The Certified HACCP Auditor Handbook, Third Edition

Front Cover
Quality Press, Jan 14, 2014 - Business & Economics - 312 pages

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.

 

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About the author (2014)

The mission of the ASQ Food, Drug, and Cosmetic Division is to achieve increased customer satisfaction and continuous improvement by identifying, communicating and promoting knowledge and the use of management concepts, technologies and regulations as they relate to quality principles in all functional areas of the food, drug, and cosmetic industries. The Division holds an annual conference, confers five awards annually, and awards two scholarships. More information is available at its website, http://www.asq.org/fdc. 

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