A HACCP system that really works in practice will depend on the competency of the people who both developed it and who operate it, and the prerequisite programmes, which support it. If it is to be truly successful then there must be an overriding internal belief in the HACCP approach and what it can do for the business once properly implemented. There are fundamental issues concerning the Training and Education which need to be considered, such as the variable quality of education and training available on a global basis, impinge on the ability of HACCP teams to conduct a Hazard Analysis. Compounded with this is the general weak understanding of the HACCP and prerequisite programme relationship and of the implementation and maintenance phases... on how to make it really happen. These elements are considered against four key stages to the application of HACCP principles. © 2001 Elsevier Science Ltd.
Mortimore, S. (2001). How to make HACCP really work in practice. Food Control, 12(4), 209–215. https://doi.org/10.1016/S0956-7135(01)00017-2