Food Safety for the 21st Century

CAROL A. WALLACE, Faculty of Health and Wellbeing, University of Central Lancashire, Preston, UK.
 
WILLIAM H. SPERBER, The Friendly Microbiologist LLC., Minnetonka, USA.
 
SARA E. MORTIMORE, Land O'Lakes Inc., St Paul, Minnesota, USA.

Revised to reflect the most recent developments in food safety, the second edition of Food Safety for the 21st Century offers practitioners an authoritative text that contains the essentials of food safety management in the global supply chain. The authors -- noted experts in the field -- reveal how to design, implement and maintain a stellar food safety programme. The book contains industry best-practices that can help businesses to improve their systems and accelerate the application of world-class food safety systems. The authors outline the key food safety considerations for individuals, businesses and organisations involved in today's complex global food supply chains.
 
The text contains the information needed to recognise food safety hazards, design safe products and processes and identify and manage effectively the necessary control mechanisms within the food business. The authors also include a detailed discussion of current issues and key challenges in the global food supply chain. This important guide:
 
* Offers a thorough review of the various aspects of food safety and considers how to put in place an excellent food safety system
* Contains the information on HACCP appropriate for all practitioners in the world-wide food supply chain
* Assists new and existing business to meet their food safety goals and responsibilities
* Includes illustrative examples of current thinking and challenges to food safety management and recommendations for making improvements to systems and practices
 
Written for food safety managers, researchers and regulators worldwide, this revised guide offers a comprehensive text and an excellent reference for developing, implementing and maintaining world-class food safety programmes and shows how to protect and defend the food supply chain from threats.

About the Authors xvii
 
Foreword xix
 
Acknowledgements xxi
 
Glossary of Terms and Acronyms xxiii
 
How to Use This Book xxix
 
Part I Food Safety Challenges in the 21st Century 1
 
1 Origin and Evolution of theModern Systemof 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 11
 
1.4 Recent Regulatory Developments in the United States 11
 
1.5 The Future of HACCP 12
 
1.6 Conclusions 13
 
2 Lessons Learned from Food Safety Successes and Failures 15
 
2.1 Introduction 15
 
2.2 Benefits of Using HACCP: Lessons Learned from a Successful Implementation 15
 
2.3 Misconceptions or 'Failure to Understand HACCP' 18
 
2.4 Barriers to Effective HACCP Use 20
 
2.5 Reasons for Failure 22
 
2.5.1 Lessons Learned from Major Food Safety Events 22
 
2.5.2 Commonly Observed Mistakes in the Implementation of HACCP and Management of Food Safety Programmes 28
 
2.6 Difficulties with Applying HACCP through the Entire Food Supply Chain 30
 
2.7 Roles and Responsibilities: Lessons Learned 32
 
2.7.1 Industry 33
 
2.7.2 Government 33
 
2.7.3 Retailers/Foodservice Establishments 34
 
2.7.4 Trade and Professional Associations 34
 
2.7.5 Academia 35
 
2.7.6 Consumers 35
 
2.7.7 The Media 36
 
2.7.8 Advocacy and Pressure Groups 36
 
2.7.9 Influencers and Experts 37
 
2.8 Conclusions 37
 
3 Food Safety Challenges in the Global Supply Chain 39
 
3.1 Introduction 39
 
3.2 Increased Complexity of the Global Supply Chain 41
 
3.2.1 Economic Factors 41
 
3.2.2 Environmental Factors 43
 
3.2.3 Social Factors 47
 
3.3 Food Safety Issues in Global Trade 49
 
3.3.1 Lack of Uniformity in Regulations and Requirements 52
 
3.3.2 Lack of Uniformity in Standards and Audit Requirements 54
 
3.4 Strategic Level Responses 55
 
3.4.1 Government Communications Systems 55
 
3.4.2 Global Food Safety Private Audit Standards and Schemes 56
 
3.4.3 Verification and Auditor Competency 57
 
3.4.4 Global Food Traceability Systems 57
 
3.4.5 Public-Private Partnerships 57
 
3.4.6 FoodWaste Reduction through Labelling Improvements 58
 
3.5 Tactical Level Responses 58
 
3.5.1 Supplier Audits and Approvals 59
 
3.5.2 Business Continuity Planning 60
 
3.5.3 Sharing Technology 60
 
3.5.4 Shared Training and Education Resources 61
 
3.5.5 Increased Awareness of Emerging Issues 61
 
3.6 Conclusions 61
 
4 The Future of Food Safety and HACCP in a ChangingWorld 63
 
4.1 Introduction 63
 
4.2 Food Safety Issues 64
 
4.2.1 Emerging Pathogens 64
 
4.2.2 Changes in Distribution of Pathogens 65
 
4.2.3 Additional Control Measures 65
 
4.2.4 Antibiotic-Resistant Pathogens 65
 
4.2.5 Allergens 65
 
4.2.6 Other Chemical Hazards 66
 
4.2.7 Physical Hazards 66
 
4.2.8 Economically Motivated Contamination 66
 
4.3 Technology Advancements: Processing and Laboratories 67
 
4.4 Food Safety Management 68
 
4.4.1 HACCP Preliminary Steps and Principles 68
 
4.4.2 Additions to Current Prerequisite Programmes (Codex Principles of Food Hygiene) 70
 
4.4.3 The Human Factor 70
 
4.4.4 Global Food Safety Assurance 74
 
4.5 Changes in Thinking/Policy Making 78
 
4.5.1 Food Safety Objective

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