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About Making the Most of Haccp: Learning from Other's Experience (Woodhead Publishing in Food Science and Technology)
The Hazard Analysis and Critical Control Point (HACCP) system has now become generally accepted as the key safety management system for the food industry worldwide. Whilst there are numerous publications on its principles and methods of implementation, there is relatively little on the experience of those who have actually implemented HACCP systems in practice and what can be learnt from that experience. Edited by two of the leading authorities on this subject, and with an international team of contributors, Making the most of HACCP describes that experience and what it can teach about implementing and developing HACCP systems effectively. Part 1 looks in particular at the experience of small and medium-sized enterprises (SMEs), many of which have yet to implement HACCP systems, drawing both on SMEs themselves and those working most closely with them. Part 2 focuses on larger manufacturers, with chapters from companies such as Cargill in the United States, Hindustan Lever in India, Heinz and Kerry Ingredients in Europe. Those who have implemented or are implementing HACCP systems describe the problems and pitfalls faced when getting started, and what they have done to develop HACCP systems subsequently. Part 3 looks at HACCP implementation from the perspective of those regulating and inspecting HACCP systems, with chapters from New Zealand, Canada, Thailand and the UK. Contributors describe what they look for when inspecting HACCP systems, the common problems they encounter and ways to make the implementation process more successful. There is also a chapter looking at the essential area of training. In a wide-ranging and authoritative conclusion, the editors draw together the key lessons and issues for the future. Making the most of HACCP draws on a wide range of practical experience, from large to small companies, manufacturers and regulators in developed and developing countries, those with established HACCP systems and those still new to them. It is a major contribution both on how to implement HACCP systems successfully and also to the future of HACCP in improving food safety.
Detailed Information
| Author: | Tom Mayes, Sara Mortimore, Tony Mayes |
|---|---|
| Publication Year: | 2001 |
| ISBN: | 9781855736511 |
| Pages: | 305 |
| Language: | English |
| File Size: | 2.03 |
| Format: | |
| Price: | FREE |
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