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Making the Most of HACCP: Learning from others' experience.

Contributor(s): Mortimore, Sara | Mayes, Tom.
Publisher: Cambridge : Woodhead, 2001Description: xviii, 286p ; illus. ; hbk.ISBN: 9781855735040.Subject(s): Home Economics | Food industry and trade-Quality control | Food-Safety measures | Hazard analysis and critical control point | Food handlingDDC classification: 363.192
Contents:
Preliminaries; Index; Contents; Preface and acknowledgements; 1 Introduction; 2 HACCP and SMEs problems and opportunities; 3 HACCP and SMEs a case study; 5 HACCP implementation in the United States; 6 HACCP implementation the Indian experience; 7 Implementing HACCP systems in Europe Kerry Ingredients; 8 Implementing HACCP systems in Europe Heinz; 9 HACCP enforcement in New Zealand; 10 Enforcing safety and quality Canada; 11 HACCP implementation in the Thai fisheries industry; 12 Implementation and enforcement in the United Kingdom; 13 Effective HACCP training; 14 Conclusions.
Summary: 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.
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Item type Current library Call number Status Date due Barcode Item holds
Standard Loan Standard Loan ATU St Angela's McKeown Library Main Lending Collection 363.192 MAY (Browse shelf(Opens below)) Available T39690
Total holds: 0

Includes bibliographical references and index.

Preliminaries; Index; Contents; Preface and acknowledgements; 1 Introduction; 2 HACCP and SMEs problems and opportunities; 3 HACCP and SMEs a case study; 5 HACCP implementation in the United States; 6 HACCP implementation the Indian experience; 7 Implementing HACCP systems in Europe Kerry Ingredients; 8 Implementing HACCP systems in Europe Heinz; 9 HACCP enforcement in New Zealand; 10 Enforcing safety and quality Canada; 11 HACCP implementation in the Thai fisheries industry; 12 Implementation and enforcement in the United Kingdom; 13 Effective HACCP training; 14 Conclusions.

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.

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