Food safety management: a practical guide for the food industry [Libro electrónico] / edited by Yasmine Motarjemi, Huub Lelieveld

Incluye bibliografía e índice: páginas 1131-1166

Food Safety Management, 1st Edition.. Foreword.. Preface.. 1. Fundamentals in Management of Food Safety in the Industrial Setting: Challenges and Outlook of the 21st Century.. Section 1: Risks and Controls in the Food Supply Chain.. 2. Animal Feed.. 3. Naturally Occurring Toxicants of Plant Origin.. 4. Allergens.. 5. Milk and Dairy Products.. 6. Meat and Meat Products.. 7. Poultry and Eggs.. 8. Seafood.. 9. Fruits and Vegetables.. 10. Coffee, Cocoa and Derived Products.. 11. Honey, Confectionery and Bakery Products.. 12. Nuts, Oilseeds and Legumes.. 13. Oils and Fats.. 14. Bottled and Drinking Water .. 15. Pet Food .. 16. Food Contact Materials.. Section 2: Technologies and Food Safety.. 17. Thermal Treatment.. 18. Non-Thermal Processing Technologies.. 19. Acids and Fermentation.. 20. Refrigeration and Freezing.. 21. Detection of Physical Hazards.. Section 3: Food Safety Assurance Systems .. 22. Principles and Systems For Quality and Food Safety Management.. 23. Hygiene in Primary Production.. 24. Hygiene in Food Processing and Manufacturing.. 25. Site Selection, Site Layout, Building Design.. 26. Hygienic Design and Maintenance of Equipment.. 27. Cleaning and Sanitizing.. 28. Personal Hygiene and Health.. 29. Pest Management.. 30. Safe Handling of Food in Homes and Food Services.. 31. Hazard Analysis and Critical Control Point System (Haccp.. 32. Haccp Misconceptions.. 33. Management of Microbiological Hazards: Testing and Monitoring .. 34. Management of Chemical Contaminants.. 35. Food Defense.. 36. Effective Leadership.. 37. Human Factors in Food Safety Management.. 38. Assessment of Food Safety Management Systems.. 39. Consumer Information and Labeling.. 40. Incident Management and Root Cause Analysis.. 41. Crisis Managment.. 42. The Role of International, Regional, and National Organizations

Section 4: Sustainability and Ethics.. 43. Sustainability and Food Production.. 44. Climatic Changes.. 45. Nutritional Trends and Health Claims.. 46. Ethics in Food Safety Management.. Section 5: Epilogue.. 47. Training and Education

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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 *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. eng

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