The ASQ Certified Food Safety and Quality Auditor Handbook
Cover -- Title page -- CIP data -- Table of Contents -- List of Figures and Tables -- Foreword -- Acknowledgments -- Part I_An Introduction to HACCP -- Chapter 1_History and Overview of HACCP -- HACCP Predecessors -- HACCP and the Space Program -- Application of HACCP to Other Industries -- Moving to a Comprehensive Food Safety and Management System -- Chapter 2_Prerequisite Programs -- Evolution of Prerequisite Programs -- Types of Prerequisite Programs -- Chemical Control -- Microbiological Control -- Chapter 3_Other Food Systems Support Programs -- Product Traceability and Recall -- Crisis Management -- Food Defense and Facility Design -- Environmental Control and Monitoring -- Chapter 4_Tasks for HACCP Plan Development -- Assessing the Need for a HACCP Plan -- Preliminary Tasks for HACCP Plan Development -- Establishing the Prerequisite Program -- Part II_Principles of HACCP -- Chapter 5_Principle #1-Conduct Hazard Analysis -- Purpose of Hazard Analysis -- Types of Hazard -- Conducting a Hazard Analysis -- Documentation and Ongoing Efforts -- Chapter 6_Principle #2-Determine Critical Control Points -- Distinguishing Between Critical Control Points and Control Points -- Common Sources of Critical Control Points -- Identifying Critical Control Points -- Documenting Critical Control Points -- Chapter 7_Principle #3-Establish Critical Limits -- What are Critical Limits? -- Establishing Critical Limits -- Establishing Operational Limits -- Chapter 8_Principle #4-Establish Monitoring Procedures -- What is Monitoring? -- Collecting Data -- Recording Data -- Continuous Versus Intermittent Monitoring -- Determining Monitoring Points -- Qualifications of the Person Collecting the Data -- Chapter 9_Principle #5-Establish Corrective Action Procedures -- What is Corrective Action? -- Goals of Corrective Action -- Corrective Action Plans.