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Informationen zum Autor Sara .E. Mortimore, Vice President Quality and Regulatory Affairs, Land O'Lakes, Saint Paul, Minnesota, USACarol A. Wallace, University of Central Lancashire, UKWilliam H. Sperber, Cargill, USA Klappentext The effective development and management of food safety programmes are essential to minimise the occurrence of foodborne illnesses and outbreaks. However, this responsibility is increasingly difficult to fulfil because of the growing human population and the increasingly global food supply chain. Future demands on the global food supply will challenge our ability to provide a sufficient supply of food that is reliably safe for consumption. Continuing population growth, together with the improving economic status of developing countries, mean that we will need to double food production over the next 40 years, and all this is in the context of climate change, the diminishing availability of fresh water, fossil fuels and arable land, and the emergence and spread of new foodborne pathogens.With their combined experience of around 90 years in food research, management and education focused on food safety and quality practices, the authors have written "Food Safety for the 21st Century" in an effort to assist all participants in the global food supply chain, from farm to table, in fulfilling their individual responsibilities with regard to food safety assurance. With a firm basis in the preventative approaches of safe product/process design, HACCP and prerequisite programmes, this supports the industry duty to make all foods safe for all people.Comprehensive and forward looking, the book includes sufficient technical detail to support the complete range of food safety activities, from hazard analyses and training programmes to regulation and policy development. It is designed to be a valuable reference for food safety researchers, managers and regulators worldwide and as a key text on academic food safety courses.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. Preface xiii Acknowledgements xv Disclaimer xv How to use this book xvi The authors xviii Glossary of terms and acronyms xx PART ONE FOOD SAFETY CHALLENGES IN THE 21ST CENTURY 1 1 Origin and evolution of the modern system of food safety management: HACCP and prerequisite programmes 3 1.1 Historical perspectives 3 1.2 Origin and evolution of HACCP 5 1.3 The necessity of prerequisite programmes 10 1.4 The future of HACCP 10 2 Lessons learned from food safety successes and failures 12 2.1 Introduction 12 2.2 Benefits of using HACCP -- lessons learned from successful implementation 12 2.3 Misconceptions or 'failure to understand HACCP' 14 2.4 Barriers to effective HACCP use 20 2.5 Reasons for failure 21 2.6 Difficulties with applying HACCP through the entire food supply chain 24 2.7 Roles and responsibilities -- lessons learned 26 2.8 Conclusions 28 3 Food safety challenges in the global supply chain 30 3.1 Introduction 30 3.2 Increased complexity of the global supply chain 32 3.3 Food safety issues in global trade 37 3.4 Strategic-level responses 41 3.5 Tactical level responses 43 3.6 Conclusions 46 4 The future of food safety and HACCP in a changing world 48 4.1 Introduction 48 4.2 Food safety issues 49 4.3 Technology advancements 50 4.4 Food safety management 51 4.5 Changes in thinking/policy making 59 4.6 Conclusions 61 PART TWO FOODBORNE HAZARDS AND THEIR CONTROL 63 5 Recognising food safety hazards 65 5.1 Introduction 65 5.2 Biological hazards 66 5.3 Chemical hazards 78 5.4 Physical hazards 85 5.5 Conclusions 86 6 Designing safety into a food product 87 6.1 Introduction 87 6.2 Formulation intrinsic control factors 87 6.3 Use of experimental design and analysis 97 6...
