Food safety for the 21st century

Cover -- Title Page -- Copyright -- Contents -- About the Authors -- Foreword -- Acknowledgements -- Glossary of Terms and Acronyms -- How to Use This Book -- Part I Food Safety Challenges in the 21st Century -- Chapter 1 Origin and Evolution of the Modern System of Food Safety Management: HACCP and Prerequisite Programmes -- 1.1 Historical Perspectives -- 1.2 Origin and Evolution of HACCP -- 1.3 The Necessity of Prerequisite Programmes -- 1.4 Recent Regulatory Developments in the United States -- 1.5 The Future of HACCP -- 1.6 Conclusions -- Chapter 2 Lessons Learned from Food Safety Successes and Failures -- 2.1 Introduction -- 2.2 Benefits of Using HACCP: Lessons Learned from a Successful Implementation -- 2.3 Misconceptions or 'Failure to Understand HACCP' -- 2.4 Barriers to Effective HACCP Use -- 2.5 Reasons for Failure -- 2.5.1 Lessons Learned from Major Food Safety Events -- 2.5.2 Commonly Observed Mistakes in the Implementation of HACCP and Management of Food Safety Programmes -- 2.6 Difficulties with Applying HACCP through the Entire Food Supply Chain -- 2.7 Roles and Responsibilities: Lessons Learned -- 2.7.1 Industry -- 2.7.2 Government -- 2.7.3 Retailers/Foodservice Establishments -- 2.7.4 Trade and Professional Associations -- 2.7.5 Academia -- 2.7.6 Consumers -- 2.7.7 The Media -- 2.7.8 Advocacy and Pressure Groups -- 2.7.9 Influencers and Experts -- 2.8 Conclusions -- Chapter 3 Food Safety Challenges in the Global Supply Chain -- 3.1 Introduction -- 3.2 Increased Complexity of the Global Supply Chain -- 3.2.1 Economic Factors -- 3.2.2 Environmental Factors -- 3.2.3 Social Factors -- 3.3 Food Safety Issues in Global Trade -- 3.3.1 Lack of Uniformity in Regulations and Requirements -- 3.3.2 Lack of Uniformity in Standards and Audit Requirements -- 3.4 Strategic Level Responses -- 3.4.1 Government Communications Systems

The HACCP (Hazard Analysis and Critical Control Points) system is still recognised internationally as the most effective way to produce safe food throughout the supply chain, but a HACCP system cannot operate in a vacuum. It requires prerequisite programmes to be in place and it can be highly affected by, or dependent upon, other major considerations such as animal, plant, human and environmental health, food security and food defence. This book: Provides a practical and up-to-date text covering the essentials of food safety management in the global supply chain, giving the reader the knowledg.

Food Safety Challenges in the 21st Century. Origin and Evolution of the Modern System of Food Safety Management: HACCP and Prerequisite Programmes -- Lessons Learned from Food Safety Successes and Failures -- Food Safety Challenges in the Global Supply Chain -- The Future of Food Safety and HACCP in a Changing World -- Foodborne Hazards and their Control. Recognising Food Safety Hazards -- Designing Safety into a Food Product -- Designing a Safe Food Process -- Systematic Food Safety Management. Overview of a World-Class Food Safety Programme -- Building the Foundations of a World-Class Food Safety Management Programme: Essential Steps and Practices -- Formalised Prerequisite Programmes in Practice -- Conducting a Product Safety Assessment -- Developing a HACCP Plan -- Implementing a HACCP System -- Maintaining a Food Safety Programme -- References -- Appendices. Appendix 1: HACCP Case Studies -- Appendix 2: Global Food Safety Resources -- Case Study 1: Shell Eggs -- Food Safety Case Study -- Case Study 2: Manufacturing -- Prepared Meals -- Case Study 3: Food Service -- Lapland UK Food Service Operation -- Case Study 4: Food Safety in the Home: A Review and Case Study

The HACCP (Hazard Analysis and Critical Control Points) system is still recognised internationally as the most effective way to produce safe food throughout the supply chain, but a HACCP system cannot operate in a vacuum. It requires prerequisite programmes to be in place and it can be highly affected by, or dependent upon, other major considerations such as animal, plant, human and environmental health, food security and food defence. This book: Provides a practical and up-to-date text covering the essentials of food safety management in the global supply chain, giving the reader the knowledg

The HACCP (Hazard Analysis and Critical Control Points) system is still recognised internationally as the most effective way to produce safe food throughout the supply chain, but a HACCP system cannot operate in a vacuum. It requires prerequisite programmes to be in place and it can be highly affected by, or dependent upon, other major considerations such as animal, plant, human and environmental health, food security and food defence. This book: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