Intro -- Contents -- List of Figures and Tables -- Foreword -- Part I An Introduction to HACCP -- Chapter 1 History and Overview of HACCP: Primitive and Modern Food Preservation Methods -- Chapter 2 Tasks for HACCP Plan Development -- Part II Principles of HACCP -- Chapter 3 Principle #1-Conduct Hazard Analysis -- Chapter 4 Principle #2-Determine Critical Control Points -- Chapter 5 Principle #3-Establish Critical Limits -- Chapter 6 Principle #4-Establish Monitoring Procedures -- Chapter 7 Principle #5-Establish Corrective Action Procedures -- Chapter 8 Principle #6-Establish Verification Procedures -- Chapter 9 Principle #7-Establish Record Keeping and Documentation Procedures -- Part III Implementing HACCP -- Chapter 10 HACCP Plan Implementation and Maintenance -- Part IV Auditing HACCP Systems -- Chapter 11 The HACCP Audit -- Chapter 12 The HACCP Auditor -- Chapter 13 Quality Assurance Analytical Tools -- Part V Applying HACCP to the Food Processing Industry -- Chapter 14 The Food Industry in General -- Chapter 15 Prerequisite Areas for Food Safety -- Chapter 16 Meat and Poultry -- Chapter 17 Seafood -- Chapter 18 Dairy -- Chapter 19 Fresh Fruits and Vegetables -- Chapter 20 Retail and Food Service -- Part VI Applying HACCP to the Medical Device Industry -- Chapter 21 HACCP Principles in the Design and Manufacture of Medical Devices -- Part VII Appendices -- Appendix A Hazards in Food -- Appendix B Hazards in Medical Devices -- Appendix C Validation -- Appendix D NACMCF HACCP Guidelines -- Appendix E Codex HACCP Guidelines -- Appendix F -- Appendix G The ASQ Code of Ethics -- Appendix H ASQ Body of Knowledge for the Certified HACCP Auditor -- Glossary -- Bibliography -- Index.

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Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2018. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.