Food Safety Handbook : A Practical Guide for Building a Robust Food Safety Management System.

Format:

Book

Government document

Author/Creator:

International Finance Corporation, author.

Series:

World Bank e-Library.

Language:

English

Subjects (All):

Food--Safety measures.

Food.

Physical Description:

1 online resource (420 pages)

Edition:

1st ed.

Place of Publication:

Washington, D.C. : The World Bank, 2020.

System Details:

Mode of access: World Wide Web.

data file

Summary:

The Food Safety Handbook: A Practical Guide for Building a Robust Food Safety Management System, contains detailed information on food safety systems and what large and small food industry companies can do to establish, maintain, and enhance food safety in their operations. This new edition updates the guidelines and regulations since the previous 2016 edition, drawing on best practices and the knowledge IFC has gained in supporting food business operators around the world. The Food Safety Handbook is indispensable for all food business operators -- anywhere along the food production and processing value chain -- who want to develop a new food safety system or strengthen an existing one.

Contents:

Front Cover

Contents

Foreword

Acknowledgments

Abbreviations

Introduction

Chapter 1 Food Safety Standards and Schemes

BRC Global Standards

International Featured Standards

Food Safety System Certification 22000

The PrimusGFS Standards

The Global Red Meat Standard

CanadaGAP

GLOBALG.A.P.

The Seafood Processing Standard of the Global Aquaculture Alliance

The Safe Quality Food Institute Standard

The Japan Food Safety Management Association

ASIAGAP and Japan GAP

Other GFSI-benchmarked standards and certification programs

The Global Markets Program

Notes

References

Chapter 2 Principal Food Safety Regulations

The main food safety regulations

Requirements for FBOs

Import and export

Regulatory authority

Other relevant regulations

Other jurisdictions: The Eurasian Economic Union

Chapter 3 Food Safety Tools and Techniques

An overview of prerequisite programs

General information on PRPs

PRP workbook: Instructions and examples

PRP 6: Utilities-supply of air, water, and energy

PRP 9: Management of purchased materials

PRP 11: Cleaning and sanitizing

PRP 12: Pest control

PRP 13: Personnel hygiene and employee facilities

PRP 14: Rework

General information on HACCP

Main work sheets

Work sheet 1: HACCP scope

Work sheet 2: Product and ingredient description

Work sheet 3: Flow diagram

Work sheet 4: Hazard identification and description

Work sheet 5: Control measure selection and categorization

Work sheet 6: Validation of control measures

Work sheet 7: Hazard control plan

Work sheet 8: Verification plan

Work sheet 9: Modification(s) and follow-up

Work sheet 10: Meeting summary

Supplementary work sheets

Work sheet A: Hazardous agent codes and classification.

Work sheet B: Hazard assessment table

Work sheet C: HACCP list of supporting documents

Two other analysis and critical control point systems

Annex 3A. Instructions and sample work sheets: Threat assessment and critical control point

WS 1 Overview and guide: TACCP work sheets

WS 2 TACCP instructions and content

WS 3 Threat and vulnerability scope

WS 4 Terms and definitions

WS 5 Threat assessment critical control point (TACCP)

WS 6 Types of threats and case study examples

WS 7 Understanding the attacker

WS 8 Assessing threats, vulnerabilities, and risk

WS 9 Critical controls for consideration

WS 10 Response to an incident

WS A Site team

WS B Site plan

WS C Flow diagram

WS D Types of threat

WS E TACCP site self-assessment

WS F Site threat identification

WS G Risk register

WS H Threat decision tree

Annex 3B. Guidelines: Vulnerability assessment and critical control point

Chapter 4 FSMS Procedures and Documentation

Documentation overview

Documented procedures

Work instructions

Hazard control plan

Specifications

Forms

Records

The approval, issue, and control of FSMS documents

Record retention

Note

Reference

Food safety management system procedures: Templates and instructions

Control of Documents

Control of Records

Control of Nonconforming Product

Hygiene Procedure

Internal Auditing

Allergen Control

Mock Recall

Correction and Corrective Action

Traceability

Identification and Evaluation of Compliance

Training and Development

Complaint Management

Pest Control

Management Review

Calibration

Product Recall and Withdrawal

Food Defense

Food Fraud and Vulnerability

Chapter 5 Food Safety Training

When is training necessary?

What to look for in a training provider.

Where can FBO management nd learning professionals or training courses?

Developing a training program

What does an auditor seek when assessing food safety training?

The responsibility matrix and training needs analysis

Chapter 6 Guidance for FBO Management

Food safety policy

Leadership and commitment

Resources

Toolkits

Toolkit 1: Results of a sample management review

Toolkit 2: The cost of nonquality

Appendix A Institutions and Other Entities Involved in Food Safety.

Notes:

Includes bibliographical references and index.

Description based on print version record.

ISBN:

1-4648-1549-6

1-4648-1548-8

Publisher Number:

10.1596/978-1-4648-1548-5