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Compliance Manual For Food Quality and Safety
Provides how-to compliance explanations for critical USDA and FDA regulations.
Knowing the regs is one thing ... knowing how to comply with them is quite another. This manual helps you understand exactly what the USDA and FDA regs require.
It includes forms, checklists, and examples that make implementing the regs easier. It's tab-divided by topic to help you quickly locate the information you need.
J. J. Keller's manual covers food labeling, additives, HACCP, inspection and enforcement, and sanitation requirements.
It also covers the Bioterrorism Act and includes food safety and security measures that food companies can implement to further safeguard property, personnel, and product. These security topics are covered:
- Food security planning
- Site security
- Personnel security
- Product security
- Emergency planning
- Food security management
- Food security plan evaluation
- Information on the Administration Detention final ruling under the FDA's Bioterrorism Act
- Prerequisite program information and checklists in the HACCP section
- FDA and USDA contact information
Guidelines for plan development
A. Gather HACCP resources
- Bring as much knowledge to the table as possible. With a small facility, this may mean bringing togetherone or two employees, at least one of whom has completed HACCP training. It may also meaninvolving outside expertise, such as that available through a local extension office, a trade or professionalorganization, or contractor of choice. Larger facilities may want to involve employees from anumber of departments (e.g., production, sanitation, quality control, and engineering), as well as employeesdirectly involved in daily processing activities.
- Provide all team members with at least a basic introduction to HACCP. Training can be formal classroomtraining, on-the-job training, information from college courses, and/or HACCP books or manuals.
- Identify the employee(s) who will be writing the HACCP plan, and ensure they have an understanding of:
- Technology and equipment used in the processing lines
- Practical aspects of food operations
- Flow of the process in the plant
- List all team members, their responsibilities, and a description of the training theyve received on theHACCP Team Form (Form 1).
- Gather information from the local public library, community college or university libraries, the extensionservice, scientific publications, FDA guidelines, USDA guidebooks, and any other sources availableto the general public. Obtain as much information about the public health hazards associated withthe specific product/process as possible including information on each suppliers conformance withpublic health-related specifications, in-plant incidents of contamination or adulteration, and productrecalls. This will ensure that hazards are recognizable throughout the plan development process.
- Use the HACCP Information Sources Form (Form 2) throughout plan development to create a bibliographyof the sources used. This list will help document and provide the scientific basis for considering ahazard and determining its significance. It will also be useful for validation and reassessment purposes.