Food safety management : a practical guide for the food industry / Veslemøy Andersen, Huub L. M. Lelieveld, and Yasmine Motarjemi, editors.

Format:

Book

Contributor:

Andersen, Veslemøy, editor.

Lelieveld, Huub L. M., editor.

Motarjemi, Yasmine, editor.

Language:

English

Subjects (All):

Food handling--Safety measures.

Food handling.

Food industry and trade--Management.

Food industry and trade.

Physical Description:

1 online resource (1160 pages)

Edition:

Second edition.

Place of Publication:

London, England : Academic Press, [2023]

Summary:

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.

Contents:

Intro

Food Safety Management: A Practical Guide for the Food Industry

Copyright

Contents

Contributors

Preface

List of Abbreviations

Chapter 1: Food Safety Management: A Practical Guide for the Food Industry: The Story Behind the Book

References

Chapter 2: Fundamentals in Management of Food Safety in the Industrial Setting: Challenges and Outlook of the 21st Century

Consumer Trust: The Corner Stone of a Food Business

The 21st Century: A New Era in Food Safety

The Concept of Food Safety and Its Definition

Elements of Food Safety Management

Government

Industry

Consumers and Customers and the Informal Sector

Academia

Challenges in Management of Food Safety and Outlook

Complexity of the Subject

Complexity of Food Operations

Complexity of the Food Supply and External Environment

Human Factor

Outlook:Whistleblowing

Conclusions

Further Reading

Section A: Risks and Controls in the Food Supply Chain

Chapter 3: Management of Safety in the Feed Chain

Overview of the Feed Chain

Characteristics of the Feed Chain

Potential Hazards

Biological Hazards

Chemical Hazards

Physical Hazards

Emerging Hazards

Risk Assessment/Risk Management

Good Hygiene Practices in the Feed Sector

Feed Safety Management Principles

Prerequisite Programs

Hazard Analysis and Monitoring Plans

From Good Practices to Certified Feed Safety Assurance Systems

Examples of Feed Safety Incidents and What Lessons to be Learned

MPA in Glucose Syrup in 2002

Background

What Did Not Work?

What Lessons Had to Be Learnt?

Contamination of Bread Meal with Dioxins in Ireland in 2008

Lessons to Be Learned

Dioxins in Feed Fats in Germany in 2010/2011

What Did Not work?

Lessons to Be learned.

Conclusions

Chapter 4: Naturally Occurring Contaminants and Inherent Toxicants of Plant Origin*

General Introduction

Phycotoxins (Marine Biotoxins)

Introduction

Toxicology and Occurrence

Paralytic Shellfish Poison (PSP)

Diarrhetic Shellfish Poison (DSP)

Amnesic Shellfish Poison (ASP)

Neurotoxic Shellfish Poison (NSP)

Azaspiracid Shellfish Poisoning (AZP)

Ciguatera Fish Poisoning (CFP)

Risk Assessment

Diarrhetic Shellfish Poisoning (DSP)

Neurotoxic Shellfish Poisoning (NSP)

Risk Management

Mycotoxins

Aflatoxins

Ochratoxins

Trichothecenes

Fumonisins

Ergot-Alkaloids

Patulin

Emerging Mycotoxins

Aflatoxin

Ochratoxin A (OTA)

Trichothecenes Deoxynivalenol (DON) and Nivalenol (NIV)

Trichothecenes T-2 and HT-2

Trichothecene Zearalenone Mycotoxin (ZEA)

Inherent Plant Toxins

Solanines

Glucosinolates

Cyanogenic Glycosides

Pyrrolizidine Alkaloids (PAs)

Erucic Acid

Phenylhydrazines

Furocoumarins

Solanum Alkaloids

Rapeseed Oil (RSO) and Erucic Acid (EA)

Phenyl-Hydrazines in Cultivated Mushrooms

Furocoumarins in Food

Chapter 5: Allergens

Food Allergy and Food Intolerance

Mechanisms of IgE-mediated Food Allergy

Symptoms of Food Allergy

Prevalence of Food Allergy

Allergenic Foods of Public Health Importance.

Evolution of Regulatory Allergen Lists across the World

Legal/Regulatory Aspects

Management of Food Allergens

The Practice of Allergen Management

Training

Allergen Control Plans

Raw Material Sourcing

Raw Material Receipt and Storage

Manufacturing Operations

Personnel and Training

Assessing the Risk from Food Allergens

Practical Aspects of Assessing the Risk from Allergenic Ingredients

Analytical Aspects of Allergen Management

Validation and Verification

Allergen Detection Methods

Design of Validation Studies

Verification

Interpretation of Validation Studies

Chapter 6: Milk and Dairy Products

Some History

Outbreaks and Incidents

Risks and Controls

Feed

Hazards

Farm: Milk and Animal Health

Pathogenic Agents

Enterobacteriaceae

Campylobacter

Arcobacter

Listeria monocytogenes

Mycobacterium avium subsp. paratuberculosis

Helicobacter pylori

Brucella

Enterotoxigenic staphylococci

Veterinary Drugs

Antimicrobials

Antiparasitic Drugs

Hormones

Industrial and Environmental Contaminants

Pesticide Residues

Dioxins and Polychlorinated Biphenyls (PCBs)

Heavy Metals

Cleaning Agents and Sanitizers

Other Potential Chemical Hazards

Radionuclides

Transportation

Processing and Manufacturing

How to Minimize the Risks?

Conclusion

Chapter 7: Bakery and Farinaceous Products

Bakery and Farinaceous Commodities

Economics, Market Trends, and Consumer Choices

Baking Technology

Raw Materials

Bakery-Making

Insights into Food Safety Issues and HACCP Implementation

General Requirements, and Implement

Food Safety Management System

Infrastructure and Maintenance

Operational Prerequisite Programs.

Training

Sanitation: Cleaning, Disinfecting, and Pest Control

Chemical Control

Personal Hygiene

Product Identification, and General Operating

Supplier Control. Receiving, Storage, and Distribution

Recall

Labeling

Physical, Chemical, and Biological Hazards Associated with Bakery and Other Farinaceous Products

Pests

Microbiological Hazards

Yeasts

Molds

Bacteria

Control of Hazards and Risks Assessment within the Bakery Sector

Chapter 8: Meat and Meat Products

Hazards Associated with Meat and Meat Products

Bacterial Pathogens

Spore-Forming Bacterial Pathogens

Non-spore-Forming Bacterial Pathogens

Viral Pathogens

Prions

Parasites

Spoilage Microorganisms

Incidence of Foodborne Illness

Product Contamination

Foodborne Disease Outbreaks

Control of Hazards at Different Stages of the Meat Chain

Prevent

General

Pre-Harvest

Hygienic Design of Facilities and Processing Equipment

Cleaning and Sanitation

Eliminate

Reducing the Microbial Load on Carcasses and Raw Meat

Minimizing Cross-Contamination

Preserve

Control Measures for Meat Products

Preserving Microbial Safety

Bacterial Destruction

Inhibition of Bacterial Growth

Cross-Contamination in RTE Products

Foreign Body Detection

Definition and Implication of Foreign Bodies in Meat

Intrinsic Foreign Bodies

Extrinsic Foreign Bodies

Detecting Hazardous Chemical Substances Including Allergens

Packaging

The Issue of Pathogens Developing Resistance

Other Areas Influencing Food Safety

Regulatory Requirements and the Growing Role of 3rd Party Certifications

Country Specific Legislation

USA.

Canada

Australia/New Zealand

EU

The Globalization of Food Safety Legislation and Standards

The Global Harmonization Initiative (GHI)

Private Label Food Safety Standards

The Global Food Safety Initiative (GFSI)

Chapter 9: Poultry Meat and Eggs

Microbial Hazards

HACCP Generic Model

Importance of Equipment/Process Selection

Advantages of Implementing HACCP

Egg Harvesting and Breaking Operations

Chapter 10: Seafood

Statistics of Food Safety Incidents and Recalls of Seafood Products

Production of Safe Seafood - Prerequisite Programs and HACCP

Hazards Associated with Seafood

Risks at Different Levels of the Supply Chain

Hazards that Originate from the Marine (Aquatic) Environment or Naturally Occur and are Present at the Time of Catch

Bacteria and Viruses

Biotoxins

Aquaculture Drugs

Chemicals from the Environment

Hazards Originating from the Processing Environment/Originating from the Fish as a Result of Mishandling the Fish or Inadeq ...

Histamine

Toxins Produced by Pathogenic Bacteria

Additives

Processing Hazards (PAH, Nitrosamines)

Controls at Different Stages of the Food Chain

Aquaculture

Processing Industry

Fresh Seafood

Frozen Seafood

Cured Products

Cooked and Canned Products

Transportation and Storage

Other Food Safety Threads and Conclusions

Chapter 11: Food Safety Management of Insect-Based Foods

Overview of Regulatory Framework of Insect-Based Foods

Hazards Associated with Edible Insects and Its Products

Viruses

Fungi

Physical Hazards.

Allergenicity.

Notes:

Includes bibliographical references and index.

Description based on print version record.

Other Format:

Print version: Andersen, Veslemøy Food Safety Management

ISBN:

0-323-90209-X

OCLC:

1374428568