Food Hygiene AuditingN. 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. |
Innhold
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 |
Andre utgaver - Vis alle
Vanlige uttrykk og setninger
achieve adequate auditor batch carried checked chemical cleaning and disinfection cleaning schedules contamination control measures corrective action damage Delaney clause delivery disinfectant documentation effective ensure equipment facilities factory Federal Food Figure floor food additives Food and Drug food business food hygiene food industry food law food manufacturers food safety HACCP hand washing hazard high care areas hygiene audit system hygiene standards identified implemented ingredients Inspection Act International Standards Organisation Labeling levels manufacturing practice materials hygiene audit meat Meat Inspection Act ment microbial microbiological minimise monitoring operation overalls pallets personnel pest control pest prevention pesticide practice problems procedures product recall protective clothing purchased product Quality systems raw materials hygiene records regulations requirements responsibility rinse risk rodents sanitising Service specific staff stock rotation storage stored supplier assurance assessment supply temperature control testing tion traceability
Referanser til denne boken
Chemistry and Technology of Soft Drinks and Fruit Juices Philip R. Ashurst Ingen forhåndsvisning tilgjengelig - 2005 |
The HACCP Training Resource Pack: Trainer's Manual Sara Mortimore Ingen forhåndsvisning tilgjengelig - 2001 |