Food Safety For Food Business Operators: Food Safety Haccp

Food Safety For Food Business Operators: Food Safety Haccp

  • Publish Date: 2017-03-12
  • Binding: Paperback
  • Author: Dr Mukundan Mattathumkad Kunjan
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The monograph, Food Safety for Food Business Operators is a compilation of various steps involved in implementing HACCP, GMP, Hygiene & Sanitation (ISO 22000) in any segment of food business in the food chain starting from farm to fork. The book surveys the different sources of food safety hazards entering into the food chain and gives practical methods to control the probable significant hazards to keep them under safe levels for human consumption. To achieve this the book provides, brief and simple explanation of the terminologies and procedures for implementing HACCP and Pre Requisite Programmes (PRPs). The book also provides a comprehensive list of almost all biological, chemical and physical hazards along with the tolerance levels. There are also brief descriptions on the health problems associated with each individual hazard. Several examples of corrective action, list of records to be maintained and a practical check list for evaluation HACCP & PRPs in an operating unit are also included in the book. The language of narration is simple and easily understandable to any food business operator. Any one who reads this book will be able to implement HACCP and PRPs (ISO 22000) in a food handling/processing line. Besides Food Business Operators, the book will be an asset also for trainers/trainees/academic teachers & students/enforcement officers/general public interested in food safety and public health. Please see contents. CONTENTS. TOPIC. PAGE. Cover Page. 1. About the Author. 2. Introduction. 3. Origin of Food Safety Hazards. 5. The Seven Principles of HACCP. 7. Probable Records of HACCP Program. 16. The Good Manufacturing Practices (GMP). 19. The Good Hygiene Practices. 20. The Sanitation Practices. 23. The Pest Control- Exclusion of pests. 26. The Good Laboratory Practice (GLP). 27. The Good Personnel Policy. 28. The Common Food Safety Hazards. 29. The Biological Hazards. 29. The Chemical Hazards. 31. The Antibiotic Residues. 34. The Toxic Heavy Metal Residues. 35. The Aflatoxins. 38. The Pesticides and Dioxins. 38. The Common Physical Hazards. 39. Check List for Audit/Internal Audit. 40.

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