Cover image for HACCP user's manual
HACCP user's manual
Corlett, Donald A.
Personal Author:
Publication Information:
Gaithersburg, Md. : Aspen Publishers, 1998.
Physical Description:
xx, 519 pages ; 26 cm
General Note:
"A Chapman & Hall food science title."

Format :


Call Number
Material Type
Home Location
Item Holds
QR115 .C67 1998 Adult Non-Fiction Central Closed Stacks-Non circulating

On Order



Now there's a single easy-reading reference to help you plan, implement, and audit a HACCP (Hazard Analysis and Critical Control Point) program. HACCP User's Manual provides comprehensive information on new and existing HACCP systems, current U.S. Food and Drug Administration (FDA) and U.S. Department of Agriculture (USDA) regulations, and procedures for application of the system, as well as sanitation standard operating procedures (SSOPs). With more than 30 years' experience in the food industry, Don Corlett is eminently qualified to guide you step-by-step through the process of tailoring and operating a HACCP system to fit your operation. In HACCP User's Manual, you find expert tips for getting started, details on how to develop and implement a HACCP plan, and how to operate the HACCP system, including organization of record-keeping techniques.

Table of Contents

Background: History Of HACCP
Reasons to Use Prerequisite Programs and HACCP
How to Implement HACCP
Food Hazards
HACCP Regulations and Prerequisite Programs: HACCP Regulations for Fish, Meat, and Poultry
HACCP Systems and Plan Development: Preliminary Steps
Principle 1 Conduct a Hazard Analysis
Principle 2 Determine the Critical Control Points
Principle 3 Establish Critical Limits
Principle 4 Establish Monitoring Procedures
Principle 5 Establish Corrective Actions V
Principle 6 Establish Verification Procedures
Principle 7 Establish Record-Keeping and Documentation Procedures
Establishing and Auditing a HACCP System: Completing the HACCP Plan and Developing Forms
Gearing Up for HACCP Implementation
Verification Auditing of the HACCP System
Documents: 1992 NACMCF HACCP System
1997 NACMCF HACCP System
1997 UN/FAO HACCP System
FDS Fish and Fishery Product HACCP Regulation
USDA Guidelines for SSOPs
USA Model for SSOPs
USDA Guidebook for the Preparation of HACCP Plans
USDA Meat and Poultry Products Hazards and Controls Guide
FSIS Collection/Guidelines--Salmonella
FSIS Testing/Verification Guidelines--E coli
USDA--International Trade & HACCP
FDA Current Good Manufacturing Practice Regulation--Part 110
Cross References Between 21 CFR, Part 110, and Seafood HACCP
Plan Model for Refrigerated and Frozen Beef Ravioli
Refrigerated/Frozen Beef Ravioli--Examples of Completed Forms
HACCP Plan Model for Refrigerated Stick and Sliced Celery
IQF Cooked Shrimp Processing HACCP Model
Food Sampling and Preparation of Sample Homogenate, FDA Bacteriological Analytical Manual
Analytical Laboratory Applications--
HACCP Worksheet Duplication Set