
Making the Most of Haccp
Learning from Others' Experience
Woodhead Publishing Ltd
Published on 17. May 2001
Book
Hardback
304 pages
978-1-85573-504-0 (ISBN)
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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. Whilst there are numerous publications on its principles and methods of implementation, there are relatively few on the experience of those who have actually implemented HACCP systems in practice and what can be learnt from that experience. Edited by two 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 implementing and developing HACCP systems effectively.
Reviews / Votes
"A valuable help for practitioners, advisors and - not least - for official food control authorities." --Nahrung"Of value to a wide range of readerships ...invaluable as a training tool ...readers with a need for practical advice cannot ignore the sound advice provided ...an excellent reference work with sound summary advice." --Food Science and Technology
"It is a mojor contribution both to how to implement HACCP systems sucessfully in practice and to the future of HACCP in improving food safety." --The Ind. J. Nutr. Dietet.
More details
Series
Language
English
Place of publication
Cambridge
United Kingdom
Publishing group
Elsevier Science & Technology
Dimensions
Height: 234 mm
Width: 156 mm
Weight
620 gr
ISBN-13
978-1-85573-504-0 (9781855735040)
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E-Book
05/2001
Woodhead Publishing
€205.00
Available for download
Persons
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.
Content
Development of HACCP. Part 1 Small and medium-sized enterprises (SMEs), retailers and HACCP systems: HACCP planning and implementation; HACCP and supplier operations; Keeping up to date with HACCP; Gauging the success of HACCP systems; Future development of HACCP. Part 2 Larger manufacturers and HACCP systems: HACCP implementation in the US; HACCP implementation: the Indian experience, Unilever; Implementing HACCP systems in Europe: Kerry Ingredients in Poland, Heinz at Kitt Green. Part 3 Regulation and training: New Zealand, Canada; the UK. Part 4 Conclusion.