Food Safety Management

1st Edition

A Practical Guide for the Food Industry

Editors: Yasmine Motarjemi Huub Lelieveld
Hardcover ISBN: 9780123815040
eBook ISBN: 9780123815057
Imprint: Academic Press
Published Date: 20th November 2013
Page Count: 1192
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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.

Key Features

  • Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers
  • Addresses risks and controls (specific technologies) at various stages of the food supply chain based on food type, including an example of a generic HACCP study
  • Provides practical guidance on the implementation of elements of the food safety assurance system
  • Explains the role of different stakeholders of the food supply


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.

Table of Contents

List of Contributors





Abbreviations of Important Technical Terms

Abbreviation of Selected Organizations Involved in Food Safety

Chapter 1. Fundamentals in Management of Food Safety in the Industrial Setting: Challenges and Outlook of the 21st Century

Consumer Trust: The Corner Stone of a Food Business

The 21st Century: A New Era in Food Safety

The Concept of Food Safety and its Definition

Elements of Food Safety Management

Challenges in Management of Food Safety and Outlook



Further Reading

I: Risks and Controls in the Food Supply Chain

Chapter 2. Management of Safety in the Feed Chain

Overview of the Feed Chain

Characteristics of the Feed Chain

Potential Hazards

Good Hygiene Practices in the Feed Sector

Examples of Feed Safety Incidents and What Lessons Can be Learned



Chapter 3. Naturally Occurring Toxicants of Plant Origin


Scope and Definitions

Inherent Plant Toxicants: Chemical Diversity and Roles in the Plants

Toxicological and Biological Considerations

Risk Assessment Considerations

Risk Management of Inherent Plant Toxicants



Chapter 4. Allergens


Food Allergy: A Public Health Problem

Allergenic Foods of Public Health Importance

Management of Food Allergens

Analytical Aspects of Allergen Management



Chapter 5. Milk and Dairy Products


Historical Perspective

Foodborne Disease Outbreaks

Risk and Controls



Further Reading

Chapter 6. Meat and Meat Products




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© Academic Press 2014
Academic Press
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About the Editor

Yasmine Motarjemi

Yasmine Motarjemi holds a Masters degree in Food Science and Technology from the University of Languedoc, Montpellier, France (1978) and a Doctoral degree in Food Engineering from the University of Lund, Sweden (1988). In 2003, she followed a training at the IMD business school in Lausanne, Switzerland and in 2014 a course on Human Rights at the University of Geneva Switzerland. After her research and academic career at the University of Lund, in 1990 she joined the World Health Organization (WHO) in Geneva as Senior Scientist. In WHO, she was responsible for the surveillance and prevention of foodborne illnesses (including education of professional and domestic food handlers), the development of the food safety assurance system (e.g. Hazard Analysis and Critical Control Point system), and for assistance to the WHO Member States in strengthening their national food safety programme and the development of the risk analysis process. She has served in the Secretariat of various sessions of the Codex Alimentarius Commissions and its Committees. From 2000 to 2011, she held the position of Assistant Vice President in Nestlé and worked as the Corporate Food Safety Manager. In this capacity, she has, among others, developed the Nestlé Food Safety Management system and managed various emerging food safety issues and crises. She was active in several industry organizations, among others FooddrinkEuorpe (formerly Conféderation des Industries Agroalimentaires (CIAA)) where she advised management of international crisis. She is the author, co-author or editor of numerous peer-reviewed articles, books, training manuals and other publications, including a book on food safety for children. In 2014 she published Encyclopedia on Food Safety and the book Food Safety Management: A Practical Guide for the Food Industry (both published by Elsevier/Academic Press).

Affiliations and Expertise

Editor-in-Chief, FOSA and FOSIN, Nyon, Switzerland

Huub Lelieveld

Affiliations and Expertise

formerly Unilever, Vlaardingen, The Netherlands


2015 PROSE Awards - Honorable Mention, Single Volume Reference - Science: Association of American Publishers, Food Safety Management Honorable Mention, Single Volume Reference/Science, 2015 PROSE Awards, Association of American Publishers


"Recognizing that food safety is a multi-disciplinary responsibility and that not all food safety professionals have the same scientific and technical background, this book presents essentials of managing food safety that food safety professionals from any discipline should know. It provides an overview and integrated perspective, including risk and control measures for various categories of food, the elements of food safety assurance systems used in the food industry,…", February 2014