Making the most of HACCP : learning from others' experience

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 t...

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Bibliographic Details
Other Authors Mayes, Tony, Mortimore, Sara
Format Electronic eBook
LanguageEnglish
Published Boca Raton, Fla. : Cambridge, England : CRC Press ; Woodhead Pub., 2001.
SeriesWoodhead Publishing in food science and technology.
Subjects
Hazard Analysis and Critical Control Point (Food safety system)
Food > Safety measures.
Food handling.
elektronické knihy
electronic books
Online AccessFull text
ISBN1591243408
9781591243403
1855735040
9781855735040
1855736519
9781855736511
0849312183
9780849312182
Physical Description1 online resource (xviii, 286 pages) : illustrations

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Table of 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.

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