000			02031nam a2200241Ia 4500
003			NULRC
005			20250520102824.0
008			250520s9999 xx 000 0 und d
020			_a9781118897980
040			_cNULRC
050			_aTX 531 .W35 2011
100			_aWallace, Carol _eauthor
245		0	_aFood safety for the 21st century: _bmanaging HACCP and food safety throughout the global supply chain / _cCarol A. Wallace, William H. Sperber and Sara E. Mortimore.
260			_aNew Jersey : _bWiley-Blackwell, _cc2011
300			_axxiii, 328 pages : _billustrations ; _c25 cm.
365			_bPHP3438.4
504			_aIncludes bibliographical references.
505			_aPart 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 --
520			_aProvides 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.
650			_aFOOD -- SAFETY MEASURES
700			_aSperber, William H.;Mortimore, Sara E. _eco-author;co-author
942			_2lcc _cBK
999			_c16194 _d16194