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Food handling --- Hazard Analysis and Critical Control Point (Food safety system) --- Safety measures. --- United States. --- HACCP (Food safety system) --- Food --- Food industry and trade --- Safety measures --- Quality control --- FDA Food Safety Modernization Act (United States) --- Act to Amend the Federal Food, Drug, and Cosmetic Act with Respect to the Safety of the Food Supply (United States) --- Public Law 111-353 (United States)

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Food adulteration and inspection. --- Food handling --- Hazard Analysis and Critical Control Point (Food safety system). --- Agrotechnology and Food Sciences. Food Sciences --- Safety measures. --- Food Quality and Safety. --- Food adulteration and inspection --- Hazard Analysis and Critical Control Point (Food safety system) --- 613.2 --- HACCP (Food safety system) --- Food --- Food industry and trade --- Analysis of food --- Food, Pure --- Food inspection --- Inspection of food --- Pure food --- Adulterations --- Consumer protection --- Public health --- Sanitary chemistry --- Safety measures --- Voedingsleer. Dieet --- Quality control --- Adulteration --- Inspection

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HACCP: A Practical Approach, 3rd edition has been updated to include the current best practice and new developments in HACCP application since the last edition was published in 1998. This book is intended to be a compendium of up-to-date thinking and best practice approaches to the development, implementation, and maintenance of HACCP programs for food safety risk reduction. Introductory chapters set the scene and update the reader on  HACCP developments over the last 15 years. The preliminary stages of HACCP, including preparation, planning and system design, are covered first, followed by a consideration of food safety hazards and their control. Prerequisite program coverage has been significantly expanded in this new edition, reflecting its development as a key support system for HACCP. The HACCP plan development, verification and maintenance chapters have also been substantially updated to reflect current practice and a new chapter on application within the food supply chain has been added. Appendices provide a new set of case studies of practical HACCP application plus two new case studies looking at lessons learned through food safety incident investigation. Pathogen profiles have also been updated by experts to provide an up-to-date summary of pathogen growth and survival characteristics that will be useful to HACCP teams. The book is written both for those who are developing HACCP systems for the first time and for those who need to update, refresh and strengthen their existing systems. New materials and new tools to assist the HACCP team have been provided and the book discusses the current situation on issues that are still undergoing international debate, such as operational prerequisite programs. Sara Mortimore is the Vice President of Product Safety, Quality Assurance, and Regulatory Affairs at Land O’Lakes, Inc., USA. Carol Wallace is Principal Lecturer, Food Safety Management and Co-Director of the International Institute of Nutritional Sciences and Applied Food Safety Studies at the University of Central Lancashire, UK.

Hazard Analysis and Critical Control Point (Food safety system). --- Health & Biological Sciences --- Biomedical Engineering --- Hazard Analysis and Critical Control Point (Food safety system) --- Food --- Microbiology. --- Safety measures. --- HACCP (Food safety system) --- Bacteriology --- Chemistry. --- Public health. --- Quality control. --- Reliability. --- Industrial safety. --- Food Science. --- Quality Control, Reliability, Safety and Risk. --- Public Health. --- Biotechnology. --- Sanitary microbiology --- Food industry and trade --- Safety measures --- Quality control --- Food science. --- System safety. --- Safety, System --- Safety of systems --- Systems safety --- Accidents --- Industrial safety --- Systems engineering --- Science --- Prevention --- Calidad y Seguridad en Productos Agroalimentarios (70743113) --- Bibliografía recomendada --- Food—Biotechnology. --- Community health --- Health services --- Hygiene, Public --- Hygiene, Social --- Public health services --- Public hygiene --- Social hygiene --- Health --- Human services --- Biosecurity --- Health literacy --- Medicine, Preventive --- National health services --- Sanitation --- Industrial accidents --- Industries --- Job safety --- Occupational hazards, Prevention of --- Occupational health and safety --- Occupational safety and health --- Prevention of industrial accidents --- Prevention of occupational hazards --- Safety, Industrial --- Safety engineering --- Safety of workers --- System safety --- Dependability --- Trustworthiness --- Conduct of life --- Factory management --- Industrial engineering --- Reliability (Engineering) --- Sampling (Statistics) --- Standardization --- Quality assurance --- Quality of products