Food Safety Handbook: A Practical Guide for Building a Robust Food Safety Management System

Abstract

Front Cover -- Contents -- Foreword -- Acknowledgments -- Abbreviations -- Introduction -- Chapter 1 Food Safety Standards and Schemes -- Introduction -- BRC Global Standards -- International Featured Standards -- Food Safety System Certification 22000 -- The PrimusGFS Standards -- The Global Red Meat Standard -- CanadaGAP -- GLOBALG.A.P. -- The Seafood Processing Standard of the Global Aquaculture Alliance -- The Safe Quality Food Institute Standard -- The Japan Food Safety Management Association -- ASIAGAP and Japan GAP -- Other GFSI-benchmarked standards and certification programs -- The Global Markets Program -- Notes -- References -- Chapter 2 Principal Food Safety Regulations -- Introduction -- The main food safety regulations -- Requirements for FBOs -- Import and export -- Regulatory authority -- Other relevant regulations -- Other jurisdictions: The Eurasian Economic Union -- Notes -- References -- Chapter 3 Food Safety Tools and Techniques -- An overview of prerequisite programs -- General information on PRPs -- PRP workbook: Instructions and examples -- PRP 6: Utilities-supply of air, water, and energy -- PRP 9: Management of purchased materials -- PRP 11: Cleaning and sanitizing -- PRP 12: Pest control -- PRP 13: Personnel hygiene and employee facilities -- PRP 14: Rework -- General information on HACCP -- Main work sheets -- Work sheet 1: HACCP scope -- Work sheet 2: Product and ingredient description -- Work sheet 3: Flow diagram -- Work sheet 4: Hazard identification and description -- Work sheet 5: Control measure selection and categorization -- Work sheet 6: Validation of control measures -- Work sheet 7: Hazard control plan -- Work sheet 8: Verification plan -- Work sheet 9: Modification(s) and follow-up -- Work sheet 10: Meeting summary -- Supplementary work sheets -- Work sheet A: Hazardous agent codes and classification.