Motarjemi, Yasmine, Wallace, Carol Anne and Mortimore, Sara (2013) HACCP Misconceptions. In: Food Safety Management: a practical guide for the food industry. Springer, pp. 873-887. ISBN 978-1-4614-5028-3
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Official URL: http://dx.doi.org/10.1016/B978-0-12-381504-0.00032...
Two decades have gone by since HACCP was internationally recognized as the reference method for food safety assurance, and today its application in the food industry is mandatory in many countries. Since its introduction, the use of HACCP and its benefits have created much debate. Many, in particular small businesses or primary food industry, have considered the requirement for the application of HACCP with apprehension. In the food processing and manufacturing industry, the use of HACCP has not gone without difficulty, and misconceptions are widespread.This chapter summarizes some of the misconceptions and common errors experienced in the understanding and use of HACCP. Readers who are conversant with the HACCP system, but would like to further improve the application of HACCP, may wish to focus on the guidance given in this chapter.
|Item Type:||Book Section|
|Schools:||Faculty of Health and Wellbeing > School of Sport and Wellbeing|
|Deposited By:||Hayley Tyrer|
|Deposited On:||22 Feb 2016 16:57|
|Last Modified:||09 Aug 2016 15:24|
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