Food safety for the 21st century : Managing HACCP and food safety throughout the global supply chain / Carol A. Wallace.

By: Contributor(s): Material type: TextTextPublication details: Aimes, Iowa : Blackwell Pub., 2011.Description: xvii, 328p: ill; 25 cmContent type:
  • Text
Media type:
  • Unmediated
Carrier type:
  • Volume
ISBN:
  • 978-1-4051-8911-8
Subject(s): LOC classification:
  • 363.192 W15f
Contents:
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 -- Part Four: Appendices -- Appendix 1: HACCP case studies -- Appendix 2: Global food safety resources.
Summary: 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.
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Holdings
Item type Current library Call number Status Barcode
Books Books FEU - Cavite Higher Education HED Library 363.192 W15f (Browse shelf(Opens below)) Available HED2271

Includes bibliographical references and index

English

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 -- Part Four: Appendices -- Appendix 1: HACCP case studies -- Appendix 2: Global food safety resources.

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.

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