Food safety for the 21st century: managing HACCP and food safety throughout the global supply chain / Carol A. Wallace, William H. Sperber and Sara E. Mortimore.
Material type:
TextPublication details: New Jersey : Wiley-Blackwell, c2011Description: xxiii, 328 pages : illustrations ; 25 cmISBN: - 9781118897980
- TX 531 .W35 2011
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National University - Manila | LRC - Main General Circulation | Tourism Management | GC TX 531 .W35 2011 (Browse shelf(Opens below)) | c.1 | Available | NULIB000013953 |
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| GC TX 911.3.M27 .N43 1991 Managing hotels effectively : lessons from outstanding general managers / | GC TX 911.3.M27 .S78 2006 Hotel and lodging management : an introduction / | GC TX 911.3.P4 .B64 2017 Human resource management in the hotel and catering industry / | GC TX 531 .W35 2011 Food safety for the 21st century: managing HACCP and food safety throughout the global supply chain / | GC TX 631 .S56 2018 Food and agricultural tourism : theory and best practice / | GC TX 651 .L33 2015 On cooking : a textbook of culinary fundamentals / | GC TX 820 .G57 2015 Professional cooking / |
Includes bibliographical references.
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 -- 2. Lessons learned from food safety successes and failures -- 3. Food safety challenges in the global supply chain -- 4. The future of food safety and HACCP in a changing world -- Part Two: Foodborne Hazards And Their Control -- 5. Recognising food safety hazards -- 6. Designing safety into a food product -- 7. Designing a safe food process -- Part Three: Systematic Food Safety Management -- 8. Overview of a world-class food safety programme -- 9. Building the foundations of a world-class food safety management programme: essential steps and practices -- 10. Formalised prerequisite programmes in practice -- 11. Conducting a product safety assessment -- 12. Developing a HACCP plan -- 13. Implementing a HACCP system -- 14 Maintaining a food safety programme -- Part Four: Appendices --
Provides a practical and up-to-date text covering the essentials of food safety management in the global supply chain, giving the reader the knowledge and skills that they need to design, implement and maintain a world-class food safety programme.
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