Abstract
When the decision is taken to use HACCP within a company, there is often the inclination to charge ahead and start doing something without taking the time to consider the best approach for your company. It is important to have sufficient knowledge before getting started, i.e., to understand both the theory of HACCP and the practicalities of implementation. Therefore, if you are new to HACCP, you will want to read the remaining chapters of this book to gain an understanding of the entire process before planning your approach and preparing to get started. This chapter outlines the key stages in the HACCP process and considers both how to establish the current food safety status of the operation and plan the HACCP project.
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© 2013 Sara Mortimore and Carol Wallace
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Mortimore, S., Wallace, C. (2013). Preparation and Planning to Achieve Effective Food Safety Management. In: HACCP. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-5028-3_2
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DOI: https://doi.org/10.1007/978-1-4614-5028-3_2
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