Food Safety for the 21st Century 2nd edition by Carol Wallace, William Sperber, Sara Mortimore – Ebook PDF Instant Download/Delivery: 1119053595 , 978-1119053590
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ISBN 10: 1119053595
ISBN 13: 978-1119053590
Author: Carol Wallace, William Sperber, Sara Mortimore
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.
Food Safety for the 21st Century 2nd 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
1.1 Historical Perspectives
1.2 Origin and Evolution of HACCP
1.3 The Necessity of Prerequisite Programmes
1.4 Recent Regulatory Developments in the United States
1.5 The Future of HACCP
1.6 Conclusions
Chapter 2: Lessons Learned from Food Safety Successes and Failures
2.1 Introduction
2.2 Benefits of Using HACCP: Lessons Learned from a Successful Implementation
2.3 Misconceptions or ‘Failure to Understand HACCP’
2.4 Barriers to Effective HACCP Use
2.5 Reasons for Failure
2.6 Difficulties with Applying HACCP through the Entire Food Supply Chain
2.7 Roles and Responsibilities: Lessons Learned
2.8 Conclusions
Chapter 3: Food Safety Challenges in the Global Supply Chain
3.1 Introduction
3.2 Increased Complexity of the Global Supply Chain
3.3 Food Safety Issues in Global Trade
3.4 Strategic Level Responses
3.5 Tactical Level Responses
3.6 Conclusions
Chapter 4: The Future of Food Safety and HACCP in a Changing World
4.1 Introduction
4.2 Food Safety Issues
4.3 Technology Advancements: Processing and Laboratories
4.4 Food Safety Management
4.5 Changes in Thinking/Policy Making
4.6 Conclusions
Part II: Foodborne Hazards and Their Control
Chapter 5: Recognising Food Safety Hazards
5.1 Introduction
5.2 Biological Hazards
5.3 Chemical Hazards
5.4 Physical Hazards
5.5 Conclusions
Chapter 6: Designing Safety into a Food Product
6.1 Introduction
6.2 Formulation Intrinsic Control Factors
6.3 Use of Experimental Design and Analysis
6.4 Ingredient Considerations
6.5 Considering the ‘Unintended’ Use
6.6 Conclusions
Chapter 7: Designing a Safe Food Process
7.1 Introduction
7.2 Process Control of Microbiological Hazards
7.3 Process Control of Chemical Hazards
7.4 Process Control of Physical Hazards
7.5 Conclusion
Part III: Systematic Food Safety Management in Practice
Chapter 8: Systematic Food Safety Management in PracticeOverview of a World‐Class Food Safety Programme
8.1 Introduction
8.2 Preliminary Concepts and Definitions
8.3 World‐Class Food Safety Programmes: System Elements
8.4 World‐Class Food Safety Programmes: Fundamental Supporting Elements
8.5 World‐Class Food Safety Programmes: Further Supporting Elements
8.6 World‐Class Food Safety Programmes in the Global Food Supply Chain
8.7 Continuous Improvement of the World‐Class Food Safety Programme
8.8 Conclusions
Chapter 9: Building the Foundations of a World‐Class Food Safety Management Programme: Essential Steps and Practices
9.1 Introduction
9.2 Essential Management Practices
9.3 Food Safety Culture
9.4 Preparation Activities for Food Safety Programmes
9.5 Prioritisation of Corrective Actions
9.6 Conclusions
Chapter 10: Formalised Prerequisite Programmes in Practice
10.1 Introduction
10.2 Prerequisite Definitions and Standards
10.3 Prerequisite Programmes: The Essentials
10.4 Prerequisite Programmes and Operational Prerequisites
10.5 Validation and Verification of Prerequisite Programmes
10.6 Further Reading on Prerequisite Programmes
10.7 Conclusions
Chapter 11: Conducting a Product Safety Assessment
11.1 Introduction
11.2 Training for Research and Development Personnel
11.3 Example of a Product Safety Assessment
11.4 Conclusions and Principles for Effective Product Safety Assessment
Chapter 12: Developing and Implementing a HACCP Plan
12.1 Introduction
12.2 Preliminary Concepts
12.3 Applying the Codex Logic Sequence to Develop a HACCP Plan
12.4 Implementing a HACCP Plan
12.5 Conclusions
Chapter 13: Food Fraud and Food Defence
13.1 Introduction
13.2 Essential Definitions
13.3 Food Fraud
13.4 Food Terrorism
13.5 Food Defence
13.6 Conclusion
Chapter 14: Maintaining and Improving a Food Safety Programme
14.1 Introduction
14.2 What Is Food Safety Programme Maintenance?
14.3 Responsibility for Food Safety Programme Maintenance
14.4 Maintenance of Prerequisite Programme Elements
14.5 Maintenance of HACCP System Elements
14.6 Maintenance of Food Fraud and Food Defence Systems
14.7 Use of Audit for Successful Food Safety System Maintenance
14.8 Incident Management
14.9 Conclusions
Chapter 15: Food Safety Culture: Evaluate, Map, and Mature
15.1 Introduction
15.2 Supply Chain and Critical Food Safety Behaviours
15.3 Organisational Culture and Food Safety
15.4 Evaluate and Map Food Safety Maturity
15.5 Tactics to Mature Food Safety Culture
15.6 Conclusions
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
16.1 Introduction
16.2 Notions of Food Quality and Food Safety
16.3 Value as a Food Attribute in Primary Agriculture
16.4 Uncertainty and Ambiguity Affecting Risk Perceptions and Decisions
16.5 Risks Inherent to Farmers’ Context Characteristics
16.6 Supply Chain Governance and Food Safety
16.7 Risk Mitigation at Farm Level
16.8 Conclusion
Chapter 17: Helping to Overcome Food Safety Challenges in Developing Markets
17.1 Introduction
17.2 Sri Lanka Hygiene and Management Systems Development Projects
17.3 Rwanda Dairy Development Projects
17.4 Bangladesh Milk Supply Chain Development Project
17.5 Key Points Learned as Assignees to a Less‐Developed Country
17.6 Kenya Development Project: International Water and Health Alliance (IWHA)
17.7 Conclusions
Chapter 18: Consumer Food Safety
18.1 Introduction
18.2 Potential Hazards
18.3 Potential Control Measures
18.4 Potential CCPs and Preventive Controls (PCs) in the Home
18.5 Consumer Education
18.6 Good Consumer Practices (GCPs)
18.7 Case Studies
18.8 Conclusion
Chapter 19: Food Safety in Foodservice Operations
19.1 Introduction
19.2 Mapping the Foodservice Landscape
19.3 Quick‐Service Restaurants
19.4 Institutional Catering
19.5 Foodservice SMEs: Owner‐led Restaurants, Cafés, and Snack Bars
19.6 Fine Dining, Star Ratings, and Celebrity Chefs
19.7 Mobile Foodservice: Market Stalls, Food Vans/Trucks, Festivals, and Pop‐Up Facilities
19.8 Conclusions
Epilogue
References
Appendix 1: Manufacturing HACCP Case Study
HACCP Plan
Scope
Terms of Reference
Description of Product
Intended Customer Use
Envisaged Consumer Misuse
Prerequisites
Hazard Analysis Procedure
HACCP Review
References
Appendix 2: Global Food Safety Resources *
Intergovernmental Organisations
Governmental Organisations
Nongovernmental Organisations
Public–Private Partnerships
Trade Associations
Professional Associations
Academic Institutions
Consulting Organisations and Laboratories
Index
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Tags: Carol Wallace, William Sperber, Sara Mortimore, Food Safety, 21st Century