Food safety management programs : applications, best practices and compliance

Author

• Newslow, Debby

Additional Author(s)

-

Publisher

Boca Raton: CRC Press, 2014

Language

English

ISBN

9781439826799

Series

Subject(s)

• FOOD INDUSTRY AND TRADE-MANAGEMENT
• FOOD-SAFETY MEASURES
• FOOD INDUSTRY AND TRADE-QUALITY CONTROL

Notes

. . Index: p. 355-363

Abstract

"The value of an effective well-defined, implemented, and maintained management system is priceless. Based on the requirements of ISO 900 I, ISO 22000, and PAS 220, this text provides a collection of participation-based tools that can be applied to the development, implementation, and maintenance of a management-based system in the food industry. The book clearly explains how to choose the right system for an organization, what the requirements are, how to identify gaps in the system, and ways to integrate these resources into individual operations. The author also compares ISO and HACCP programs as well as includes case studies from professionals"-- Provided by publisher.
"For more than 20 years, we have heard talk about International Standardization Organization (ISO)-based standards and whether or not there is a place for these standards in the food industry. The majority of the food industry felt we had all the regulations and requirements necessary to produce safe products of the highest quality. Is this really true? ISO compliance was only required if the product was shipped overseas. ISO required too much documentation. It cost too much. It just wasn't needed. It was difficult to understand the internal advantages of having a structured system. Over the years, some companies who decided to try the ISO-based standards system have seen many advantages; others still wonder if it was worthwhile. It is hard to put a dollar savings on something like a recall that didn't happen! So now, in today's world, we ask again, "Is there a place in the food industry for structured management systems?" There is no doubt that a structured, effective management system can enhance an organization. It is also evident that an inadequate, poorly designed system can be a true detriment to an organization.

Physical Dimension

Number of Page(s)

363 p.

Dimension

25 cm.

Other Desc.

il.

Summary / Review / Table of Content

Machine generated contents note: ch. 1 Introduction to Food Safety -- HACCP -- FDA Food Safety Modernization Act -- Management Systems -- ISO 9001:2008: A Quality Management System Standard -- Food Safety Management System Standards (FSMS) -- Global Food Safety Initiative -- GFSI Recognized Schemes -- ISO 22000:2005 -- ISO 9001 and FSSC 22000 -- Defining, Implementation, and the Decision to Be Certified -- Choosing the Standard -- Creating an Effective and Value-Added System Is a Must! -- Creating and Sustaining a Food Safety Culture -- Next Step -- References -- ch. 2 General Requirements -- Optimum Food Safety Management System -- Management System Scope -- General Requirements for Compliance -- Management System Manual -- Top Management and Management Commitment -- Controlled Processes -- Systems Approach for Management -- Key Points -- Common Findings/Nonconformances -- References -- ch. 3 Management Responsibility -- Understanding Management Commitment --
Contents note continued: Support through All Levels of the Organization -- Food Safety Policy Statement -- Measurable Food Safety Goals and Objectives -- Internal Communication -- Associate Involvement -- Internal Communication Related to Change -- Emergency Preparedness and Response -- Food Safety Plan -- Responsibility and Authority -- Food Safety Team Leader (the SQF Practitioner) -- External Communication -- Visitors and Contractors -- Management Review -- Minimum Management Review Input -- Minimum Management Review Output -- More on Resources -- Effective System Is Directly Proportional to the Strength of the Food Safety Culture -- Key Points -- Common Findings/Nonconformances -- References -- ch. 4 Corrective Action/Preventive Action (CAPA): Continuous Improvement -- Understanding the CAPA Program -- CAPA Records -- Identifying a CAPA -- Comments Based on Experience -- Details of an Effective CAPA Program -- Understanding Root Cause -- Corrective Action -- Timeliness --
Contents note continued: Following Up on Effectiveness -- Corrective and Preventive Action Program -- Corrections versus Corrective Actions -- Software Programs -- Continuous Improvement -- More Thoughts -- Key Points -- Common Findings/Nonconformances -- References -- ch. 5 Internal Audit -- Key Factors of an Effective Internal Audit Program -- Top Management Support -- Management Commitment Links to Providing the Resources -- Audit Program of Schedule -- Audit Frequency -- Performing On-Time Audits -- Evidence of Audit Planning -- Audit Team -- Planning the Audit -- Audit Checklist -- Performing the Audit -- Audit Guide -- Process Approach -- Process Audit -- Additional Sample Questions -- ISO 19011:2011 -- Auditors Must Be Objective -- Audit Notes -- Audit Findings -- Closing Meeting -- Notes for the Auditee -- Follow-Up for Effectiveness -- Auditor Training -- Audit Records -- Effective Internal Audit Program -- Team Approach -- Management Commitment -- Key Points --
Contents note continued: Common Findings/Nonconformances -- References -- ch. 6 Document Control -- Requirements -- Required Documentation -- When Is a Procedure Required? -- Document Format -- Printed Controlled Documents -- Documentation Requirements -- External Documents -- Unintended Use of Obsolete Documents -- Electronic Backup -- Master List of Documents -- Hierarchy and Numbering -- Writing Protocol -- Use of Software Programs: Going Paperless -- Writing Procedures -- Key Points -- Common Findings/Nonconformances -- References -- ch. 7 Record Control -- Record Control Procedure -- Master List of Records -- Retention Time -- Electronic or Hard Copy -- Record or Controlled Document? -- Key Points -- Common Findings/Nonconformances -- ch. 8 Training, Awareness, and Competency -- Defining Competency Requirements -- Education versus Training -- Clarification of the Requirements -- Measuring Effectiveness -- Temporary Associates --
Contents note continued: Role of Software Programs in Your Training Programs -- Key Points -- Common Findings/Nonconformances -- References -- ch. 9 Control of Nonconforming Materials and Products -- Key Points -- Common Findings/Nonconformances -- ch. 10 Prerequisite Programs (PRPs): Part One -- Understanding Prerequisite Programs (PRPs) and Their Role in the Food Safety Program -- More on Verification -- Key Points -- Common Findings/Nonconformances -- Construction and Layout of Buildings -- Key Points -- Common Findings/Nonconformances -- Layout of Premises and Workspace -- Key Points -- Common Findings/Nonconformances -- Utilities: Air, Water, and Energy -- Key Points -- Common Findings/Nonconformances -- Waste Disposal -- Key Points -- Common Findings/Nonconformances -- Equipment Suitability, Cleaning, and Maintenance -- Key Points -- Common Findings/Nonconformances -- Measures for Prevention of Cross Contamination -- Key Points -- Common Findings/Nonconformances --
Contents note continued: Allergen Control -- Key Points -- Common Findings/Nonconformances -- Glass and Brittle Plastic -- Key Points -- Common Findings/Nonconformances -- Sanitation: Cleaning and Sanitizing -- Cleaning and Sanitizing Chemicals -- The Science of Cleaning -- Cleaning Utensils -- Critical Food Safety and Quality Suppliers -- SSOPs -- Clean-in-Place (CIP) -- Key Points -- Common Findings/Nonconformances -- Employee Practices, Personal Hygiene, and Employee Facilities -- Importance of Handwashing -- Handwashing Equipment -- Key Points -- Common Findings/Nonconformances -- Rework -- Key Points -- Common Findings/Nonconformances -- Warehouse, Storage, and Shipping -- Storage of Hazardous Materials -- Equipment Calibration -- Storage Requirements -- Control of the Finished Product -- Key Points -- Common Findings/Nonconformances -- ch. 11 Calibration -- Developing the Calibration Program -- Identifying Critical Equipment -- Calibration Matrix --
Contents note continued: Scheduling Calibration -- Protecting the Equipment -- Confirming Equipment Is in Tolerance -- Traceability to NIST or a Known Standard -- Requirements as External Documents -- External Calibration Service Supplier -- Calibration Records -- Management Commitment and Effectiveness -- Key Points -- Common Findings/Nonconformances -- Reference -- ch. 12 Pest Control -- Key Points -- Common Findings/Nonconformances -- ch. 13 Purchasing, Outsourcing, and Supplier Management -- Communication -- Outsourced and Service Supplies -- Thoughts on Getting Started -- Provisional Suppliers -- Grandfather Clause -- Identifying Ownership -- Monitoring Suppliers -- Ineligible Suppliers -- Emergency Ingredient and Packaging Information -- Responsibilities for Those Suppliers Not Approved by Manufacturing Site -- More Thoughts -- Key Points -- Common Findings/Nonconformances -- Reference -- ch. 14 Crisis Management/Emergency Preparedness -- Key Points --
Contents note continued: Common Findings/Nonconformances -- Product Identification and Traceability -- Key Points -- Common Findings/Nonconformances -- Product Recall -- Key Points -- Common Findings/Nonconformances -- Security, Food Defense, and Bioterrorism -- Security -- Confirm That the Facility Is Secure -- Food Defense and Bioterrorism -- PAS 96:2010 -- Food Defense Plan -- ALERT -- FDA Training Videos -- Key Points -- Common Findings/Nonconformances -- Reference -- ch. 15 Prerequisite Programs (PRP): Part Two -- Change Management -- Key Points -- Common Findings/Nonconformances -- Design Control -- Key Points -- Common Findings/Nonconformances -- Customer and Consumer Communication (Customer Satisfaction) -- Key Points -- Common Findings/Nonconformances -- Incoming Inspection -- Key Points -- Common Findings/Nonconformances -- Risk Management -- What Is a Risk Assessment? -- Mitigation -- Likelihood and Significance -- Risk Matrix --
Contents note continued: ch. 16 Food Safety Program (HACCP): Getting Started (The Five Presteps) -- The Food Safety Team Leader -- Food Safety Team -- Food Safety Team Responsibilities -- Notifying the Food Safety Team of Proposed Changes -- Describe the Product -- Describe the End Products -- Flow Diagram -- Comparison between the GFSI-Approved Food Safety Schemes -- Key Points -- Common Findings/Nonconformances -- Reference -- ch. 17 Food Safety Program (HACCP): The Principles -- Hazard Analysis -- Hazard Analysis as a Risk Assessment -- Identifying the Hazards -- Hazard Analysis and Food Packaging -- Selection of the Control Measures -- Critical Control Point -- Operational Prerequisite Program -- PRPs versus OPRPs versus CCPs -- Establish the Critical Limits -- Establish the Monitoring Procedures -- Establish Preplanned Corrective Actions -- Establish Requirements for Verification -- Documents and Records -- Management Commitment and the Food Safety/HACCP Program --
Contents note continued: Key Points -- Common Findings/Nonconformances -- References -- ch. 18 Verification and Validation -- Verification Planning -- Verification versus Validation -- Example of Validation -- Verification Activities -- Required CCP Record Review -- Validation in More Detail -- Validating Control Measure Examples -- Initial Validation -- Revalidation -- Key Points -- Common Findings/Nonconformances -- ch. 19 A Case for Integrating Your Management Systems / Dennis Sasseville -- Working toward an Integrated Management System -- Person -- Han -- Example of a Project Charter -- Acknowledgments -- ch. 20 Example of Integrating ISO 22000 Requirements into a Compliant Quality Management System / Erasmo Salazar -- Prestep 1: Food Safety Team and the Prerequisite Programs -- Presteps 2--5: The Preliminary Steps to Enable the Hazard Analysis -- Step 6: The Hazard Analysis -- Steps 7--10: CCPs, Critical Limits, Monitoring System, Corrections, Corrective Actions --
Contents note continued: Steps 11 and 12: Verification, Planning and Documentation, Updating of Preliminary Information -- Core Elements and Integration of Other Requirements -- Acknowledgments -- ch. 21 Summary, Conclusions, and Next Steps -- What Were Some of the Difficult Challenges? -- Understanding the Standards: Gap Analysis -- Surviving the Audit? -- So Now We're Certified: What Do We Do Now? What Are Our Next Steps? -- Quality Management and Food Safety Together? -- "What Would You Do Differently if You Could Do It All Over Again and Why?" -- Technology and Its Role in the Future of Food Safety -- Future of Food Safety.

Exemplar(s)

#	Accession No.	Call Number	Location	Status
1.	02486/14	363.1926 New F	Library - 7th Floor	Available