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.

Physical Description:

1 online resource (420 pages)

Edition:

1st ed.

Place of Publication:

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

System Details:

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:

Description based on print version record.

ISBN:

• 1-4648-1549-6
• 1-4648-1548-8

Publisher Number:

10.1596/978-1-4648-1548-5