Skip to main content

Making the Most of Haccp

Learning from Others’ Experience

  • 1st Edition - May 17, 2001
  • Latest edition
  • Editors: T Mayes, S Mortimore
  • Language: English
  • Hardback ISBN:
    9 7 8 - 1 - 8 5 5 7 3 - 5 0 4 - 0
  • eBook ISBN:
    9 7 8 - 1 - 8 5 5 7 3 - 6 5 1 - 1

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… Read more

BACK-TO-SCHOOL

Fuel your confidence!

Up to 25% off learning resources

Elsevier academics book covers
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 developing HACCP systems effectively.

Related books