Hazard Analysis and Risk-Based Preventive Controls
Improving Food Safety in Human Food Manufacturing for Food Businesses
- 1st Edition - October 2, 2017
- Latest edition
- Authors: Hal King, Wendy Bedale
- Language: English
Hazard Analysis and Risk-Based Preventive Controls: Improving Food Safety in Human Food Manufacturing for Food Businesses is a comprehensive, first of its kind resource for the… Read more
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Description
Description
Hazard Analysis and Risk-Based Preventive Controls: Improving Food Safety in Human Food Manufacturing for Food Businesses is a comprehensive, first of its kind resource for the retail food industry on the Hazard Analysis and Risk-based Preventive Controls (PCHF) regulations of the Food Safety Modernization Act (FSMA). This book covers all aspects of PCHF, including the legislation's intent, applications to ensure safe food production, and resources to keep up-to-date on new food safety hazards and regulatory guidance. Written for food safety professionals and food business leaders, its emphasis on what the retail food industry needs to know about PCHF make it an indispensable resource for organizations buying food from companies required to demonstrate compliance with PCHF.
PCHF implementation is (or soon will be) required for human food companies along the supply chain in the United States, as well as all food companies that import ingredients and products for human consumption into the U.S.
Key features
Key features
- Explains what retail food industry professionals need to know about PCHF and how they can leverage PCHF when working with suppliers
- Provides the most current "how to" information on implementing PCHF to prepare for new FDA regulations in the food industry
- Identifies the right resources to perform hazard analysis and develop effective preventive controls
- Demonstrates step-by-step examples for continuous improvement in sustaining PCHF responsibilities and keeping abreast of new food safety information
Readership
Readership
Food safety professionals and managers across the entire food supply chain, especially retail food businesses; government and corporate executives in the food industry; food safety and food science students
Table of contents
Table of contents
Chapter One: IntroductionChapter Two: The era of the food safety modernization act and hazard analysis andrisk-based preventive controlsChapter Three: What potential food ingredient hazards occur in human food manufacturing? Chapter Four: What and where are potential process- and facility-related hazards introduced into foods during human food manufacturing?Chapter Five: Hazard analysisChapter Six: Preventive controlsChapter Seven: Validation of preventive controlsChapter Eight: Management of Preventive Controls: Monitoring, Verification, Corrective Actions, and Associated RecordsChapter Nine: Environmental monitoring to prevent facility related hazardsChapter Ten: Regulatory knowledge and interactions for retail buyers in the FSMA eraAppendix A- Example of an FDA warning letterAppendix B- Unexpected allergens in food ingredientsAppendix C- Case studyAppendix D- Supplier approval checklist
Product details
Product details
- Edition: 1
- Latest edition
- Published: October 12, 2017
- Language: English
About the authors
About the authors
HK
Hal King
WB