Food safety for the 21st century : managing HACCP and food safety throughout the global supply chain / Carol A. Wallace, William H. Sperber, Sara E. Mortimore.

Format:

Book

Author/Creator:

Wallace, Carol A. (Carol Anne), author.

Sperber, William H., author.

Mortimore, Sara, author.

Language:

English

Subjects (All):

Food--Safety measures.

Food.

Food industry and trade--Quality control.

Food industry and trade.

Hazard Analysis and Critical Control Point (Food safety system).

Physical Description:

1 online resource (xxiii, 328 pages) : illustrations

Other Title:

Food safety for the twenty-first century

Place of Publication:

Chichester, United Kingdom ; Ames, Iowa : Wiley-Blackwell, 2011.

Language Note:

English

Summary:

The HACCP (Hazard Analysis and Critical Control Points) system is still recognised internationally as the most effective way to produce safe food throughout the supply chain, but a HACCP system cannot operate in a vacuum. It requires prerequisite programmes to be in place and it can be highly affected by, or dependent upon, other major considerations such as animal, plant, human and environmental health, food security and food defence. This book: Provides a practical and up-to-date text covering the essentials of food safety management in the global supply chain, giving the reader the knowledge and skills that they need to design, implement and maintain a world-class food safety programme. Builds on existing texts on HACCP and food safety, taking the next step forward in the evolution of HACCP and providing a text that is relevant to all sectors and sizes of food businesses throughout the world. Shares practical food safety experience, allowing development of best-practice approaches. This will allow existing businesses to improve their systems and enable businesses that are new to HACCP and food safety management requirements in both developed and developing countries to build on existing knowledge for more rapid application of world-class food safety systems. Educates practitioners such that they will be able to use their judgement in decision-making and to influence those who make food policy and manage food operations. This book is an essential resource for all scientists and managers in the food industry (manufacturing and foodservice); regulators and educators in the field of food safety; and students of food science and technology.

Contents:

Contents

Preface

Acknowledgements

Disclaimer

How to use this book

The authors

Glossary of terms and acronyms

PART ONE FOOD SAFETY CHALLENGES IN THE 21ST CENTURY

1 Origin and evolution of the modern system of food safety management: HACCP and prerequisite programmes

2 Lessons learned from food safety successes and failures

3 Food safety challenges in the global supply chain

4 The future of food safety and HACCP in a changing world

PART TWO FOODBORNE HAZARDS AND THEIR CONTROL

5 Recognising food safety hazards

6 Designing safety into a food product

7 Designing a safe food process

PART THREE SYSTEMATIC FOOD SAFETY MANAGEMENT

8 Overview of a world-class food safety programme

9 Building the foundations of a world-class food safety management programme: essential steps and practices

10 Formalised prerequisite programmes in practice

11 Conducting a product safety assessment

12 Developing a HACCP plan

13 Implementing a HACCP system

14 Maintaining a food safety programme

References

PART FOUR APPENDICES

Appendix 1 HACCP case studies

Appendix 2 Global food safety resources

Index

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

Description based on print version record.

ISBN:

9781444328660

1444328662

9781444348002

1444348000

9781444328653

1444328654

OCLC:

695041896