Overview

The Hazard Analysis and Critical Control Point (HACCP) System has now become generally accepted as the key safety management system for the food industry world-wide. While there are numerous publications on its principles and methods of implementation, there is relatively little on the experience of those who have actually implemented HACCP systems. Edited by two of the 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 developing and implementing HACCP systems effectively. The book begins with a look at small- and medium-sized enterprises, many of which have yet to implement HACCP systems. It then focuses on larger manufacturers, Those implementing HACCP systems describe the problems and pitfalls in getting started, and what they have done to further develop HACCP systems. Finally, regulators and inspectors describe HACCP implementation from their perspective. Contributors describe what they look for when inspecting HACCP systems, the common problems they encounter, and techniques to make the implementation process more successful. The title draws on a wide range of practical experience, from large to small companies, manufacturers, and regulators in developed and developing countries, those with established HACCP systems and those still new to them.

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9780849312182

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