HACCP: Food industry briefing series. (Book Reviews).

Cassianos C, Mortimore S, Wallace C, Blackwell Science, Oxford, 2001, 136 pages, $70.40, ISBN 0-632-05648-3

Hazard Analysis Critical Control Point (HACCP) has gained worldwide acceptance as the preferred preventative approach for assuring the safe production of food. In Australia, the HACCP concept is behind Standard 3.2.1 of the Food Standards Code published by the Australia and New Zealand Food Authority. Although implementation of this standard is voluntary at this stage, a number of jurisdictions have already mandated HACCP-based food safety programs (FSP) for at least the higher risk food processing businesses, as well as selected primary production sectors. There are also strong commercial imperatives generated primarily by major supermarket chains requiring suppliers to implement food safety programs. Therefore, HACCP, at least in its fundamental concept, is clearly becoming part of the essential basic knowledge that food companies have to acquire.

Sara Mortimore and Carol Wallace are internationally recognised authors on the subject of HACCP. Both have good grounding in the food industry and extensive experience in the practical aspects of HACCP. Other recent titles they have co-authored include HACCP. A Practical Approach, 2nd edition (1998, Aspen Publishers Inc.) and The HACCP Training Resource Pack (2001, Aspen Publishers Inc.). Both works are widely referenced in HACCP-related articles.

This book differs from most others that deal specifically with HACCP in that it is written in a 'chatty' easy to read style. This helps in its objective of providing introductory level information mainly to readers who are not already familiar with the subject. As the authors correctly state, 'the food industry is peppered with acronyms and jargon, systems and software solutions many of which claim to assist in the prevention and control of foodborne disease. However, in reality to an outsider they perhaps add to the air of mystery HACCP certainly exemplifies this situation, with abundant consultants offering supposedly expert advice and quick solutions.

In Australia, the majority of food businesses are in the small- to medium-size enterprise category. As such, they tend to have limited in-house technical resources. Accordingly, the proprietors or senior managers would usually need to acquire a basic understanding of HACCP in order to make the necessary policy decision for its adoption and, in some cases, steer the development and implementation process. In this regard, the book serves a useful role in being very readable to such people, and helpful in demystifying HACCP for them.

The book adopts a 'non-sequential' three-section format. Section 1 serves as an introduction to the subject by answering the 'FAQs' on HACCP. Section 2 explains in a systematic way how HACCP works, and Section 3 is a basic practical guide to how to develop and implement a HACCP system. This approach allows the reader to skim through, reading as much or little according to his/her requirement at the time, without having to read from cover to cover to make sense of the book. This user-friendly style is likely to be attractive to busy managers who are dealing with many other business responsibilities.

The consistent use of one case study example (frozen cheese cake) is also clear and succinct. Although the book is primarily intended for the novice, it explains the complexities of HACCP clearly and accurately, and may be helpful even to some 'old hands' in tightening up various aspects of concept and practice. Beyond Section 1, the book assumes that the reader has the capacity to analyse the food production process in terms of its multiple steps and operations, as well as the different food safety hazards involved.

I would highly recommend this book to the intended readers described.