Making the most of HACCP : learning from others' experience /

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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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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Mayes, Tony, Mortimore, Sara
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Boca Raton, Fla. : Cambridge, England : CRC Press ; Woodhead Pub., 2001.
Colección:Woodhead Publishing in food science and technology.
Temas:
Hazard Analysis and Critical Control Point (Food safety system)
Food > Safety measures.
Food handling.
Food Contamination > prevention & control
Food Handling > standards
HACCP.
Aliments > Sécurité > Mesures.
HEALTH & FITNESS > Safety.
Food handling
Food > Safety measures
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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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