Principles of HACCP: The Importance of HACCP Systems in Food Manufacturing

Food Biodeterioration and Preservation

Volumn , Issue , 2008, Pages 37-61

  Mortimore, Sara ^a   Emond, Sue ^b  

^a GENERAL MILLS INC   (United States)

^b CAMPDEN BRI   (United Kingdom)

Author keywords

Codex alimentarius commission (CAC); Critical control points; HACCP system; Safety management system; World health organization

Indexed keywords

EID: 84948988382     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470697849.ch2     Document Type: Chapter

References (16)

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3. Codex Committee on Food Hygiene. HACCP System and Guidelines for its Application, Annex to CAC/RCP 1-1969, Rev 3 in Codex Alimentarius Commission Food Hygiene Basic Texts, Food and Agriculture Organization of the United Nations. Rome: World Health Organization, 1997.
4. NACMCF (National Advisory Committee on Microbiological Criteria for Foods). Hazard Analysis and Critical Control Point Principles and Application Guidelines. Adopted August 14, 1997.
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7. S.E. Mortimore and R.A. Smith. Standardised HACCP Training: Assurance For Food Authorities. Food Control, 1998, 9, 141-145.
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10. Y. Motarjemi, F. Käferstein, G. Moy et al. Importance of HACCP for public health and development -the role of the World Health Organization. Food Control, 1996, 7, 77-85.
11. International Standards Organisation (2005). ISO22000:2005 Food safety management systems -Requirements for any organization in the food chain.
12. C.A. Wallace, S.C. Powell and L. Holyoak. Post-training assessment of HACCP knowledge: its use as a predictor of effective HACCP development, implementation and maintenance in food manufacturing. British Food Journal, 2005, 107, 743-759.
13. Food Standards Agency (www.food.gov.uk). Safer Food Better Business pack. Food Standards Agency, 2005.
14. Food Standards Agency Scotland. CookSafe Food Safety Assurance System. Issue 1, 2004.
15. EU Guidance Document, European Commission Health & Consumer Protection Directorate General (2005). Implementation of procedures based on the HACCP principles, and facilitation of the implementation of the HACCP principles in certain food businesses.
16. BBC News Online. 28 June 2006. 'How to get rid of 1M Chocolate bars'.