论文信息 - Making the Most of HACCP : Learning from Others' Experience

Making the Most of HACCP : Learning from Others' Experience

Development of HACCP. Part 1 Small and medium-sized enterprises (SMEs), retailers and HACCP systems: HACCP planning and implementation HACCP and supplier operations Keeping up to date with HACCP Gauging the success of HACCP systems Future development of HACCP. Part 2 Larger manufacturers and HACCP systems: HACCP implementation in the US HACCP implementation: the Indian experience, Unilever Implementing HACCP systems in Europe: Kerry Ingredients in Poland, Heinz at Kitt Green. Part 3 Regulation and training: New Zealand, Canada the UK. Part 4 Conclusion.

Tony Mayes | Sara Mortimore

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