02460nam a2200373Ia 4500 20260803094042.0 251212s2011 xx 000 0 und d Food safety for the 21st century : Managing HACCP and food safety throughout the global supply chain / Carol A. Wallace. Wallace, Carol A. Sperber, William H.; Mortimore, Sara E. Aimes, Iowa : Blackwell Pub., 2011. xvii, 328p: ill 25 cm. Includes bibliographical references and index 978-1-4051-8911-8 Hazard Analysis and Critical Control Point (Food safety system)))) Food Safety measures Food industry and trade Quality control Business logistics 363.192 W15f 0 0 0 1 0 5 0 0 0 1 1 0 HED2271 English CollLib 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. 4 Text Unmediated Volume lcc BK rizal 2015-04-07 23:18:17 rizal 2015-04-07 23:18:17 3087 3076 3076 0 0 ddc 0 0 HED HED HED 2025-12-21 363.192 W15f HED2271 2026-06-02 00:00:00 2025-12-21 BK