The HACCP (Hazard Analysis and Critical Control Points) system is still recognised internationally as the most effective way to produce safe food throughout the supply chain, but a HACCP system cannot operate alone. 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.
- Covers 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 food safety programme.
- Provides 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.
- 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.