Global Food Safety Handbook from C.H.I.P.S.

Food Safety for the 21st Century
Managing HACCP and Food Safety Throughout the Global Supply Chain
by Carol A. Wallace

The HACCP (Hazard Analysis and Critical Control Points) system is still recognized internationally as the most effective way to produce safe food throughout the supply chain, but a HACCP system cannot operate in a vacuum. It requires prerequisite programmes to be in place and it can be highly affected by, or dependent upon, other major considerations such as animal, plant, human and environmental health, food security and food defence.

Features of Food Safety for the 21st Century:

  • 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
  • Builds on existing texts on HACCP and food safety, taking the next step forward in the evolution of HACCP and providing a text that is relevant to all sectors and sizes of food businesses throughout the world
  • Shares practical food safety experience, allowing development of best-practice approaches. This will allow existing businesses to improve their systems and enable businesses that are new to HACCP and food safety management requirements in both developed and developing countries to build on existing knowledge for more rapid application of world-class food safety systems
  • Educates practitioners such that they will be able to use their judgement in decision-making and to influence those who make food policy and manage food operations


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

  1. Recognising food safety hazards
  2. Designing safety into a food product
  3. Designing a safe food process

Part Three: Systematic Food Safety Management

  1. Overview of a world-class food safety programme
  2. Building the foundations of a world-class food safety management programme: essential steps and practices
  3. Formalised prerequisite programmes in practice
  4. Conducting a product safety assessment
  5. Developing a HACCP plan
  6. Implementing a HACCP system
  7. Maintaining a food safety programme

Part Four: Appendices

  1. HACCP case studies
  2. Global food safety resources


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Food Safety for the 21st Century
Managing HACCP and Food Safety
Throughout the Global Supply Chain
by Carol A. Wallace

2011 (available now) • 352 pages • $198.95 + shipping
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