HACCP System Auditing for Food Safety Principles and Techniques
Auteur : Couto Lorenzo Luis
Guide to understand the fundamentals of HACCP and implement, evaluate, and audit results
HACCP Audit helps readers understand the fundamentals of the HACCP concept and its importance in ensuring food safety, with guidance on how to develop auditing skills including planning, executing, and reporting on HACCP audits effectively.
To aid in reader comprehension, this book incorporates many practical examples with accompanying figures and models, along with selected case studies and global practices from Europe, Canada, USA, and New Zealand to showcase international practices and standards. ISO 19011 as a standard reference is used throughout the text.
Written by a seasoned industry professional with decades of hands-on experience as an official control agent, HACCP Audit includes information on:
- Elements of the HACCP methodology, including related concepts, adapted to the specificities of the food operator
- Phases of HACCP study and application of the seven principles, respecting their internal logic and how they are interrelated
- HACCP as a management system, starting from the commitment of the management or the company's board of directors, with tasks and responsibilities distributed among staff
- Management system auditing techniques to verify performance, whether for internal audits, supplier audits, or certification purposes
Providing the rational and scientific basis necessary to to anticipate problems and to learn from the experiences and situations that arise in the food industry, HACCP Audit earns is an essential reference for various industry professionals, including technicians, quality managers, consultants, auditors, and official control agents.
Luis Couto is the Head of Veterinary Services of Public Health in the Lalín area of the Xunta de Galicia. He has spent more than 30 years contributing to the field of food hygiene and safety as an official control agent.
Date de parution : 10-2024
Thème de HACCP System Auditing for Food Safety :
Mots-clés :
Food safety; HACCP; HACCP-based procedures; Food Safety Management System; Food microbiology; Food Technology; food Audit techniques; Hygiene Practices; Traceability; iso 19011; food contamination; food expiration; food health; food hygiene; Food Safety Culture; prerequisite programs (PRP); hazard analysis; validation; verification; Codex; ISO 22000; audit; inspection; certification; food standard; evaluation; assessment; management commitment; Good Hygiene Practices (GHP); Good Manufacturing Practices (GMP); Regulations; Food Safety Objectives (FSO); Food Business Operators (FBO); control measures; critical limits; monitoring; corrective actions; checklist; desk review; planification; nonconformity; audit tools; interviews; quality system; sampling plan; Plan-Do-Check-Act (PDCA); audit report; audit notes; auditor; audit body; certification body; audit criteria; audit evidence; audit team; HACCP team; skills; root cause analysis; flow diagram; internal audits; external audits; observation; process; procedures; horizontal audit; vertical audit; ISO 9000; client; customer; auditor competency; control chart; compliance; risk management