Making the Most of HACCP: Learning from Other's Experience

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Tom Mayes, Tony Mayes, Sara Mortimore
Woodhead Publishing, 2001 - Business & Economics - 286 pages
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The Hazard Analysis and Critical Control Point (HACCP) System has become generally accepted as the key safety management system for the food industry worldwide. While 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. Edited by two of the leading authorities on the subject, and with an international team of contributors, this book describes that experience and what it can teach about developing and implementing HACCP systems effectively.

The beginning looks at small- and medium-sized enterprises, many of which have yet to implement HACCP systems, then focuses on larger manufacturers, with chapters from companies such as Cargill in the United States, Hindustan Lever in India, and Heinz and Kerry Ingredients in Europe. Those implementing HACCP systems describe the problems and pitfalls in getting started, and what they have done to further develop HACCP systems. Finally, regulators and inspectors describe HACCP implementation from their perspective. Contributors describe what they look for when inspecting HACCP systems, the common problems they encounter, and techniques to make the implementation process more successful.
 

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Contents

problems and opportunities
13
a case study
32
a reetailers perspective
43
HACCP implementation in the United States
61
the Indian experience
81
Heinz
119
HACCP enforcement in New Zealand
139
Canada
165
HACCP implementation in the Thai fisheries industry
183
Implementation and enforcement in the United Kingdom
202
Effective HACCP training
213
Conclusions
235
The future of HACCP
265
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About the author (2001)

Tony Mayes works within the microbiology department at Unilever Research Colworth and is an acknowledged expert on HACCP.

Sara Mortimore is Director of Quality at Pillsbury Europe and co-author of one of the standard guides to HACCP implementation: HACCP: a practical approach.

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