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

The HACCP (Hazard Analysis and Critical Control Points) system isstill recognised internationally as the most effective way toproduce safe food throughout the supply chain, but a HACCP systemcannot operate in a vacuum. It requires prerequisite programmes tobe in place and it can be highly affected by, or dependent upon,other major considerations such as animal, plant, human andenvironmental health, food security and food defence.

This book:

• Provides a practical and up-to-date text covering theessentials of food safety management in the global supply chain,giving the reader the knowledge and skills that they need todesign, implement and maintain a world-class food safetyprogramme.
• Builds on existing texts on HACCP and food safety, taking thenext step forward in the evolution of HACCP and providing a textthat is relevant to all sectors and sizes of food businessesthroughout the world.
• Shares practical food safety experience, allowing developmentof best-practice approaches. This will allow existing businesses toimprove their systems and enable businesses that are new to HACCPand food safety management requirements in both developed anddeveloping countries to build on existing knowledge for more rapidapplication of world-class food safety systems.
• Educates practitioners such that they will be able to use theirjudgement in decision-making and to influence those who make foodpolicy and manage food operations.

This book is an essential resource for all scientists andmanagers in the food industry (manufacturing and foodservice);regulators and educators in the field of food safety; and studentsof food science and technology.