HACCP pp 1-6 | Cite as

An Introduction to HACCP

  • Sara Mortimore
  • Carol Wallace


HACCP is an abbreviation for Hazard Analysis Critical Control Point and has become a buzz word in recent years. It is frequently heard and talked about at conferences and within companies, but is also often misunderstood and poorly applied in real situations. The HACCP concept has been around in the food industry for some time but only recently has undergone some major updates. These developments mean that the HACCP techniques have progressed considerably since their early beginnings, and have meant that some companies have found their systems to be out of date.


Assure Carol CCPs 


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Copyright information

© Sara Mortimore and Carol Wallace 1994

Authors and Affiliations

  • Sara Mortimore
    • 1
  • Carol Wallace
    • 2
  1. 1.Grand Metropolitan FoodsUK
  2. 2.J Sainsbury plcUK

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