book which is placed on a s

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Verification of the HACCP Program, HACCP plan is followed as outlined. The HACCP program is designed to concentrate on food safety elements and prevent food safety problems from reaching the consumer. The verification step provides assurance the HACCP program is achieving the established objective of food safety.