Description
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
Table of Contents
1. Food Safety Management: A Practical Guide for the Food Industry: The Story Behind the Book2. Fundamentals in Management of Food Safety in the Industrial Setting: Challenges and Outlook of the 21st Century3. Management of Safety in the Feed Chain4. Naturally Occurring Contaminants and Inherent Toxicants of Plant Origin5. Allergens6. Milk and Dairy Products7. Bakery and Farinaceous Products8. Meat and Meat Products9. Poultry Meat and Eggs10. Seafood11. Food Safety Management of Insect-Based Foods12. Fruits and Vegetables (Including Herbs)13. Coffee, Cocoa, and Derived Products (e.g., Chocolate)14. Confectionery and Bakery Products; Including Honey15. Edible Nuts, Oilseeds and Legumes16. Vegetable Oils and Fats17. Bottled and Drinking Water18. Pet Food19. Food Contact Materials20. Thermal Treatment21. Non-Thermal Processing Technologies22. Acids and Fermentation23. Chilling and Freezing24. Detection of Physical Hazards25. Principles and Systems for Quality and Food Safety Management26. The Use of Big Data in Food Safety Management: Predicting Food Safety Risks Using Big Data and Artificial Intelligence27. Hygiene in Primary Production28. Principles of Hygienic Practice in Food Processing and Manufacturing29. Site Selection, Site Layout, Building Design30. Hygienic Design of Food Processing Equipment31. Development of a Comprehensive Cleaning and Sanitizing Program for Food Production Facilities32. Personal Hygiene and Food Worker Health33. Pest Management34. Safe Handling of Food in Homes and Food Services35. Preventing and Managing Travel- Related Foodborne Disease36. Hazard Analysis and Critical Control Point System (HACCP)37. HACCP Misconceptions and Shortcomings38. Detection of Microbiological Hazards39. Management of Microbiological Hazards: Role of Testing as Verification40. Management of Chemical Contaminants41. Food Defense42. Effective and Efficient Leadership43. Human Factors in Food Safety Management44. Assessment of Food Safety Management Systems45. Incident Management and Root Cause Analysis46. Crisis Management47. Food Safety During Pandemics: A Focus on COVID-1948. The Role of International, Regional, and National Organizations in the Development of Standards49. Sustainability and Food Systems50. Climate Change and Food Safety51. Nutritional Trends and Health Claims52. Consumer Information and Labeling53. Misinformation About Food Safety54. Ethics in Food Safety Management 108155. Whistleblowing: An Essential Element of Public Health and Food Safety Management56. Training and Education
