HACCP
HACCP
Summary
HACCP: A Practical Approach, 3rd edition has been updated to include the current best practice and new developments in HACCP application since the last edition was published in 1998.
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HACCP by Sara Mortimore
HACCP: A Practical Approach, 3rd edition has been updated to include the current best practice and new developments in HACCP application since the last edition was published in 1998.Mortimore and Wallace point out that since they last updated the book there have continued to be many failures in the food supply chainSome of these are world renowned, many were significant national failures, and many, many more were small, isolated, and sometimes tragic events occurring in local communities all around the world. So what has gone wrong? Is HACCP not working? Sadly, the answer to this question is that it hasn’t had a chance to work. Far from being “done,” HACCP has been poorly implemented and under-utilized in probably the majority of food companies. Twenty years ago developments in HACCP were fairly major, and some governments saw its implementation as a remedy for all of their country’s food safety issues. In reality, use of the HACCP approach does offer a practical and major contribution to the way forward, but only if the people charged with its implementation have the proper knowledge and expertise to apply it effectively. Whilst a new book isn’t by itself going to solve that problem, the authors hope that it may help some companies to do better.
- Land O'Lakes, Inc., Arden Hills, MN
Sara Mortimore is the Vice President of Product Safety, Quality Assurance, and Regulatory Affairs at Land O’Lakes. She is the co-author of several successful books on HACCP and food safety management.
Carol Wallace is Principal Lecturer, Food Safety Management and Co-Director of the International Institute of Nutritional Sciences and Applied Food Safety Studies at the University of Central Lancashire, UK. She is Course Leader for postgraduate food safety and HACCP programs and works closely with international food companies and organizations for the ongoing improvement of food safety standards.
| SKU | Unavailable |
| ISBN 13 | 9781461450276 |
| ISBN 10 | 1461450276 |
| Title | HACCP |
| Author | Sara Mortimore |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Springer-Verlag New York Inc. |
| Year published | 2013-01-16 |
| Number of pages | 475 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |