Hazard Analysis and Risk-Based Preventive Controls: Improving Food Safety in Human Food Manufacturing for Food Businesses is a comprehensive, first of its kind resource for the retail food industry on the Hazard Analysis and Risk-based Preventive Controls (PCHF) regulations of the Food Safety Modernization Act (FSMA). This book covers all aspects of PCHF, including the legislation's intent, applications to ensure safe food production, and resources to keep up-to-date on new food safety hazards and regulatory guidance. Written for food safety professionals and food business leaders, its emphasis on what the retail food industry needs to know about PCHF make it an indispensable resource for organizations buying food from companies required to demonstrate compliance with PCHF.
PCHF implementation is (or soon will be) required for human food companies along the supply chain in the United States, as well as all food companies that import ingredients and products for human consumption into the U.S.
1. Chapter 1. Introduction - p. 1 2. Chapter 2. The Era of the Food Safety Modernization Act and Hazard Analysis and Risk-Based Preventive Controls - p. 15 3. Chapter 3. What Potential Food Ingredient Hazards Occur in Human Food Manufacturing? - p. 35 4. Chapter 4. What and Where Are Potential Process and Facility-Related Hazards Introduced Into Foods During Human Food Manufacturing? - p. 55 5. Chapter 5. Hazard Analysis in a Human Food Manufacturing Facility - p. 79 6. Chapter 6. Preventive Controls - p. 99 7. Chapter 7. Validation of Preventive Controls - p. 121 8. Chapter 8. Implementation and Management of Preventive Controls: Monitoring, Verification, Corrective Actions, and Associated Records - p. 137 9. Chapter 9. Environmental Monitoring to Prevent Facility-Related Hazards - p. 153 10. Chapter 10. Regulatory Knowledge and Interactions for Retail Buyers in the FSMA Era - p. 177 11. Appendix A: Example of an FDA Warning Letter - p. 199 12. Appendix B: Unexpected Allergens in Food Ingredients - p. 205 13. Appendix C: Case Study - p. 211 14. Appendix D: Supplier Approval Checklist for Retail Businesses - p. 221 15. Glossary - p. 223 16. Index - p. 225
Hazard Analysis and Risk-Based Preventive Controls: Improving Food Safety in Human Food Manufacturing for Food Businesses is a comprehensive, first of its kind resource for the retail food industry on the Hazard Analysis and Risk-based Preventive Controls (PCHF) regulations of the Food Safety Modernization Act (FSMA). This book covers all aspects of PCHF, including the legislation's intent, applications to ensure safe food production, and resources to keep up-to-date on new food safety hazards and regulatory guidance. Written for food safety professionals and food business leaders, its emphasis on what the retail food industry needs to know about PCHF make it an indispensable resource for organizations buying food from companies required to demonstrate compliance with PCHF.
PCHF implementation is (or soon will be) required for human food companies along the supply chain in the United States, as well as all food companies that import ingredients and products for human consumption into the U.S.
1. Chapter 1. Introduction - p. 1 2. Chapter 2. The Era of the Food Safety Modernization Act and Hazard Analysis and Risk-Based Preventive Controls - p. 15 3. Chapter 3. What Potential Food Ingredient Hazards Occur in Human Food Manufacturing? - p. 35 4. Chapter 4. What and Where Are Potential Process and Facility-Related Hazards Introduced Into Foods During Human Food Manufacturing? - p. 55 5. Chapter 5. Hazard Analysis in a Human Food Manufacturing Facility - p. 79 6. Chapter 6. Preventive Controls - p. 99 7. Chapter 7. Validation of Preventive Controls - p. 121 8. Chapter 8. Implementation and Management of Preventive Controls: Monitoring, Verification, Corrective Actions, and Associated Records - p. 137 9. Chapter 9. Environmental Monitoring to Prevent Facility-Related Hazards - p. 153 10. Chapter 10. Regulatory Knowledge and Interactions for Retail Buyers in the FSMA Era - p. 177 11. Appendix A: Example of an FDA Warning Letter - p. 199 12. Appendix B: Unexpected Allergens in Food Ingredients - p. 205 13. Appendix C: Case Study - p. 211 14. Appendix D: Supplier Approval Checklist for Retail Businesses - p. 221 15. Glossary - p. 223 16. Index - p. 225
