Making the most of HACCP: Learning from others' experience

Edited by T Mayes and S Mortimore 
Woodhead  May 2001  

Hardcover  304 pages  ISBN 9781855735040      £155.00
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 1 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 2 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 3 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.


Introduction T Mayes, Unilever Research, Sharnbrook, UK and S Mortimore, Pillsbury Europe, Uxbridge, UK

  • The development of HACCP
  • HACCP in practice
  • Key themes
  • References


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


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


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


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
To find similar publications, click on a keyword below:
HACCP : Woodhead Publishing Ltd : analytical methods : food science : regulations

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