HACCP: A Practical Guide (3rd Edition)

Assure the production of safe foods by adopting and implementing HACCP

This guide combines a clear explanation of the principles of HACCP (Hazard Analysis Critical Control Point) with sound practical advice on how to approach and implement HACCP. Written with the close involvement of HACCP specialists and users within the food industry and Government, this guide:

• Takes full account of current legislation and the discussions, recommendations and endorsement of HACCP by Codex Alimentarius
• Outlines the key principles and history of HACCP, with clear definition of the terms used
• Gives sound practical advice on how to conduct a HACCP study and how to implement it to avoid biological, chemical and physical hazards
• Describes and explains the concept of pre-requisite programmes and how it relates to HACCP
• Illustrates HACCP through worked examples - including a catering operation, manufacture of a cook-chill ready meal, and production of a canned (heat-sterilised) product
• Can be applied to new or existing products and processes in all food companies from small operators to large multiples.

Softcover - 59 pages

"... a good, concise and informative document; ... it has been reviewed and endorsed by WHO."

Yasmine Motarjemi, Food Safety Unit, World Health Organisation, Switzerland.

"I think that the working group has done a good job. The guide is as simple and practical as possible... practical HACCP without useless fancy words."

Prof. Jean-Louis Jouve, ... Ecole Nationale Vétérinaire, France.

"... a document that should surely prove useful to anyone engaged in establishing a HACCP system. ... the document is well written and provides good practical information to those involved with implementing a HACCP system."

Dr. D.A. Kautter Jr., Division of HACCP Programs, FDA, USA.