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Food Safety Management
A Practical Guide for the Food Industry
With an Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards, this work helps readers to design food quality and safety assurance programs efficiently and effectively
Huub L. M. Lelieveld (Edited by), Yasmine Motarjemi (Edited by)
9780123815040, Elsevier Science
Hardback, published 10 January 2014
1192 pages
23.4 x 19 x 5.4 cm, 2.12 kg
"Recognizing that food safety is a multi-disciplinary responsibility and that not all food safety professionals have the same scientific and technical background, this book presents essentials of managing food safety that food safety professionals from any discipline should know. It provides an overview and integrated perspective, including risk and control measures for various categories of food, the elements of food safety assurance systems used in the food industry,…" --ProtoView.com, 2014
Food Safety Management: A Practical Guide for the Food Industry with an Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers is the first book to present an integrated, 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. Using practical examples of incidents and their root causes, this book highlights pitfalls in food safety management and provides key insight into the means of avoiding them. Each section addresses its subject in terms of relevance and application to food safety and, where applicable, spoilage. It covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain. The book is a reference for food safety managers in different sectors, from primary producers to processing, transport, retail and distribution, as well as the food services sector.
1. FUNDAMENTALS IN MANAGEMENT OF FOOD SAFETY IN THE INDUSTRIAL SETTING: CHALLENGES AND OUTLOOK OF THE 21ST CENTURY SECTION 1: RISKS AND CONTROLS IN THE FOOD SUPPLY CHAIN SECTION 2: TECHNOLOGIES AND FOOD SAFETY SECTION 3: FOOD SAFETY ASSURANCE SYSTEMS SECTION 4: SUSTAINABILITY AND ETHICS SECTION 5: EPILOGUE
Subject Areas: Food & beverage technology [TDCT]
