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Making the Most of Haccp: Learning from Others' Experience
By Tony Mayes (editor), Tom Mayes (editor) and Sara Mortimore (editor)
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Bibliographic Detail
Publisher CRC Pr I Llc
Publication date June 1, 2001
Pages 320
Binding Hardcover
Book category Adult Non-Fiction
ISBN-13 9780849312182
ISBN-10 0849312183
Dimensions 0.75 by 6.25 by 9.25 in.
Weight 1.30 lbs.
Availability§ Out of Print
Original list price $259.95
§As reported by publisher
Summaries and Reviews
Amazon.com description: Product Description: The Hazard Analysis and Critical Control Point (HACCP) System has now become generally accepted as the key safety management system for the food industry worldwide. While there are numerous publications on its principles and methods of implementation, there is relatively little on the experience of those who have actually implemented HACCP systems. Edited by two of the leading authorities on the subject, and with an international team of contributors, Making the Most of HACCP describes that experience and what it can teach about developing and implementing HACCP systems effectively.

The book begins with a look at small- and medium-sized enterprises, many of which have yet to implement HACCP systems. It then focuses on larger manufacturers, with chapters from companies such as Cargill in the United States, Hindustan Lever in India, and Heinz and Kerry Ingredients in Europe. Those implementing HACCP systems describe the problems and pitfalls in getting started, and what they have done to further develop HACCP systems. Finally, regulators and inspectors describe HACCP implementation from their perspective. Contributors describe what they look for when inspecting HACCP systems, the common problems they encounter, and techniques to make the implementation process more successful.

Making the Most of HACCP draws on a wide range of practical experience, from large to small companies, manufacturers, and regulators in developed and developing countries, those with established HACCP systems and those still new to them. After reading the testimonials in this book, you will have a better understanding of what it takes to implement a successful HACCP system, and ultimately improve food safety.

Editions
Hardcover
Book cover for 9780849312182 Book cover for 9781855735040
 
The price comparison is for this edition
from CRC Pr I Llc (June 1, 2001)
9780849312182 | details & prices | 320 pages | 6.25 × 9.25 × 0.75 in. | 1.30 lbs | List price $259.95
About: The Hazard Analysis and Critical Control Point (HACCP) System has now become generally accepted as the key safety management system for the food industry worldwide.
from Woodhead Pub Ltd (June 1, 2001); titled "Making the Most of Haccp: Learning from Other's Experience"
9781855735040 | details & prices | 286 pages | List price $280.00

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