Food Safety for the 21st Century (eBook)

Managing HACCP and Food Safety Throughout the Global Supply Chain

Carol A. Wallace, William H. Sperber, Sara E. Mortimore (Autoren)

eBook Download: PDF

2018 | 2. Auflage
John Wiley & Sons (Verlag)
978-1-119-05358-3 (ISBN)

Infos

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.

CAROL A. WALLACE, Faculty of Health and Wellbeing, University of Central Lancashire, Preston, UK.

WILLIAM H. SPERBER, The Friendly Microbiologist LLC., Minnetonka, USA.

SARA E. MORTIMORE, Land O'Lakes Inc., St Paul, Minnesota, USA.

Produkt-Details

• Erscheint lt. Verlag: 8.8.2018
• Sprache: englisch
• Themenwelt: Naturwissenschaften ► Biologie
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• Schlagworte: continuous improvement of world class food safety programme</p> • designing a safe food process • designing safety into a food product • Food Management • Food safety challenges in the global supply chain • food safety in global trade • Food Science & Technology • Food Service • Gastronomie • Lebensmittelforschung u. -technologie • Lebensmittel-Management • Lebensmittelsicherheit • Lessons learned from HACCP • <p>Guide to food safety issues • Microbiology, Food Safety & Security • Mikrobiologie • Mikrobiologie u. Nahrungsmittelsicherheit • Origin and evolution of the modern system of food safety management • process control of chemical hazards in food • process control of microbiological hazards in food • process control of physical hazards in food • recognizing food safety hazards • regulatory developments for food safety in the USA • resource to food safety issues • The future of food safety and HACCP • world class food safety programmes
• ISBN-10: 1-119-05358-7 / 1119053587
• ISBN-13: 978-1-119-05358-3 / 9781119053583