Principles and Applications

  • Merle D. Pierson
  • Donald A. CorlettJr.

Table of contents

  1. Front Matter
    Pages i-xi
  2. Howard E. Bauman
    Pages 1-5
  3. Donald A. Corlett Jr., Merle D. Pierson
    Pages 6-7
  4. Donald A. Corlett Jr., Merle D. Pierson
    Pages 29-38
  5. William H. Sperber
    Pages 39-49
  6. Martha Hudak-Roos, E. Spencer Garrett
    Pages 62-71
  7. K. E. Stevenson, Bonnie J. Humm
    Pages 83-89
  8. Gale Prince
    Pages 90-96
  9. Catherine E. Adams, E. Spencer Garrett, Martha Hudak-Roos, E. Jeff Rhodehamel, Dale D. Boyle
    Pages 115-125
  10. Richard Stier
    Pages 126-167
  11. Back Matter
    Pages 169-212

About this book


The Institute of Food Technologists (1FT) sponsors each year a two-day short course that covers a topic of major importance to the food industry. "Hazard Analysis and Critical Control Points" was the title for the short course which was held May 31-June 1, 1991, immediately prior to the 51st Annual 1FT Meeting. These short courses have been published as a proceedings in previous years; however, the current and future importance of the Hazard Analysis and Critical Control Point (HACCP) system prompted publication of the 1991 short course as a book. This book is designed to serve as a reference on the principles and application of HACCP for those in quality control/assurance, technical man­ agement, education and related areas who are responsible for food safety man­ agement. The National Advisory Committee on Microbiological Criteria for Foods (NACMCF) published in November 1989 a pamphlet titled "HACCP Principles for Food Production" (Appendix A). This document dealt with HACCP as applied to the microbiological safety of foods; however, the principles can be modified to apply to chemical, physical and other hazards in foods. The principles rec­ ommended by the NACMCF have been widely recognized and adopted by the food industry and regulatory agencies. Implementation of these principles pro­ vides a proactive, preventive system for managing food safety. HACCP should be applied at all stages of the food system, from production to consumption.


HACCP food food industry food safety quality control

Editors and affiliations

  • Merle D. Pierson
    • 1
  • Donald A. CorlettJr.
    • 2
  1. 1.Department of Food Science and TechnologyVPI and State UniversityBlacksburgUSA
  2. 2.Corlett Food Consulting ServicesConcordUSA

Bibliographic information