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Food Safety Management

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Food Safety Management

Food Safety Management Book
Author : Yasmine Motarjemi,Huub Lelieveld
Publisher : Academic Press
Release : 2013-11-01
ISBN : 0123815053
Language : En, Es, Fr & De

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Book Description :

Food Safety Management: A Practical Guide for the Food Industry with an Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers is the first book to present an integrated, practical approach to the management of food safety throughout the production chain. While many books address specific aspects of food safety, no other book guides you through the various risks associated with each sector of the production process or alerts you to the measures needed to mitigate those risks. Using practical examples of incidents and their root causes, this book highlights pitfalls in food safety management and provides key insight into the means of avoiding them. Each section addresses its subject in terms of relevance and application to food safety and, where applicable, spoilage. It covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain. The book is a reference for food safety managers in different sectors, from primary producers to processing, transport, retail and distribution, as well as the food services sector. Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers Addresses risks and controls (specific technologies) at various stages of the food supply chain based on food type, including an example of a generic HACCP study Provides practical guidance on the implementation of elements of the food safety assurance system Explains the role of different stakeholders of the food supply

Food Safety Management

Food Safety Management Book
Author : Gisela Kopper,Slavko Mirecki,Igor S. Kljujev,Vera B. Raicevic,Blazo T. Lalevic,Jelena Petrovic-Jovicic,Stojmir Stojanovski,Dijana Blazekovic-Dimovska
Publisher : Elsevier Inc. Chapters
Release : 2013-11-01
ISBN : 0128056622
Language : En, Es, Fr & De

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Book Description :

Biological agents, bacteria, viruses and parasites can, directly or indirectly, contaminate food. Similarly chemicals such as veterinary drugs used to combat animal illnesses, mycotoxins particularly aflatoxins, pesticides and environmental contaminants (e.g. dioxins, heavy metals) in animal feeds can also be a source contamination of food. Contamination of agricultural, animal and fish products is the result of the presence of human pathogenic bacteria and/or toxic substances, which can contaminate products in any part of the production chain. Examples are of the presence of a wide range of pathogens such as Salmonella spp., pathogenic Escherichia coli and Shigella, hepatitis A virus on fresh fruits and vegetables, E. coli O157:H7 in meats, Campylobacter spp., Brucella spp. in milk, Vibrio sp. and ciguatera toxin in fish. Thus the importance of good practices at the primary production level to prevent diseases and infections in animals, minimize risk of transmission to humans and/or contamination of food as well as to ensure animal health and welfare. The authors address three main primary production systems and the challenges to reduce the safety threats inherent to each. Good animal farming, fish health and good agricultural practices are described extensively so as to provide a clear picture of the complexity of the food production chains and the many factors that need to be under control to ensure the safety of food products.

Food Safety Management

Food Safety Management Book
Author : Stephen J. James,Christian James
Publisher : Elsevier Inc. Chapters
Release : 2013-11-01
ISBN : 0128056592
Language : En, Es, Fr & De

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Book Description :

The principal factor controlling the safety of a refrigerated (chilled or frozen) food is its temperature. In many cases the time taken to reach the desired temperature is also important. To provide safe refrigerated food products of high organoleptic quality, attention must be paid to every aspect of the cold chain from initial chilling or freezing of the raw ingredients, through storage and transport, to retail display. The cold chain consists of two distinct types of operation. In processes such as primary and secondary chilling or freezing the aim is to change the average temperature of the food. In others, such as chilled or frozen storage, transport and retail display, the prime aim is to maintain the temperature of the food. Removing the required amount of heat from a food is a difficult, time- and energy-consuming operation, but critical to the operation of the cold chain. As a food moves along the cold chain it becomes increasingly difficult to control and maintain its temperature. This is because the temperatures of bulk packs of refrigerated product in large storerooms are far less sensitive to small heat inputs than single consumer packs in open display cases or in a domestic refrigerator/freezer. This chapter describes and explains the technologies used to produce and ensure the safety of chilled and frozen foods and maintain the cold chain.

Food Safety Management

Food Safety Management Book
Author : Olga Martín-Belloso,Robert Soliva-Fortuny,Pedro Elez-Martínez,A. Robert Marsellés-Fontanet,Humberto Vega-Mercado
Publisher : Elsevier Inc. Chapters
Release : 2013-11-01
ISBN : 0128056576
Language : En, Es, Fr & De

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Book Description :

Every food manufacturing and processing operation has inherent risks affecting the safety of food products. Non-thermally processed foods are not exempt of those risks. This chapter provides the reader with an overview of various non-thermal technologies (e.g. irradiation, pulsed electric fields, high hydrostatic pressure, intense pulsed lights, membrane filtration and hurdle technology). Each of these technologies has specific critical process parameters that must be monitored as part of critical control points. In-depth understanding of these technologies is the key while considering their implementation. The main challenge on non-thermal processes is standardization when compared to thermal treatments. Non-thermal processes seem to be product specific resulting in additional research work to define process parameters. Nevertheless, a significant amount of research data are available and specific process conditions can be found in the literature.

Food Safety Management Programs

Food Safety Management Programs Book
Author : Debby Newslow
Publisher : CRC Press
Release : 2013-12-20
ISBN : 143982679X
Language : En, Es, Fr & De

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Book Description :

The safety of food products is fundamental. The value of an effective and well-defined, -implemented, and -maintained management system is priceless. When it is integrated into a process, it supplies the necessary foundation and structure to help provide the consumer with a safe product of the highest quality. Food Safety Management Programs: Applications, Best Practices, and Compliance presents the insight and shared experiences that can be applied to the development, implementation, and maintenance of an effective food safety management system. The text supplies useful tools that can be applied according to the particular needs of an operation, adding value to its processes and aiding in the establishment of a successful management-based food safety system. The author also encourages the development of a quality management system. The text begins by summarizing Global Food Safety Initiative (GFSI) food safety schemes (eight as of the writing of this text). These include FSSC 22000, Safe Quality Food Code (SQF), British Retail Consortium Global Standard for Food Safety (BRC), International Featured Standards (IFS), Global Aquaculture Alliance (GAA) Seafood Processing Standard, Global Red Meat Standard (GRMS), CanadaGAP, and PrimusGFS. It also lists websites for additional information and updates. Although this text focuses on food safety management systems (FSMS), it also includes references to ISO 9001, along with the quality requirements of some of the food safety management standards. It offers information that can be applied to whichever standard is chosen by an organization. With insights from experts in a variety of food industry-related sectors, the text explains the requirements of the standards, methods for their integration, and the process for identifying and addressing gaps in a manner that is both compliant and beneficial for the organization. The book provides experience-based information that can be integrated into any operation, which is essential for the development of an efficient, value-added, and sustainable management system.

Exam Prep for Food Safety Management

Exam Prep for  Food Safety Management Book
Author : Anonim
Publisher : Unknown
Release : 2021-04-15
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Exam Prep for Food Safety Management book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Food Safety Management

Food Safety Management Book
Author : Gerrit van Duijn
Publisher : Elsevier Inc. Chapters
Release : 2013-11-01
ISBN : 0128056525
Language : En, Es, Fr & De

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Book Description :

Oils and fats are important for food preparation or as ingredients in food. Crude oils and fats may contain the following contaminants: pesticide residues, polycyclic aromatic hydrocarbons, hydrocarbons of mineral origin and mycotoxins. The risk for presence of a contaminant in a crude oil depends on practices applied in the specific oil and fat supply chain. These risks are classified in a crude oil risk matrix; this matrix can be used to determine the frequency of contaminant analyses. Crude oils are normally refined before food use to improve taste and appearance. This refining process also reduces the levels of most of the contaminants. Contaminant levels below legal limit or industry standard can be assured by combination of crude oil analyses and refining process validation. The refining process itself may also result in the formation of process contaminants. The best-known example is trans fatty acids formed during high temperature deodorization. 3-MCPD and glycidyl esters have also been recently reported as undesirable side reaction products. The provided contaminant levels and process validation information are summarized in an HACCP study.

Food Safety Management Systems

Food Safety Management Systems Book
Author : Anonim
Publisher : Unknown
Release : 2002
ISBN : 9780642820617
Language : En, Es, Fr & De

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Book Description :

This report outlines the costs and benefits of a range of food safety management systems and implementation systems.

Essential Food Safety Management 2021 Yearbook

Essential Food Safety Management 2021 Yearbook Book
Author : Culina Salus
Publisher : Unknown
Release : 2020-09-03
ISBN : 9781716606663
Language : En, Es, Fr & De

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Book Description :

Essential Food Safety Management 2021 Yearbook Recommended for ALL kitchens to comply with food hygiene regulations including hotels, Restaurants, Schools, Colleges, Hospitals, Nursing homes, Takeaways, Cafes, Mobile catering vans, Home caterers, Church and Community halls. This diary is essential for wherever food is prepared for members of the public. This page a day diary is published to accompany GoodFood, Good Business: Starting and Running a Successful catering business, to complete your food safety management system.

A Revolution in Food Safety Management

A Revolution in Food Safety Management Book
Author : Anonim
Publisher : Unknown
Release : 2009
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download A Revolution in Food Safety Management book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Food Safety Management

Food Safety Management Book
Author : René Crevel,Stella Cochrane
Publisher : Elsevier Inc. Chapters
Release : 2013-11-01
ISBN : 0128056436
Language : En, Es, Fr & De

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Book Description :

Food allergy is recognized as an important public health issue, requiring collaboration between multiple stakeholders, including the food industry, to be effectively addressed. Allergen management in food production aims to assure the safety of allergic consumers. This is achieved by accurate allergen labeling and ensuring that either products do not contain unintended allergens in amounts that pose an unacceptable risk to food allergy sufferers or meaningful precautionary labeling is applied. To ensure this, food allergen risk management must be integrated into general food safety management and allergen risks considered at all stages of the food manufacturing process. Recent advances in understanding of minimum eliciting doses make it possible to estimate quantitatively the risk from cross-contact. However, validation studies and the use of analytical methods to quantify levels of carry-over are subject to many potential pitfalls and benefit from a rigorous approach to design, conduct and interpretation.

Food Safety Management Systems

Food Safety Management Systems Book
Author : Anonim
Publisher : Unknown
Release : 2007
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Contains the full text and illustrations of currently available ISO standards in the field concerned, together with as many standards covering related subjects as are necessary to provide the user with a complete practical reference. Standardization is a dynamic and continuous process and users should take into account the fact that published standards are subject to review and possible revision. The only valid standard is the latest edition available; a convenient way to ensure that one is fully up to date with any given area or with the status of referenced standards is to regularly consult the ISO Catalogue. The paper version of the ISO Catalogue is published annually whereas the electronic version on ISO Online is constantly updated.

Food Safety Management in China

Food Safety Management in China Book
Author : Jiehong Zhou,Shaosheng Jin
Publisher : World Scientific
Release : 2013
ISBN : 9814447765
Language : En, Es, Fr & De

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Book Description :

This book chooses important agricultural products of vegetables, pork and aquatic products as the subjects investigated. From an "integrated" vertical perspective of the supply chain and according to the degree of industrialization of different products, this book focuses on the key links of quality and safety control of vegetables, pork and aquatic products.

Food Safety Management Systems

Food Safety Management Systems Book
Author : Hal King
Publisher : Springer Nature
Release : 2020-07-01
ISBN : 3030447359
Language : En, Es, Fr & De

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Book Description :

This foodborne disease outbreak prevention manual is the first of its kind for the retail food service industry. Respected public health professional Hal King helps the reader understand, design, and implement a food safety management system that will achieve Active Managerial Control in all retail food service establishments, whether as part of a multi-restaurant chain or for multi-restaurant franchisees. According to the most recently published data by the Centers for Disease Control and Prevention (CDC), retail food service establishments are the most commonly reported locations (60%) leading to foodborne disease outbreaks in the United States every year. The Food and Drug Administration (FDA) has reported that in order to effectively reduce the major foodborne illness risk factors in retail food service, a food service business should use Food Safety Management Systems (FSMS); however less than 11% of audited food service businesses in a 2018 report were found using a well-documented FSMS. Clearly, there needs to be more focus on the prevention of foodborne disease illnesses and outbreaks in retail food service establishments. The purpose of this book is to help retail food service businesses implement FSMS to achieve Active Managerial Control (AMC) of foodborne illness risk factors. It is a key resource for retail professionals at all levels of the retail food service industry, and those leaders tasked to build and manage food safety departments within these organizations.

Food Safety Management

Food Safety Management Book
Author : Pablo A. Carrión,Larry J. Thompson
Publisher : Elsevier Inc. Chapters
Release : 2013-11-01
ISBN : 0128056541
Language : En, Es, Fr & De

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Book Description :

Cats and dogs are popular pets throughout the world. The pet food industry utilizes the same ingredient streams as that of the human food supply and may encounter the same potential food safety hazards. There is a difference in the severity of health effects of these hazards. Pets are relatively resistant to acute infection by common food pathogens but may be very sensitive to the toxicity of common mycotoxins and veterinary drugs. The most significant historical pet food safety incidents in terms of frequency of occurrence and severity are related to aflatoxins, veterinary drug contamination, Salmonella and, more recently, adulterated ingredients. With the exception of Salmonella contamination of pet foods, most other food safety hazards are ingredient or formulation based and have no effective control measure in the manufacturing process itself. Potential HACCP control strategies to address these food safety hazards are discussed.

Food Safety Management

Food Safety Management Book
Author : Nina Veflen Olsen,Diána Bánáti
Publisher : Elsevier Inc. Chapters
Release : 2013-11-01
ISBN : 0128056851
Language : En, Es, Fr & De

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Book Description :

There were series of food scandals and scares all over the world which staggered consumers’ confidence in food safety and in the food chain. Consumers worried about new technologies, any existing and perceived risks being out of their control. Food production is more complex than ever and several ethical issues are raised in relation to agricultural practices and the food supply chain. Making good ethical decisions requires a trained sensitivity to ethical issues and a practiced method for exploring the ethical aspects of a decision. The more novel and difficult the ethical choice we face, the more we need to rely on discussion and dialogue with others about the dilemma. A dialogue about the ethical implications of food production, processing, policy, supply and consumption may help involved partners making better decisions.

Encyclopedia of Food Safety

Encyclopedia of Food Safety Book
Author : Yasmine Motarjemi,Gerald Moy,Ewen Todd
Publisher : Academic Press
Release : 2013-12-12
ISBN : 0123786134
Language : En, Es, Fr & De

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Book Description :

With the world’s growing population, the provision of a safe, nutritious and wholesome food supply for all has become a major challenge. To achieve this, effective risk management based on sound science and unbiased information is required by all stakeholders, including the food industry, governments and consumers themselves. In addition, the globalization of the food supply requires the harmonization of policies and standards based on a common understanding of food safety among authorities in countries around the world. With some 280 chapters, the Encyclopedia of Food Safety provides unbiased and concise overviews which form in total a comprehensive coverage of a broad range of food safety topics, which may be grouped under the following general categories: History and basic sciences that support food safety; Foodborne diseases, including surveillance and investigation; Foodborne hazards, including microbiological and chemical agents; Substances added to food, both directly and indirectly; Food technologies, including the latest developments; Food commodities, including their potential hazards and controls; Food safety management systems, including their elements and the roles of stakeholders. The Encyclopedia provides a platform for experts from the field of food safety and related fields, such as nutrition, food science and technology and environment to share and learn from state-of-the art expertise with the rest of the food safety community. Assembled with the objective of facilitating the work of those working in the field of food safety and related fields, such as nutrition, food science and technology and environment - this work covers the entire spectrum of food safety topics into one comprehensive reference work The Editors have made every effort to ensure that this work meets strict quality and pedagogical thresholds such as: contributions by the foremost authorities in their fields; unbiased and concise overviews on a multitude of food safety subjects; references for further information, and specialized and general definitions for food safety terminology In maintaining confidence in the safety of the food supply, sound scientific information is key to effectively and efficiently assessing, managing and communicating on food safety risks. Yet, professionals and other specialists working in this multidisciplinary field are finding it increasingly difficult to keep up with developments outside their immediate areas of expertise. This single source of concise, reliable and authoritative information on food safety has, more than ever, become a necessity

Essential Food Safety Management

Essential Food Safety Management Book
Author : Culina Salus
Publisher : Createspace Independent Publishing Platform
Release : 2016-09-17
ISBN : 9781537741710
Language : En, Es, Fr & De

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Book Description :

Essential Food Safety Management is the resource that will provide advice and guidance,if you are starting out or already running a catering business. This book,based on HACCP (Hazard Analysis and Critical Control Point) will help you comply with food hygiene regulations by showing you how to make food safely and run all aspects of your business.

Food Safety Management

Food Safety Management Book
Author : Gilles Demaurex,Laurent Sallé
Publisher : Elsevier Inc. Chapters
Release : 2013-11-01
ISBN : 0128056606
Language : En, Es, Fr & De

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Book Description :

Foreign bodies are a major reason for consumer complaints in the food industry. The application of good manufacturing practice and hazard analysis throughout the whole food supply chain, “from plant to plate,” is the most effective way to prevent and reduce contamination and thereby protect consumers. In addition, detection equipment is part of the foreign body management system, working in combination with upstream control measures to minimize the likelihood of product contamination. Detection equipment acts like an alarm to warn about weaknesses in control measures. This chapter presents basic working principles of metal detectors and X-ray equipment, some key rules to select the most adequate equipment and necessary concepts for their management.

Food Safety Management

Food Safety Management Book
Author : Carlos de la Cruz Garcia,Gloria Sánchez Moragas,David Nordqvist
Publisher : Elsevier Inc. Chapters
Release : 2013-11-01
ISBN : 012805655X
Language : En, Es, Fr & De

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Book Description :

With the exception of foreign bodies, formerly food contact materials (FCM) were generally not considered a source of food safety concern. During the past decade several issues regarding FCM affected the food supply and caught the attention of industries, national bodies and of course consumers. But is it clear what an FCM is? The chapter presents different classifications of FCM depending on the type of contact, type of material and function. The potential hazards (physical, microbiological, chemical and allergen) associated with FCM and their risk factors are explained according to the type of material (e.g. wood, metal, plastic). The chapter also reviews the main standards used in the field (ISO 22000, BRCIoP and EN 15593) and gives an overview of the main regulations applicable. The chapter finishes with five case studies that bring the reader to reality in the management of FCM food safety.