Preventing foreign material contamination of foods / Doug Peariso.

Format:

Book

Author/Creator:

Peariso, Doug.

Language:

English

Subjects (All):

Food industry and trade--Quality control.

Food industry and trade.

Food contamination--Prevention.

Food contamination.

Physical Description:

1 online resource (324 p.)

Edition:

1st ed.

Place of Publication:

Ames, Iowa : Blackwell Pub., 2006.

Language Note:

English

Summary:

Extraneous foreign material in food products is undeniably a physical hazard that must be mitigated by processors and food service establishments. Beyond this underlying threat to food safety, physical contaminants can impact the element most essential to an organization's success - consumer confidence and trust in the producer and its brand. Preventing Foreign Material Contamination of Foods describes the business implications of non-conforming products as it provides processors with conceptual strategies that can be implemented to detect, eliminate, and prevent physical contamination

Contents:

PREVENTING FOREIGN MATERIAL CO N TAM I N AT I 0 N OF FOODS; Contents; 1 The Importance of Preventing Foreign Material Contamination of Food Products; 1.1 Introduction; 1.2 The ever-changing role of the food processor from previous eras to the present; 1.3 Definitions of foreign material; 1.3.1 Classification of foreign material contaminants and risk assessment; 1.3.1.1 FM that represents a public health concern; 1.3.1.1.1 Foreign material can be more than a physical hazard; 1.3.1.2 Regulatory compliance and unavoidable contaminants; 1.3.1.3 The needs of the customer or consumer

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

Description based on metadata supplied by the publisher and other sources.

ISBN:

9786612365508

9781282365506

1282365509

9780470277713

0470277718

9780470276457

0470276452

OCLC:

609848351