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    HACCP: A Toolkit for Implementation, 2nd Edition

    Author: Leatherhead Food Research Published: April 2010

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    An easy-to-use reference guide to help all staff implement a thorough HACCP plan into their industry.

    Description

    Hazard Analysis and Critical Control Point (HACCP) is a systematic method to identify, evaluate and control food safety hazards. Since its initial development in the 1960s, HACCP has been increasingly used at every stage of the food chain. In many countries, it is a legal requirement for all food business operators to have some form of hazard analysis based on this system, and so there has been a growing interest in all aspects of HACCP.

    Leatherhead Food Research has, for many years now, offered a comprehensive food safety training programme. These training courses are complemented by the updated second edition of this book. This guide is designed as an easy-to-use reference book to help all staff implement a thorough HACCP plan into their industry.

    A good understanding of HACCP is essential right across the board, from team leaders, production and engineering staff, and supervisors, to those working the line including CCP monitors. The book contains detailed descriptions of all the basic information required to undertake a HACCP study. In addition to this, access to downloadable versions of essential figures, tables, and workflow diagrams is given.

    This publication has been designed as a practical user-friendly guide to HACCP, and is intended to be used as a reference back in the factory. It can be used as an introduction to the basics for those who have never received HACCP training or as a checklist for those who are already using HACCP on a daily basis.

    Features

    Authors/contributors

    Edited by: Dr Peter Wareing, Principal Food Safety Advisor, Leatherhead Food Research
    Pages: 138

    Contents

    Contributors
    Foreword
    Introduction

    1. Introduction
    1.1 What is HACCP
    1.2 Legislation

    2. PREPARATION FOR THE IMPLEMENTATION OF HACCP
    2.1 Pre-requisite Programmes (PRPs)
    2.2 Resource Assessment
    2.3 Teams
    2.4 Scope of Study
    2.5 Summary

    3. HACCP PRINCIPLES                                    
    3.1 Introduction
    3.2 Codex Logic Sequence

    4. PRINCIPLE 1 – LIST ALL POTENTIAL HAZARDS
    4.1 Introduction
    4.2 Information Gathering
    4.3 Building the HACCP Plan
    4.4 Summary

    5. PRINCIPLE 2 – DETERMINE CCPs
    5.1 Introduction
    5.2 Critical Control Points
    5.3 Prevention, Elimination or Reduction?
    5.4 The Decision Tree
    5.5 Summary

    6. PRINCIPLE 3 – ESTABLISH CRITICAL LIMITS FOR EACH CCP
    6.1 Introduction
    6.2 Critical Limits
    6.3 Target Values
    6.4 Summary

    7. PRINCIPLE 4 – ESTABLISH A MONITORING SYSTEM FOR EACH CCP
    7.1 Introduction
    7.2 Establish a Monitoring System for Each CCP
    7.3 Summary

    8. PRINCIPLE 5 – ESTABLISH CORRECTIVE ACTIONS
    8.1 Introduction
    8.2 Establish Corrective Actions
    8.3 Corrective Action Plans
    8.4 General Principles
    8.5 Example of Corrective Action
    8.6 Summary

    9. PRINCIPLE 6 – ESTABLISH VERIFICATION PROCEDURES
    9.1 Introduction
    9.2 Validation – When and How?
    9.3 Verification
    9.4 Summary

    10. PRINCIPLE 7 – ESTABLISH DOCUMENTATION AND RECORD KEEPING
    10.1 Introduction
    10.2 The HACCP Manual
    10.3 Summary

    11. IMPLEMENTATION
    11.1 Introduction
    11.2 Approach to Implementation
    11.3 Requirements for Implementation

    12 MAINTENANCE OF THE HACCP SYSTEM
    12.1 And Finally…

    13. FURTHER READING

    14. APPENDICES
    14.1 APPENDIX 1 – HACCP Toolkit
    14.2 APPENDIX 2 – Food Pathogens
    14.3 APPENDIX 3 – Frequently Asked Questions
    14.4 APPENDIX 4 – HACCP Glossary
    14.5 Other Useful definitions

     

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