Food Safety for the 21st Century

Managing HACCP and Food Safety throughout the Global Supply Chain
 
 
Wiley-Blackwell (Verlag)
  • erschienen am 25. September 2010
  • |
  • 352 Seiten
 
E-Book | PDF mit Adobe-DRM | Systemvoraussetzungen
978-1-4443-2866-0 (ISBN)
 
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.
1. Auflage
  • Englisch
  • Hoboken
  • |
  • Großbritannien
John Wiley and Sons Ltd
  • 3,28 MB
978-1-4443-2866-0 (9781444328660)
weitere Ausgaben werden ermittelt
Sara .E. Mortimore, Vice President Quality and Regulatory Affairs,Land O'Lakes, Saint Paul, Minnesota, USA
Carol A. Wallace, University of Central Lancashire, UK
William H. Sperber, Cargill, USA
  • Intro
  • Food Safety for the 21st Century
  • Contents
  • 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
  • 1.1 Historical perspectives
  • 1.2 Origin and evolution of HACCP
  • 1.3 The necessity of prerequisite programmes
  • 1.4 The future of HACCP
  • 2 Lessons learned from food safety successes and failures
  • 2.1 Introduction
  • 2.2 Benefits of using HACCP - lessons learned from successful implementation
  • 2.3 Misconceptions or 'failure to understand HACCP'
  • 2.4 Barriers to effective HACCP use
  • 2.5 Reasons for failure
  • 2.5.1 Lessons learned from major food safety events
  • 2.5.2 Commonly observed mistakes in the implementation of HACCP and management of food safety programmes
  • 2.6 Difficulties with applying HACCP through the entire food supply chain
  • 2.7 Roles and responsibilities - lessons learned
  • 2.7.1 Industry
  • 2.7.2 Government
  • 2.7.3 Retailers/food service establishments
  • 2.7.4 Trade and professional associations
  • 2.7.5 Consumers
  • 2.7.6 Academia
  • 2.7.7 The media
  • 2.7.8 Advocacy and pressure groups
  • 2.8 Conclusions
  • 3 Food safety challenges in the global supply chain
  • 3.1 Introduction
  • 3.2 Increased complexity of the global supply chain
  • 3.2.1 Economic factors
  • 3.2.2 Environmental factors
  • 3.2.3 Social factors
  • 3.3 Food safety issues in global trade
  • 3.3.1 Lack of uniformity in regulations and requirements
  • 3.3.2 Lack of uniformity in audit requirements
  • 3.4 Strategic-level responses
  • 3.4.1 Government communications systems
  • 3.4.2 Global food safety audit standards
  • 3.4.3 Auditor competency
  • 3.4.4 Public-private partnerships
  • 3.5 Tactical level responses
  • 3.5.1 Supplier audits and approvals
  • 3.5.2 Shared audits and approved supplier lists (with other companies)
  • 3.5.3 Business continuity planning
  • 3.5.4 Sharing technology
  • 3.6 Conclusions
  • 4 The future of food safety and HACCP in a changing world
  • 4.1 Introduction
  • 4.2 Food safety issues
  • 4.2.1 Emerging pathogens
  • 4.2.2 Changes in distribution of pathogens
  • 4.2.3 Additional control measures
  • 4.2.4 Antibiotic-resistant pathogens
  • 4.2.5 Allergens
  • 4.2.6 Other chemical hazards
  • 4.2.7 Physical hazards
  • 4.3 Technology advancements
  • 4.4 Food safety management
  • 4.4.1 HACCP preliminary steps and principles
  • 4.4.2 Additions to current prerequisite programmes (Codex principles of food hygiene)
  • 4.4.3 Global food safety assurance
  • 4.5 Changes in thinking/policy making
  • 4.5.1 Food safety objectives
  • 4.5.2 End product testing
  • 4.5.3 Hazard analysis versus risk assessment
  • 4.6 Conclusions
  • PART TWO FOODBORNE HAZARDS AND THEIR CONTROL
  • 5 Recognising food safety hazards
  • 5.1 Introduction
  • 5.1.1 What is a food safety hazard?
  • 5.1.2 What is not a food safety hazard?
  • 5.2 Biological hazards
  • 5.2.1 Epidemiology and morbidity statistics
  • 5.2.2 Characteristics of foodborne illnesses
  • 5.2.3 Bacterial pathogens - special considerations and features
  • 5.2.4 Viral pathogens
  • 5.2.5 Prions
  • 5.2.6 Protozoan parasites
  • 5.2.7 Parasitic worms
  • 5.3 Chemical hazards
  • 5.3.1 Allergens
  • 5.3.2 Mycotoxins
  • 5.3.3 Marine foodborne toxins
  • 5.3.4 Genetically modified foods
  • 5.3.5 Antibiotics
  • 5.3.6 Persistent organic pollutants
  • 5.3.7 Heavy metals
  • 5.3.8 Chemicals used in food processing environments
  • 5.3.9 Chemicals used in food packaging materials
  • 5.3.10 Unanticipated potential chemical hazards
  • 5.4 Physical hazards
  • 5.4.1 Sources of foreign material
  • 5.4.2 Injuries associated with physical hazards
  • 5.5 Conclusions
  • 6 Designing safety into a food product
  • 6.1 Introduction
  • 6.2 Formulation intrinsic control factors
  • 6.2.1 Water activity
  • 6.2.2 pH
  • 6.2.3 Chemical food preservatives
  • 6.2.4 Oxidation-reduction potential
  • 6.2.5 Interactions between preservative factors
  • 6.3 Use of experimental design and analysis
  • 6.3.1 Challenge testing
  • 6.3.2 Accelerated shelf life testing
  • 6.3.3 Predictive microbiology and mathematical modelling
  • 6.3.4 Theory versus reality
  • 6.4 Ingredient considerations
  • 6.4.1 High-risk ingredients
  • 6.5 Conclusions
  • 7 Designing a safe food process
  • 7.1 Introduction
  • 7.2 Process control of microbiological hazards
  • 7.2.1 Destruction of microorganisms
  • 7.2.2 Prevention of microbial growth
  • 7.2.3 Prevention of contamination
  • 7.3 Process control of chemical hazards
  • 7.3.1 Allergen control
  • 7.3.2 White powder control
  • 7.3.3 Cleaning, sanitation and maintenance chemicals
  • 7.4 Process control of physical hazards
  • 7.4.1 Exclusion techniques
  • 7.4.2 Removal techniques
  • 7.4.3 Detection techniques
  • 7.5 Conclusion
  • PART THREE SYSTEMATIC FOOD SAFETY MANAGEMENT
  • 8 Overview of a world-class food safety programme
  • 8.1 Introduction
  • 8.2 Preliminary concepts and definitions
  • 8.2.1 What is a world-class food safety programme?
  • 8.2.2 World-class food safety programmes - fundamental elements
  • 8.2.3 World-class food safety programmes - essential management practices
  • 8.2.4 World-class food safety programmes - further supporting elements
  • 8.3 World-class food safety programmes in the global food supply chain
  • 8.4 Continuous improvement of the world-class food safety programme
  • 8.5 Conclusions
  • 9 Building the foundations of a world-class food safety management programme: essential steps and practices
  • 9.1 Introduction
  • 9.2 Essential management practices
  • 9.2.1 Management commitment
  • 9.2.2 Assignment of roles and responsibilities
  • 9.2.3 Training and education
  • 9.2.4 Resource management
  • 9.2.5 Documentation
  • 9.2.6 Supplier-customer partnerships
  • 9.2.7 Continuous improvement
  • 9.3 Preparation activities for food safety programmes
  • 9.3.1 Preparing a project plan
  • 9.3.2 Structure the HACCP programme
  • 9.3.3 Carry out a gap assessment
  • 9.4 Prioritisation of corrective actions
  • 9.5 Conclusions
  • 10 Formalised prerequisite programmes in practice
  • 10.1 Introduction
  • 10.2 Prerequisite definitions and standards
  • 10.3 Prerequisite programmes - the essentials
  • 10.3.1 Primary production
  • 10.3.2 Establishment: design and facilities
  • 10.3.3 Control of operation
  • 10.3.4 Establishment: maintenance and sanitation
  • 10.3.5 Establishment: personal hygiene
  • 10.3.6 Transportation
  • 10.3.7 Product information and consumer awareness
  • 10.3.8 Training
  • 10.4 Prerequisite programmes and operational prerequisites
  • 10.5 Validation and verification of prerequisite programmes
  • 10.6 Conclusions
  • 11 Conducting a product safety assessment
  • 11.1 Introduction
  • 11.1.1 Who is involved in product safety assessments?
  • 11.1.2 Timing of the product safety assessment process
  • 11.1.3 Product safety assessment process
  • 11.1.4 Previous approaches
  • 11.2 Training for research and development personnel
  • 11.3 Example of a product safety assessment
  • 11.3.1 Process flow diagram
  • 11.4 Conclusions
  • 12 Developing a HACCP plan
  • 12.1 Introduction
  • 12.2 Preliminary concepts
  • 12.2.1 HACCP principles
  • 12.2.2 The HACCP plan and documentation approaches
  • 12.2.3 HACCP application process
  • 12.2.4 Codex logic sequence
  • 12.3 Applying the codex logic sequence to develop a HACCP plan
  • 12.3.1 HACCP study terms of reference and scope
  • 12.3.2 Codex logic sequence step 1: HACCP teams
  • 12.3.3 Codex logic sequence step 2: product/process descriptions
  • 12.3.4 Codex logic sequence step 3: identify intended use
  • 12.3.5 Codex logic sequence step 4: construct process flow diagram
  • 12.3.6 Codex logic sequence step 5: on-site confirmation of flow diagram
  • 12.3.7 Codex logic sequence step 6: list all potential hazards, conduct a hazard analysis and consider control measures (apply HACCP principle 1)
  • 12.3.8 Codex logic sequence step 7: determine CCPs (HACCP principle 2)
  • 12.3.9 Codex logic sequence step 8: establish critical limits for each CCP (HACCP principle 3)
  • 12.3.10 Codex logic sequence step 9: establish a monitoring system for each CCP (HACCP principle 4)
  • 12.3.11 Codex logic sequence step 10: establish corrective actions (HACCP principle 5)
  • 12.3.12 Codex logic sequence step 11: establish verification procedures (HACCP principle 6)
  • 12.3.13 Codex logic sequence step 12: establish documentation and record-keeping (HACCP principle 7)
  • 12.4 Conclusions
  • 13 Implementing a HACCP system
  • 13.1 Introduction
  • 13.2 Activities for implementation of a HACCP plan
  • 13.2.1 The validated HACCP plan
  • 13.2.2 Implementation action planning
  • 13.2.3 Training
  • 13.2.4 CCP management systems
  • 13.2.5 HACCP-required activities
  • 13.2.6 Verification of implementation
  • 13.2.7 Handover to operations staff
  • 13.3 Considerations for implementing updates and changes to an existing HACCP system
  • 13.4 Conclusions
  • 14 Maintaining 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
  • 14.5.1 HACCP verification activities
  • 14.5.2 HACCP maintenance activities
  • 14.6 Use of audit for successful food safety system maintenance
  • 14.6.1 Audit definitions
  • 14.6.2 The auditor and audit skills
  • 14.6.3 Audit checklists
  • 14.6.4 Use of external audit and certification schemes as part of food safety programme maintenance
  • 14.7 Incident Management
  • 14.8 Conclusions
  • References
  • PART FOUR APPENDICES
  • Appendix 1 HACCP case studies
  • Introduction
  • Case study 1: Shell eggs - food safety case study
  • Case study 2: Manufacturing - prepared meals
  • Case study 3: Food service - Lapland UK food service operation
  • Case study 4: Food safety in the home: a review and case study
  • Appendix 2 Global food safety resources
  • Index
"Authors Sara Mortimore, Carol Wallace and William Sperber provide practical, up-to-date
coverage on the essentials of food safety management in the global supply chain ... This book provides information relevant to all sectors and sizes of food businesses throughout the world, clearly outlining how the foundations of a world-class food safety management programme can be built." (On the Bookshelf, 2011)
"I highly recommend the work and consider it an essential addition to the personal library of scientists, managers, educators, academic researchers, and students working to understand and advance food safety on a world scale." (Journal of Aquatic Food Product Technology, 23 August 2012)

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