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Published in:
An Introduction to HACCP and Its Role in Food Safety Control Read chapter Read first chapter

2013 | OriginalPaper | Chapter

8. Considerations for HACCP Application in Different Supply Chain Sectors

Authors : Sara Mortimore, Carol Wallace

Published in: HACCP

Publisher: Springer US

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Abstract

In the previous chapters we have looked at the theory and practicalities of applying HACCP principles as a cornerstone of food safety management systems within food businesses. This chapter aims to develop this further using input from companies operating in different parts of the food supply chain to illustrate real examples and experiences of HACCP application in practice.

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previous chapter Implementation, Verification, and Maintenance for Ongoing Risk Management
Footnotes
1
However, please note that, although the contributors are highly experienced in the sectors concerned, the findings may not be exhaustive and so should not be taken as an exact “recipe” for HACCP application in the field. Rather they are a demonstration of some of the key points that may need to be considered. The case studies do not necessarily reflect the views or approaches taken by the contributor’s companies nor those of the book authors.
 
2
Note: Sections where no specific contributors are noted were prepared by the book authors.
 
3
CPG companies are businesses that produce and package food products that are used by the consumer nearly every day; therefore, this will include companies operating in a variety of locations within the food supply chain, e.g., food manufacturers and processors, retailers, and packers.
 
4
For further detail on application in this sector please see Case study A.4 Fast Food restaurant operations.
 
Literature
Chipollini, J. (2011) in Wallace, C.A., Sperber, W. H. and Mortimore, S.E., (2011) Food Safety for the 21st Century, Wiley-Blackwells, Oxford, UK.
Codex (Joint FAO/WHO Food Standards Programme, Codex Alimentarius Commission), 2003, Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application, in Food Hygiene Basic Texts, 3rd Ed., Rome, Joint FAO/WHO Food Standards Programme, Food and Agriculture Organization of the United Nations, http://www.fao.org/docrep/006/y5307e/y5307e00.htm
Codex (Joint FAO/WHO Food Standards Programme, Codex Alimentarius Commission), Committee on Food Hygiene (2009a) Recommended International Code of Practice, General Principles of Food Hygience. CAC/RCP 1-1969, Rev 4(2003) in Codex Alimentaruis commissioin Food Hygiene Basic Texts, 4th Edition. Food and Agriculture Organizations of the United Nations, World Health Organization, Rome.
National Advisory Committee on Microbiological Criteria for Foods (1992) Hazard Analysis and Critical Control Point System (adopted 20 March 1992), International Journal of Food Micro-biology, 16, 1–23.
National Advisory Committee on Microbiological Criteria for Foods (1997) Hazard Analysis and Critical Control Point Principles and Application Guidelines (adopted 14 August 1997).
Wallace, C.A., Sperber, W. H. and Mortimore, S.E., (2011) Food Safety for the 21st Century, Wiley-Blackwells, Oxford, UK.
Metadata
Title
Considerations for HACCP Application in Different Supply Chain Sectors
Authors
Sara Mortimore
Carol Wallace
Copyright Year
2013
Publisher
Springer US
Book
HACCP

Print ISBN: 978-1-4614-5027-6

Electronic ISBN: 978-1-4614-5028-3

Copyright Year: 2013

DOI
https://doi.org/10.1007/978-1-4614-5028-3_8