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HACCP

A practical approach

  • Book
  • © 1994

Overview

Authors:
  1. Sara Mortimore

    1. Grand Metropolitan Foods, UK

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    You can also search for this author in PubMed   Google Scholar

  2. Carol Wallace

    1. J Sainsbury plc, UK

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    You can also search for this author in PubMed   Google Scholar

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Table of contents (10 chapters)

  1. Front Matter

    Pages i-xviii
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  2. An Introduction to HACCP

    • Sara Mortimore, Carol Wallace
    Pages 1-6

  3. Why use HACCP?

    • Sara Mortimore, Carol Wallace
    Pages 7-18

  4. Preparing for HACCP

    • Sara Mortimore, Carol Wallace
    Pages 19-34

  5. An introduction to hazards — their significance and control

    • Sara Mortimore, Carol Wallace
    Pages 35-53

  6. Designing safety into products and processes

    • Sara Mortimore, Carol Wallace
    Pages 55-78

  7. How to do a HACCP Study

    • Sara Mortimore, Carol Wallace
    Pages 79-145

  8. Putting the HACCP Plan into Practice

    • Sara Mortimore, Carol Wallace
    Pages 147-162

  9. HACCP as a way of life — maintaining your HACCP System

    • Sara Mortimore, Carol Wallace
    Pages 163-182

  10. Broader applications of HACCP — using HACCP techniques in other areas

    • Sara Mortimore, Carol Wallace
    Pages 183-190

  11. HACCP and Quality Management Systems — their combined strength

    • Sara Mortimore, Carol Wallace
    Pages 191-205

  12. Back Matter

    Pages 207-298
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Keywords

About this book

As a long-standing protagonist of good manufacturing practice in the food and drink industry, I was more than pleased to be invited to edit a series of books on practical approaches to food control. The series does not set out to re-invent the wheel, but rather to draw together collective wisdom in respect of particular food control issues and to present them in a way which will allow relevant managers, management or practitioners to address them on a practical level. It also tries to give a practical perspective for those concerned with law enforcement, some of whom will be newly challenged in face of EEC food control legislation. I am particularly delighted that the first in the series should be on the subject of hazard analysis and that the authors have real experience of HACCP applications within major and highly respected organizations. Sainsbury's and Grand Metropolitan are to be commended for the support that they have given to this initiative, as are others who have endorsed contributions from their employees. I have also been impressed with the quality and scope of the input from the authors of this publication, Sara Mortimore and Carol Wallace, and hope that the example of practical application which runs as an ongoing theme throughout the book will help those applying HACCP for the first time to weave through the inevitable difficulties without undue shedding of blood, sweat and tears.

Authors and Affiliations

  • Grand Metropolitan Foods, UK

    Sara Mortimore

  • J Sainsbury plc, UK

    Carol Wallace

Bibliographic Information

  • Book Title: HACCP

  • Book Subtitle: A practical approach

  • Authors: Sara Mortimore, Carol Wallace

  • DOI: https://doi.org/10.1007/978-1-4615-2063-4

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Sara Mortimore and Carol Wallace 1994

  • Hardcover ISBN: 978-0-412-57020-9Published: 31 December 1995

  • eBook ISBN: 978-1-4615-2063-4Published: 06 December 2012

  • Edition Number: 1

  • Number of Pages: XVIII, 300

  • Topics: Food Science

  • Industry Sectors: Biotechnology, Chemical Manufacturing, Consumer Packaged Goods, Pharma

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