Haccp in Juices
Food Control 12 (2001) 209±215
www.elsevier.com/locate/foodcont
How to make HACCP really work in practice
Sara Mortimore *
Pillsbury Europe, Harman House, 1 George Street, Uxbridge, Middlesex UB8 1QQ, UK
Received 11 September 2000; received in revised form 9 January 2001; accepted 9 January 2001
Abstract
A HACCP system that really works in practice will depend on the competency of the people who both developed it and who operate it, and the prerequisite programmes, which support it. If it is to be truly successful then there must be an overriding internal belief in the HACCP approach and what it can do for the business once properly implemented. There are fundamental issues concerning the Training and Education which need to be considered, such as the variable quality of education and training available on a global basis, impinge on the ability of HACCP teams to conduct a Hazard Analysis. Compounded with this is the general weak understanding of the HACCP and prerequisite programme relationship and of the implementation and maintenance phases . . . on how to make it really happen. These elements are considered against four key stages to the application of HACCP principles. Ó 2001
Elsevier Science Ltd. All rights reserved.
Keywords: Training; Prerequisites; Implementation
1. Introduction
The HACCP technique itself is a straightforward and logical system of control based on the prevention of problems ± a common sense approach to food safety management. In reality, the use of the HACCP approach may well oer a practical and major contribution to the way forward in food safety management, but only if the people charged with its implementation have the proper knowledge and expertise to apply it eectively.
This paper is aimed at examining what we have learned over the last 40 years with regard to making it work in practice ± particularly in more recent times as the use of HACCP has increased. It will also take a broad look at the
www.elsevier.com/locate/foodcont
How to make HACCP really work in practice
Sara Mortimore *
Pillsbury Europe, Harman House, 1 George Street, Uxbridge, Middlesex UB8 1QQ, UK
Received 11 September 2000; received in revised form 9 January 2001; accepted 9 January 2001
Abstract
A HACCP system that really works in practice will depend on the competency of the people who both developed it and who operate it, and the prerequisite programmes, which support it. If it is to be truly successful then there must be an overriding internal belief in the HACCP approach and what it can do for the business once properly implemented. There are fundamental issues concerning the Training and Education which need to be considered, such as the variable quality of education and training available on a global basis, impinge on the ability of HACCP teams to conduct a Hazard Analysis. Compounded with this is the general weak understanding of the HACCP and prerequisite programme relationship and of the implementation and maintenance phases . . . on how to make it really happen. These elements are considered against four key stages to the application of HACCP principles. Ó 2001
Elsevier Science Ltd. All rights reserved.
Keywords: Training; Prerequisites; Implementation
1. Introduction
The HACCP technique itself is a straightforward and logical system of control based on the prevention of problems ± a common sense approach to food safety management. In reality, the use of the HACCP approach may well oer a practical and major contribution to the way forward in food safety management, but only if the people charged with its implementation have the proper knowledge and expertise to apply it eectively.
This paper is aimed at examining what we have learned over the last 40 years with regard to making it work in practice ± particularly in more recent times as the use of HACCP has increased. It will also take a broad look at the
References: Mayes, T. (1999). How can the principles of validation and certi®cation be applied to hazard analysis?. Food Control, 10, 277±280. Mitchell, R. T. (1998). Why HACCP fails. Food Control, 9, 101. Mortimore, S. E., & Smith, R. A. (1998). Standardised HACCP training: assurance for food authorities Mortimore, S., & Wallace, C. (1998). HACCP: a practical approach (2nd ed.) principles and application guidelines, Adopted, 1997 August 14. World Health Organisation (WHO). (1998). Guidance on regulatory assessment of HACCP: report of a joint FAO/WHO consultation on the role of government agencies in assessing HACCP, Geneva, 1998 June 2±6, WHO/FSF/FOS/98.5.