Making the Most of Haccp: Learning from Others' Experience
T Mayes, Tony Mayes, S Mortimore
Woodhead Publishing, May 31, 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
Other editions - View all
Making the Most of HACCP: Learning from Others' Experience
Tom Mayes,Sara Mortimore
No preview available - 2001
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