What hygiene and dress requirements should be considered in food production? What quality standards must the air quality meet in a medical device assembly room? What does the location of heating duct have to do with processing safe food? What types of additives and radiation can be used to preserve food? Whatever you need to know about HACCP - Hazard Analysis and Critical Control Point (HACCP), from farm to table or factory to hospital is covered in this new guide from the ASQ Food, Drug and Cosmetic Division.
Focusing on the needs of auditors and those preparing for the CQA - HACCP exam, this handbook is the definitive resource for auditors in the food, drug and cosmetic industry. Carefully following the CQA-HACCP Body of Knowledge, the book is written by leading quality experts representing industry, academics and government agencies. It provides an overview of the history of HACCP as a product safety system and the preliminary steps to creating a HACCP team. The principles of HACCP as a quality system - such as conducting hazard analysis, establishing monitoring procedures, and the implementation and maintenance of the HACCP system - are included. This book extensively covers HACCP in the Food Processing industry and also includes a chapter related to medical devices. It's the perfect resource for those preparing to take the new CQA-HACCP exam or looking to implement HACCP in their organization.
Benefit From These Features:
· Preparation to take the new CQA-HACCP exam.
· The history and principals of HACCP explained in easy to understand language
· Special chapters dedicated to meat, poultry seafood, dairy, fruits and vegetables.
· Assembling the HACCP critical control points and procedures for monitoring, corrective action and verification.
· A look at HACCP and the Medical Device Industry
