HACCP Definition and Procedures

HACCP Definition and Procedures

HACCP Definition and Procedures

HACCP stands for Hazard Analysis and Critical Control Points. This is a preventative food safety system in which every step in the manufacture, storage and distribution of a food product is scientifically analyzed for microbiological, physical and chemical hazards.

Potential hazards are, therefore, identified and appropriate control measures are taken before the problem can occur.

CD-ROMs

“Prerequisite Programs for HACCP: You Can’t start HACCP without Them!” ($395) from the Institute of Food Technologists,
phone: (312) 782-8424, Web site: http://www.ift.org.

Books

“HACCP User’s Guide” by Donald A. Corlett, Jr. ($80) from Aspen Publishing, phone: (800) 638-8437, Web site: http://www.aspenpublishers.com.

“HACCP: A Practical Approach” ($65) by S.E. Mortimore and C.A. Wallace, from Aspen Publishing, phone: (800) 638-8437, Web site: http://www.aspenpublishers.com.

“HACCP Management Manual” ($477) by Kushner, Dopp and Hahn from FCN Publishing, phone: (202) 887-6339, Web site: http://www.fcnpublishing.com

Associations

HACCP Institute. Contact Philip Blagoyevich, phone: (925) 820-3558, e-mail: .(JavaScript must be enabled to view this email address).

Consultants/Companies

Silliker Laboratories, phone: (708) 957-7878, Web site: http://www.silliker.com.

American Institute of Baking, phone: (785) 537-4750, Web site: http://www.aibonline.org.

D.L. Newslow & Associates, phone: (407) 290-2754.

BioRenewal Division of Microbac Laboratories, Inc., phone: (608) 276-8980, Web site: http://www.biorenewal.com.

Food Safety Net Services, (888) 525-9788, Web site: http://www.food-safetynet.com.


This list does not constitute an endorsement, recommendation or guarantee, nor is it all inclusive.