Food Safety Management

A Practical Guide for the Food Industry

Edited by

  • Yasmine Motarjemi, Editor-in-Chief, FOSA and FOSIN, Nyon, Switzerland
  • Huub Lelieveld, formerly Unilever, Vlaardingen, The Netherlands

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.

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Audience

Food safety managers including those involved with primary production, processing, transport, retail and distribution and food service.Food inspectors and auditors responsible for the evaluation and assessment of food production processes and facilities.Upper level undergraduate/graduate students in food safety, food microbiology, and food engineering courses.

 

Book information

  • Published: November 2013
  • Imprint: ACADEMIC PRESS
  • ISBN: 978-0-12-381504-0


Table of Contents

FOREWORD
PREFACE

1.  FUNDAMENTALS IN MANAGEMENT OF FOOD SAFETY IN THE INDUSTRIAL SETTING: CHALLENGES AND OUTLOOK OF THE 21ST CENTURY

SECTION 1: RISKS AND CONTROLS IN THE FOOD SUPPLY CHAIN

2.  ANIMAL FEED
3.  NATURALLY OCCURRING TOXICANTS OF PLANT ORIGIN
4.  ALLERGENS
5.  MILK AND DAIRY PRODUCTS
6.  MEAT AND MEAT PRODUCTS
7.  POULTRY AND EGGS
8.  SEAFOOD
9.  FRUITS AND VEGETABLES
10. COFFEE, COCOA AND DERIVED PRODUCTS
11. HONEY, CONFECTIONERY AND BAKERY PRODUCTS
12. NUTS, OILSEEDS AND LEGUMES
13. OILS AND FATS
14. BOTTLED AND DRINKING WATER
15. PET FOOD
16. FOOD CONTACT MATERIALS

SECTION 2: TECHNOLOGIES AND FOOD SAFETY

17. THERMAL TREATMENT
18. NON-THERMAL PROCESSING TECHNOLOGIES
19. ACIDS AND FERMENTATION
20. REFRIGERATION AND FREEZING
21. DETECTION OF PHYSICAL HAZARDS

SECTION 3: FOOD SAFETY ASSURANCE SYSTEMS

22. PRINCIPLES AND SYSTEMS FOR QUALITY AND FOOD SAFETY MANAGEMENT
23. HYGIENE IN PRIMARY PRODUCTION
24. HYGIENE IN FOOD PROCESSING AND MANUFACTURING
25. SITE SELECTION, SITE LAYOUT, BUILDING DESIGN
26. HYGIENIC DESIGN AND MAINTENANCE OF EQUIPMENT
27. CLEANING AND SANITIZING      
28. PERSONAL HYGIENE AND HEALTH
29. PEST MANAGEMENT
30. SAFE HANDLING OF FOOD IN HOMES AND FOOD SERVICES
31. HAZARD ANALYSIS AND CRITICAL CONTROL POINT SYSTEM (HACCP)
32. HACCP MISCONCEPTIONS
33. MANAGEMENT OF MICROBIOLOGICAL HAZARDS: Testing and Monitoring
34. MANAGEMENT OF CHEMICAL CONTAMINANTS
35. FOOD DEFENSE
36. EFFECTIVE LEADERSHIP
37. HUMAN FACTORS IN FOOD SAFETY MANAGEMENT
38. ASSESSMENT OF FOOD SAFETY MANAGEMENT SYSTEMS
39. CONSUMER INFORMATION AND LABELING 
40. INCIDENT MANAGEMENT AND ROOT CAUSE ANALYSIS
41. CRISIS MANAGMENT
42. THE ROLE OF INTERNATIONAL, REGIONAL, AND NATIONAL ORGANIZATIONS

SECTION 4: SUSTAINABILITY AND ETHICS

43. SUSTAINABILITY AND FOOD PRODUCTION
44. CLIMATIC CHANGES
45. NUTRITIONAL TRENDS AND HEALTH CLAIMS
46. ETHICS IN FOOD SAFETY MANAGEMENT

SECTION 5: EPILOGUE

47. TRAINING AND EDUCATION