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Practical HACCP Book for Food Manufacturing
and Processing from C.H.I.P.S.

Making the Most
of HACCP:
Learning
from Others' Experience

edited by Tom Mayes
and Sara Mortimore


Features:

  • Addresses the needs of food processing businesses at all stages of HACCP system development
  • Provides information that enables you to better develop your current HACCP system
  • Offers an international scope as it discusses the experience of those who have successfully implemented HACCP systems
  • Includes chapters that incorporate the experience of major companies such as Cargill, Heinz, and Sainsbury

Making the Most of HACCP 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, with chapters from companies such as Cargill in the United States, Hindustan Lever in India, and Heinz and Kerry Ingredients in Europe.

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.

Contents

Introduction
The Development of HACCP
HACCP in Practice
Key Themes

PART I: SMALL AND MEDIUM-SIZED ENTERPRISES (SMEs), RETAILERS, AND HACCP SYSTEMS

HACCP and SMEs: Problems and Opportunities
HACCP and SMEs
Setting up the HACCP System
Operating the HACCP System

HACCP and SMEs: A Case Study
Why bother with HACCP?
The Company
Scope and Resources
HACCP Planning and Implementation
HACCP and Supplier Operations
Keeping up to date with HACCP

Supplier HACCP Systems: A Retailer's Perspective
Retailers and the Development of Supplier HACCP Systems
Assessing the Effectiveness of Supplier HACCP Systems
Gauging the success of HACCP Systems: Customer Complaint Data Analysis
Common Weaknesses in HACCPSystems
The Future Development of HACCP

PART II: LARGER MANUFACTURERS AND HACCP SYSTEMS

HACCP Implementation in the United States
Setting up the HACCP System
Implementation Challenges and Solutions
Surprises in HACCP Implementation
Operating the HACCP System
HACCP Management Challenges and Solutions
The Benefits of a HACCP System
The Future Evolution of HACCP Systems

HACCP Implementation: The Indian Experience
The Food Industry in India
Food Safety in India
The Development of HACCP Systems in India
HACCP Implementation: The Unilever Approach in India
HACCP Implementation in Practice: The Marine Product Model
Maintaining HACCP Systems
The benefits of HACCP Implementation
Difficulties with HACCP Implementation
The Future of HACCP Implementation in India

Implementing HACCP Systems in Europe
HACCP and Business Strategy
How Big is the Job?
Prioritisation in the project Plan
The Polish Experience
Expansion of the Polish Operation
Kerry Ingredients, Portbury, UK
The Benefit of Hindsight

Implementing HACCP Systems in Europe: Heinz
The Manufacturing Background
The Main Hazards
Introducing the HACCP Programme at Kitt Green
Scope, Approach, and Timing
Setting up and Managing HACCP Teams
Prerequisites
Hazards and CCPs
Implementation and Verification
Keeping up to Date
Benefits and Drawbacks of HACCP Implementation

PART III: REGULATION AND TRAINING

HACCP Enforcement in New Zealand
Developing HACCP Assessment
Assessment of the HACCP System

Enforcing Safety and Quality: Canada
The Backgound to Food Safety Inspection in Canada
Enforcement: From Product to Systems Inspection
HACCP as Industry Control System
Government Food Safety Programs
Regulatory Verification versus Audit
Regulatory Verification of Company Food Safety Systems
Common Barriers to Regulatory Verification
Future Trends: The Integrated Inspection System

HACCP Implementation in the Thai Fisheries Industry
The International Fish Trade
The Fisheries Industry in Thailand
The Fish Inspection and Quality Control Division
The Need for HACCP in the Fisheries Industry
Hazards Associated with Fishery Products
Key Issues in HACCP Implementation
Preparing for HACCP Implementation
Designing the HACCP System
Implementation Issues
Measuring Success: The Benefits of HACCP Implementation
Conclusions: The Future of HACCP

Implementation and Enforcement in the United Kingdom
Background
UK Legal Requirements for HACCP
The Regulatory Authorities
Take-up of HACCP by the UK Food Industry
HACCP and Enforcement
Common Problems with HACCP Systems
Future HACCP Arrangements
A Personal Perspective

Effective HACCP Training
Training Needs Analysis
Training and Effective Learning Styles
Appointing HACCP Trainers
Training and Senior Management
Training the HACCP Team and Team Leader
Training CCP Monitors and Others
Special Issues in Training

Index

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Making the Most of HACCP:
Learning from Others' Experience
edited by Tom Mayes and Sara Mortimore

286 pages • $258.95 + shipping

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