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 2 Lessons Learned from Food Safety Successes and Failures 15 3 Food Safety Challenges in the Global Supply Chain 39 4 The Future of Food Safety and HACCP in a ChangingWorld 63 Part II Foodborne Hazards and Their Control 81 5 Recognising Food Safety Hazards 83 6 Designing Safety into a Food Product 107 7 Designing a Safe Food Process 129 Part III Systematic Food Safety Management in Practice 149 8 Overview of aWorld-Class Food Safety Programme 151 9 Building the Foundations of a World-Class Food Safety Management Programme: Essential Steps and Practices 163 10 Formalised Prerequisite Programmes in Practice 187 11 Conducting a Product Safety Assessment 215 12 Developing and Implementing a HACCP Plan 225 13 Food Fraud and Food Defence 265 14 Maintaining and Improving a Food Safety Programme 283 15 Food Safety Culture: Evaluate, Map, and Mature 297 Part IV Food Safety Management in Practice: Current Issues and Challenges in Areas of the Global Food Supply Chain 313 16 Food Safety in Agriculture: Determining Farm-Derived Food Safety Risk 315 17 Helping to Overcome Food Safety Challenges in Developing Markets 331 18 Consumer Food Safety 355 19 Food Safety in Foodservice Operations 371 |