Food Safety Management book cover

Food Safety Management

A Practical Guide for the Food Industry

Food Safety Management: A Practical Guide for the Food Industry 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.

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.

Hardbound, 1192 Pages

Published: November 2013

Imprint: Academic Press

ISBN: 978-0-12-381504-0

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

     

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