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HACCP and product quality

  • Chapter
Food Hygiene, Microbiology and HACCP

Abstract

The food processing industry is currently implementing new management systems (Anon, 1992). One programme is Hazard Analysis Critical Control Point (HACCP) to eliminate the risks of food consumption and subsequently reduce the current increasing number of reported food poisoning outbreaks. Total Quality Management (TQM) regimes are also being incorporated and the possibility of integrating HACCP with Quality Assurance programmes (ISO 9000 series) has been proposed (Stringer, 1993).

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Authors and Affiliations

  1. Department of Life Sciences, The Nottingham Trent University, Nottingham, UK

    S. J. Forsythe

  2. Department of Microbiology, The University of Leeds, Leeds, UK

    P. R. Hayes

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Forsythe, S.J., Hayes, P.R. (1998). HACCP and product quality. In: Food Hygiene, Microbiology and HACCP. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2193-8_8

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  • DOI: https://doi.org/10.1007/978-1-4615-2193-8_8

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