Abstract
Many companies are in the process of initiating HACCP programs, are considering it, and/or requiring their suppliers to do so. Implementation of a HACCP program can not be accomplished overnight. Depending upon the degree of sophistication inherent in a company’s operations, it may take anywhere from six months to two-three years. Getting started with HACCP may be the most difficult part of the program, followed closely by putting a plan into practice. Most technical staff recognize how vastly different theory and practice are. The bench-top formulation always requires modification when put into production; pilot plant scale studies can provide insight on how a product or process will perform, but do not mirror precisely what happens during a full-scale operation; and plans formulated around the conference table require alteration when put into practice. The same is true when a HACCP program is developed and implemented.
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Stier, R. (1992). Practical Application of HACCP. In: Pierson, M.D., Corlett, D.A. (eds) HACCP. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-8818-0_14
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DOI: https://doi.org/10.1007/978-1-4684-8818-0_14
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