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Hazard Analysis and Critical Control Point (HACCP)

2007; Informa; Linguagem: Inglês

10.1201/9781420017373-52

Titus De Silva,

Food Safety and Hygiene

CONTENTS 42.1 Background..................................................................................................................................97042.1.1 Need for an Effective Food Safety Assurance System ..................................................970 42.1.2 The Development of HACCP ........................................................................................971 42.1.3 Benefits of HACCP ........................................................................................................97142.2 Terminology ................................................................................................................................972 42.3 Management Commitment ..........................................................................................................972 42.4 Prerequisite Programs..................................................................................................................973 42.5 The Scope of the HACCP Program ............................................................................................974 42.6 The Seven Principles ..................................................................................................................974 42.7 Development of the HACCP Plan ..............................................................................................974