As part of the Food Industry Briefing Series this important book provides a concise, easy-to-use, quick reference aimed at busy food-industry professionals, students or others who need to gain an outline working knowledge.

This reference is structured so that the reader can read through it in a few hours and arm themselves with the essentials of the topic. Clearly presented, this HACCP briefing includes checklists, bullet points, flow charts, schematic diagrams for quick reference, and at the start of each section the authors have provided useful key points summary boxes.

Contents

1. Introduction to HACCP
   Frequently Asked Questions

2. The HACCP System Explained
   HACCP system overview - How does it all fit together?
   Haccp in the context of other management systems - What is HACCP and what is not?

3. HACCP in Practice
   Preparation for the HACCP plan development
   Applying the principles
   Implementation of the HACCP plan
   Maintenance of the HACCP system

Index

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