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HACCP pp 126-167 | Cite as

Practical Application of HACCP

  • Richard Stier

Abstract

Many companies are in the process of initiating HACCP programs, are considering it, and/or requiring their suppliers to do so. Implementation of a HACCP program can not be accomplished overnight. Depending upon the degree of sophistication inherent in a company’s operations, it may take anywhere from six months to two-three years. Getting started with HACCP may be the most difficult part of the program, followed closely by putting a plan into practice. Most technical staff recognize how vastly different theory and practice are. The bench-top formulation always requires modification when put into production; pilot plant scale studies can provide insight on how a product or process will perform, but do not mirror precisely what happens during a full-scale operation; and plans formulated around the conference table require alteration when put into practice. The same is true when a HACCP program is developed and implemented.

Keywords

Modify Atmosphere Packaging Critical Control Point Hazard Characteristic Dipotassium Phosphate Process Flow Chart 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Van Nostrand Reinhold 1992

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  • Richard Stier

There are no affiliations available

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