The ASQ Certified Food Safety and Quality Auditor Handbook. (Record no. 33546)
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| fixed length control field | 07562nam a22004573i 4500 |
| 001 - CONTROL NUMBER | |
| control field | EBC7158735 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | MiAaPQ |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20240724115726.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS | |
| fixed length control field | m o d | |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr cnu|||||||| |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 240724s2021 xx o ||||0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781951058197 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Canceled/invalid ISBN | 9781951058180 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (MiAaPQ)EBC7158735 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (Au-PeEL)EBL7158735 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)1356007772 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | MiAaPQ |
| Language of cataloging | eng |
| Description conventions | rda |
| -- | pn |
| Transcribing agency | MiAaPQ |
| Modifying agency | MiAaPQ |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | KF3816.R4 A87 2021 |
| 082 0# - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 344.730462 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Wilson, Steven. |
| 245 14 - TITLE STATEMENT | |
| Title | The ASQ Certified Food Safety and Quality Auditor Handbook. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 4th ed. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Place of production, publication, distribution, manufacture | La Vergne : |
| Name of producer, publisher, distributor, manufacturer | Quality Press, |
| Date of production, publication, distribution, manufacture, or copyright notice | 2021. |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Date of production, publication, distribution, manufacture, or copyright notice | ©2021. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource (313 pages) |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| Content type code | txt |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media type term | computer |
| Media type code | c |
| Source | rdamedia |
| 338 ## - CARRIER TYPE | |
| Carrier type term | online resource |
| Carrier type code | cr |
| Source | rdacarrier |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Cover -- Title page -- CIP data -- Table of Contents -- List of Figures and Tables -- Foreword -- Acknowledgments -- Part I_An Introduction to HACCP -- Chapter 1_History and Overview of HACCP -- HACCP Predecessors -- HACCP and the Space Program -- Application of HACCP to Other Industries -- Moving to a Comprehensive Food Safety and Management System -- Chapter 2_Prerequisite Programs -- Evolution of Prerequisite Programs -- Types of Prerequisite Programs -- Chemical Control -- Microbiological Control -- Chapter 3_Other Food Systems Support Programs -- Product Traceability and Recall -- Crisis Management -- Food Defense and Facility Design -- Environmental Control and Monitoring -- Chapter 4_Tasks for HACCP Plan Development -- Assessing the Need for a HACCP Plan -- Preliminary Tasks for HACCP Plan Development -- Establishing the Prerequisite Program -- Part II_Principles of HACCP -- Chapter 5_Principle #1-Conduct Hazard Analysis -- Purpose of Hazard Analysis -- Types of Hazard -- Conducting a Hazard Analysis -- Documentation and Ongoing Efforts -- Chapter 6_Principle #2-Determine Critical Control Points -- Distinguishing Between Critical Control Points and Control Points -- Common Sources of Critical Control Points -- Identifying Critical Control Points -- Documenting Critical Control Points -- Chapter 7_Principle #3-Establish Critical Limits -- What are Critical Limits? -- Establishing Critical Limits -- Establishing Operational Limits -- Chapter 8_Principle #4-Establish Monitoring Procedures -- What is Monitoring? -- Collecting Data -- Recording Data -- Continuous Versus Intermittent Monitoring -- Determining Monitoring Points -- Qualifications of the Person Collecting the Data -- Chapter 9_Principle #5-Establish Corrective Action Procedures -- What is Corrective Action? -- Goals of Corrective Action -- Corrective Action Plans. |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Chapter 10_Principle #6-Establish Verification Procedures -- Objectives of the Verification Process -- Types of Verification -- External Review -- Chapter 11_Principle #7-Establish Record-Keeping and Documentation Procedures -- Importance of Record Keeping -- Types of Records -- Designing a Record-Keeping/Documentation System -- Preventing Documentation Errors -- Part III_Implementing HACCP -- Chapter 12_HACCP Plan Implementation and Maintenance -- Supporting Structures for HACCP Implementation -- HACCP Team Formation and Training -- Pilot Projects/Operational Qualification of HACCP Plans -- Company-Wide HACCP Deployment -- HACCP Plan Maintenance -- Extending the HACCP System to the Supply Chain -- Part IV_Auditing the Food Safety System -- Chapter 13_Auditing Fundamentals -- HACCP Auditing as a Product Safety Auditing System -- Audit Format -- Audit Preparation -- Conducting the Audit -- Closure -- Chapter 14_Auditing Process and Auditor Competencies -- Auditor Competencies -- Ethics -- Liability -- Illegal or Unsafe Activities -- International Regulations and Third-Party Auditing Schemes -- Chapter 15_Quality Tools and Techniques -- Measurement of Data -- Flow Diagrams -- Pareto Analysis -- Cause and Effect Diagrams -- Histograms -- Scatter Diagrams -- Check Sheets -- Control Charts -- Capability Indices -- Continuous Improvement -- Corrective Action/Preventive Action -- Sampling -- Part V_Food Safety and Quality in the Food Processing Industry -- Chapter 16_The Food Industry in General -- Food Components -- Sources and Types of Food Hazards -- New Foodborne Diseases and New Technologies -- Chapter 17_Meat and Poultry -- Processing Categories for Meat and Poultry -- HACCP Plan Development -- Chapter 18_Seafood -- Sources of Hazards Specific to Seafood -- HACCP Regulations in the United States -- Applied HACCP Versus Quality. |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | HACCP and Economic Integrity -- Food Safety Modernization Act -- Chapter 19_Dairy -- Safety Regulations in the Dairy Industry -- Types of Hazards -- Controlling Risk Through Prerequisite Programs -- Chapter 20_Fresh Fruits and Vegetables -- Definiing GAPs and GMPs -- Hazards Associated with Handling Fresh Produce -- Significance of GAPs, GMPs, and HACCP for the Auditor -- Third-Party Verification of GAPs, GMPs, and HACCP Implementation -- Case Study-The Implementation of a HACCP Program in a Fresh-Market Tomato Handling Operation -- Chapter 21_Retail and Food Service -- Integrating HACCP in Retail and Food Service Operations -- HACCP Plan Development and Implementation -- Management and Employee Training -- Chapter 22_Animal Food -- Introduction -- Pet Food -- Pet Food Hazards -- Animal Feed -- Animal Food Ingredients and Hazards -- The Animal Food Audit -- Part VI_Appendices -- Appendix A_Hazards in Food -- Appendix B_Validation -- Appendix C_NACMCF Guidelines -- Hazard Analysis and Critical Control Point Principles and Application Guidelines -- Executive Summary -- Definitions -- HACCP Principles -- Guidelines for Application of HACCP Principles -- Implementation and Maintenance of the HACCP Plan -- Appendix C.A_Examples of Common Prerequisite Programs -- Appendix C.B_Example of a Flow Diagram for the Production of Frozen Cooked Beef Patties -- Appendix C.C_Examples of Questions to be Considered When Conducting a Hazard Analysis -- Appendix C.D_Examples of How the Stages of Hazard Analysis Are Used to Identify and Evaluate Hazards -- Appendix C.E_Example I of a CCP Decision Tree -- Appendix C.F_Example II of a CCP Decision Tree -- Appendix C.G_Examples of Verification Activities -- Appendix C.H_Examples of HACCP Records -- Appendix D_CODEX HACCP Guidelines -- Guidelines for the Application of the HACCP System -- Appendix E_ISO 22000. |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Appendix F_The ASQ Code of Ethics -- Introduction -- Fundamental Principles -- Expectations of a Quality Professional -- Appendix G_ASQ Body of Knowledge -- Certified Food Safety and Quality Auditor (CFSQA) Body of Knowledge -- Levels of Cognition Based on Bloom's Taxonomy-Revised (2001) -- Glossary -- Bibliography -- Index. |
| 588 ## - SOURCE OF DESCRIPTION NOTE | |
| Source of description note | Description based on publisher supplied metadata and other sources. |
| 590 ## - LOCAL NOTE (RLIN) | |
| Local note | Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2024. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food security. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food-Safety measures. |
| 655 #4 - INDEX TERM--GENRE/FORM | |
| Genre/form data or focus term | Electronic books. |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Relationship information | Print version: |
| Main entry heading | Wilson, Steven |
| Title | The ASQ Certified Food Safety and Quality Auditor Handbook |
| Place, publisher, and date of publication | La Vergne : Quality Press,c2021 |
| International Standard Book Number | 9781951058180 |
| 797 2# - LOCAL ADDED ENTRY--CORPORATE NAME (RLIN) | |
| Corporate name or jurisdiction name as entry element | ProQuest (Firm) |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://ebookcentral.proquest.com/lib/orpp/detail.action?docID=7158735">https://ebookcentral.proquest.com/lib/orpp/detail.action?docID=7158735</a> |
| Public note | Click to View |
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