Food safety for the 21st century : managing HACCP and food safety throughout the global supply chain

Author

• Wallace, Carol A.

Additional Author(s)

• Mortimore, Sara E.
• Sperber, William H.

Publisher

Ames, Iowa: Wiley - Blackwell, 2011

Language

English

ISBN

9781118897980

Series

Subject(s)

• FOOD INDUSTRY AND TRADE-QUALITY CONTROL
• HAZARD ANALYSIS AND CRITICAL CONTROL POINT (FOOD SAFETY SYSTEM)
• FOOD-SAFETY MEASURES

Notes

• Appendix: p. 311-313

. Bibliography: p. 310. Index: p. 315-328

Abstract

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.

Physical Dimension

Number of Page(s)

xi, 328 p.

Dimension

25 cm.

Other Desc.

ill.

Summary / Review / Table of Content

Food Safety Challenges in the 21st Century. Origin and Evolution of the Modern System of Food Safety Management: HACCP and Prerequisite Programmes --
Lessons Learned from Food Safety Successes and Failures --
Food Safety Challenges in the Global Supply Chain --
The Future of Food Safety and HACCP in a Changing World --
Foodborne Hazards and their Control. Recognising Food Safety Hazards --
Designing Safety into a Food Product --
Designing a Safe Food Process --
Systematic Food Safety Management. Overview of a World-Class Food Safety Programme --
Building the Foundations of a World-Class Food Safety Management Programme: Essential Steps and Practices --
Formalised Prerequisite Programmes in Practice --
Conducting a Product Safety Assessment --
Developing a HACCP Plan --
Implementing a HACCP System --
Maintaining a Food Safety Programme --
References --
Appendices. Appendix 1: HACCP Case Studies --
Appendix 2: Global Food Safety Resources --
Case Study 1: Shell Eggs --
Food Safety Case Study --
Case Study 2: Manufacturing --
Prepared Meals --
Case Study 3: Food Service --
Lapland UK Food Service Operation --
Case Study 4: Food Safety in the Home: A Review and Case Study.

Exemplar(s)

#	Accession No.	Call Number	Location	Status
1.	00106/17	363.1926 Wal F	Library - 7th Floor	Available