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

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

* 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

Bibliographic Details
Main Authors: Wallace, Carol A. [ (Carol Anne)] (Author), Mortimore, Sara E. (Author), Sperber, William H. (Author)
Format: Book
Language:English
Published: Chichester, West Sussex, U. K. ; : Ames, Iowa : Wiley-Blackwell , c2011
Subjects:
Food industry and trade > Quality control
Food > Safety measures
Hazard Analysis and Critical Control Point (Food safety system)
Table of Contents:
  • 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
  • 5. Recognising food safety hazards
  • 6. Designing safety into a food product
  • 7. Designing a safe food process
  • 8. Overvies 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

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