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"Readers of this accessible book - now in a revised and updated new edition - are taken on a conceptual journey which passes every milestone and important feature of the HACCP landscape at a pace which is comfortable and productive. The information and ideas contained in the book will enable food industry managers and executives to take their new-found knowledge into the workplace for use in the development and implementation of HACCP systems appropriate for their products and manufacturing processes.The material is structured so that the reader can quickly assimilate the essentials of the topic. Clearly presented, this HACCP briefing includes checklists, bullet points, flow charts, schematic diagrams for quick reference, and at the start of each section the authors have provided useful key points summary boxes. HACCP: a Food Industry Briefing is an introductory-level text for readers who are unfamiliar with the subject either because they have never come across it or because they need to be reminded. The book will also make a valuable addition to material used in staff training and is an excellent core text for HACCP courses"--

The provision of safe food to airline passengers is now a multi-billion dollar industry worldwide. As the aviation industry continues to grow year on year, so do passenger food service expectations, with increasing demand for wider choice and greater quality. Often neglected and under-regulated, food safety should be of paramount importance amid this growth.In this much needed book Erica Sheward makes a compelling case for better management of food safety for all aspects of the aircraft food supply chain

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 Implementation -- 2.3 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 Academia -- 2.7.6 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