HACCP : principles and applications / edited by Merle D. Pierson and Donald A. Corlett, Jr.

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Bibliographic Details
Corporate Author: Institute of Food Technologists. Continuing Education Committee
Other Authors: Pierson, Merle D.
Corlett, Donald A.
Language:English
Published: New York : Chapman & Hall, 1992.
Subjects:
Food > Microbiology.
Food > Safety measures.
Food industry and trade > Quality control.
Food Contamination > prevention & control.
Food Microbiology.
Food-Processing Industry > standards.
Quality Control.
Physical Description:x, 212 pages : illustrations ; 24 cm
Format: Book
Contents:
  • Introduction to HACCP / Howard E. Bauman
  • HACCP: definitions and principles / Donald A. Corlett, Jr. and Merle D. Pierson
  • Overview of biological, chemical, and physical hazards / E. Jeffery Rhodehamel
  • Hazard analysis and assignment of risk categories / Donald A. Corlett, Jr. and Merle D. Pierson
  • Determining critical control points / William H. Sperber
  • Establishing critical limits for critical control points / Lloyd J. Moberg
  • Monitoring critical control point critical limits / Martha Hudak-Roos and E. Spencer Garrett
  • Corrective action procedures for deviations from the critical control point critical limits / R.B. Tompkin
  • Effective recordkeeping system for documenting the HACCP plan / K.E. Stevenson and Bonnie J. Humm
  • Verification of the HACCP program / Gale Prince
  • Control points and critical control points / John Humber
  • Putting the pieces together: developing an action plan for implementing HACCP / Donald A. Corlett, Jr.
  • HACCP system in regulatory inspection programs: case studies of the USDA, USDC, and DOD / Catherine E. Adams ... [et al.].
  • (cont) Practical application of HACCP / Richard Stier.