SPC Casebook: Integrating HACCP and SPC
Hazard Analysis Critical Control Point (HACCP) is a food safety management system designed to ensure the safe production and packaging of food. It is a standard which has been accepted worldwide. The HACCP process has both strengths and limitations. It provides a systematic and effective method to analyse a process, and identifies potential biological, chemical and physical hazards that can occur in food. In addition, HACCP requires the development of strategies to prevent the inclusion or reduction of these hazards to an acceptable level in the food. This article discusses how combining traditional analysis of data with statistical quality techniques can increase the efficacy of a HACCP system.
- File Size: 0.08 MB
We regret that we are unable to mail this item to addresses outside the United Kingdom or Irish Republic. Please contact your local office for further information or choose the download or email options.
For the time being we are unable to offer the following product ranges although we are currently working hard to increase the number of products we can offer in the future. Please contact us to talk about alternative products that we may be able to offer you.