Making the Most of HACCP: Learning from Others’ Experience

Overview:
A practical book on implementing Hazard Analysis and Critical Control Point (HACCP) food safety systems, drawing on real-world experience from food businesses. It explains the seven HACCP principles and the common pitfalls encountered during implementation. Case studies from different food sectors show what makes HACCP plans effective and sustainable. It is relevant to veterinarians involved in meat, dairy and food hygiene.

Key Topics Covered:

• The seven principles of HACCP
• Hazard analysis and identification of critical control points
• Prerequisite programs and good hygiene practice
• Monitoring, verification and validation
• Common implementation problems and solutions
• Case studies across food industry sectors

Target Audience:
Food Safety Managers, Veterinary Public Health Officers, Food Hygiene Inspectors