Food Safety for the 21st Century, 2nd Edition

Book Description

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

Revised to reflect the most recent developments in food safety, the second edition of Food Safety for the 21st Century offers practitioners an authoritative text that contains the essentials of food safety management in the global supply chain. The authors — noted experts in the field — reveal how to , implement and maintain a stellar food safety programme. The book contains industry best-practices that can help businesses to improve their and accelerate the application of world-class food safety . The authors outline the key food safety considerations for individuals, businesses and organisations involved in today’s complex global food .

The text contains the needed to recognise food safety hazards, design safe products and processes and identify and manage effectively the necessary control mechanisms within the food . The authors also include a detailed discussion of current issues and key challenges in the global food supply chain. This important guide:

  • Offers a thorough review of the various aspects of food safety and considers how to put in place an excellent food safety system
  • Contains the information on HACCP appropriate for all practitioners in the world-wide food supply chain
  • Assists new and existing business to meet their food safety goals and responsibilities
  • Includes illustrative examples of current thinking and challenges to food safety management and recommendations for making improvements to systems and practices

Written for food safety managers, researchers and regulators worldwide, this revised guide offers a comprehensive text and an excellent reference for developing, implementing and maintaining world-class food safety programmes and shows how to protect and defend the food supply chain from threats.

Table of Contents

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
Chapter 2 Lessons Learned from Food Safety Successes and Failures
Chapter 3 Food Safety Challenges in the Global Supply Chain
Chapter 4 The Future of Food Safety and HACCP in a Changing World

Part II Foodborne Hazards and Their Control
Chapter 5 Recognising Food Safety Hazards
Chapter 6 Designing Safety into a Food Product
Chapter 7 Designing a Safe Food Process

Part III Systematic Food Safety Management in Practice
Chapter 8 Overview of a World‐Class Food Safety Programme
Chapter 9 Building the Foundations of a World‐Class Food Safety Management Programme: Essential Steps and Practices
Chapter 10 Formalised Prerequisite Programmes in Practice
Chapter 11 Conducting a Product Safety Assessment
Chapter 12 Developing and Implementing a HACCP Plan
Chapter 13 Food Fraud and Food Defence
Chapter 14 Maintaining and Improving a Food Safety Programme
Chapter 15 Food Safety Culture: Evaluate, Map, and Mature

Part IV Food Safety Management in Practice: Current Issues and Challenges in Areas of the Global Food Supply Chain
Chapter 16 Food Safety in Agriculture: Determining Farm‐Derived Food Safety Risk
Chapter 17 Helping to Overcome Food Safety Challenges in Developing Markets
Chapter 18 Consumer Food Safety
Chapter 19 Food Safety in Foodservice Operations

Appendix 1 Manufacturing HACCP Case Study
Appendix 2 Global Food Safety Resources

Book Details

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