Food safety for the 21st century : managing HACCP and food safety throughout the global supply chain

The HACCP (Hazard Analysis and Critical Control Points) system is still recognised 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 programmes to be in place and it can be highly affect...

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Bibliographic Details
Main Author: Wallace, Carol A.
Other Authors: Sperber, William H., Mortimore, Sara.
Format: eBook
Language: English
Published: Aimes, Iowa : Blackwell Pub., 2011.
Subjects:
Food > Safety measures.
Food industry and trade > Quality control.
Hazard Analysis and Critical Control Point (Food safety system)
elektronické knihy
electronic books
ISBN: 9781444328653
1444328654
9781405189118
1405189118
9781444328660
1444328662
9781444348002
1444348000
9781523118625
1523118628
Physical Description: 1 online resource (xxiii, 328 pages)

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Table of contents

LEADER 04365cam a2200517 a 4500
001 kn-ocn695561441
003 OCoLC
005 20240717213016.0
006 m o d
007 cr cn|||||||||
008 110107s2011 iau ob 001 0 eng d
040 |a DG1  |b eng  |e pn  |c DG1  |d YDXCP  |d DG1  |d OCLCQ  |d OCLCF  |d OCLCA  |d N$T  |d EBLCP  |d MHW  |d E7B  |d TEFOD  |d DEBSZ  |d TEFOD  |d OCLCQ  |d S3O  |d OCLCQ  |d DEBBG  |d DG1  |d CPO  |d LIP  |d OCLCQ  |d CEF  |d UAB  |d STF  |d MERUC  |d ERL  |d LVT  |d U3W  |d OCLCQ  |d KNOVL  |d OCLCQ  |d OCLCO  |d OCLCQ  |d OCLCO  |d OCLCQ  |d OCLCO  |d OCLCQ  |d OCLCL  |d SXB 
020 |a 9781444328653  |q (electronic bk.) 
020 |a 1444328654  |q (electronic bk.) 
020 |a 9781405189118  |q (electronic bk.) 
020 |a 1405189118  |q (electronic bk.) 
020 |a 9781444328660  |q (electronic bk.) 
020 |a 1444328662  |q (electronic bk.) 
020 |a 9781444348002  |q (electronic bk.) 
020 |a 1444348000  |q (electronic bk.) 
020 |a 9781523118625  |q (electronic bk.) 
020 |a 1523118628  |q (electronic bk.) 
024 7 |a 10.1002/9781444328653  |2 doi 
035 |a (OCoLC)695561441  |z (OCoLC)695041896  |z (OCoLC)992909450 
100 1 |a Wallace, Carol A.  |q (Carol Anne) 
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 |a Food safety for the twenty-first century 
260 |a Aimes, Iowa :  |b Blackwell Pub.,  |c 2011. 
300 |a 1 online resource (xxiii, 328 pages) 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
505 0 |a Food Safety Challenges in the 21st Century. Origin and Evolution of the Modern System of Food Safety Management: HACCP and Prerequisite Programmes -- Lessons Learned from Food Safety Successes and Failures -- Food Safety Challenges in the Global Supply Chain -- The Future of Food Safety and HACCP in a Changing World -- Foodborne Hazards and their Control. Recognising Food Safety Hazards -- Designing Safety into a Food Product -- Designing a Safe Food Process -- Systematic Food Safety Management. Overview of a World-Class Food Safety Programme -- Building the Foundations of a World-Class Food Safety Management Programme: Essential Steps and Practices -- Formalised Prerequisite Programmes in Practice -- Conducting a Product Safety Assessment -- Developing a HACCP Plan -- Implementing a HACCP System -- Maintaining a Food Safety Programme -- References -- Appendices. Appendix 1: HACCP Case Studies -- Appendix 2: Global Food Safety Resources -- 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. 
504 |a Includes bibliographical references and index. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a The HACCP (Hazard Analysis and Critical Control Points) system is still recognised 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 programmes 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 defence. This book: Provides a practical and up-to-date text covering the essentials of food safety management in the global supply chain, giving the reader the knowledg. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Food  |x Safety measures. 
650 0 |a Food industry and trade  |x Quality control. 
650 0 |a Hazard Analysis and Critical Control Point (Food safety system) 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Sperber, William H. 
700 1 |a Mortimore, Sara. 
776 0 8 |i Print version: Wallace, Carol A. (Carol Anne).  |t Food safety for the 21st century.  |d Chichester, West Sussex, U.K. ; Ames, Iowa : Wiley-Blackwell, 2011  |z 9781405189118  |w (DLC) 2010031132  |w (OCoLC)656158744 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpFSCMHAC2/food-safety-for?kpromoter=marc  |y Full text 

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