Food Safety Management
eBook - ePub

Food Safety Management

A Practical Guide for the Food Industry

  1. 1,158 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Food Safety Management

A Practical Guide for the Food Industry

About this book

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. - 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

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Yes, you can access Food Safety Management by Veslemøy Andersen,Huub L. M. Lelieveld,Yasmine Motarjemi in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Administrative Law. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Cover
  2. Front Matter
  3. Table of Contents
  4. Copyright
  5. Contributors
  6. Preface
  7. List of Abbreviations
  8. List of Illustrations
  9. List of Tables
  10. Chapter 1 : Food Safety Management: A Practical Guide for the Food Industry: The Story Behind the Book
  11. Chapter 2 : Fundamentals in Management of Food Safety in the Industrial Setting: Challenges and Outlook of the 21st Century
  12. Chapter 3 : Management of Safety in the Feed Chain
  13. Chapter 4 : Naturally Occurring Contaminants and Inherent Toxicants of Plant Origin☆
  14. Chapter 5 : Allergens
  15. Chapter 6 : Milk and Dairy Products
  16. Chapter 7 : Bakery and Farinaceous Products
  17. Chapter 8 : Meat and Meat Products
  18. Chapter 9 : Poultry Meat and Eggs
  19. Chapter 10 : Seafood
  20. Chapter 11 : Food Safety Management of Insect-Based Foods
  21. Chapter 12 : Fruits and Vegetables (Including Herbs)
  22. Chapter 13 : Coffee, Cocoa, and Derived Products (e.g., Chocolate)
  23. Chapter 14 : Confectionery and Bakery Products; Including Honey
  24. Chapter 15 : Edible Nuts, Oilseeds and Legumes
  25. Chapter 16 : Vegetable Oils and Fats
  26. Chapter 17 : Bottled and Drinking Water
  27. Chapter 18 : Pet Food
  28. Chapter 19 : Food Contact Materials
  29. Chapter 20 : Thermal Treatment
  30. Chapter 21 : Non-Thermal Processing Technologies
  31. Chapter 22 : Acids and Fermentation
  32. Chapter 23 : Chilling and Freezing
  33. Chapter 24 : Detection of Physical Hazards☆
  34. Chapter 25 : Principles and Systems for Quality and Food Safety Management
  35. Chapter 26 : The Use of Big Data in Food Safety Management: Predicting Food Safety Risks Using Big Data and Artificial Intelligence
  36. Chapter 27 : Hygiene in Primary Production
  37. Chapter 28 : Principles of Hygienic Practice in Food Processing and Manufacturing
  38. Chapter 29 : Site Selection, Site Layout, Building Design*
  39. Chapter 30 : Hygienic Design of Food Processing Equipment
  40. Chapter 31 : Development of a Comprehensive Cleaning and Sanitizing Program for Food Production Facilities
  41. Chapter 32 : Personal Hygiene and Food Worker Health
  42. Chapter 33 : Pest Management
  43. Chapter 34 : Safe Handling of Food in Homes and Food Services
  44. Chapter 35 : Preventing and Managing Travel-Related Foodborne Disease
  45. Chapter 36 : Hazard Analysis and Critical Control Point System (HACCP)
  46. Chapter 37 : HACCP Misconceptions and Shortcomings
  47. Chapter 38 : Detection of Microbiological Hazards
  48. Chapter 39 : Management of Microbiological Hazards: Role of Testing as Verification
  49. Chapter 40 : Management of Chemical Contaminants
  50. Chapter 41 : Food Defense☆
  51. Chapter 42 : Effective and Efficient Leadership
  52. Chapter 43 : Human Factors in Food Safety Management
  53. Chapter 44 : Assessment of Food Safety Management Systems
  54. Chapter 45 : Incident Management and Root Cause Analysis
  55. Chapter 46 : Crisis Management
  56. Chapter 47 : Food Safety During Pandemics: A Focus on COVID-19
  57. Chapter 48 : The Role of International, Regional, and National Organizations in the Development of Standards
  58. Chapter 49 : Sustainability and Food Systems
  59. Chapter 50 : Climate Change and Food Safety
  60. Chapter 51 : Nutritional Trends and Health Claims
  61. Chapter 52 : Consumer Information and Labeling
  62. Chapter 53 : Misinformation About Food Safety
  63. Chapter 54 : Ethics in Food Safety Management
  64. Chapter 55 : Whistleblowing: An Essential Element of Public Health and Food Safety Management
  65. Chapter 56 : Training and Education
  66. Index
  67. A