By Tom Mayes, Sara Mortimore, Tony Mayes
ISBN-10: 1855735040
ISBN-13: 9781855735040
ISBN-10: 1855736519
ISBN-13: 9781855736511
The threat research and important regulate element (HACCP) approach has now turn into mostly authorized because the key defense administration approach for the meals around the world. when there are many courses on its rules and strategies of implementation, there's fairly little at the event of these who've really carried out HACCP structures in perform and what should be learnt from that have. Edited by way of of the top experts in this topic, and with a world group of participants, profiting from HACCP describes that have and what it could actually train approximately imposing and constructing HACCP structures successfully. half 1 seems to be specifically on the event of small and medium-sized organisations (SMEs), lots of that have but to enforce HACCP platforms, drawing either on SMEs themselves and people operating so much heavily with them. half 2 specializes in higher brands, with chapters from businesses reminiscent of Cargill within the usa, Hindustan Lever in India, Heinz and Kerry materials in Europe. those that have carried out or are enforcing HACCP platforms describe the issues and pitfalls confronted while getting begun, and what they've got performed to increase HACCP structures for that reason. half three seems to be at HACCP implementation from the point of view of these regulating and analyzing HACCP structures, with chapters from New Zealand, Canada, Thailand and the united kingdom. individuals describe what they give the impression of being for while examining HACCP structures, the typical difficulties they come upon and how one can make the implementation approach extra winning. there's additionally a bankruptcy taking a look at the fundamental region of teaching. In a wide-ranging and authoritative end, the editors draw jointly the major classes and matters for the long run. benefiting from HACCP attracts on a variety of useful adventure, from huge to small businesses, brands and regulators in built and constructing international locations, people with proven HACCP structures and people nonetheless new to them. it's a significant contribution either on the way to enforce HACCP structures effectively and likewise to the way forward for HACCP in enhancing nutrients protection.
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Additional resources for Making the Most of Haccp: Learning from Other's Experience (Woodhead Publishing in Food Science and Technology)
Example text
3. 4. 5. 6. 7. 8. 9. 10. References BANNOCK G, DALY M, Small Business Statistics, London, Paul Chapman Publishing, 1990. GORMLEY R T, ‘R&D needs and opinions of European food SMEs’. Farm & Food, 5, 27–30. MORTLOCK M P, PETERS A C, GRIFFITH C J, ‘Food hygiene and the hazard analysis critical control point in the United Kingdom food industry: practices, perceptions and attitudes’, Journal of Food Protection, 1999, 62 (7), 786–92. PANISELLO J P, QUANTICK P C, KNOWLES M J, ‘Towards the implementation of HACCP: results of a UK regional survey’, Food Control, 1999, 10, 87– 98.
Despite the initial resistance from within the company, SMEs do not need to see HACCP systems as a burden. Instead SMEs can recognise their value as a relatively straightforward method of demonstrating high standards of operation HACCP and SMEs: a case study 33 to their customers. With increased pressures on the food industry to comply with new legislation, a system like HACCP makes a business more attractive to customers, and maximises its safety and quality standards and those of its own suppliers.
This is a basic concept that can still be hard to grasp. It is interesting to note just how many HACCP trained auditors fail to do so. By involving everyone at grass-roots level, HACCP planning and implementation was achieved well within the schedule agreed with the customer’s auditor (one month). Each person contributed ideas and modifica- HACCP and SMEs: a case study Fig. 1 37 General guidelines for the determination of critical control points. tions, taking ownership of the scheme simply because they were involved in its design.