Infodoc : Sciences, Techniques et Culture

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
1.1 Historical perspectives
1.2 Origin and evolution of HACCP
1.3 The necessity of prerequisite programmes
1.4 The future of HACCP
2 Lessons learned from food safety successes and failures
2.1 Introduction
2.2 Benefits of using HACCP – lessons learned from successful implementation[...]

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
1.1 Historical perspectives
1.2 Origin and evolution of HACCP
1.3 The necessity of prerequisite programmes
1.4 The future of HACCP
2 Lessons learned from food safety successes and failures
2.1 Introduction
2.2 Benefits of using HACCP – lessons learned from successful implementation
2.3 Misconceptions or 'failure to understand HACCP'
2.4 Barriers to effective HACCP use
2.5 Reasons for failure
2.6 Difficulties with applying HACCP through the entire food supply chain
2.7 Roles and responsibilities – lessons learned
2.8 Conclusions
3 Food safety challenges in the global supply chain
3.1 Introduction
3.2 Increased complexity of the global supply chain
3.3 Food safety issues in global trade
3.4 Strategic-level responses
3.5 Tactical level responses
3.6 Conclusions
4 The future of food safety and HACCP in a changing world
4.1 Introduction
4.2 Food safety issues
4.3 Technology advancements
4.4 Food safety management
4.5 Changes in thinking/policy making
4.6 Conclusions
PART TWO FOODBORNE HAZARDS AND THEIR CONTROL
5 Recognising food safety hazards
5.1 Introduction
5.2 Biological hazards
5.3 Chemical hazards
5.4 Physical hazards
5.5 Conclusions
6 Designing safety into a food product
6.1 Introduction
6.2 Formulation intrinsic control factors
6.3 Use of experimental design and analysis
6.4 Ingredient considerations
6.5 Conclusions
7 Designing a safe food process
7.1 Introduction
7.2 Process control of microbiological hazards
7.3 Process control of chemical hazards
7.4 Process control of physical hazards
7.5 Conclusion
PART THREE SYSTEMATIC FOOD SAFETY MANAGEMENT
8 Overview of a world-class food safety programme
8.1 Introduction
8.2 Preliminary concepts and definitions
8.3 World-class food safety programmes in the global food supply chain
8.4 Continuous improvement of the world-class food safety programme
8.5 Conclusions
9 Building the foundations of a world-class food safety management programme: essential steps and practices
9.1 Introduction
9.2 Essential management practices
9.3 Preparation activities for food safety programmes
9.4 Prioritisation of corrective actions
9.5 Conclusions
10 Formalised prerequisite programmes in practice
10.1 Introduction
10.2 Prerequisite definitions and standards
10.3 Prerequisite programmes – the essentials
10.4 Prerequisite programmes and operational prerequisites
10.5 Validation and verification of prerequisite programmes
10.6 Conclusions
11 Conducting a product safety assessment
11.1 Introduction
11.2 Training for research and development personnel
11.3 Example of a product safety assessment
11.4 Conclusions
12 Developing a HACCP plan
12.1 Introduction
12.2 Preliminary concepts
12.3 Applying the codex logic sequence to develop a HACCP plan
12.4 Conclusions
13 Implementing a HACCP system
13.1 Introduction
13.2 Activities for implementation of a HACCP plan
13.3 Considerations for implementing updates and changes to an existing HACCP system
13.4 Conclusions
14 Maintaining a food safety programme
14.1 Introduction
14.2 What is food safety programme maintenance?
14.3 Responsibility for food safety programme maintenance
14.4 Maintenance of prerequisite programme elements
14.5 Maintenance of HACCP system elements
14.6 Use of audit for successful food safety system maintenance
14.8 Conclusions
PART FOUR APPENDICES
Appendix 1 HACCP case studies
Introduction
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
Appendix 2 Global food safety resources