Making the Most of Haccp: Learning from Others’ Experience (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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. Content: Related titles from Woodhead's food science, technology and nutrition list , Page ii Front Matter , Page iii Copyright , Page iv Preface and acknowledgements , Pages xi-xii , Tony Mayes, Sara Mortimore Contributors , Pages xiii-xv Acronyms and abbreviations , Pages xvii-xviii 1 - Introduction , Pages 1-10 , T. Mayes, S. Mortimore 2 - HACCP and SMEs: Problems and opportunities , Pages 13-31 , E. Taylor 3 - HACCP and SMEs: A case study , Pages 32-42 , N. Route 4 - Supplier HACCP systems: A retailer's perspective , Pages 43-57 , M. Kane 5 - HACCP implementation in the United States , Pages 61-80 , T.R. McAloon 6 - HACCP implementation: The Indian experience , Pages 81-97 , B. Marthi 7 - Implementing HACCP systems in Europe: Kerry Ingredients , Pages 98-118 , D. Rudge 8 - Implementing HACCP systems in Europe: Heinz , Pages 119-135 , D. Killen, H.J. Heinz 9 - HACCP enforcement in New Zealand , Pages 139-164 , J.A. Lee 10 - Enforcing safety and quality: Canada , Pages 165-182 , V. McEachern, A. Bungay, S. Bray Ippolito, S. Lee-Spiegelberg 11 - HACCP implementation in the Thai fisheries industry , Pages 183-201 , S. Suwanrangsi 12 - Implementation and enforcement in the United Kingdom , Pages 202-212 , J. Barnes 13 - Effective HACCP training , Pages 213-231 , C. Wallace 14 - Conclusions , Pages 235-264 , S. Mortimore, T. Mayes 15 - The future of HACCP , Pages 265-277 , T. Mayes, S. Mortimore Based on the experience of those who have successfully implemented HACCP systems, this book addresses the needs of food processing businesses at various stages of HACCP system development. It provides information that enables those with HACCP systems to develop their systems while helping their partners in the supply chain.