Food Safety for the 21st Century: Managing Haccp and Food Safety Throughout the Global Supply Chain

2018·7.45 MB·English

by  William H.

FoodSafetyforthe21stCentury

Food Safety for the 21st Century
ManagingHACCPandFoodSafetyThroughouttheGlobalSupply
Chain
CarolA.Wallace
FacultyofHealthandWellbeing
UniversityofCentral,Lancashire,Preston,UK
WilliamH.Sperber
TheFriendlyMicrobiologistLLC.
Minnetonka,USA
SaraE.Mortimore
LandO’LakesInc.
StPaul,Minnesota,USA
SecondEdition
Thiseditionfirstpublished2018
©2018CarolA.Wallace,WilliamH.SperberandSaraE.Mortimore
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LibraryofCongressCataloging-in-PublicationData
Names:Wallace,CarolA.(CarolAnne),author.|Sperber,WilliamH.,author.
|Mortimore,Sara,author.
Title:Foodsafetyforthe21stcentury/byCarolA.Wallace,WilliamH.
SperberandSaraE.Mortimore.
Description:Hoboken,NJ,USA:Wiley,[2018]|Includesbibliographical
referencesandindex.|
Identifiers:LCCN2017057352(print)|LCCN2017057613(ebook)|ISBN
9781119053583(pdf)|ISBN9781119053576(epub)|ISBN9781119053590
(cloth:alk.paper)
Subjects:LCSH:Food–Safetymeasures.|Foodindustryandtrade–Quality
control.|HazardAnalysisandCriticalControlPoint(Foodsafetysystem)
Classification:LCCTX531(ebook)|LCCTX531.F6632018(print)|DDC
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ToChristopher,Renate,andLawrencefortheirencouragementtofurtherdevelopthis
bookandfortheirsteadfastsupportofourcareersandfamilies.
and
Toallparticipantsintheglobalfoodsupplychain,fromfarmtotable,whosecombined
effortsareessentialtoprovideasafesupplyoffoodforallconsumers.

vii
Contents
AbouttheAuthors xvii
Foreword xix
Acknowledgements xxi
GlossaryofTermsandAcronyms xxiii
HowtoUseThisBook xxix
PartI FoodSafetyChallengesinthe21stCentury 1
1 OriginandEvolutionoftheModernSystemofFoodSafety
Management:HACCPandPrerequisiteProgrammes 3
1.1 HistoricalPerspectives 3
1.2 OriginandEvolutionofHACCP 5
1.3 TheNecessityofPrerequisiteProgrammes 11
1.4 RecentRegulatoryDevelopmentsintheUnitedStates 11
1.5 TheFutureofHACCP 12
1.6 Conclusions 13
2 LessonsLearnedfromFoodSafetySuccessesandFailures 15
2.1 Introduction 15
2.2 BenefitsofUsingHACCP:LessonsLearnedfromaSuccessful
Implementation 15
2.3 Misconceptionsor‘FailuretoUnderstandHACCP‘ 18
2.4 BarrierstoEffectiveHACCPUse 20
2.5 ReasonsforFailure 22
2.5.1 LessonsLearnedfromMajorFoodSafetyEvents 22
2.5.2 CommonlyObservedMistakesintheImplementationofHACCPand
ManagementofFoodSafetyProgrammes 28
2.6 DifficultieswithApplyingHACCPthroughtheEntireFoodSupply
Chain 30
2.7 RolesandResponsibilities:LessonsLearned 32
2.7.1 Industry 33
2.7.2 Government 33
2.7.3 Retailers/FoodserviceEstablishments 34
viii Contents
2.7.4 TradeandProfessionalAssociations 34
2.7.5 Academia 35
2.7.6 Consumers 35
2.7.7 TheMedia 36
2.7.8 AdvocacyandPressureGroups 36
2.7.9 InfluencersandExperts 37
2.8 Conclusions 37
3 FoodSafetyChallengesintheGlobalSupplyChain 39
3.1 Introduction 39
3.2 IncreasedComplexityoftheGlobalSupplyChain 41
3.2.1 EconomicFactors 41
3.2.2 EnvironmentalFactors 43
3.2.3 SocialFactors 47
3.3 FoodSafetyIssuesinGlobalTrade 49
3.3.1 LackofUniformityinRegulationsandRequirements 52
3.3.2 LackofUniformityinStandardsandAuditRequirements 54
3.4 StrategicLevelResponses 55
3.4.1 GovernmentCommunicationsSystems 55
3.4.2 GlobalFoodSafetyPrivateAuditStandardsandSchemes 56
3.4.3 VerificationandAuditorCompetency 57
3.4.4 GlobalFoodTraceabilitySystems 57
3.4.5 Public-PrivatePartnerships 57
3.4.6 FoodWasteReductionthroughLabellingImprovements 58
3.5 TacticalLevelResponses 58
3.5.1 SupplierAuditsandApprovals 59
3.5.2 BusinessContinuityPlanning 60
3.5.3 SharingTechnology 60
3.5.4 SharedTrainingandEducationResources 61
3.5.5 IncreasedAwarenessofEmergingIssues 61
3.6 Conclusions 61
4 TheFutureofFoodSafetyandHACCPinaChangingWorld 63
4.1 Introduction 63
4.2 FoodSafetyIssues 64
4.2.1 EmergingPathogens 64
4.2.2 ChangesinDistributionofPathogens 65
4.2.3 AdditionalControlMeasures 65
4.2.4 Antibiotic-ResistantPathogens 65
4.2.5 Allergens 65
4.2.6 OtherChemicalHazards 66
4.2.7 PhysicalHazards 66
4.2.8 EconomicallyMotivatedContamination 66
4.3 TechnologyAdvancements:ProcessingandLaboratories 67
4.4 FoodSafetyManagement 68
4.4.1 HACCPPreliminaryStepsandPrinciples 68