HACCP : principles and applications / edited by Merle D. Pierson and Donald A. Corlett, Jr.
| Other author | Pierson, Merle D. |
| Other author | Corlett, Donald A. |
| Other author | Institute of Food Technologists. Continuing Education Committee. |
| Format | Book |
| Publication Info | New York : Van Nostrand Reinhold, 1992. |
| Description | xii, 212 pages : illustrations ; 24 cm |
| Subjects |
| Contents | 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.]. |
| Contents | (cont) Practical application of HACCP / Richard Stier. |
| General note | "Based on a short course developed and presented by the Continuing Education Committee of the Institute of Food Technologists." |
| General note | "An AVI book." |
| Bibliography note | Includes bibliographical references and index. |
| LCCN | 92006227 |
| ISBN | 0442009895 |