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Putting HACCP into practice
Author(s) -
Early R.
Publication year - 1997
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1997.tb01728.x
Subject(s) - hazard analysis and critical control points , food safety , critical control point , business , risk analysis (engineering) , legislation , hazard analysis , food safety risk analysis , food processing , consumer safety , control (management) , food packaging , food science , engineering , computer science , artificial intelligence , political science , law , aerospace engineering , chemistry
Food manufacturers have the responsibility to protect consumers from foodborne hazards. The Hazard Analysis Critical Control Point (HACCP) method of food safety control is accepted as the best way to assure consumer safety in the production of foods. It is a preventive approach to food safety management and, in practice, requires the completion of 14 stages which result in the development, implementation and maintenance of HACCP systems. Effective use of HACCP gives food manufacturers greater confidence regarding consumer safety, compliance with legislation and ability continuously to improve food safety control.