Making the Most of Haccp: Learning from Others' ExperienceT Mayes, Tony Mayes, S Mortimore 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 |
Other editions - View all
Making the Most of HACCP: Learning from Others' Experience Tom Mayes,Sara Mortimore No preview available - 2001 |
Making the Most of Haccp: Learning from Others' Experience T Mayes,Tony Mayes,S Mortimore No preview available - 2001 |
Common terms and phrases
activities agencies allowed application approach appropriate areas assessment audit auditor benefits challenge common completed compliance concept consultants consumer continued countries course critical discussion documentation effective employees enforcement ensure essential established example experience export factory fish flow food industry food safety given HACCP implementation HACCP plan HACCP principles HACCP systems HACCP team hazard analysis hygiene identified important improvements increasing individual industry initial inspection involved issues knowledge lack limits major manufacturing materials measures meet monitoring objectives operators organisation particular plant potential practice prerequisite problems procedures programme records regulatory relevant requirements responsibility result retailers risk role sector significant skills SMEs specific staff stage standard step successful suppliers technical trade understanding validation verification
Bibliographic information
| Title | Making the Most of Haccp: Learning from Others' Experience Woodhead Publishing Series in Food Science, Technology and Nutrition Woodhead Publishing Series in |
| Editors | T Mayes, Tony Mayes, S Mortimore |
| Edition | illustrated, reprint |
| Publisher | Woodhead Publishing, 2001 |
| ISBN | 1855735040, 9781855735040 |
| Length | 286 pages |
| Subjects | › › Business & Economics / Industries / Food Industry Cooking / Methods / Canning & Preserving Medical / Toxicology Technology & Engineering / Food Science / General |
| Export Citation | BiBTeX EndNote RefMan |