1 The origin and concept of HACCP. - 1. 1 Introduction. - 1. 2 Development of the HACCP concept. - 1. 3 Acceptance of HACCP by the food industry. - 1. 4 Summary. - References. - 2 The HACCP system and how it fits into FSIS programs. - 2. 1 Introduction. - 2. 2 HACCP study. - 2. 3 Critical control points for various models. - 2. 4 In-plant testing of HACCP models. - 2. 5 Evaluation. - 2. 6 Current HACCP issues. - 2. 7 Quadrilateral discussions on food safety. - 2. 8 Summary. - References. - 3 Implementation of HACCP program on farms and ranches. - 3. 1 Introduction. - 3. 2 Livestock quality assurance programs. - 3. 3 Implementing HACCP on livestock units. - 3. 4 Conclusion. - References. - 4 Implementation of the HACCP program by meat and poultry slaughterers. - 4. 1 Introduction. - 4. 2 Purpose of HACCP. - 4. 3 Development of the HACCP program. - 4. 4 Implementation of the HACCP program. - 4. 5 Summary. - References. - 5 The use of HACCP for producing and distributing processed meat and poultry products. - 5. 1 Introduction. - 5. 2 Reasons for using HACCP. - 5. 3 Developing HACCP plans. - 5. 4 Hazard analysis and risk assessment. - 5. 5 Critical control points and critical limits. - 5. 6 Monitoring. - 5. 7 Corrective action. - 5. 8 Record keeping. - 5. 9 Verification. - 5. 10 Should HACCP be mandatory?. - 5. 11 Summary. - References. - Addendum Guideline for writing operating instructions/HACCP plans for processed meat and poultry products. - 6 Implementation of the HACCP program by the fresh and processed seafood industry. - 6. 1 Introduction. - 6. 2 Significance of the seafood industry. - 6. 3 HACCP in the seafood industry. - 6. 4 HACCP and seafood safety. - 6. 6 NMFS HACCP program. - 6. 7 FDA's HACCP program. - 6. 8 Impact of FDA's proposed HACCP regulation an example. - 6. 9 Summary. - References. - 7 Risk analysis HACCP and microbial criteriain meat and poultry systems. - 7. 1 Introduction. - 7. 2 Risk analysis. - 7. 3 How risk analysis and HACCP contribute to food safety. - 7. 5 The role of microbiological criteria. - 7. 6 Statistical process control. - 7. 7 Summary. - Acknowledgements. - References. - 8 Relationship of the HACCP system to Total Quality Management. - 8. 1 The importance of quality. - 8. 2 Total Quality Management (TQM): the key to continuous quality improvement. - 8. 3 The Hazard Analysis Critical Control Point (HACCP) system. - 8. 4 Modern quality management: striving for continuous quality improvement. - 8. 5 The economics of quality. - 8. 6 Implementation of TQM and HACCP. - 8. 7 ISO 9000. - 8. 8 The National Quality Award. - 8. 9 Summary. - Acknowledgements. - References. - 9 HACCP for delicatessens and meat poultry and seafood retailers. - 9. 1 Introduction. - 9. 2 Potential hazards. - 9. 3 Hazard controls. - 9. 4 Monitoring. - 9. 5 Corrective actions. - 9. 6 Records. - 9. 7 Verification. - 9. 8 A deli HACCP plan. - 9. 9 Example HACCP plans. - 9. 10 Summary. - References. - 10 HACCP-TQM for retail and food service operations. - 10. 1 Introduction. - 10. 2 What is quality?. - 10. 3 HACCP principles for food production. - 10. 4 Food science HACCP principles. - 10. 5 The HACCP-based TQM process. - 10. 6 Food operations hazard analysis. - 10. 7 Summary. - References. - 11 The HACCP program and the consumer. - 11. 1 Introduction. - 11. 2 The HACCP program. - 11. 3 HACCP and consumers. - 11. 4 HACCP incorporation into everyday life. - 11. 5 Application of HACCP principles for consumers. - 11. 6 Conclusions. - References. - 12 Organization and management of HACCP programs. - 12. 1 Introduction. - 12. 2 Documentation of HACCP systems. - 12. 3 Phases of HACCP system implementation and management requirements. - 12. 4 Producing the framework/structure to ensure that the HACCP program isa success. - 12. 5 Summary. - References. - 13 Predictive microbiology and HACCP. - 13. 1 Introduction. - 13. 2 Predictive microbiology. - 13. 3 Predictive modelling and and HACCP. - 13. 4 Examples of the application of predictive models in HACCP systems. - 13. 5 Conclusions. - References. - 14 National and international cooperation on governmental regulations for meat poultry and fish inspection. - 14. 1 Overview. - 14. 2 Agencies and functions. - 14. 3 Domestic interests and cooperation. - 14. 4 International interests and cooperation. - 14. 5 Opportunities to increase cooperation. - 14. 6 Summary. - References. Language: English