Food hygiene auditing
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| Main Author | |
|---|---|
| Format | eBook Book |
| Language | English |
| Published |
Boston, MA
Blackie Academic and Professional
1997
Blackie Academic & Professional Springer Springer US |
| Edition | 1 |
| Subjects | |
| Online Access | Get full text |
| ISBN | 0751402338 9780751402339 1461380545 9781461380542 9781461304524 1461304520 |
| DOI | 10.1007/978-1-4613-0451-7 |
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| Author | Chesworth, N |
|---|---|
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| Discipline | Engineering Diet & Clinical Nutrition Social Welfare & Social Work Chemistry |
| EISBN | 9781461304517 1461304512 |
| Edition | 1 |
| Editor | Chesworth, N. |
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| PublicationDate | 1997 1995 1997. |
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| PublicationPlace | Boston, MA |
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| Publisher | Blackie Academic and Professional Blackie Academic & Professional Springer Springer US |
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| SubjectTerms | ALIMENTOS Chemistry Chemistry and Materials Science Chemistry/Food Science, general CONTROLE CONTINU Food adulteration and inspection FOOD HYGIENE FOOD SAFETY Food Science FOODS HIGIENE DE LOS ALIMENTOS HYGIENE DES ALIMENTS INNOCUITE DES PRODUITS ALIMENTAIRES INOCUIDAD ALIMENTARIA LAIT LECHE LEGISLACION LEGISLATION MILK MONITORING PRODUIT ALIMENTAIRE VIGILANCIA |
| TableOfContents | Food Hygiene Auditing -- Editor's page -- Copyright -- Contributors -- Contents -- 1 Food hygiene law -- 2 Food law in the United States -- 3 HACCP and factory auditing -- 4 Premises - design and fabrication -- 5 Raw materials -- 6 Process equipment and machinery auditing -- 7 Personnel hygiene standards -- 8 Preventative pest control -- 9 Cleaning and disinfecting systems -- 10 Management controls -- Index 1 Food hygiene law -- 1.1 Introduction -- 1.2 The Food Safety Act of 1990 -- 1.3 The Food Safety (General Food Hygiene) Regulations 1995 -- 1.4 The Food Safety (Temperature Control) Regulations 1995 -- 1.5 Conclusions -- 2 Food law in the United States -- 2.1 Introduction -- 2.2 The development of food law in the US -- 2.3 Liability -- 2.4 Federal agencies of the US involved in assuring food safety and quality -- References -- 3 HACCP and factory auditing -- 3.1 Introduction -- 3.2 HACCP -- 3.3 Factory auditing -- 3.4 Auditee response -- References -- 4 Premises — design and fabrication -- 4.1 The site -- 4.2 The principles of design -- 4.3 The construction -- 5 Raw materials -- 5.1 Raw materials: the feedstock of the food industry -- 5.2 The system for raw materials hygiene audit -- 5.3 Raw materials as purchased products -- 5.4 Supplier assurance assessment and audit -- 5.5 Raw materials hygiene auditing -- 5.6 Preventive and corrective action and verification -- 5.7 Conclusion -- References -- 6 Process equipment and machinery auditing -- 6.1 Introduction -- 6.2 Consideration of risk -- 6.3 Environmental considerations -- 6.4 Mechanical Quality Control -- 6.5 Preventative maintenance -- 6.6 Useful hints -- 6.7 Additional points of reference -- 7 Personnel hygiene standards -- 7.1 Introduction -- 7.2 Personnel employment, induction and training -- 7.3 General personnel standards and clothing -- 7.4 Standards of cleanliness of staff and personal hygiene -- 7.5 Staff facilities -- 7.6 Conclusions -- 8 Preventative pest control -- 8.1 Introduction -- 8.2 General pest control methods -- 8.3 Exclusion -- 8.4 Methods of exclusion -- 8.5 Reduction -- 8.6 Destruction -- 8.7 Pest prevention risk assessments -- 8.8 Summary -- 9 Cleaning and disinfecting systems -- 9.1 Introduction -- 9.2 Cleaning schedules -- 9.3 Cleaning products and methods -- 9.4 Proactive cleaning -- 9.5 Monitoring procedures -- 9.6 Safety and supply of chemicals -- 9.7 Water hygiene for cooling and domestic water systems -- 9.8 Summary -- 10 Management controls -- 10.1 Introduction -- 10.2 The changing nature of management control -- 10.3 The role and perspective of the food hygiene auditor -- 10.4 Developing management controls -- 10.5 Setting up to audit controls effectively -- 10.6 Auditing management controls -- 10.7 Conclusion. |
| Title | Food hygiene auditing |
| URI | https://cir.nii.ac.jp/crid/1130000797386177152 https://ebookcentral.proquest.com/lib/[SITE_ID]/detail.action?docID=3078773 https://doi.org/10.1007/978-1-4613-0451-7 http://link.springer.com/10.1007/978-1-4613-0451-7 |
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