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Resumo(s)
The hazard analysis critical control point system (HACCP) has been evolving in the food industry since it was first deliberated by the First National Food Protection Conference. Small- and medium-sized enterprises (SMEs) are companies with fewer than 500 full-time employees. This article addresses the implementation of HACCP in SMEs, highlighting some of the problems. The problems can be arranged in four groups: insufficient technical resources, concentration of functions, time and financial power. It is the conclusion of this article however, that there are no barriers to the application of HACCP in all food production operations.
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Contexto Educativo
Citação
KIRBY, T. - HACCP in practice. Food Control. ISSN: 0956-7135 Vol. 5, n.º 4 (1994), p. 230-236
Editora
Elsevier