Cover; Title Page; Copyright; Contents; About the Authors; Foreword; Acknowledgements; Glossary of Terms and Acronyms; How to Use This Book; Part I Food Safety Challenges in the 21st Century; Chapter 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 Recent Regulatory Developments in the United States; 1.5 The Future of HACCP; 1.6 Conclusions; Chapter 2 Lessons Learned from Food Safety Successes and Failures; 2.1 Introduction

2.2 Benefits of Using HACCP: Lessons Learned from a Successful Implementation2.3 Misconceptions or 'Failure to Understand HACCP'; 2.4 Barriers to Effective HACCP Use; 2.5 Reasons for Failure; 2.5.1 Lessons Learned from Major Food Safety Events; 2.5.2 Commonly Observed Mistakes in the Implementation of HACCP and Management of Food Safety Programmes; 2.6 Difficulties with Applying HACCP through the Entire Food Supply Chain; 2.7 Roles and Responsibilities: Lessons Learned; 2.7.1 Industry; 2.7.2 Government; 2.7.3 Retailers/Foodservice Establishments; 2.7.4 Trade and Professional Associations

2.7.5 Academia2.7.6 Consumers; 2.7.7 The Media; 2.7.8 Advocacy and Pressure Groups; 2.7.9 Influencers and Experts; 2.8 Conclusions; Chapter 3 Food Safety Challenges in the Global Supply Chain; 3.1 Introduction; 3.2 Increased Complexity of the Global Supply Chain; 3.2.1 Economic Factors; 3.2.2 Environmental Factors; 3.2.3 Social Factors; 3.3 Food Safety Issues in Global Trade; 3.3.1 Lack of Uniformity in Regulations and Requirements; 3.3.2 Lack of Uniformity in Standards and Audit Requirements; 3.4 Strategic Level Responses; 3.4.1 Government Communications Systems

3.4.2 Global Food Safety Private Audit Standards and Schemes3.4.3 Verification and Auditor Competency; 3.4.4 Global Food Traceability Systems; 3.4.5 Public-Private Partnerships; 3.4.6 Food Waste Reduction through Labelling Improvements; 3.5 Tactical Level Responses; 3.5.1 Supplier Audits and Approvals; 3.5.2 Business Continuity Planning; 3.5.3 Sharing Technology; 3.5.4 Shared Training and Education Resources; 3.5.5 Increased Awareness of Emerging Issues; 3.6 Conclusions; Chapter 4 The Future of Food Safety and HACCP in a Changing World; 4.1 Introduction; 4.2 Food Safety Issues

4.2.1 Emerging Pathogens4.2.2 Changes in Distribution of Pathogens; 4.2.3 Additional Control Measures; 4.2.4 Antibiotic-Resistant Pathogens; 4.2.5 Allergens; 4.2.6 Other Chemical Hazards; 4.2.7 Physical Hazards; 4.2.8 Economically Motivated Contamination; 4.3 Technology Advancements: Processing and Laboratories; 4.4 Food Safety Management; 4.4.1 HACCP Preliminary Steps and Principles; 4.4.2 Additions to Current Prerequisite Programmes (Codex Principles of Food Hygiene); 4.4.3 The Human Factor; 4.4.4 Global Food Safety Assurance; 4.5 Changes in Thinking/Policy Making