by Donald A. Corlett, Jr.

Meeting a growing demand for a single-source reference, this practical, current and thorough volume provides food industry professionals with the material needed to plan, implement and audit a HACCP program.

HACCP User's Manual includes comprehensive information on new and existing HACCP systems, current FDA and USDA regulations, and procedures for application of the system, as well as sanitation standard operating procedures (SSOPs).

The material in this book is completely up-to-date at time of publication, and includes the new HACCP systems approved in 1997 by the U.S. National Advisory Committee on Microbiological Criteria for Foods and the 1997 UN/FAO Codex Alimentarius Commission.

Contents

1. Background:History of HACCP. Reasons to Use Prerequisite Programs and HACCP. How to Implement HACCP. Food Hazards.

2. HACCP Regulations and Prerequisite Programs: HACCP Regulations for Fish, Meat, and Poultry. SSOPs.

3. HACCP Systems and Plan Development: Preliminary Steps. Principles: 1: Conduct a Hazard Analysis. 2: Determine the Critical Control Points. 3: Establish Critical Limits. 4: Establish Monitoring Procedures. 5: Establish Corrective Actions. 6: Establish Verification Procedures. 7: Establish Record-Keeping and Documentation Procedures.

4. Establishing and Auditing a HACCP System: Completing the HACCP Plan and Developing Forms. Gearing Up for HACCP Implementation. Verification Auditing of the HACCP System.

5. Documents: 1992 NACMCF HACCP System. 1997 NACMCFR HACCP System. 1997 UN/FAO HACCP System. FDA Fish and Fishery Product HACCP Regulation. FSIS-USDA Meat and Poultry HACCP Regulation. USDA Guidelines for SSOPs. USDA Model for SSOPs. USDA Guidebook for the Preparation of HACCP Plans. USDA Meat and Poultry Products Hazards and Controld Guide. FSIS Collection/Guidelines - Salmonella. FSIS Testing/Verification Guidelines - E. coli. USDA - International Trade and HACCP. FDA Current Good Manufacturing Practice Regulation - Part 110. Cross References Between 21 CFR, Part 110, and Seafood HACCP Regulation SSOPs. HACCP Plan Model for Refrigerated and Frozen Beef Ravioli. Refrigerated/Frozen Beef Ravioloi - Examples of Completed Forms. HACCP Plan Model for Refrigerated Stick and Sliced Celery. IQF Cooked Shrimp Processing HACCP Model. Chapter 1. Food Sampling and Preparation of Sample Homogenate. FDA Bacteriological Analytical Manual. Analytical Laboratory Applications.

Appendix: HACCP Worksheet Duplication Set
Index

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