HACCP: A Practical Approach 2nd Edition S. E. Mortimore, Grand Metropolitan Foods, UK and C. Wallace, J. Sainsbury plc, UK One of the MOST IMPORTANT Topics in the Food Industry Today "Concise and easy to read .... This is an excellent book covering an important topic of interest to the food industry." — Microbiology Newsletter

HACCP: A Practical Approach, provides thorough and practical details of the HACCP system, its implementation and maintenance in the food industry. Written by experts, the book will be a vital tool for all those in the food industry responsible for HACCP, regulatory, food safety and quality control personnel.

This new 2nd Edition brings us up to date with current thinking, including the use of more modular HACCP systems and evan generic HACCP in some sectors. More information is given on planning and implementation, and the theory is illustrated with a completely new set of case studies from the UK, Ireland, USA, Canada, South America and Asia.

The purpose of the book is to — Make sure the HACCP principles are applied in practices; help technical personal get the message across to nontechnical personnel; provide a realistic interpretation of the HACCP philosophy; spread the use of HACCP, particularly to small businesses with limited experience and resource; act as a guide for regulatory bodies; act as a textbook in further education establishments; form a basis for the development of an in-house training program; provide a consistent approach to the interpretation of the HACCP principles in a practical and simple manner.

CONTENTS:
Introduction • Why use HACCP? • Preparing for HACCP • An introduction to hazards, their significance and control • Designing safety into products and processes - can it be made safe • How to do a HACCP study • Putting the HACCP plan into practice • HACCP as a way of life - maintaining your HACCP system • Broader applications - linking HACCP with other quality management techniques • References • Appendices

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420 pages, 1998, Hardbound - ISBN 0-412-75440-1

Catalog #393
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