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

• Main Authors: Wallace, Carol (Author), Sperber, William H. (Author), Mortimore, Sara E. (Author)
• Format: Book
• Language: English
• Published: Ames, Iowa WILEY-BLACKWELL 2011
• Subjects: Food > Safety measures; Hazard Analysis and Critical Control Point (Food safety system) > Quality control; Food industry and trade > Quality control
• Online Access: Click Here to View Status and Holdings.
• Physical Description: xxiii, 328 pages illustrations 25 cm
• Bibliography: Includes bibliographical references and index
• ISBN: 9781405189118; 1405189118

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.