Abstract
Implementing the HACCP system in a food company or manufacturing facility requires knowledge of the system, commitment, planning, resources and follow-through. Although the knowledge and technology of the HACCP system are important prerequisites, implementation is accomplished by the more conventional methods that organizations use for establishing new procedures and processes. One must not overlook the fact that people establish new systems and that organizational skills are a most important element of this type of endeavor. The following parts of this chapter discuss organizational elements of implementing HACCP.
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References
Corlett, D.A. 1991a. Initiating HACCP in your food company by establishing accountabilities, goals and a project plan. From course manual: A Practical Application of HACCP. Corlett Food Consulting Services, D.A. Corlett Jr., 5745 Amaranth Place, Concord, CA 94521.
Corlett, D.A. 1991b. Regulatory verification of HACCP systems. Food Technol. 45(4): 144.
National Advisory Committee on Microbiological Criteria for Foods (NACMCF). 1990. HACCP Principles for Food Production. USDA-FSIS Information Office, Washington, DC.
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© 1992 Van Nostrand Reinhold
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Corlett, D.A. (1992). Putting the Pieces Together: Developing an Action Plan for Implementing HACCP. In: Pierson, M.D., Corlett, D.A. (eds) HACCP. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-8818-0_12
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DOI: https://doi.org/10.1007/978-1-4684-8818-0_12
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4684-8820-3
Online ISBN: 978-1-4684-8818-0
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