World Health Organization : Year 1997 ; World Health Organization, Food Safety Unit, Food Safety, No. 97.2: HACCP Introducing the Hazard Analysis and Critical Control Point System

By World Health Organization

Book Id: WPLBN0000088343
Format Type: PDF eBook:
File Size: 0.7 MB
Reproduction Date: 2005

Title:	World Health Organization : Year 1997 ; World Health Organization, Food Safety Unit, Food Safety, No. 97.2: HACCP Introducing the Hazard Analysis and Critical Control Point System
Author:	World Health Organization
Volume:
Language:	English
Subject:	Health., Public health, Wellness programs
Collections:	Medical Library Collection, World Health Collection
Historic Publication Date:
Publisher:	World Health Organization


Citation APA MLA Chicago Health Organization, B. W. (n.d.). World Health Organization : Year 1997 ; World Health Organization, Food Safety Unit, Food Safety, No. 97.2. Retrieved from http://www.self.gutenberg.org/

Description
Medical Reference Publication

Excerpt
Acknowledgement The Food Safety Unit of the World Health Organization would like to thank Mr Anthony Whitehcad, Senior Officer, Food Quality and Standards Service, Food and Agriculture Organization of the United Nations, Rome, who reviewed this document.

Table of Contents
Contents Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 ?'lie necd for an effective food safety assurance method . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .t The HACCP system and its benefits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 4 . lt~tcrnationals tatus of the HACCP system and recent developments in its concept . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 5 . Considerations for the implementation of I-IACCP: a guide for industry and government agencies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .h ThencedforHACCP . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6. Responsibility for HACCP implemenlation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Role of thosc responsible for ilnplementation of HACCP systems . . . . . . . . . . . . . . . . . . . 7 Development of implementation strategies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Time-scale . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Resourcc assessment and capacity building . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0 Regulatory considerations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Assessment of HACCP systems . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 0 Hazard Analysis and Critical Control Point (I-IACCP) System and Guidelines for its Application . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12