The Certified HACCP Auditor Handbook, 3rd Edition

This handbook is intended to serve as a baseline of hazard analysis critical control point (HACCP) knowledge for quality auditors. HACCP is more than just failure mode and effect analysis (FMEA) for food: it is a product safety management system that evolved and matured in the commercial food processing industry allowing food processors to take a proactive approach to prevent foodborne diseases. Both the FDA and the USDA have embraced HACCP as the most effective method to ensure farm-to-table food safety in the United States.

This handbook also assists the certification candidate preparing for the ASQ Certified HACCP Auditor (CHA) examination. It includes chapters covering the HACCP audit, the HACCP auditor, and quality assurance analytical tools.

List of Figures and Tables
Foreword

Part I : An Introduction to HACCP
Chapter 1 : History and Overview of HACCP : Primitive and Modern Food Preservation Methods
Chapter 2 : Tasks for HACCP Plan Development

Part II : Principles of HACCP
Chapter 3 : Principle #1-Conduct Hazard Analysis
Chapter 4 : Principle #2-Determine Critical Control Points
Chapter 5 : Principle #3-Establish Critical Limits
Chapter 6 : Principle #4-Establish Monitoring Procedures
Chapter 7 : Principle #5-Establish Corrective Action Procedures
Chapter 8 : Principle #6-Establish Verification Procedures
Chapter 9 : Principle #7-Establish Record Keeping and Documentation Procedures

Part III : Implementing HACCP
Chapter 10 : HACCP Plan Implementation and Maintenance

Part IV : Auditing HACCP Systems
Chapter 11 : The HACCP Audit
Chapter 12 : The HACCP Auditor
Chapter 13 : Quality Assurance Analytical Tools

Part V : Applying HACCP to the Food Processing Industry
Chapter 14 : The Food Industry in General
Chapter 15 : Prerequisite Areas for Food Safety
Chapter 16 : Meat and Poultry
Chapter 17 : Seafood
Chapter 18 : Dairy
Chapter 19 : Fresh Fruits and Vegetables
Chapter 20 : Retail and Food Service

Part VI : Applying HACCP to the Medical Device Industry
Chapter 21 : HACCP Principles in the Design and Manufacture of Medical Devices

Part VII : Appendices
Appendix A : Hazards in Food
Appendix B : Hazards in Medical Devices
Appendix C : Validation
Appendix D : NACMCF HACCP Guidelines
Appendix E : Codex HACCP Guidelines
Appendix F : ISO 22000:2005, Food safety management systems - Requirements for any organization in the food chain
Appendix G : The ASQ Code of Ethics
Appendix H : ASQ Body of Knowledge for the Certified HACCP Auditor
Glossary
Bibliography
Index