TY  - BOOK
AU  - Wallace, Carol A.
AU  - Sperber, William H.; Mortimore, Sara E.
TI  - Food safety for the 21st century : : Managing HACCP and food safety throughout the global supply chain 
SN  - 978-1-4051-8911-8
AV  - 363.192 W15f 
PY  - 2011///
CY  - Aimes, Iowa
PB  - Blackwell Pub.
KW  - Hazard Analysis and Critical Control Point (Food safety system))))
KW  - Food
KW  - Safety measures
KW  - Food industry and trade
KW  - Quality control
KW  - Business logistics
N1  - Includes bibliographical references and index; 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
N2  - 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
ER  -