Validating Preventive Food Safety and Quality Controls

Validating Preventive Food Safety and Quality Controls: An Organizational Approach to System Design and Implementation is a how-to-guide for food industry personnel providing essential preventative control system guidance to help design and implement scientifically verifiable food safety controls in food processes. This reference includes proven tools and techniques to move positively towards the validating preventive control challenges that the food industry is facing, and helps implement compliance strategies to adhere to the food safety and modernization act requirements.

• Covers a systematic strategy for validating preventive controls
• Presents ways to learn how to improve control over suppliers and includes strategies
  to evaluate food risk and supplier performance
• Prepares your business to comply with changing food safety and quality planning,
  standards, and audits
• Includes Chipotle case study which challenges students to plan a valid preventive system

Food safety practitioners, managers, professionals/corporate executives and food safety auditors across the food supply chain involved in human and animal foods, import/export trade practitioners, international food safety organizations needing reliable information resources, consultants, training organizations, universities and lecturers on food safety

1. Background: Understanding common and assignable causes, laws, and costs
   2. Teams and teamwork for validating preventive food safety and quality control
   3. Environmental monitoring and sampling
   4. Developing a preventive controls plan: Food safety and quality
   5. Preventive system data analysis strategies for common and assignable causes
   6. Preventing cross-contamination through the supply chain
   7. Supplier preventive controls and solutions
   8. Cycle time analysis in preventive food safety and quality control practices
   9. Other critical preventive control issues, concepts and validation concerns
   10. Step-by-step implementation of your valid food safety and quality preventive control system
   11. Case study Chipotle: Common cause failures