Description
Book SynopsisForeword.- Acknowledgements.- About the Authors.- Disclaimer.- About this Book.- Prologue.- 1. An Introduction to HACCP and its role in food safety control.- 2. Preparation and planning to achieve effective food safety management.- 3. Hazards, their significance and control.- 4. Prerequisites for food safety PRPs and Operational PRPs.- 5. Designing food safety.- 6. How to do a HACCP Study.- 7. Implementation, Verification and Maintenance for Ongoing Risk Management.- 8. Considerations for HACCP application in different supply chain sectors.- Epilogue.- References, further reading and resource materials.- Appendices.- Index.
Trade ReviewMortimore and Wallace point out that since they last updated the book there have continued to be many failures in the food supply chain. Some of these are world renowned, many were significant national failures, and many, many more were small, isolated, and sometimes tragic events occurring in local communities all around the world. So what has gone wrong? Is HACCP not working? Sadly, the answer to this question is that it hasn’t had a chance to work. Far from being “done,” HACCP has been poorly implemented and under-utilized in probably the majority of food companies. Twenty years ago developments in HACCP were fairly major, and some governments saw its implementation as a remedy for all of their country’s food safety issues. In reality, use of the HACCP approach does offer a practical and major contribution to the way forward, but only if the people charged with its implementation have the proper knowledge and expertise to apply it effectively. Whilst a new book isn’t by itself going to solve that problem, the authors hope that it may help some companies to do better.
- Land O'Lakes, Inc., Arden Hills, MN
Table of ContentsForeword.- Acknowledgements.- About the Authors.- Disclaimer.- About this Book.- Prologue.- 1. An Introduction to HACCP and its role in food safety control.- 2. Preparation and planning to achieve effective food safety management.- 3. Hazards, their significance and control.- 4. Prerequisites for food safety – PRPs and Operational PRPs.- 5. Designing food safety.- 6. How to do a HACCP Study.- 7. Implementation, Verification and Maintenance for Ongoing Risk Management.- 8. Considerations for HACCP application in different supply chain sectors.- Epilogue.- References, further reading and resource materials.- Appendices.- Index.
