
Hazard Analysis and Risk-Based Preventive Controls
Improving Food Safety in Human Food Manufacturing for Food Businesses
Description
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
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
Chapter One: Introduction
Chapter Two: The era of the food safety modernization act and hazard analysis and
risk-based preventive controls
Chapter 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 analysis
Chapter Six: Preventive controls
Chapter Seven: Validation of preventive controls
Chapter Eight: Management of Preventive Controls: Monitoring, Verification, Corrective Actions, and Associated Records
Chapter Nine: Environmental monitoring to prevent facility related hazards
Chapter Ten: Regulatory knowledge and interactions for retail buyers in the FSMA era
Appendix A- Example of an FDA warning letter
Appendix B- Unexpected allergens in food ingredients
Appendix C- Case study
Appendix D- Supplier approval checklist
Product details
- No. of pages: 248
- Language: English
- Copyright: © Academic Press 2017
- Published: October 2, 2017
- Imprint: Academic Press
- eBook ISBN: 9780128096499
- Hardcover ISBN: 9780128094754
About the Authors
Hal King
Affiliations and Expertise
Wendy Bedale
Affiliations and Expertise
Ratings and Reviews
Latest reviews
(Total rating for all reviews)
Mark M. Fri Mar 25 2022
To Know & To Articulate
Few people are as well qualified as Dr. Hal King to discuss Hazard Analysis and Risk Based Preventive Controls. With years of direct experience designing and implementing both preventive controls and Process-HACCP plans for a major foodservice chain, Dr. King not only knows his subject but has a way of communicating it that makes it accessible to any food safety professional no matter how much or how little experience they may have. Together with Wendy Bedale, the authors demonstrate their expertise in conveying the requirements for Preventive Controls for Human Foods (PCHF) as manifested in the Food Safety Modernization Act (FSMA) and as such, this book is a sound resource.
Crystal D. Mon May 14 2018
lots of terrific context and
lots of terrific context and data but more specifics on preventing the controls would have been helpful. Only an abbreviated context of this was presented.