Abstract
Manufacturers and caterers must consider many other requirements alongside HACCP in order to assure both the safety and quality of the food produced. These requirements make up the HACCP support network discussed in Chapter 3. Some of the prerequisite or support elements, such as Good Manufacturing Practices and Supplier Quality Assurance have been discussed in earlier chapters; here we will look primarily at the relationship between HACCP and other formal Quality Management Systems, such as ISO 9000 and Good Laboratory Practice (GLP) accreditation schemes.
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© 1998 Springer Science+Business Media Dordrecht
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Mortimore, S., Wallace, C. (1998). Broader applications — linking HACCP with other Quality Management techniques. In: HACCP. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-5781-4_9
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DOI: https://doi.org/10.1007/978-1-4615-5781-4_9
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-7648-4
Online ISBN: 978-1-4615-5781-4
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