Making the Most of HACCP
Learning from Others' Experience
Published on 5. June 2001
Book
Hardback
320 pages
978-0-8493-1218-2 (ISBN)
Description
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. 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, Making the Most of HACCP describes that experience and what it can teach about developing and implementing HACCP systems effectively.
The book begins with a look at small- and medium-sized enterprises, many of which have yet to implement HACCP systems. It 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.
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. After reading the testimonials in this book, you will have a better understanding of what it takes to implement a successful HACCP system, and ultimately improve food safety.
The book begins with a look at small- and medium-sized enterprises, many of which have yet to implement HACCP systems. It 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.
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. After reading the testimonials in this book, you will have a better understanding of what it takes to implement a successful HACCP system, and ultimately improve food safety.
More details
Language
English
Place of publication
Bosa Roca
United States
Publishing group
Taylor & Francis Inc
Target group
Professional and scholarly
Dimensions
Height: 235 mm
Width: 156 mm
Weight
263 gr
ISBN-13
978-0-8493-1218-2 (9780849312182)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Content
Introduction, T. Mayes, Unilever Research, Sharnbrook and S. Mortimore, Pillsbury Europe, Uxbridge, UK
The Development of HACCP
HACCP in Practice
Key Themes
PART I: SMALL AND MEDIUM-SIZED ENTERPRISES (SMEs), RETAILERS, AND HACCP SYSTEMS
HACCP and SMEs: Problems and Opportunities, E. Taylor, University of Central Lancashire, Preston, UK
HACCP and SMEs
Setting up the HACCP System
Operating the HACCP System
HACCP and SMEs: A Case Study, N. Route, formerly Food and Spice Group, Tunbridge Wells, UK
Why bother with HACCP?
The Company
Scope and Resources
HACCP Planning and Implementation
HACCP and Supplier Operations
Keeping up to date with HACCP
Supplier HACCP Systems: A Retailer's Perspective, M. Kane, Food Control Limited, Cambridge, UK (Formerly Head of Product Safety, Sainsbury's Supermarkets Limited)
Retailers and the Development of Supplier HACCP Systems
Assessing the Effectiveness of Supplier HACCP Systems
Gauging the success of HACCP Systems: Customer Complaint Data Analysis
Common Weaknesses in HACCPSystems
The Future Development of HACCP
PART II: LARGER MANUFACTURERS AND HACCP SYSTEMS
HACCP Implementation in the United States, T.R. McAloon, Cargill, Inc., Minneapolis, Minnesota, USA
Setting up the HACCP System
Implementation Challenges and Solutions
Surprises in HACCP Implementation
Operating the HACCP System
HACCP Management Challenges and Solutions
The Benefits of a HACCP System
The Future Evolution of HACCP Systems
HACCP Implementation: The Indian Experience, B. Marthi, Hindustan Lever Limited, Bombay, India
The Food Industry in India
Food Safety in India
The Development of HACCP Systems in India
HACCP Implementation: The Unilever Approach in India
HACCP Implementation in Practice: The Marine Product Model
Maintaining HACCP Systems
The benefits of HACCP Implementation
Difficulties with HACCP Implementation
The Future of HACCP Implementation in India
Implementing HACCP Systems in Europe, D. Rudge, Kerry Ingredients, UK
HACCP and Business Strategy
How Big is the Job?
Prioritisation in the project Plan
The Polish Experience
Expansion of the Polish Operation
Kerry Ingredients, Portbury, UK
The Benefit of Hindsight
Implementing HACCP Systems in Europe: Heinz, D. Killen, H.J. Heinz, Wigan, UK
The Manufacturing Background
The Main Hazards
Introducing the HACCP Programme at Kitt Green
Scope, Approach, and Timing
Setting up and Managing HACCP Teams
Prerequisites
Hazards and CCPs
Implementation and Verification
Keeping up to Date
Benefits and Drawbacks of HACCP Implementation
PART III: REGULATION AND TRAINING
HACCP Enforcement in New Zealand, J.A. Lee, Food Assurance Authority, Ministry of Agriculture and Forestry, Wellington, New Zealand
Developing HACCP Assessment
Assessment of the HACCP System
Enforcing Safety and Quality: Canada, V. McEachern, A. Bungay, S. Bray and S. Lee-Spiegelberg, Canadian Food Inspection Agency, Nepean, Canada
The Backgound to Food Safety Inspection in Canada
Enforcement: From Product to Systems Inspection
HACCP as Industry Control System
Government Food Safety Programs
Regulatory Verification versus Audit
Regulatory Verification of Company Food Safety Systems
Common Barriers to Regulatory Verification
Future Trends: The Integrated Inspection System
HACCP Implementation in the Thai Fisheries Industry, S. Suwanrangsi, Department of Fisheries, Bangkok, Thailand
The International Fish Trade
The Fisheries Industry in Thailand
The Fish Inspection and Quality Control Division
The Need for HACCP in the Fisheries Industry
Hazards Associated with Fishery Products
Key Issues in HACCP Implementation
Preparing for HACCP Implementation
Designing the HACCP System
Implementation Issues
Measuring Success: The Benefits of HACCP Implementation
Conclusions: The Future of HACCP
Implementation and Enforcement in the United Kingdom, J. Barnes, Food Standards Agency, London, UK
Background
UK Legal Requirements for HACCP
The Regulatory Authorities
Take-up of HACCP by the UK Food Industry
HACCP and Enforcement
Common Problems with HACCP Systems
Future HACCP Arrangements
A Personal Perspective
Effective HACCP Training, C. Wallace, Reading Scientific Services Limited, Reading, UK
Training Needs Analysis
Training and Effective Learning Styles
Appointing HACCP Trainers
Training and Senior Management
Training the HACCP Team and Team Leader
Training CCP Monitors and Others
Special Issues in Training
Index
The Development of HACCP
HACCP in Practice
Key Themes
PART I: SMALL AND MEDIUM-SIZED ENTERPRISES (SMEs), RETAILERS, AND HACCP SYSTEMS
HACCP and SMEs: Problems and Opportunities, E. Taylor, University of Central Lancashire, Preston, UK
HACCP and SMEs
Setting up the HACCP System
Operating the HACCP System
HACCP and SMEs: A Case Study, N. Route, formerly Food and Spice Group, Tunbridge Wells, UK
Why bother with HACCP?
The Company
Scope and Resources
HACCP Planning and Implementation
HACCP and Supplier Operations
Keeping up to date with HACCP
Supplier HACCP Systems: A Retailer's Perspective, M. Kane, Food Control Limited, Cambridge, UK (Formerly Head of Product Safety, Sainsbury's Supermarkets Limited)
Retailers and the Development of Supplier HACCP Systems
Assessing the Effectiveness of Supplier HACCP Systems
Gauging the success of HACCP Systems: Customer Complaint Data Analysis
Common Weaknesses in HACCPSystems
The Future Development of HACCP
PART II: LARGER MANUFACTURERS AND HACCP SYSTEMS
HACCP Implementation in the United States, T.R. McAloon, Cargill, Inc., Minneapolis, Minnesota, USA
Setting up the HACCP System
Implementation Challenges and Solutions
Surprises in HACCP Implementation
Operating the HACCP System
HACCP Management Challenges and Solutions
The Benefits of a HACCP System
The Future Evolution of HACCP Systems
HACCP Implementation: The Indian Experience, B. Marthi, Hindustan Lever Limited, Bombay, India
The Food Industry in India
Food Safety in India
The Development of HACCP Systems in India
HACCP Implementation: The Unilever Approach in India
HACCP Implementation in Practice: The Marine Product Model
Maintaining HACCP Systems
The benefits of HACCP Implementation
Difficulties with HACCP Implementation
The Future of HACCP Implementation in India
Implementing HACCP Systems in Europe, D. Rudge, Kerry Ingredients, UK
HACCP and Business Strategy
How Big is the Job?
Prioritisation in the project Plan
The Polish Experience
Expansion of the Polish Operation
Kerry Ingredients, Portbury, UK
The Benefit of Hindsight
Implementing HACCP Systems in Europe: Heinz, D. Killen, H.J. Heinz, Wigan, UK
The Manufacturing Background
The Main Hazards
Introducing the HACCP Programme at Kitt Green
Scope, Approach, and Timing
Setting up and Managing HACCP Teams
Prerequisites
Hazards and CCPs
Implementation and Verification
Keeping up to Date
Benefits and Drawbacks of HACCP Implementation
PART III: REGULATION AND TRAINING
HACCP Enforcement in New Zealand, J.A. Lee, Food Assurance Authority, Ministry of Agriculture and Forestry, Wellington, New Zealand
Developing HACCP Assessment
Assessment of the HACCP System
Enforcing Safety and Quality: Canada, V. McEachern, A. Bungay, S. Bray and S. Lee-Spiegelberg, Canadian Food Inspection Agency, Nepean, Canada
The Backgound to Food Safety Inspection in Canada
Enforcement: From Product to Systems Inspection
HACCP as Industry Control System
Government Food Safety Programs
Regulatory Verification versus Audit
Regulatory Verification of Company Food Safety Systems
Common Barriers to Regulatory Verification
Future Trends: The Integrated Inspection System
HACCP Implementation in the Thai Fisheries Industry, S. Suwanrangsi, Department of Fisheries, Bangkok, Thailand
The International Fish Trade
The Fisheries Industry in Thailand
The Fish Inspection and Quality Control Division
The Need for HACCP in the Fisheries Industry
Hazards Associated with Fishery Products
Key Issues in HACCP Implementation
Preparing for HACCP Implementation
Designing the HACCP System
Implementation Issues
Measuring Success: The Benefits of HACCP Implementation
Conclusions: The Future of HACCP
Implementation and Enforcement in the United Kingdom, J. Barnes, Food Standards Agency, London, UK
Background
UK Legal Requirements for HACCP
The Regulatory Authorities
Take-up of HACCP by the UK Food Industry
HACCP and Enforcement
Common Problems with HACCP Systems
Future HACCP Arrangements
A Personal Perspective
Effective HACCP Training, C. Wallace, Reading Scientific Services Limited, Reading, UK
Training Needs Analysis
Training and Effective Learning Styles
Appointing HACCP Trainers
Training and Senior Management
Training the HACCP Team and Team Leader
Training CCP Monitors and Others
Special Issues in Training
Index