
Food Safety and Quality Systems in Developing Countries
Volume II: Case Studies of Effective Implementation
Description
Key Features
- Explores the keys to effective implementation of Food Safety and Quality Systems (FSQS), with a focus on selected, specific food safety and quality challenges in developing countries and how these can be mitigated
- Provides a treasure trove of information on tropical foods and their production that have applicability to similar foods and facilities around the world
- Presents case studies examining national, industry-wide or firm-level issues, and potential solutions
Readership
Food safety practitioners, regulators around the world; trade practitioners, international trade lawyers, exporters in developing countries (globally), buyers interested in imports from developing countries, international organizations, universities and lecturers on food safety, food export trading house businesses; Consultants, Food Science students, agriculture students
Table of Contents
- Dedication
- Contributors
- Preface
- Acknowledgments
- 1: Introduction: effective implementation of food safety and quality systems: prerequisites and other considerations
- Abstract
- Introduction
- Food safety and quality
- Food safety and quality considerations in accessing and developing export markets
- Conclusions
- Endnotes
- 2: Food safety–based strategies for addressing trade and market access issues
- Abstract
- Introduction
- Sources of contamination in foods and foodborne illnesses
- Meeting market requirements
- Conclusions
- Endnotes
- 3: Case study: Improving the quality and viability of a traditional beverage—Irish Moss
- Abstract
- Introduction
- Background to the case study
- Approach to the technical support intervention
- Outcome of the first intervention
- Equipment and supplies
- An assessment of the quality-related issues and proposed solutions
- The second intervention
- Subsequent technical interventions
- Conclusions
- Endnotes
- 4: Case study: food safety and quality systems implementation in small beverage operations—Mountain Top Springs Limited
- Abstract
- Introduction
- Background to bottled water exports and Mountain Top Springs Limited
- Food safety and quality considerations
- The improvement opportunity and process and system description
- Food safety and quality system implementation
- Process and systems upgrade at Mountain Top Springs Limited
- Business impact of the implementation: cost/benefit comparison
- Summary of the benefits
- Conclusions and lessons learned
- Endnotes
- 5: Case study: formula safe foods—sauces
- Abstract
- Formula safe foods
- Browning
- Case study 1: UL Manufacturing’s Browning made by the traditional method
- Case study 2: Walkerswood Browning and browning made by other processes
- Case study 3: soy sauce as a formula safe food
- Case study 4: Walkerswood Jerk Seasoning and other cold fill and hold products
- Outcome and conclusions
- Endnotes
- 6: Case study: formula safe foods—canned pasteurized processed cheese
- Abstract
- Introduction
- Case study 1: proving compliance of canned pasteurized processed cheese with US thermal processing and safety requirements
- Market access prohibition: imposition of the import alert
- Scientific background to Tastee processed cheddar cheese production
- Formulation safety of Tastee canned processed cheese
- FRI’s assessment of the data on the thermal process and product safety
- Resolution of the problem and regaining market access
- Implementation of the recommendations from FRI and regaining of the market access
- Conclusions
- Case study 2: attaining compliance of canned pasteurized processed cheese with Canadian requirements
- Challenge study: survival of selected pathogens in Tastee Canadian formulation processed cheese
- Endnotes
- 7: Case study: application of appropriate technologies to improve the quality and safety of coconut water
- Abstract
- Introduction
- Quality and processing of coconut water
- Case study 1: development of objective easy-to-use approaches to manage the quality, safety, and shelf life of coconut water
- Conclusions
- Case study 2: modification of the production of bottled coconut water to improve its quality, safety, and shelf life
- The nascent coconut water industry in the Caribbean
- Recommended process and applicable quality assurance for coconut water produced by the traditional method
- Summary
- Endnotes
- 8: Case study: FSQS in solving market access prohibition for a vegetable product—callaloo (Amaranthus sp.)
- Abstract
- Introduction
- Case study: production of callaloo with compliant extraneous matter levels
- Approach to addressing the market access prohibition (import alert)
- Optimizing the agronomy of the growing of callaloo (Amaranthus sp.)
- Development of quality assurance criteria
- The quality assurance program
- Petitioning the FDA to lift the import alert
- Conclusions
- Case study: contamination of callaloo (Amaranthus sp.) with pesticides residues
- Cause of the problem
- Resolution of the problem
- Conclusions and lessons learned
- Endnotes
- 9: Case study: addressing the problem of Alicyclobacillus in tropical beverages
- Abstract
- Introduction
- Thermophilic acidophilic bacteria in foods and beverages
- Case study: protecting tropical beverages against Alicyclobacillus-mediated spoilage and the resultant possible brand damage
- Summary, conclusions, and lessons learned
- Endnotes
- 10: Conclusions and lessons learned: steps for successful Food Safety and Quality System (FSQS) systems implementation
- Abstract
- Conclusions and lessons learned
- Summary of the steps for successful implementation of a food safety and quality system
- A step-by-step guide to the implementation of a food safety and quality system
- Scientific information to support FSQS
- Endnotes
- References
- Index
Product details
- No. of pages: 332
- Language: English
- Copyright: © Academic Press 2016
- Published: November 22, 2016
- Imprint: Academic Press
- Hardcover ISBN: 9780128012260
- eBook ISBN: 9780128013502
About the Editor
Andre Gordon

Affiliations and Expertise
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