Haccp or Beer

Haccp

Author: Sara E Mortimor

The Hazard Analysis and Critical Control Point (HACCP) system is a preventative food safety management system, that can be applied throughout the food supply chain from primary production to the consumer. HACCP is internationally recognised as the most effective way to produce safe food, providing a structure for objective assessment of what can go wrong and requiring controls to be put in place to prevent problems.
As part of the Blackwell Food Industry Briefing Series, this important book provides a concise, easy-to-use, quick reference aimed at busy food-industry professionals, students or others who need to gain an outline working knowledge. The book is structured so that the reader can read through it in a few hours and arm themselves with the essentials of the topic. Clearly presented, this HACCP briefing includes checklists, bullet points, flow charts, schematic diagrams for quick reference, and at the start of each section the authors have provided useful key points summary boxes.
Written by Sara Mortimore and Carol Wallace, recognised international experts on the HACCP system, this book is a vital tool for all those who need to gain an overview of this extremely important and most useful of food safety systems.

• A concise, easy to use, quick reference book.

• Contains information needed to gain a working knowledge of HACCP.

• Written by people who have proven experience in the field, in both large and small business and on an international basis.

Table of Contents:

	Disclaimer
	Preface
Sect. 1	Introduction to HACCP	1
1.1	What is HACCP?	2
1.2	Where did it come from?	2
1.3	How does it work?	2
1.4	What are the seven HACCP principles?	3
1.5	Is it difficult to use?	4
1.6	Why use it?	4
1.7	What type of company would use HACCP?	5
1.8	Are there any common misconceptions?	8
1.9	How do we know HACCP works?	9
1.10	What actually gets implemented in the workplace?	10
1.11	How does a HACCP plan get written?	10
1.12	Who carries out the HACCP study?	10
1.13	What is the regulatory position of HACCP?	11
1.14	Are there other driving forces for the use of HACCP?	12
1.15	What does it cost?	13
1.16	Is there anything more that I should know?	14
Sect. 2	The HACCP System Explained	15
2.1	HACCP system overview - How does it all fit together?	16
2.2	HACCP in the context of other management systems - What is HACCP and what is it not?	19
2.3	What is involved in getting started - The preparation and planning stage	28
Sect. 3	HACCP in Practice	37
3.1	Preparation for the HACCP plan development	38
3.2	Applying the principles	45
3.3	Implementation of the HACCP plan	77
3.4	Maintenance of the HACCP system	82
	Epilogue	85
App. A	Case study: frozen cheesecake	95
	App. B: Acronyms and Glossary	123
	References	129
	HACCP Resources	131
	Index	135

Look this: How to Buy Cook Real Meat or MacLeans Miscellany of Whisky

Beer: Health and Nutrition

Author: Charles W Bamforth

This important and extremely interesting book is a serious scientific and authoritative overview of the implications of drinking beer as part of the human diet. Coverage includes a history of beer in the diet, an overview of beer production and beer compositional analysis, the impact of raw materials, the desirable and undesirable components in beer and the contribution of beer to health, and social issues.
Written by Professor Charlie Bamforth, well known for a lifetime's work in the brewing world, Beer: Health and Nutrition should find a place on the shelves of all those involved in providing dietary advice.