TY  - BOOK
AU  - Wester,Patricia A.
TI  - Hazard analysis and risk based preventive controls: building a (better) food safety plan 
SN  - 9780128105016
AV  - TX537 
U1  - 363.19/26 23
PY  - 2017///]
CY  - London, San Diego, CA
PB  - Academic Press
KW  - United States
KW  - FDA Food Safety Modernization Act
KW  - Food handling
KW  - Safety measures
KW  - Hazard Analysis and Critical Control Point (Food safety system)
KW  - Food adulteration and inspection
KW  - Food industry and trade
KW  - Food
KW  - Electronic books
N1  - Includes index
N2  - Hazard Analysis and Risk Based Preventive Controls: Building a (Better) Food Safety Plan is directed to those food safety professionals charged with ensuring or assisting with FSMA's preventative controls (PC) implementation and compliance in their routine job duties. The target audience includes those currently involved in the development, management, and execution of HACCP and/or other advanced food safety management systems, as well as those interested in advancing their knowledge base to gain a more thorough comprehension of HARPC requirements. FSMA topics covered include: identifying the food safety team and PCQI; creating the HARPC implementation strategy; starting the food safety plan; conducting a thorough hazard analysis; identifying adequate preventive control measures; determining appropriate PC management components; recognizing applicable verification and validation activities; supply chain management program; recall plans. Other operational topics include: document control systems; internal audit programs; third party audit management; regulatory visit preparation; and maintaining compliance.Provides a step-by-step guide to achieving FSMA compliance for food safety professionals who develop and manage food safety management systemsWritten by industry experts with direct experience in the formulation of the HARPC regulationsPresents insights into the underlying approach of FSMA's preventative controlsTransitions readers from HACCP to HARPC using GAP assessment to adapt existing food safety programs to the FSMA preventative controls requirements
ER  -