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

Food Safety

Author: Carol Wallace, William Sperber, Sara E. Mortimore

ISBN-13: 978-1118897980

The HACCP (Hazard Analysis and Critical Control Points) system is still recognized internationally as the most effective way to produce safe food throughout the supply chain, but a HACCP system cannot operate in a vacuum. It requires prerequisite programs to be in place and it can be highly affected by, or dependent upon, other major considerations such as animal, plant, human and environmental health, food security and food defense.

This book:

This book is an essential resource for all scientists and managers in the food industry (manufacturing and foodservice); regulators and educators in the field of food safety; and students of food science and technology.