HACCP in small companies: Benefit or burden?

Food Control

Volumn 12, Issue 4, 2001, Pages 217-222

  Taylor, Eunice ^a  

^a Univ S   (United Kingdom)

Author keywords

HACCP; Small companies

Indexed keywords

EID: 0000034801     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0956-7135(00)00043-8     Document Type: Note

References (9)

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2. Department of Trade and Industry (1999). Small and medium enterprise (SME) statistics for the United Kingdom. London: DTI.
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4. Holt, G. (1999). Researcher investigating barriers to the implementation of GHP in SMEs.Personal Communication, Oct. 1999. (Details of this UK Government funded research project can be obtained from G. Holt at the Department of Agricultural and Food Economics, University of Reading. Tel.: 44 (0) 118 987 5123; fax: 44 (0) 118 975 6467).
5. Mortlock M.P., Peters A.C., Griffith C.J. Food hygiene and the hazard analysis critical control point in the United Kingdom food industry: Practices, perceptions and attitudes. Journal of Food Protection. 62(7):1999;786-792.
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7. Moy G., Kaferstein F., Motarjemi Y. Application of HACCP to food manufacturing: some considerations on harmonisation. Food Control. 5:1994;185-246.
8. Panisello J.P., Quantick P.C., Knowles M.J. Towards the implementation of HACCP; results of a UK regional survey. Food Control. 10:1999;87-98.
9. Taylor, E. A. (1998). Securing public health through the application of HACCP - a UK perspective. In National conference of the Australian institute of environmental health, Environmental Health Paradise in Focus, Challenges and Risks, Proceedings (pp. 37-41). Queensland: AIEH.