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E-book
Author Chesworth, N, author

Title Food Hygiene Auditing / edited by N. Chesworth
Published Boston, MA : Springer US, 1997
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Description 1 online resource (216 pages)
Contents 1 Food hygiene law -- 1.1 Introduction -- 1.2 The Food Safety Act of 1990 -- 1.3 The Food Safety (General Food Hygiene) Regulations 1995 -- 1.4 The Food Safety (Temperature Control) Regulations 1995 -- 1.5 Conclusions -- 2 Food law in the United States -- 2.1 Introduction -- 2.2 The development of food law in the US -- 2.3 Liability -- 2.4 Federal agencies of the US involved in assuring food safety and quality -- References -- 3 HACCP and factory auditing -- 3.1 Introduction -- 3.2 HACCP -- 3.3 Factory auditing -- 3.4 Auditee response -- References -- 4 Premises -- design and fabrication -- 4.1 The site -- 4.2 The principles of design -- 4.3 The construction -- 5 Raw materials -- 5.1 Raw materials: the feedstock of the food industry -- 5.2 The system for raw materials hygiene audit -- 5.3 Raw materials as purchased products -- 5.4 Supplier assurance assessment and audit -- 5.5 Raw materials hygiene auditing -- 5.6 Preventive and corrective action and verification -- 5.7 Conclusion -- References -- 6 Process equipment and machinery auditing -- 6.1 Introduction -- 6.2 Consideration of risk -- 6.3 Environmental considerations -- 6.4 Mechanical Quality Control -- 6.5 Preventative maintenance -- 6.6 Useful hints -- 6.7 Additional points of reference -- 7 Personnel hygiene standards -- 7.1 Introduction -- 7.2 Personnel employment, induction and training -- 7.3 General personnel standards and clothing -- 7.4 Standards of cleanliness of staff and personal hygiene -- 7.5 Staff facilities -- 7.6 Conclusions -- 8 Preventative pest control -- 8.1 Introduction -- 8.2 General pest control methods -- 8.3 Exclusion -- 8.4 Methods of exclusion -- 8.5 Reduction -- 8.6 Destruction -- 8.7 Pest prevention risk assessments -- 8.8 Summary -- 9 Cleaning and disinfecting systems -- 9.1 Introduction -- 9.2 Cleaning schedules -- 9.3 Cleaning products and methods -- 9.4 Proactive cleaning -- 9.5 Monitoring procedures -- 9.6 Safety and supply of chemicals -- 9.7 Water hygiene for cooling and domestic water systems -- 9.8 Summary -- 10 Management controls -- 10.1 Introduction -- 10.2 The changing nature of management control -- 10.3 The role and perspective of the food hygiene auditor -- 10.4 Developing management controls -- 10.5 Setting up to audit controls effectively -- 10.6 Auditing management controls -- 10.7 Conclusion
Bibliography Includes bibliographical references at the end of each chapters and index
Notes English
Print version record
Subject Food adulteration and inspection.
Food industry and trade -- Health aspects
Food service -- Health aspects
Food adulteration and inspection.
Food industry and trade -- Health aspects.
Food service -- Health aspects.
Form Electronic book
Author Chesworth, N., editor
ISBN 1461304512
9781461304517