Food safety for the 21st century : managing HACCP and food safety throughout the global supply chain /
By: Wallace, Carol.
Contributor(s): Sperber, William H | Mortimore, Sara.
Publisher: Chichester, West Sussex : Wiley-Blackwell, 2011Description: xxiii, 328 p. : ill. ; 24 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9781118897980; 9781118897980:; 1118897986.Subject(s): Food -- Safety measures -- Quality control | Hazard Analysis and Critical Control Point (Food safety system) | Business logisticsDDC classification: 363.192Item type | Current library | Call number | Copy number | Status | Date due | Barcode | Item holds |
---|---|---|---|---|---|---|---|
Standard Loan | ATU Sligo Yeats Library Main Lending Collection | 363.192 WAL (Browse shelf(Opens below)) | 1 | Available | 0063639 | ||
Standard Loan | ATU Sligo Yeats Library Main Lending Collection | 363.192 WAL (Browse shelf(Opens below)) | 1 | Available | 0063642 | ||
Standard Loan | ATU Sligo Yeats Library Main Lending Collection | 363.192 WAL (Browse shelf(Opens below)) | 1 | Available | 0092629 | ||
Standard Loan | ATU Sligo Yeats Library Main Lending Collection | 363.192 WAL (Browse shelf(Opens below)) | 2 | Available | 0092635 |
Includes bibliographical references and index.
Preface -- Acknowledgements -- Disclaimer -- How to use this book -- The authors -- Glossary of terms and acronyms -- Part one : food safety challenges in the 21st century. 1 : origin and evolution of the modern system of food safety management : HACCP and prerequisite programmes. 2 : lessons learned from food safety successes and failures. 3 : food safety challenges in the global supply chain. 4 : the future of food safety and HACCP in a changing world -- Part two : foodborne hazards and their control. 5 : recognising food safety hazards. 6 : designing safety into a food product. 7 : designing a safe food process -- Part three : systematic food safety management. 8 : overview of a world-class food safety programme. 9 : building the foundations of a world-class food safety management programme : essential steps and practices. 10 : formalised prerequisite programmes in practice. 11 : conducting a product safety assessment. 12 : developing a HACCP plan. 13 : implementing a HACCP system. 14 : maintaining a food safety programme -- Part four: appendices. Appendix 1 : HACCP case studies. Appendix 2 : global food safety resources -- Index.
This text 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.