Food safety for the 21st century : managing HACCP and food safety throughout the global supply chain /: managing HACCP and food safety throughout the global supply chain. (2018)

• Record Type: Book
• Further Information: Note: By Carol Wallace, William Sperber, Sara E. Mortimore.
• Authors: Wallace, Carol; Sperber, William H; Mortimore, Sara
• Contents: About the Authors xvii Foreword xix Acknowledgements xxi Glossary of Terms and Acronyms xxiii How to Use This Book xxix Part I Food Safety Challenges in the 21st Century 1 1 Origin and Evolution of theModern Systemof Food Safety Management: HACCP and Prerequisite Programmes 3 1.1 Historical Perspectives 3 1.2 Origin and Evolution of HACCP 5 1.3 The Necessity of Prerequisite Programmes 11 1.4 Recent Regulatory Developments in the United States 11 1.5 The Future of HACCP 12 1.6 Conclusions 13 2 Lessons Learned from Food Safety Successes and Failures 15 2.1 Introduction 15 2.2 Benefits of Using HACCP: Lessons Learned from a Successful Implementation 15 2.3 Misconceptions or ‘Failure to Understand HACCP‘ 18 2.4 Barriers to Effective HACCP Use 20 2.5 Reasons for Failure 22 2.5.1 Lessons Learned from Major Food Safety Events 22 2.5.2 Commonly Observed Mistakes in the Implementation of HACCP and Management of Food Safety Programmes 28 2.6 Difficulties with Applying HACCP through the Entire Food Supply Chain 30 2.7 Roles and Responsibilities: Lessons Learned 32 2.7.1 Industry 33 2.7.2 Government 33 2.7.3 Retailers/Foodservice Establishments 34 2.7.4 Trade and Professional Associations 34 2.7.5 Academia 35 2.7.6 Consumers 35 2.7.7 The Media 36 2.7.8 Advocacy and Pressure Groups 36 2.7.9 Influencers and Experts 37 2.8 Conclusions 37 3 Food Safety Challenges in the Global Supply Chain 39 3.1 Introduction 39 3.2 Increased Complexity of the Global Supply Chain 41 3.2.1 Economic Factors 41 3.2.2 Environmental Factors 43 3.2.3 Social Factors 47 3.3 Food Safety Issues in Global Trade 49 3.3.1 Lack of Uniformity in Regulations and Requirements 52 3.3.2 Lack of Uniformity in Standards and Audit Requirements 54 3.4 Strategic Level Responses 55 3.4.1 Government Communications Systems 55 3.4.2 Global Food Safety Private Audit Standards and Schemes 56 3.4.3 Verification and Auditor Competency 57 3.4.4 Global Food Traceability Systems 57 3.4.5 Public-Private Partnerships 57 3.4.6 FoodWaste Reduction through Labelling Improvements 58 3.5 Tactical Level Responses 58 3.5.1 Supplier Audits and Approvals 59 3.5.2 Business Continuity Planning 60 3.5.3 Sharing Technology 60 3.5.4 Shared Training and Education Resources 61 3.5.5 Increased Awareness of Emerging Issues 61 3.6 Conclusions 61 4 The Future of Food Safety and HACCP in a ChangingWorld 63 4.1 Introduction 63 4.2 Food Safety Issues 64 4.2.1 Emerging Pathogens 64 4.2.2 Changes in Distribution of Pathogens 65 4.2.3 Additional Control Measures 65 4.2.4 Antibiotic-Resistant Pathogens 65 4.2.5 Allergens 65 4.2.6 Other Chemical Hazards 66 4.2.7 Physical Hazards 66 4.2.8 Economically Motivated Contamination 66 4.3 Technology Advancements: Processing and Laboratories 67 4.4 Food Safety Management 68 4.4.1 HACCP Preliminary Steps and Principles 68 4.4.2 Additions to Current Prerequisite Programmes (Codex Principles of Food Hygiene) 70 4.4.3 The Human Factor 70 4.4.4 Global Food Safety Assurance 74 4.5 Changes in Thinking/Policy Making 78 4.5.1 Food Safety Objectives 78 4.5.2 End Product Testing 79 4.5.3 Hazard Analysis versus Risk Assessment 79 4.6 Conclusions 80 Part II Foodborne Hazards and Their Control 81 5 Recognising Food Safety Hazards 83 5.1 Introduction 83 5.1.1 What is a Food Safety Hazard? 83 5.1.2 What is not a Food Safety Hazard? 83 5.2 Biological Hazards 84 5.2.1 Epidemiology and Morbidity Statistics 84 5.2.2 Characteristics of Foodborne Illnesses 86 5.2.3 Bacterial Pathogens: Special Considerations and Features 91 5.2.4 Viral Pathogens 94 5.2.5 Prions 96 5.2.6 Protozoan Parasites 98 5.2.7 ParasiticWorms 98 5.2.8 Biological Hazards, Zoonoses, and Food Chain Biosecurity Issues 98 5.3 Chemical Hazards 99 5.3.1 Allergens 99 5.3.2 Mycotoxins 100 5.3.3 Marine Foodborne Toxins 101 5.3.4 GeneticallyModified (GM) Foods 101 5.3.5 Antibiotics 102 5.3.6 Persistent Organic Pollutants (POP) 102 5.3.7 Heavy Metals 103 5.3.8 Chemicals Used in Food Processing Environments 104 5.3.9 Chemicals Used in Food Packaging Materials 104 5.3.10 Unanticipated Potential Chemical Hazards 104 5.4 Physical Hazards 105 5.4.1 Sources of Foreign Material 105 5.4.2 Injuries Associated with Physical Hazards 106 5.5 Conclusions 106 6 Designing Safety into a Food Product 107 6.1 Introduction 107 6.2 Formulation Intrinsic Control Factors 107 6.2.1 Water Activity 108 6.2.2 pH 110 6.2.3 Chemical Food Preservatives 111 6.2.4 Oxidation-Reduction Potential 115 6.2.5 Interactions between Preservative Factors 116 6.3 Use of Experimental Design and Analysis 118 6.3.1 Challenge Testing 118 6.3.2 Accelerated Shelf Life Testing 121 6.3.3 Predictive Microbiology and Mathematical Modelling 122 6.3.4 Theory versus Reality 123 6.4 Ingredient Considerations 123 6.4.1 High-Risk Ingredients 124 6.4.2 Novel Ingredients 126 6.5 Considering the ‘Unintended’ Use 126 6.6 Conclusions 127 7 Designing a Safe Food Process 129 7.1 Introduction 129 7.2 Process Control of Microbiological Hazards 130 7.2.1 Destruction of Microorganisms 130 7.2.2 Prevention of Microbial Growth 137 7.2.3 Prevention of Contamination 140 7.3 Process Control of Chemical Hazards 143 7.3.1 Allergen Control 143 7.3.2 White Powder Control 144 7.3.3 Cleaning and Maintenance Chemicals 144 7.4 Process Control of Physical Hazards 145 7.4.1 Exclusion Techniques 145 7.4.2 Removal Techniques 146 7.4.3 Detection Techniques 147 7.5 Conclusion 147 Part III Systematic Food Safety Management in Practice 149 8 Overview of aWorld-Class Food Safety Programme 151 8.1 Introduction 151 8.2 Preliminary Concepts and Definitions 152 8.2.1 The EvolvingWorld-Class Food Safety Programme 152 8.2.2 Key Definitions of Relevance toWorld-Class Food Safety Programmes 153 8.3 World-Class Food Safety Programmes: System Elements 155 8.3.1 Safe Product/Process Design 155 8.3.2 Prerequisite Programmes 156 8.3.3 HACCP 156 8.3.4 Food Fraud and Food Defence 156 8.4 World-Class Food Safety Programmes: Fundamental Supporting Elements 157 8.4.1 Essential Management Practices 157 8.4.2 Food Safety Culture 158 8.5 World-Class Food Safety Programmes: Further Supporting Elements 158 8.6 World-Class Food Safety Programmes in the Global Food Supply Chain 159 8.7 Continuous Improvement of theWorld-Class Food Safety Programme 160 8.8 Conclusions 161 9 Building the Foundations of a World-Class Food Safety Management Programme: Essential Steps and Practices 163 9.1 Introduction 163 9.2 Essential Management Practices 165 9.2.1 Management Commitment and its Role in Food Safety Culture 165 9.2.2 Assignment of Roles and Responsibilities 166 9.2.3 Training and Education 166 9.2.4 Resource Management 172 9.2.5 Do
• Edition: Second edition
• Publisher Details: Hoboken, New Jersey : John Wiley & Sons, Inc
• Publication Date: 2018
• Extent: 1 online resource
• Subjects: 363.192; Hazard Analysis and Critical Control Point (Food safety system); Business logistics
• Languages: English
• ISBNs: 9781119053576; 9781119053583
• Notes: Note: Description based on CIP data; resource not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
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