ABSTRACT

The safety of food products is fundamental. The value of an effective and well-defined, -implemented, and -maintained management system is priceless. When it is integrated into a process, it supplies the necessary foundation and structure to help provide the consumer with a safe product of the highest quality. Food Safety Management Programs: Appli

chapter 1|20 pages

Introduction to Food Safety

chapter 2|6 pages

General Requirements

chapter 3|24 pages

Management Responsibility

chapter 5|24 pages

Internal Audit

chapter 6|16 pages

Document Control

chapter 7|6 pages

Record Control

chapter 8|10 pages

Training, Awareness, and Competency

chapter 10|56 pages

Prerequisite Programs (PRPs): Part One

chapter 11|10 pages

Calibration

chapter 12|6 pages

Pest Control

chapter 14|20 pages

Crisis Management/Emergency Preparedness

chapter 15|22 pages

Prerequisite Programs (PRP): Part Two

chapter 17|26 pages

Food Safety Program (HACCP): The Principles

chapter 18|10 pages

Verication and Validation

chapter 21|18 pages

Summary, Conclusions, and Next Steps