HACCP : principles and applications /
Pierson, Merle D.
Corlett, Donald A.
Institute of Food Technologists.Continuing Education Committee.
New York : Van Nostrand Reinhold,
1992.
"Based on a short course developed and presented by the Continuing Education Committee of the Institute of Food Technologists."
"An AVI book."
Includes bibliographical references and index.
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.
Food
Food
Food industry and trade