Hazard Analysis of Critical Control Points

Microbiologically Safe Foods

Volumn , Issue , 2008, Pages 435-458

  Bucknavage, Martin W ^a   Cutter, Catherine Nettles ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

HACCP fundamentals; Hazard analysis of critical control points; Use of HACCP by food establishments methodology to assure safety of food

Indexed keywords

EID: 84889405356     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470439074.ch22     Document Type: Chapter

References (33)

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2. Bernard DT, Stevenson KE, Scott VN (2006): Hazard analysis, Chapter 8. In: Scott VN, Stevenson KE (Eds.) Hazard Analysis and Critical Control Point (HACCP): A Systematic Approach to Food Safety, 4th ed. The Food Products Association, Washington, DC.
3. Bernard D, Ward D (2001): HACCP: Hazard Analysis and Critical Control Point Training Curriculum, 4th ed. National Seafood HACCP Alliance, University of Florida/IFAS, Gainesville, FL.
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6. FAO/WHO (Food and Agriculture Organization/World Health Organization) (2003): Hazard analysis and critical control point (HACCP) system and guidelines for its application. Codex Alimentarius Annex to the Recommended International Code of Practice General Principles of Food Hygiene CAC/RCP 1-1969, Rev. 4-2003. FAO/WHO Codex Alimentarius Commission, Rome.
7. GombasDE, StevensonKE, BernardDT (2006):Monitoring critical control points, Chapter 11. In: Scott VN, Stevenson KE (Eds.) Hazard Analysis and Critical Control Point (HACCP): A Systematic Approach to Food Safety, 4th ed. The Food Products Association,Washington, DC.
8. Gravani RB, Weddig LM, Taylor BT, Bernard DT (2006): HACCP training, Chapter 17. In: Scott VN, Stevenson KE (Eds.) Hazard Analysis and Critical Control Point (HACCP): A Systematic Approach to Food Safety, 4th ed. The Food Products Association, Washington, DC.
9. Hontz LR, Scott VN (2006): HACCP and the regulatory agencies, Chapter 16. In: Scott VN, Stevenson KE (Eds.) Hazard Analysis and Critical Control Point (HACCP): A Systematic Approach to Food Safety, 4th ed. The Food Products Association, Washington, DC.
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11. International HACCP Alliance (updated annually): Alliance approved curricula for an introductory course for development of HACCP plans. http://www.haccpalliance.org/alliance/training.html. Accessed January 2008.
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13. JantschkeM, Chen Y (2006): Sanitation and sanitation standard operating procedures, Chapter 2.In: Scott VN, StevensonKE (Eds.) Hazard Analysis and Critical Control Point (HACCP): A Systematic Approach to Food Safety, 4th ed. The Food Products Association,Washington, DC.
14. Jantschke M, Elliot PH (2006): Physical harzards and controls, Chapter 6. In: Scott VN, Stevenson KE (Eds.) Hazard Analysis and Critical Control Point (HACCP): A Systematic Approach to Food Safety, 4th ed. The Food Products Association, Washington, DC.
15. Marriott NG, Gravani RB (2006): Principles of Food Sanitation, 5th ed. Springer Science + Business Media, New York.
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20. Scott VN, Stevenson KE, Gombas DE (2006): Verification procedures, Chapter 13. In: Scott VN, Stevenson KE (Eds.) Hazard Analysis and Critical Control Point (HACCP): A Systematic Approach to Food Safety, 4th ed. The Food Products Association, Washington, DC.
21. Stevenson KE (2006a): Introduction to hazard analysis and critical control point systems, Chapter 1. In: Scott VN, Stevenson KE (Eds.) Hazard Analysis and Critical Control Point (HACCP): A Systematic Approach to Food Safety, 4th ed. The Food Products Association, Washington, DC.
22. Stevenson KE (2006b): Initial tasks in developing HACCP plans, Chapter 7. In: Scott VN, Stevenson KE (Eds.) Hazard Analysis and Critical Control Point (HACCP): A Systematic Approach to Food Safety, 4th ed. The Food Products Association, Washington, DC.
23. Stevenson KE, Barach JT (2006): Organizing and managing HACCP programs, Chapter 15. In: Scott VN, Stevenson KE (Eds.) Hazard Analysis and Critical Control Point (HACCP): A Systematic Approach to Food Safety, 4th ed. The Food Products Association,Washington, DC.
24. Stevenson KE, Taylor BT (2006): Corrective action, Chapter 12. In: Scott VN, Stevenson KE (Eds.) Hazard Analysis and Critical Control Point (HACCP): A Systematic Approach to Food Safety, 4th ed. The Food Products Association, Washington, DC.
25. Surak JG, Wilson S (Eds.) (2007): The Certified HACCP Auditor Handbook. ASQ Quality Press, Milwaukee, WI.
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27. USDA-FSIS U.S. Department of Agriculture-Food Safety Inspection Service (1999): Guidebook for the preparation of HACCP plans. http://www.fsis.usda.gov/ PPDE/nis/outreach/models/HACCP-1.pdf. Accessed January 2008.
28. USDA-FSIS U.S. Department of Agriculture-Food Safety Inspection Service (2007): Food defense and emergency response website. http://www.fsis.usda.gov/ Food Defense & Emergency Response/index.asp. Accessed January 2008.
29. USFDA-CFSAN (U.S. Food and Drug Administration-Center for Food Safety and Applied Nutrition) (2004): Juice HACCP hazards and controls guidance. http://www.cfsan.fda.gov/ ~dms/juicgu10.html. Accessed January 2008.
30. Weddig LM (2006a): Critical control points, Chapter 9. In: Scott VN, Stevenson KE (Eds.) Hazard Analysis and Critical Control Point (HACCP): A Systematic Approach to Food Safety, 4th ed. The Food Products Association, Washington, DC.
31. Weddig LM (2006b): Critical limits, Chapter 10. In: Scott VN, Stevenson KE (Eds.) Hazard Analysis and Critical Control Point (HACCP): A Systematic Approach to Food Safety, 4th ed. The Food Products Association, Washington, DC.
32. Weddig LM, Stevenson (2006): Record keeping, Chapter 14. In: Scott VN, Stevenson KE (Eds.) Hazard Analysis and Critical Control Point (HACCP): A Systematic Approach to Food Safety, 4th ed. The Food Products Association, Washington, DC.
33. WHO (World Health Organization) (1999): Strategies for Implementing HACCP in Small and/or Less Developed Businesses, WHO Consultation. The Hague, The Netherlands, June 16-19.