Over the past 15 years, the UK arm of Mueller Group has grown to become a market leader in the UK dairy dessert seccor. The company has achieved this by markecing tasty innovative produces and through a commicment to produce qualicy. This drive for qualicy has cencred around using Hazard Analysis Cricical Control Point (HACCP) principles. According to the Chartered Institute of Environmental Health Handbook, HACCP is a "risk managemenc cool which provides a more scruccured approach to the control of identified hazards than that achievable by traditional inspection and quality control procedures". This approach covers all aspects of production that could influence the safety and quality of products supplied to consumers. Most HACCP studies initially concentrate on microbiological hazards and produce safecy issues. These require the input of a team with knowledge covering quality analysis, production, engineering support and where required external supply issues.
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