Validating Preventive Food Safety and Quality Controls: An Organizational Approach to System Design and Implementation is a how-to-guide for food industry personnel providing essential preventative control system guidance to help design and implement scientifically verifiable food safety controls in food processes. This reference includes proven tools and techniques to move positively towards the validating preventive control challenges that the food industry is facing, and helps implement compliance strategies to adhere to the food safety and modernization act requirements.
1. Introduction - p. xv 2. Chapter 1. Background: Understanding common and assignable causes, laws, and costs - p. 1 3. Chapter 2. Teams and teamwork for validating preventive food safety and quality control - p. 31 4. Chapter 3. Environmental monitoring and sampling - p. 53 5. Chapter 4. Developing a preventive controls plan: Food safety and quality - p. 99 6. Chapter 5. Preventive system data analysis strategies for common and assignable causes - p. 119 7. Chapter 6. Preventing cross-contamination through the supply chain - p. 171 8. Chapter 7. Supplier preventive controls and solutions - p. 207 9. Chapter 8. Cycle time analysis in preventive food safety and quality control practices - p. 227 10. Chapter 9. Other critical preventive control issues, concepts and validation concerns - p. 241 11. Chapter 10. Step-by-step implementation of your valid food safety and quality preventive control system - p. 309 12. Chapter 11. Case study Chipotle: Common cause failures - p. 315 13. Index - p. 325
Validating Preventive Food Safety and Quality Controls: An Organizational Approach to System Design and Implementation is a how-to-guide for food industry personnel providing essential preventative control system guidance to help design and implement scientifically verifiable food safety controls in food processes. This reference includes proven tools and techniques to move positively towards the validating preventive control challenges that the food industry is facing, and helps implement compliance strategies to adhere to the food safety and modernization act requirements.
1. Introduction - p. xv 2. Chapter 1. Background: Understanding common and assignable causes, laws, and costs - p. 1 3. Chapter 2. Teams and teamwork for validating preventive food safety and quality control - p. 31 4. Chapter 3. Environmental monitoring and sampling - p. 53 5. Chapter 4. Developing a preventive controls plan: Food safety and quality - p. 99 6. Chapter 5. Preventive system data analysis strategies for common and assignable causes - p. 119 7. Chapter 6. Preventing cross-contamination through the supply chain - p. 171 8. Chapter 7. Supplier preventive controls and solutions - p. 207 9. Chapter 8. Cycle time analysis in preventive food safety and quality control practices - p. 227 10. Chapter 9. Other critical preventive control issues, concepts and validation concerns - p. 241 11. Chapter 10. Step-by-step implementation of your valid food safety and quality preventive control system - p. 309 12. Chapter 11. Case study Chipotle: Common cause failures - p. 315 13. Index - p. 325
