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The Certified HACCP Auditor Handbook, Third Edition. 2014. ASQ Food, Drug, and Cosmetic Division. Milwaukee, WI: ASQ Quality Press. 312 pages.
This book, a collaboration of several experienced quality practitioners from the ASQ Food, Drug, and Cosmetic Division, provides an overview of hazard analysis and critical control point (HACCP) systems, while making critical connections to the ASQ Body of Knowledge for certified HACCP analysts. This review is not from the perspective of an examinee. Instead, this book serves as a single point of reference for all team members responsible for enhancing and improving internal processes to ensure quality and safety. The sections of the handbook (Introduction to HACCP, Principles of HACCP, Implementing HACCP, Auditing HACCP Systems, Applying HACCP in Food Processing, and Applying HACCP in Medical Devices) give an end-toend overview of how this framework can be appropriately defined and effectively applied. It also references ISO 22000:2005, food safety management systems, and directives from the U.S. Public Health Service.
This handbook does not give a prescribed one-size-fits-all approach, but...