Food Safety and Quality Systems in Developing Countries

Food Safety and Quality Systems in Developing Countries, Volume 2: Case Studies of Effective Implementation begins with a general overview of some of the issues and considerations that impact effective implementation of food safety and quality systems and put this in the context of some of the more noteworthy foodborne illness incidents in the recent past.
This book is a rich source of information about the practical application of food science and technology to solving food safety and quality problems in the food industry. Students, researchers, professionals, regulators and market access practitioners will find this book an irreplaceable addition to their arsenal as they deal with issues regarding food safety and quality for the products with which they are working.

• 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

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

• 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