Food Safety for the 21st Century : Managing

This book provides a practical and up-to-date text covering the essentials of food safety management in the global supply chain. It gives the readers the knowledge and skills that they need to design, implement and maintain a world-class food safety programme. The book builds on existing texts on HACCP and food safety, taking the next step forward in the evolution of HACCP and providing a text that is relevant to all sectors and sizes of food businesses throughout the world. It shares practical food safety experience, allowing development of best-practice approaches. This will allow existing businesses to improve their systems and enable businesses that are new to HACCP and food safety management requirements in both developed and developing countries to build on existing knowledge for more rapid application of world-class food safety systems. The book also educates practitioners such that they will be able to use their judgement in decision-making and to influence those who make food policy and manage food operations.Key features: Examines all aspects of food safety required to run world-class food safety systems throughout the global supply chain A comprehensive 'how to guide, suitable for practitioners in all parts of the global food industry Authors possess a total of 85 years' experience of food safety management in the manufacturing, retail and academic sectors Helps businesses to improve their systems and enable those new to HACCP to build on existing knowledge for more rapid application of food safety systems

Sara .E. Mortimore, Vice President Quality and Regulatory Affairs, Land O'Lakes, Saint Paul, Minnesota, USA

Carol A. Wallace, University of Central Lancashire, UK

William H. Sperber, Cargill, USA

Preface
Acknowledgements
Disclaimer
How to use this book
The authors
Glossary of terms and acronyms
Food Safety Challenges in the 21St Century
Origin and evolution of the modern system of food safety management: HACCP and prerequisite programmes
Historical perspectives
Origin and evolution of HACCP
The necessity of prerequisite programmes
The future of HACCP
Lessons learned from food safety successes and failures
Introduction
Benefits of using HACCP - lessons learned from successful implementation
Misconceptions or 'failure to understand HACCP'
Barriers to effective HACCP use
Reasons for failure
Difficulties with applying HACCP through the entire food supply chain
Roles and responsibilities - lessons learned
Conclusions
Food safety challenges in the global supply chain
Introduction
Increased complexity of the global supply chain
Food safety issues in global trade
Strategic-level responses
Tactical level responses
Conclusions
The future of food safety and HACCP in a changing world
Introduction
Food safety issues
Technology advancements
Food safety management
Changes in thinking/policy making
Conclusions
Foodborne Hazards and Their Control
Recognising food safety hazards
Introduction
Biological hazards
Chemical hazards
Physical hazards
Conclusions
Designing safety into a food product
Introduction
Formulation intrinsic control factors
Use of experimental design and analysis
Ingredient considerations
Conclusions
Designing a safe food process
Introduction
Process control of microbiological hazards
Process control of chemical hazards
Process control of physical hazards
Conclusion
Systematic Food Safety Management
Overview of a world-class food safety programme
Introduction
Preliminary concepts and definitions
World-class food safety programmes in the global food supply chain
Continuous improvement of the world-class food safety programme
Conclusions
Building the foundations of a world-class food safety management programme: essential steps and practices
Introduction
Essential management practices
Preparation activities for food safety programmes
Prioritisation of corrective actions
Conclusions
Formalised prerequisite programmes in practice
Introduction
Prerequisite definitions and standards
Prerequisite programmes - the essentials
Prerequisite programmes and operational prerequisites
Validation and verification of prerequisite programmes
Conclusions
Conducting a product safety assessment
Introduction
Training for research and development personnel
Example of a product safety assessment
Conclusions
Developing a HACCP plan
Introduction
Preliminary concepts
Applying the codex logic sequence to develop a HACCP plan
Conclusions
Implementing a HACCP system
Introduction
Activities for implementation of a HACCP plan
Considerations for implementing updates and changes to an existing HACCP system
Conclusions
Maintaining a food safety programme
Introduction
What is food safety programme maintenance?
Responsibility for food safety programme maintenance
Maintenance of prerequisite programme elements
Maintenance of HACCP system elements
Use of audit for successful food safety system maintenance
Incident Management
Conclusions
References
Appendices
HACCP case studies
Introduction
Shell eggs - food safety case study
Manufacturing - prepared meals
Food service - Lapland UK food service operation
Food safety in the home: a review and case study
Global food safety resources
Index
Table of Contents provided by Publisher. All Rights Reserved.

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

Summary

Author Biography

Table of Contents

Supplemental Materials