Food Safety for the 21st Century: Managing HACCP and Food Safety Throughout the Global Supply Chain
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