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Making the most of HACCP: Learning from others' experienceEdited by T Mayes, Unilever Research Colworth and S Mortimore, General Mills Inc, USA
Woodhead Publishing Series in Food Science, Technology and Nutrition No. 58
A valuable help for practitioners, advisors and – not least – for official food control authorities.
Nahrung
Of value to a wide range of readerships …invaluable as a training tool …readers with a need for practical advice cannot ignore the sound advice provided …an excellent reference work with sound summary advice.
Food Science and Technology
It is a mojor contribution both to how to implement HACCP systems sucessfully in practice and to the future of HACCP in improving food safety.
The Ind. J. Nutr. Dietet.
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. Whilst 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 in practice and what can be learnt from that experience. Edited by two of the leading authorities on this subject, and with an international team of contributors, Making the most of HACCP describes that experience and what it can teach about implementing and developing HACCP systems effectively.
Part one looks in particular at the experience of small and medium-sized enterprises (SMEs), many of which have yet to implement HACCP systems, drawing both on SMEs themselves and those working most closely with them. Part two focuses on larger manufacturers, with chapters from companies such as Cargill in the United States, Hindustan Lever in India, Heinz and Kerry Ingredients in Europe. Those who have implemented or are implementing HACCP systems describe the problems and pitfalls faced when getting started, and what they have done to develop HACCP systems subsequently. Part three looks at HACCP implementation from the perspective of those regulating and inspecting HACCP systems, with chapters from New Zealand, Canada, Thailand and the UK. Contributors describe what they look for when inspecting HACCP systems, the common problems they encounter and ways to make the implementation process more successful. There is also a chapter looking at the essential area of training. In a wide-ranging and authoritative conclusion, the editors draw together the key lessons and issues for the future.
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. It is a major contribution both on how to implement HACCP systems successfully and also to the future of HACCP in improving food safety.
ISBN 1 85573 504 0
ISBN-13: 978 1 85573 504 0
May 2001
304 pages 234 x 156mm hardback
£155.00 / US$265.00 / €185.00
Usually dispatched within 24 hours
About the editors
Tony Mayes works within the microbiology department at Unilever Research Colworth and is an acknowledged expert on HACCP.
Sara Mortimore is Director of Quality at Pillsbury Europe and co-author of one of the standard guides to HACCP implementation: HACCP: a practical approach.
Titles which may also be of interest:
HACCP in the meat industry
Principles and practices for the safe processing of foods
Hygiene in food processing
Case studies in food safety and authenticity
Contents
PART 1 SMES, RETAILERS AND HACCP SYSTEMS
PART 2 LARGER MANUFACTURERS AND HACCP SYSTEMS
PART 3 REGULATION NAD TRAINING
PART 4 CONCLUSION
Introduction
T Mayes, Unilever Research, Sharnbrook, UK and S Mortimore, Pillsbury Europe, Uxbridge, UK
- The development of HACCP
- HACCP in practice
- Key themes
- References
PART 1 SMES, RETAILERS AND HACCP SYSTEMS
HACCP and SMEs: problems and opportunities
E Taylor, University of Central Lancashire, Preston, UK
- HACCP and SMEs
- Setting up the HACCP system
- Operating the HACCP system
- Conclusions
- References
HACCP and SMEs: a case study
N Route, formerly Food and Spice Group, Tunbridge Wells, UK
- Why bother with HACCP?
- The company
- Scope and resources
- HACCP planning and implementation
- HACCP and supplier operations
- Keeping up to date with HACCP
- Summary
Supplier HACCP systems: a retailer's perspective
M Kane, Food Control Limited, Cambridge, UK (formerly Head of Product Safety, Sainsbury's Supermarkets Limited)
- Introduction
- Retailers and the development of supplier HACCP systems
- Assessing the effectiveness of supplier HACCP systems
- Gauging the success of HACCP systems: customer complaint data analysis
- Common weaknesses in HACCP systems
- The future development of HACCP
- Conclusions
PART 2 LARGER MANUFACTURERS AND HACCP SYSTEMS
HACCP implementation in the United States
T R McAloon, Cargill Inc., Minneapolis, USA
- Introduction
- Setting up the HACCP system
- Implementation challenges and solutions
- Surprises in HACCP implementation
- Operating the HACCP system
- HACCP management challenges and solutions
- The benefits of a HACCP system
- The future evolution of HACCP systems
- Conclusion
HACCP implementation: the Indian experience
B Marthi, Hindustan Lever Limited, Mumbai, India
- Introduction
- The food industry in India
- Food safety in India
- The development of HACCP systems in India
- HACCP implementation: the Unilever approach in India
- HACCP implementation in practice: the marine product model
- Maintaining HACCP systems
- The benefits of HACCP implementation
- Difficulties in HACCP implementation
- The future of HACCP implementation in India
- Bibliography
Implementing HACCP systems in Europe: Kerry Ingredients
D Rudge, Kerry Ingredients, Bristol, UK
- Introduction
- HACCP and business strategy
- How big is the job?
- Prioritisation in the project plan
- The Polish experience
- Expansion of the Polish operation
- Kerry Ingredients, Portbury, UK
- The benefit of hindsight
- References
Implementing HAACP systems in Europe: Heinz
D Killen, H J Heinz, Wigan, UK
- Introduction
- The manufacturing background
- The main hazards
- Introducing the HACCP programme at Kitt Green
- Scope, approach and timing
- Setting up the managing HACCP teams
- Prerequisites
- Hazards and CCPs
- Implementation and verification
- Keeping up to date
- Benefits and drawbacks of HACCP implementation
- References
PART 3 REGULATION NAD TRAINING
HACCP enforcement in New Zealand
J A Lee, Food Assurance Authority, Ministry of Agriculture and Forestry, Wellington, New Zealand
- Introduction
- Developing HACCP assessment
- Assessment of the HACCP system
- Conclusion
- References
Enforcing safety and quality: Canada
V McEachern, A Bungay, S Bray Ippolito and S Lee-Spiegelberg, Canadian Food Inspection Agency, Nepean, Canada
- Introduction
- The background to food safety inspection in Canada
- Enforcement: from product to systems inspection
- HACCP as an industry control system
- Government food safety programs
- Regulatory verification versus audit
- Regulatory verification of company food safety programs
- Common barriers to regulatory verification
- Future trends: the Integrated Inspection System
- Summary
HACCP implementation in the Thai fisheries industry
S Suwanrangsi, Department of Fisheries, Bangkok, Thailand
- Introduction
- The international fish trade
- The fisheries industry in Thailand
- The Fish Inspection and Quality Control Division
- The need for HACCP in the fisheries industry
- Hazards associated with fishery products
- Key issues in HACCP implementation
- Preparing for HACCP implementation
- Designing the HACCP system
- Implementation issues
- Measuring success: the benefits of HACCP implementation
- Conclusions: the future of HACCP
- References
Implementation and enforcement in the United Kingdom
J Barnes, Food Standards Agency, London, UK
- Introduction
- UK legal requirements for HACCP
- The regulatory authorities
- Take-up of HACCP by the UK food industry
- HACCP and enforcement
- Common problems with HACCP systems
- Future HACCP arrangements
- A personal perspective
- References
Effective HACCP training
C Wallace, Reading Scientific Services Limited, Reading, UK
- Introduction
- Training needs analysis
- Training and effective learning styles
- Appointing HACCP trainers
- Training and senior management
- Training the HACCP team and team leader
- Training CCP monitors and others
- Special issues in training
- Summary
- References
PART 4 CONCLUSION
Conclusions
S Mortimore, Pilsbury Europe, Uxbridge, UK and T Mayes, Unilever Research, Sharnbrook, UK
- Introduction
- Learning 1: drivers for HACCP
- Learning 2: people
- Learning 3: preparation for HACCP
- Learning 4: HACCP plan development and implementation
- Learning 5: HACCP maintenance activities
- Where next for businesses with HACCP systems?
- Summary
- References
The future of HACCP
S Mortimore, Pilsbury Europe, Uxbridge, UK and T Mayes, Unilever Research, Sharnbrook, UK
- Globalisation and harmonisation of trade
- Changing role of governments and regulatory bodies
- The role of HACCP in new science/food safety initiatives
- Application of HACCP further along the supply chain
- The continued development of HACCP
- Summary
- References