Guide to food safety and quality during transportation : controls, standards and practices / John M. Ryan.

Format:

Book

Author/Creator:

Ryan, John M., author.

Language:

English

Subjects (All):

Food industry and trade--Safety measures.

Food industry and trade.

Food industry and trade--Sanitation.

Physical Description:

1 online resource (327 pages) : illustrations, graphs

Edition:

Second edition.

Place of Publication:

London, England : Academic Press, 2017.

Summary:

Guide to Food Safety and Quality during Transportation, Controls, Standards and Practice, Second Edition provides a solid foundation outlining logistics and delivery control solutions to protect the food transportation industry. Since its first publication, the U.S. FDA has finalized a number of Food Safety Modernization Act rules designed to improve the protection of the public from adulterants known to cause illness and death. Food shippers, carriers and receivers throughout the world are impacted as import controls have tightened. This book provides the information needed to comply with the Act's requirements and tactics on how to achieve safety in the food supply chain.Filled with legal, liability and practical solutions, food transporters and buyers will be able to structure company-wide business practices as part of their overall food safety and quality agendas. For food safety and quality students, the book provides much needed insight into a critical, but overlooked, aspect of the food safety and food quality spectrums. This food transporter piece of the overall food safety and quality puzzle provides the linking mechanism needed to improve the supply chain communication and interdependence sought after by governmental and industry executives.- Includes important information on how to comply with the Food Safety Modernization Act- Includes technological advances in sanitation, testing, and traceability, and highlights cost effective solutions to enhance food safety- Provides practical solutions to transportation problems, including container sanitation, temperature controls, traceability, adulteration, and other food safety and quality issues- Presents potential sources of adulteration, both chemical and biological at producer level, both domestic and foreign, to reduce transporter liability- Provides new and updated information, including environmental monitoring, statistical control systems, supply-chain management, and more

Contents:

Cover

Title Page

Copyright Page

Dedication

Contents

Background

Chapter 1 - Introduction to transporter container sanitation, traceability, and temperature controls

Inspection as the primary basis for food quality and safety

Deming's 14 points

The need for technology and hard data to enter the certification arena

Moving to measurement and causal analysis

Prevention

Risk factors in real time

The forgotten element: food on the move

Some definitions

International guidance related to food safety in transportation processes

Codex alimentarius: International Food Standards

Code of hygienic practice for the transport of food in bulk and semi-packed food, CAC/RCP 47-2001

United States food and drug administration (FDA)

The Sanitary Food Transportation Act of 1990, 49 USC 5701 et seq., Chapter 57, sanitary food transportation

III. Discussion

Food Safety Modernization Act (FSMA)

SEC. 101. Inspections of records

Canada

Canadian agricultural products act [R.S.C., 1985, c. 20 (4th supp.)]

Safe food for canadians act, statutes of canada 2012

Belgium and the european union

Objectives and scope

Hong kong quality assurance agency (HKSQAA)

China

Australia new zealand food standards code

Code of federal regulation (CFR) Sanitation standard operating procedures (SSOPs)

GMP Parts A and B: road transport of animal feed

Final FDA FSMA rules on the sanitary transportation of human and animal foods

Exclusions to the rules

Changes to the proposed rules

Updates required in the final rules

Transportation operations: preventive or not?

Final rules subpart O: preventing food from becoming unsafe during transportation operations

Roadside truck wash operations

The contract of carriage

Sample cargo contract of carriage

Compliance dates.

Final rule training requirements

Shippers requirements to provide information to carriers

Chapter 2 - Current and emerging transportation food safety models

Return on investment and financial benefits for emerging transportation monitors

Basic traceability and monitoring models

Examples of transportation process quality measurement

Inter- and intrastate shipping

Air and ocean food shipments

Emerging monitoring models: intelligent delivery control systems, RFID, ILC, and RH

ILC devices

RFID systems

Other radio frequency Systems

Sanitation issues

Automation in interior wash and sanitation

Intermodal

Summary

Chapter 3 - Introduction to in-transit food safety auditing and standards

Quality in food safety transportation

Internal audits and teams: organizing for system implementation

Continuous improvement team concepts

Internal audit team causal analysis and management reporting

External audits and auditors

In-transit standards: introduction and organization

Container management system (M) standards (Level I)

Container hazard analysis critical control point (HACCP) standards (option for Level II certification)

Preventive control (PC) standards (option for Level II certification)

Container sanitation (S) standards

Container temperature control monitoring and traceability controls (T) standards

Employee training (TR) standards

Certification rules

Chapter 4 - System management and record keeping

Management system (M)

Costs of food safety

Classifications for costs of food safety and food quality

Prevention costs

Appraisal costs

Failure costs

Internal failure costs

External failure costs

Management goal setting

Reduction of returns (reverse logistics) and customer rejects

Plotting costs by time and category.

Tray wash reject rate analysis

Shrinkage

Ensuring that transit temperature is in control

Ensuring that the percentage of containers washed is on schedule

ATP pass/fail rate maintenance as a process control mechanism

Ambient atmosphere pick and delivery times and procedures

Pick tray and covered bin cleanliness

Adherence to tarmac time targets

Pallet-on-dock times

Temperature variation during Trans-Oceanic shipment

Air shipments

Shelf life delivery controls

Trucks

Records and documentation options

Record requirements under FSMA

Electronic documentation systems

FSMA food transportation manager (FTM) electronic record keeping

Paper document filing systems

Shipper Record Retention Manual

Introduction

What is covered?

Who is covered?

Document filing system

TransCert Compliance Standards and Record Keeping

TransCert Shipper Management Standards

TransCert Shipper Management System Auditor Checklist (2.3 Appendix D)

Management Component Record Keeping

TransCert Shipper Preventive Control Standards (2.3) Level I Only

Shipper PC Planning: PC 101-117 Preventive Control (PC) Qualifiers Only

Sanitation Component Documentation (2.3)

TransCert Shipper Sanitation Standards (2.3)

TransCert Shipper Sanitation Auditor Checklist

Sanitation Component Record Keeping

Temperature Control and Traceability Component Documentation

TransCert Shipper Temperature and Traceability Control Standards (2.3)

TransCert Shipper Temperature and Traceability Audit Checklist

Temperature control and traceability component record keeping

Appendices

Chapter 5 - In-transit preventive control &amp

HACCP planning and implementation: concepts and standards

Contaminant migration through the supply chain.

HACCP exclusions in the transportation maintenance sector

New hazard prevention thinking: short transportation processes

Preventive planning

HACCP planning, implementation and certification

HACCP 101 plan

Preliminary HACCP planning

Food safety transportation goals

Flowcharts and zones

Planning food transportation controls

Moving the preliminary plan to the HACCP forms

HACCP 102 HACCP plan is supported by procedures

HACCP 103 support team

HACCP 104 training

HACCP 105 location-specific information

HACCP 106 identification of hazards

HACCP 107 identification of critical control points

HACCP 108 establish critical limits

HACCP 109 monitoring procedures

HACCP 110 corrective action

HACCP 111 record keeping

HACCP 112 verification activities

HACCP 113 monitoring record-keeping procedures

HACCP 114 signatures and dates

HACCP implementation standards and requirements

HACCP 115 monitoring and record keeping procedures

HACCP 116 records contain actual readings

HACCP 117 data are recorded in a timely manner

HACCP 118 records and recording timeframes are reviewed

HACCP 119 record formats

HACCP 120 record reviews are performed and documented

HACCP 121 corrective action

HACCP 122 design of corrective actions

HACCP 123 documentation of corrective actions

HACCP 124 corrective action reviews

HACCP 125 preventive actions

HACCP 126 preventive action documentation

HACCP 127 preventive action records are reviewed within timelines

HACCP 128 record completeness review

HACCP 129 instrument calibration

HACCP 130 calibration procedures

HACCP 131 calibration records

HACCP 132 calibration activities match procedures

HACCP 133 verification activities

HACCP 134 verification completeness

HACCP 135 verification documentation.

HACCP 136 verification of corrective actions

HACCP 137 maintenance of HACCP records

HACCP 138 record maintenance period

HACCP 139 availability of HACCP records for duplication

HACCP for in-transit food

A focused preventive controls approach: causal analysis and validation

Chapter 6 - In-transit container sanitation standards: packaging and control of packaging

Holes in the research base

Container sanitation (S)

Standard S 101 container adulteration preventive planning

Sample container sanitation monitoring procedures

Sample procedure 1

Sample procedure 2

Sample procedure 3

Sample procedure 4

Sample procedure 5

Sample procedure 6

Sample procedure 7

Preventing cross-contamination

Allergen cross contact control in transportation operations

Allergens

Allergen Control Resources

Food supply chain cross-contamination and distribution of contaminants during food transportation operations

Chapter 7 - In-transit temperature control monitoring and traceability standards

Traceability system considerations

Container temperature control monitoring and traceability standards

Standard T 101 plan

T 103 standard: temperature monitoring and traceability procedures exist and match the planned system

Sample temperature monitoring and traceability procedures

Overview

Option 1 GPS only

Option 2 RFID

Option 3 RFID with GPS

Option 4 RFID with GPS and real-time mapping

Option 5 ILC

Procedure

ILC container or pallet-tracker procedures

Charge the ILC unit

Log on to the ILC internet account

Configure the device

Starting the device

Install the device in a shipment

Review the data

Retrieve and return the device

Sample procedure 4.

Selection of trainees.

Notes:

Includes bibliographical references and index.

Description based on print version record.

ISBN:

0-12-812140-8

0-12-812139-4