| Description |
xviii, 286 pages : illustrations ; 24 cm |
| Series |
Woodhead Publishing in food science and technology |
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Woodhead Publishing series in food science and technology.
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| Contents |
1. Introduction / T. Mayes and S. Mortimore -- Pt. I. Small and medium-sized enterprises (SMEs), retailers and HACCP systems -- 2. HACCP and SMEs: problems and opportunities / E. Taylor -- 3. HACCP and SMEs: a case study / N. Route -- 4. Supplier HACCP systems: a retailer's perspective / M. Kane -- Pt. II. Larger manufacturers and HACCP systems -- 5. HACCP implementation in the United States / T. R. McAloon -- 6. HACCP implementation: the Indian experience / B. Marthi -- 7. Implementing HACCP systems in Europe: Kerry Ingredients / D. Rudge -- 8. Implementing HACCP systems in Europe: Heinz / D. Killen and H. J. Heinz -- Pt. III. Regulation and training -- 9. HACCP enforcement in New Zealand / J. A. Lee -- 10. Enforcing safety and quality: Canada / V. McEachern, A. Bungay and S. Bray Ippolito / [et al.] -- 11. HACCP implementation in the Thai fisheries industry / S. Suwanrangsi -- 12. Implementation and enforcement in the United Kingdom / J. Barnes |
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13. Effective HACCP training / C. Wallace -- Pt. IV. Conclusion -- 14. Conclusions / S. Mortimore and T. Mayes -- 15. The future of HACCP / T. Mayes and S. Mortimore |
| 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 |
| Bibliography |
Includes bibliographic references and index |
| Notes |
Also available online via the World Wide Web, by subscription to Knovel |
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Mode of access: World Wide Web |
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Print version record |
| Subject |
Food handling.
|
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Food industry and trade -- Quality control.
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Food -- Safety measures.
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Hazard Analysis and Critical Control Point (Food safety system)
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Food Contamination -- prevention & control.
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Food Handling -- standards.
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| Author |
Mortimore, Sara.
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| LC no. |
2001047234 |
| ISBN |
0849312183 |
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1591243408 (electronic bk.) |
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1855735040 |
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