Principles of Food Sanitation

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The Role of HACCP in Sanitation 115


  1. What are the seven HACCP princi-
    ples?

  2. What are the five steps necessary to
    develop a HACCP plan prior to con-
    ducting a hazard analysis?

  3. What is monitoring?

  4. What is a control point?

  5. What is critical limit?

  6. What is HACCP verification?

  7. What is HACCP plan validation?


REFERENCES


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Chelsea, MI: Lewis Publishers.


Chen, T.C., and Wang, P.-L.T. 2003. Poultry processing, prod-
uct sanitation, and HACCP. In Food plant sanitation, 515.
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Clark, D. 1991. FSIS studies detection of food safety hazards.
FSIS Food Saf Rev4: Summer.
Marriott, N.G., et al. 1991.Quality assurance manual for the
food industry. Virginia Cooperative Extension, Virginia
Polytechnic Institute and State University, Publication
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National Advisory Committee on Microbiological Criteria for
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Pierson, M.D., and D.A. Corlett Jr. 1992.HACCP principles
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Shapton, D.A., and N.F. Shapton, eds. 1991. Establishment
and implementation of HACCP.Principles and practices
for the safe processing of foods, 21. Oxford: Butterworth-
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Slade, P.J. 2002. Verification of effective sanitation control
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Stevenson, K.E., and D.T. Bernard. 1995.HACCP: Establish-
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