برنامه های مدیریت ایمنی مواد غذایی: کاربردها، بهترین شیوه ها و انطباق ۲۰۱۳
Food Safety Management Programs: Applications, Best Practices, and Compliance 2013

1. Front Cover

2. Contents

3. Preface

4. Acknowledgments

5. Author

6. Chapter 1: Introduction to Food Safety

7. Chapter 2: General Requirements

8. Chapter 3: Management Responsibility

9. Chapter 4: Corrective Action/Preventive Action (CAPA): Continuous Improvement

10. Chapter 5: Internal Audit

11. Chapter 6: Document Control

12. Chapter 7: Record Control

13. Chapter 8: Training, Awareness, and Competency

14. Chapter 9: Control of Nonconforming Materials and Products

15. Chapter 10: Prerequisite Programs (PRPs): Part One

16. Chapter 11: Calibration

17. Chapter 12: Pest Control

18. Chapter 13: Purchasing, Outsourcing, and Supplier Management

19. Chapter 14: Crisis Management/Emergency Preparedness

20. Chapter 15: Prerequisite Programs (PRP): Part Two

21. Chapter 16: Food Safety Program (HACCP): Getting Started (The Five Presteps)

22. Chapter 17: Food Safety Program (HACCP): The Principles

23. Chapter 18: Verification and Validation

24. Chapter 19: A Case for Integrating Your Management Systems

25. Chapter 20: Example of Integrating ISO 22000 Requirements into a Compliant Quality Management System

26. Chapter 21: Summary, Conclusions, and Next Steps

27. Appendix A: Definitions

28. Appendix B: Acronyms

29. Appendix C: References

30. Back Cover