Food Safety Management
A Practical Guide for the Food Industry
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Food Safety Management: A Practical Guide for the Food Industry, Second Edition continues to present a comprehensive, integrated and 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. This new edition provides practical examples of incidents and their root causes, highlighting pitfalls in food safety management and providing key insights into different means for avoiding them. Each section addresses its subject in terms of relevance and application to food safety and, where applicable, spoilage. The book covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain, making it an ideal resource.
Key Features
- Addresses risks and controls at various stages of the food supply chain based on food type, including a generic HACCP study and new information on FSMA
- Covers the latest emerging technologies for ensuring food safety
- Includes observations on what works and what doesn't on issues in food safety management
- Provides practical guidelines for the implementation of elements of the food safety assurance system
- Explains the role of different stakeholders of the food supply
Readership
Food safety managers in different sectors, from primary producers to processing, transport, retail and distribution, as well as the food service sector. In addition to managers and experts in the food industry, the book can be of value to food inspectors, auditors, trainers, consultants, scholars and libraries. It can also be used as a textbook for university students
Table of Contents
1. Risks and controls in the food supply chain
2. Technologies and food safety
3. Food safety assurance systems
4. Sustainability and ethics
5. Epilogue
Product details
- No. of pages: 1192
- Language: English
- Copyright: © Academic Press 2022
- Published: October 1, 2022
- Imprint: Academic Press
- Hardcover ISBN: 9780128200131
About the Editors
Veslemøy Andersen
Veslemøy Andersen graduated from the Department of Microbiology at the University of Oslo, Norway. She has been working as a microbiologist at the Norwegian Institute of Public Health, Oslo, Norway, at the University of Groningen, The Netherlands, and at the University of Applied Sciences in Eindhoven, The Netherlands.
Affiliations and Expertise
Global Harmonization Initiative’s Ambassador to Norway
Huub Lelieveld
Prof. Dr. h.c. H.L.M. (Huub) Lelieveld is President of the Global Harmonization Initiative and Fellow of the International Academy of Food Science and Technology, and was formerly at Unilever in Vlaardingen, The Netherlands. He editor or co-editor of numerous books, including several on hygiene and food safety management; novel food processing technologies and harmonization of food safety regulations. He produced chapters for many books and encyclopaedia, hundreds of scientific articles and articles for magazines and presented hundreds of papers, globally. He has been awarded doctor honoris causa at the National University of Food Technologies in Kiev, Ukraine.
Affiliations and Expertise
President of the Global Harmonization Initiative (www.globalharmonization.net)
Yasmine Motarjemi
Dr. Yasmine Motarjemi Previous Food Safety Manager/Quality Management at Nestle, Dr. Motarjemi is a food safety consultant and has 30 years of industry-based, real-world experience in all phases of quality assurance programs. She developed internal training materials to address the knowledge gap between the various production stages at Nestle, is Editor in Chief of Elsevier’s Encyclopedia of Food Safety and has published numerous chapters, books, and ~60 research articles.
Affiliations and Expertise
Editor-in-Chief, FOSA and FOSIN, Nyon, Switzerland