Broader applications — linking HACCP with other Quality Management techniques
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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.
KeywordsFood Safety Control Chart Good Manufacture Practice Quality Management System Laboratory Accreditation
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