Food Hygiene Auditing

Forside
N. Chesworth
Springer Science & Business Media, 31. mars 1996 - 198 sider
Regulatory constraints and current management practices put the onus on food manufacturers to take all responsible precautions where hygiene is concerned. A food hygiene audit is the first step towards identifying weaknesses in an operation and this book explains in detail the areas to be inspected during such an audit. The legislative situation is covered by authors from both sides of the Atlantic, although the procedures described are universally applicable. Many companies employ expensive consultants to advise them on this subject and this book provides a cost-effective supplement or alternative. Written primarily for those in the food industry concerned with hygiene, the book is also essential background for students and researchers in government and academic institutions.

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Food hygiene law
1
122 Further sections of the Act
2
123 The Due Diligence Defence
3
124 The Acts main provisions
4
14 The Food Safety Temperature Control Regulations 1995
8
15 Conclusions
11
Food law in the United States
12
221 The Food and Drug Act of 1906
14
65 Preventative maintenance
110
66 Useful hints
111
Personnel hygiene standards
112
73 General personnel standards and clothing
113
731 Overalls design and frequency of changing
114
732 Headgear
115
734 Earrings jewellery and watches
116
736 Ancillary personnel equipment
117

223 The Federal Food Drug and Cosmetic Act FFDCA of 1938
16
224 Major amendments to the Federal Food Drug and Cosmetic Act of 1938
17
225 Summary of law development
20
231 Seriously wrongful conduct
24
234 Flaws in corporate culture
25
Appendix
27
References
28
HACCP and factory auditing
30
321 Definitions
31
322 HACCP Practical application
32
323 Benefits and advantages of HACCP
43
331 Purpose of the audit
44
333 Preaudit preparation
46
335 The audit
47
336 Results and documentation review
49
338 Audit report
50
34 Auditee response
51
References
52
Premisesdesign and fabrication
53
423 Continuous flow
54
429 Building exterior
55
431 Ceilings and lighting
56
432 Walls doors and windows
57
433 Floors
59
434 Drainage
60
435 Ventilation
61
436 Services
62
437 Amenities
64
438 Waste storage and disposal
67
439 Perimeter areas
68
Raw materials
69
52 The system for raw materials hygiene audit
71
53 Raw materials as purchased products
75
54 Supplier assurance assessment and audit
77
55 Raw materials hygiene auditing
81
551 Receipt and inspection of raw materials
82
552 Raw materials storage
85
553 Auditing raw materials stores
87
554 Product identification traceability and stock control
90
56 Preventive and corrective action and verification
94
57 Conclusion
95
References
96
Process equipment and machinery auditing
98
613 Auditing tools
99
62 Consideration of risk
100
623 Physical contamination risks
102
624 Trace contaminants and chemicals
103
626 Pest contamination
104
627 Light
105
63 Environmental considerations
106
632 Where to look
107
633 How to look senses
108
64 Mechanical Quality Control
109
739 Other colourcoded staff
118
7311 The laundry audit
119
741 Handwashing facilities
120
742 First aid dressings
121
744 Screening questionnaires for visitors and those returning from holiday
122
751 Control of smoking
124
752 Canteen facilities
125
754 The helpful approach
126
756 Notice boards
127
Preventative pest control
128
812 Why are they pests?
130
82 General pest control methods
133
831 Their mobility
134
834 Within equipment
135
842 Doors
136
843 Other access points
137
852 Limiting the areas allowing harbourage
138
853 Frequent inspection of susceptible areas
139
86 Destruction
140
862 Nonchemical control methods
141
863 Chemical control methods
142
87 Pest prevention risk assessments
144
88 Summary
147
Cleaning and disinfecting systems
149
921 An example of a cleaning schedule
150
93 Cleaning products and methods
151
932 Cleaning methods
152
933 Manual cleaning
154
934 Trayrack washing
156
935 Midshift cleaning
157
936 Utensil washing
158
937 Handwashing
159
94 Proactive cleaning
161
943 Disinfecting or sanitising
164
95 Monitoring procedures
165
952 Swabbing
166
954 Maintenance contracts for cleaning equipment
167
955 Technical support
168
957 Responsibility of management
169
958 Costprice
170
961 Storage of products
172
963 Implementation
174
98 Summary
175
Management controls
176
103 The role and perspective of the food hygiene auditor
179
1031 The advisor
180
104 Developing management controls
181
105 Setting up to audit controls effectively
183
1051 Planning
184
1054 Feedback
185
106 Auditing management controls
186
107 Conclusion
192
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