Making the Most of HACCP: Learning from Other's Experience
Tom Mayes, Tony Mayes, Sara Mortimore
Woodhead Publishing, 2001 - Business & Economics - 286 pages
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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problems and opportunities
a case study
a reetailers perspective
HACCP implementation in the United States
the Indian experience
HACCP enforcement in New Zealand
HACCP implementation in the Thai fisheries industry
Implementation and enforcement in the United Kingdom
Effective HACCP training
The future of HACCP
Other editions - View all
Making the Most of HACCP: Learning from Others' Experience
Tom Mayes,Sara Mortimore
No preview available - 2001
agencies application of HACCP approach appropriate aquaculture areas assessment audit auditor Cargill CCP monitoring challenge Codex compliance verification consumer contamination corrective action Critical Control Point critical limits documentation employees enforcement ensure example experience expertise export factory fish fishery flow diagram food businesses food industry food safety management food safety objectives food safety system Food Standards Agency foodborne foodborne illness FSCS HACCP implementation HACCP plan HACCP principles HACCP programme HACCP study HACCP systems HACCP team HACCP training hazard analysis identified implementation of HACCP important improvements initial involved issues Kitt Green management systems McAloon microbiological operators organisation particular plant potential practice prerequisite systems problems procedures process flow process flow diagram production line PRPs quality system relevant requirements responsibility retailers risk role safety and quality sector SMEs specific staff suppliers Suwanrangsi team leader team members technical understanding Unilever validation