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Making the Most of Haccp. Woodhead Publishing Series in Food Science, Technology and Nutrition

  • ID: 2736164
  • Book
  • May 2001
  • 304 Pages
  • Elsevier Science and Technology

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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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.
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Mayes, T
Tony Mayes works within the microbiology department at Unilever Research Colworth and is an acknowledged expert on HACCP.
Mortimore, S
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.
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