15.1 Introduction 339

15.2 What Is HACCP? 340

15.3 Applying the HACCP Concept 342

15.4 Prerequisites for HACCP 343

15.5 Planning and Conducting an HACCP Study 344

15.6 Conducting a Hazard Analysis/Risk Assessment Study

(HACCP Principle 1) 345

15.7 Using SPC to Ensure HACCP Control 347

15.8 Identifying and Stabilizing Variability at CCPs

(HACCP Principle 2) 348

15.9 Conducting Process Capability Analyses to Verify

Critical Limits (HACCP Principle 3) 351

15.10 Establishing SPC Monitoring Procedures

(HACCP Principle 4) 354

15.11 Determining Corrective Action Procedures

(HACCP Principle 5) 356

15.12 Confirming HACCP Implementation Through

Verification Activities (HACCP Principle 6) 357

15.13 Establishing Documentation and Record Keeping

(HACCP Principle 7) 359

15.14 Summary 361

References 362

Hazard Analysis Critical Control Point (HACCP) has been called a logical, cost-effective, systematic approach toward food safety management. It involves the identification, evaluation, and control of potential hazards that

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