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Food Safety Management
A Practical Guide for the Food Industry
Helps readers design food quality and safety assurance programs efficiently and effectively
Veslemøy Andersen (Edited by), Huub L. M. Lelieveld (Edited by), Yasmine Motarjemi (Edited by)
9780128200131, Elsevier Science
Hardback, published 29 March 2023
1158 pages, Approx. 100 illustrations
27.6 x 21.6 x 5.3 cm, 3.38 kg
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.
1. Food Safety Management: A Practical Guide for the Food Industry: The Story Behind the Book 2. Fundamentals in Management of Food Safety in the Industrial Setting: Challenges and Outlook of the 21st Century 3. Management of Safety in the Feed Chain 4. Naturally Occurring Contaminants and Inherent Toxicants of Plant Origin 5. Allergens 6. Milk and Dairy Products 7. Bakery and Farinaceous Products 8. Meat and Meat Products 9. Poultry Meat and Eggs 10. Seafood 11. Food Safety Management of Insect-Based Foods 12. Fruits and Vegetables (Including Herbs) 13. Coffee, Cocoa, and Derived Products (e.g., Chocolate) 14. Confectionery and Bakery Products; Including Honey 15. Edible Nuts, Oilseeds and Legumes 16. Vegetable Oils and Fats 17. Bottled and Drinking Water 18. Pet Food 19. Food Contact Materials 20. Thermal Treatment 21. Non-Thermal Processing Technologies 22. Acids and Fermentation 23. Chilling and Freezing 24. Detection of Physical Hazards 25. Principles and Systems for Quality and Food Safety Management 26. The Use of Big Data in Food Safety Management: Predicting Food Safety Risks Using Big Data and Artificial Intelligence 27. Hygiene in Primary Production 28. Principles of Hygienic Practice in Food Processing and Manufacturing 29. Site Selection, Site Layout, Building Design 30. Hygienic Design of Food Processing Equipment 31. Development of a Comprehensive Cleaning and Sanitizing Program for Food Production Facilities 32. Personal Hygiene and Food Worker Health 33. Pest Management 34. Safe Handling of Food in Homes and Food Services 35. Preventing and Managing Travel- Related Foodborne Disease 36. Hazard Analysis and Critical Control Point System (HACCP) 37. HACCP Misconceptions and Shortcomings 38. Detection of Microbiological Hazards 39. Management of Microbiological Hazards: Role of Testing as Verification 40. Management of Chemical Contaminants 41. Food Defense 42. Effective and Efficient Leadership 43. Human Factors in Food Safety Management 44. Assessment of Food Safety Management Systems 45. Incident Management and Root Cause Analysis 46. Crisis Management 47. Food Safety During Pandemics: A Focus on COVID-19 48. The Role of International, Regional, and National Organizations in the Development of Standards 49. Sustainability and Food Systems 50. Climate Change and Food Safety 51. Nutritional Trends and Health Claims 52. Consumer Information and Labeling 53. Misinformation About Food Safety 54. Ethics in Food Safety Management 1081 55. Whistleblowing: An Essential Element of Public Health and Food Safety Management 56. Training and Education
Subject Areas: Food & beverage technology [TDCT], Medical toxicology [MMGT], Medical microbiology & virology [MMFM], Constitutional & administrative law [LND]
