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[null,"1.","Record Nr.",null,"UNINA9911004854503321"]
[null,null,"Autore",null,"Mayes T"]
[null,null,"Titolo",null,"Making the Most of Haccp : Learning from Others' Experience"]
[null,null,"Pubbl/distr/stampa",null,"Burlington, : Elsevier Science, 2001"]
[null,null,"ISBN",null,"1-59124-340-8"]
[{"$nulls":4},"1-85573-651-9"]
[null,null,"Descrizione fisica",null,"1 online resource (296 p.)"]
[null,null,"Collana",null,"Woodhead Publishing Series in Food Science, Technology and Nutrition"]
[null,null,"Disciplina",null,"363.19/2"]
[null,null,"Soggetti",null,"Hazard Analysis and Critical Control Point (Food safety system) - Safety measures"]
[{"$nulls":4},"Food"]
[{"$nulls":4},"Food handling"]
[{"$nulls":4},"Health & Biological Sciences"]
[{"$nulls":4},"Diet & Clinical Nutrition"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,"Nota di contenuto",null,"Front Cover; Making the Most of HACCP: Learning from others' Experience; Copyright Page; Table of Contents; Preface and acknowledgements; Contributors; Acronyms and abbreviations; Chapter1. Introduction; 1.1 The development of HACCP; 1.2 HACCP in practice; 1.3 Key themes; 1.4 References; Part I: Small and medium-sized enterprises (SMEs), retailers and HACCP systems; Chapter2. HACCP and SMEs; 2.1 HACCP and SMEs; 2.2 Setting up the HACCP system; 2.3 Operating the HACCP system; 2.4 Conclusions; 2.5 References; Chapter3. HACCP and SMEs; 3.1 Why bother with HACCP?; 3.2 The company"]
[{"$nulls":4},"3.3 Scope and resources3.4 HACCP planning and implementation; 3.5 HACCP and supplier operations; 3.6 Keeping up to date with HACCP; 3.7 Summary; Chapter4. Supplier HACCP systems; 4.1 Introduction; 4.2 Retailers and the development of supplier HACCP systems; 4.3 Assessing the effectiveness of supplier HACCP systems; 4.4 Gauging the success of HACCP systems: customer complaint data analysis; 4.5 Common weaknesses in HACCP systems; 4.6 The future development of HACCP; 4.7 Conclusions; Part II: Larger manufacturers and HACCPsystems; Chapter5. HACCP implementation in the United States"]
[{"$nulls":4},"5.1 Introduction5.2 Setting up the HACCP system; 5.3 Implementation challenges and solutions; 5.4 Surprises in HACCP implementation; 5.5 "]
[{"$nulls":4},"Operating the HACCP system; 5.6 HACCP management challenges and solutions; 5.7 The benefits of a HACCP system; 5.8 The future evolution of HACCP systems; 5.9 Conclusion; Chapter6. HACCP implementation; 6.1 Introduction; 6.2 The food industry in India; 6.3 Food safety in India; 6.4 The development of HACCP systems in India; 6.5 HACCP implementation: the Unilever approach in India; 6.6 HACCP implementation in practice: the marine products model"]
[{"$nulls":4},"6.7 Maintaining HACCP systems6.8 The benefits of HACCP implementation; 6.9 Difficulties in HACCP implementation; 6.10 The future of HACCP implementation in India; 6.11 Bibliography; 6.12 Acknowledgements; Chapter7. Implementing HACCP systems in Europe; 7.1 Introduction; 7.2 HACCP and business strategy; 7.3 How big is the job?; 7.4 Prioritisation in the project plan; 7.5 The Polish experience; 7.6 Expansion of the Polish operation; 7.7 Kerry Ingredients, Portbury, UK; 7.8 The benefit of hindsight; 7.9 References; Chapter8. Implementing HACCP systems in Europe; 8.1 Introduction"]
[{"$nulls":4},"8.2 The manufacturing background8.3 The main hazards; 8.4 Introducing the HACCP programme at Kitt Green; 8.5 Scope, approach and timing; 8.6 Setting up and managing HACCP teams; 8.7 Prerequisites; 8.8 Hazards and CCPs; 8.9 Implementation and verification; 8.10 Keeping up to date; 8.11 Benefits and drawbacks of HACCP implementation; 8.12 References; Part III: Regulation and training; Chapter9. HACCP enforcement in New Zealand; 9.1 Introduction; 9.2 Developing HACCP assessment; 9.3 Assessment of the HACCP system; 9.4 Conclusion; 9.5 References; Chapter10. Enforcing safety and quality"]
[{"$nulls":4},"10.1 Introduction"]
[null,null,null,"Sommario/riassunto","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 are relatively few on the experience of those who have actually implemented HACCP systems in practice and what can be learnt from that experience. Edited by two 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 implementing and"]