Food Safety For The 21st Century (managing Haccp And Food Safety Throughout The Global Supply Chain)

Description

By (author) Wallace Carol A.; By (author) Sperber, William H.; By (author) Mortimore Sara E.

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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 design, implement and maintain a stellar food safety programme. The book contains industry best-practices that can help businesses to improve their systems and accelerate the application of world-class food safety systems. The authors outline the key food safety considerations for individuals, businesses and organisations involved in today’s complex global food supply chains.

The text contains the information needed to recognise food safety hazards, design safe products and processes and identify and manage effectively the necessary control mechanisms within the food business. 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:

About the Authors xvii

Foreword xix

Acknowledgements xxi

Glossary of Terms and Acronyms xxiii

How to Use This Book xxix

Part I Food Safety Challenges in the 21st Century 1

1 Origin and Evolution of theModern Systemof Food Safety Management: HACCP and Prerequisite Programmes 3

1.1 Historical Perspectives 3

1.2 Origin and Evolution of HACCP 5

1.3 The Necessity of Prerequisite Programmes 11

1.4 Recent Regulatory Developments in the United States 11

1.5 The Future of HACCP 12

1.6 Conclusions 13

2 Lessons Learned from Food Safety Successes and Failures 15

2.1 Introduction 15

2.2 Benefits of Using HACCP: Lessons Learned from a Successful Implementation 15

2.3 Misconceptions or ‘Failure to Understand HACCP‘ 18

2.4 Barriers to Effective HACCP Use 20

2.5 Reasons for Failure 22

2.5.1 Lessons Learned from Major Food Safety Events 22

2.5.2 Commonly Observed Mistakes in the Implementation of HACCP and Management of Food Safety Programmes 28

2.6 Difficulties with Applying HACCP through the Entire Food Supply Chain 30

2.7 Roles and Responsibilities: Lessons Learned 32

2.7.1 Industry 33

2.7.2 Government 33

2.7.3 Retailers/Foodservice Establishments 34

2.7.4 Trade and Professional Associations 34

2.7.5 Academia 35

2.7.6 Consumers 35

2.7.7 The Media 36

2.7.8 Advocacy and Pressure Groups 36

2.7.9 Influencers and Experts 37

2.8 Conclusions 37

3 Food Safety Challenges in the Global Supply Chain 39

3.1 Introduction 39

3.2 Increased Complexity of the Global Supply Chain 41

3.2.1 Economic Factors 41

3.2.2 Environmental Factors 43

3.2.3 Social Factors 47

3.3 Food Safety Issues in Global Trade 49

3.3.1 Lack of Uniformity in Regulations and Requirements 52

3.3.2