Summary and Info
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 and skills that they need to design, implement and maintain a world-class food safety programme. 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. 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. 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. This book is an essential resource for all scientists and managers in the food industry (manufacturing and foodservice); regulators and educators in the field of food safety; and students of food science and technology.Content: Chapter 1 Origin and Evolution of the Modern System of Food Safety Management: HACCP and Prerequisite Programmes (pages 1–11): Chapter 2 Lessons Learned from Food Safety Successes and Failures (pages 12–29): Chapter 3 Food Safety Challenges in the Global Supply Chain (pages 30–47): Chapter 4 The Future of Food Safety and HACCP in a Changing World (pages 48–61): Chapter 5 Recognising Food Safety Hazards (pages 63–86): Chapter 6 Designing Safety into a Food Product (pages 87–104): Chapter 7 Designing a Safe Food Process (pages 105–122): Chapter 8 Overview of a World?Class Food Safety Programme (pages 123–132): Chapter 9 Building the Foundations of a World?Class Food Safety Management Programme: Essential Steps and Practices (pages 133–153): Chapter 10 Formalised Prerequisite Programmes in Practice (pages 154–175): Chapter 11 Conducting a Product Safety Assessment (pages 176–184): Chapter 12 Developing a HACCP Plan (pages 185–215): Chapter 13 Implementing a HACCP System (pages 216–223): Chapter 14 Maintaining a Food Safety Programme (pages 224–234):
More About the Author
Carole Post is the Deputy Chief Operating Officer of USF Health at the University of South Florida. She was formerly the Executive Vice President at New York Law School and serves as the school's Chief Operating Officer and first Chief Strategy Officer.
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