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

by Wallace, Carol; Sperber, William; Mortimore, Sara E.

• ISBN13: 9781405189118
• ISBN10: 1405189118
• Format: Hardcover
• Copyright: 2010-12-13
• Publisher: Wiley-Blackwell

Summary

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

Author Biography

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

Table of Contents

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

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