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

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9781405189118: Food Safety for the 21st Century: Managing HACCP and Food Safety throughout the Global Supply Chain
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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.

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From the Back Cover:

The effective development and management of food safety programmes are essential to minimise the occurrence of foodborne illnesses and outbreaks. However, this responsibility is increasingly difficult to fulfil because of the growing human population and the increasingly global food supply chain. Future demands on the global food supply will challenge our ability to provide a sufficient supply of food that is reliably safe for consumption. Continuing population growth, together with the improving economic status of developing countries, mean that we will need to double food production over the next 40 years, and all this is in the context of climate change, the diminishing availability of fresh water, fossil fuels and arable land, and the emergence and spread of new foodborne pathogens.

With their combined experience of around 90 years in food research, management and education focused on food safety and quality practices, the authors have written Food Safety for the 21st Century in an effort to assist all participants in the global food supply chain, from farm to table, in fulfilling their individual responsibilities with regard to food safety assurance. With a firm basis in the preventative approaches of safe product/process design, HACCP and prerequisite programmes, this supports the industry duty to make all foods safe for all people.

Comprehensive and forward looking, the book includes sufficient technical detail to support the complete range of food safety activities, from hazard analyses and training programmes to regulation and policy development. It is designed to be a valuable reference for food safety researchers, managers and regulators worldwide and as a key text on academic food safety courses.

About the Author:

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

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9781118897980: Food Safety for the 21st Century: Managing HACCP and Food Safety throughout the Global Supply Chain

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ISBN 10:  1118897986 ISBN 13:  9781118897980
Publisher: Wiley-Blackwell, 2014
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Book Description John Wiley and Sons Ltd, United Kingdom, 2010. Hardback. Condition: New. 1. Auflage. Language: English . Brand New Book. 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. Seller Inventory # AAH9781405189118

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Book Description John Wiley and Sons Ltd, United Kingdom, 2010. Hardback. Condition: New. 1. Auflage. Language: English . Brand New Book. 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. Seller Inventory # AAH9781405189118

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