HACCP: The trials and tribulations of putting it into practice Ⅰ. Case study for dairy products at MD Foods, Settle

摘要

The article traces the implementation and development of a HACCP study for ensuring food safety at Settle Creamery, a UHT milk and butter production site. Consideration is given to the reasons why the approach was chosen including the role of chance and outside consultants. It stresses the importance of the team approach to the process and the need for quality training and discussion. Problems with the modular approach to HACCP are identified. In conclusion it recommends that ideally a HACCP study should precede a document control system and notes that HACCP analysis is rarely completed within a manufacturing environment.