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

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

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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 b...

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Bibliographic Details
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.
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020 # # |a 9781405189118  |q hardcover : alk. paper 
020 # # |a 1405189118  |q hardcover : alk. paper 
040 # # |a DLC  |b eng  |c DLC  |d UiTM  |e rda 
041 0 # |a eng 
090 0 0 |a TX531  |b .F663 2011 
100 1 # |a Wallace, Carol  |e author 
245 1 0 |a Food Safety for the 21st Century  |b Managing HACCP and Food Safety Throughout the Global Supply Chain  |c Carol A. Wallace, William H. Sperber, Sara E. Mortimore 
246 3 0 |a Food safety for the twenty-first century 
264 # 1 |a Ames, Iowa  |b WILEY-BLACKWELL  |c 2011 
264 # 4 |c ©2011 
300 # # |a xxiii, 328 pages  |b illustrations  |c 25 cm 
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338 # # |a volume  |2 rdacarrier 
504 # # |a Includes bibliographical references and index 
520 # # |a 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. 
650 # 0 |a Food  |x Safety measures 
650 # 0 |a Hazard Analysis and Critical Control Point (Food safety system)  |x Quality control 
650 # 0 |a Food industry and trade  |x Quality control 
700 1 # |a Sperber, William H.  |e author 
700 1 # |a Mortimore, Sara E.  |e author 
856 4 0 |z Click Here to View Status and Holdings.  |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=434352 
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