Hazard Analysis and Risk-Based Preventive Controls: Implementing Active Managerial Control of Food Safety Risk in Human Food Manufacturing

Hazard Analysis and Risk Based Preventive Controls: Implementing Active Managerial Control of Food Safety Risk in Human Food Manufacturing is a comprehensive, first of its kind resource for the food industry on the Hazard Analysis and Risk-based Preventive Control (HARPC) facet of the Food Safety Modernization Act (FSMA). This book covers all aspects of HARPC including the legislation's intent and applications to ensure safe food production. Written for food safety professionals and food business leaders, it is an indispensable resource for all food companies required to demonstrate compliance with HARPC. HARPC implementation is required for every human food company 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. Provides the most current how to? information on implementing HARPC to prepare for new FDA regulations in the food industryPresents the proper organization and methods for understanding, managing and implementing HARPCIdentifies the right resources to perform hazard analysis and develop effective preventive controlsDemonstrates step-by-step examples for continuous improvement in sustaining FSMA responsibilitiesIncludes examples of working with the FDA from a position of HARPC INDICE: 1. Introduction 2. The Era of the Food Safety Modernization Act and Hazard Analysis and Risk-Based Preventive Controls 3. What are the Hazards in food manufacturing 4. Where are the hazards in food manufacturing 5. How to measure best hazard analysis within a food manufacturing facility 6. Preventive controls 7. Validation of preventive controls 8. Verification of preventive controls and corrective actions 9. Environmental monitoring to prevent facility related hazards 10. Regulatory Knowledge and Interactions for Retail Buyers in the FSMA Era Appendix A. A case study in implementation of hazards ID in a human food manufacturing facility Appendix B. List of unexpected allergens in foods from Allergen Bureau Appendix C. Retail buyer supplier/facility approval checklist

• ISBN: 978-0-12-809475-4
• Editorial: Academic Press
• Encuadernacion: Cartoné
• Páginas: 232
• Fecha Publicación: 01/10/2017
• Nº Volúmenes: 1
• Idioma: Inglés