HACCP: Managing Food Safety Hazards at the Retail Level

NEHA's HACCP training materials were created to meet the growing demands on the food safety industry to look at risk factors affecting food safety. The HACCP approach to food safety addresses the analysis and control of biological, chemical, and physical hazards through active managerial control within the retail establishment.

Table of Contents

  • Hazard Analysis and Critical Control Points (HACCP)
    • Prerequisite Principles
    • HACCP Principles
    • The Process Approach to HACCP
  • Developing a HACCP Program
    • Conduct a Hazard Analysis
    • Determine Critical Control Points
    • Establish Critical Limits
    • Establish Monitoring Procedures
    • Develop Corrective Actions
    • Conduct Ongoing Verification
  • Codex Alimentarius
    • Recommended International Code of Practice General Principles of Food Hygiene
    • Principles for the Establishment and Application of Microbiological Criteria for Foods
    • Principles and Guidelines for the Conduct of Microbiological Risk Assessment
    • Guidelines for the Validation of Food Management Safety Control Measures

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