Managing HACCP and food safety throughout the global supply chain Wallace, Carol A. creator Sperber, William H.; Mortimore, Sara E. text xx Aimes, Iowa Blackwell Pub. 2011 monographic und

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xvii, 328p: ill 25 cm. 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. 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. Carol A. Wallace. Includes bibliographical references and index English Hazard Analysis and Critical Control Point (Food safety system)))) Food Safety measures Food industry and trade Quality control Business logistics 363.192 W15f 978-1-4051-8911-8 251212 20260803094042.0