Safety and Quality Management in Food Supply Chain
A Farm to Fork Approach

Sudheer (Edited by), K.P. (Edited by), Bindu Lakshmanan (Edited by)

9789389571837

Hardback, published 25 August 2020

506 pages
25 x 15 x 1.5 cm, 0.93 kg

Food safety and quality are matters of great international importance and are the responsibilities of food processors and governments within the global food supply chain. The advancements in technological interventions for food quality analysis and safety detection are significant. There is a long-standing demand from both the scientific and industrial communities for a comprehensive documentation that creates awareness, implements strategies, and fills the gaps in research and development related to the safety of both plant and animal-based foods. To address this need, it is essential that current procedures and protocols in the areas of safety and quality analysis and detection be presented in an easily accessible format for the benefit of students, analysts, and researchers.

The background of the contributors to this book spans a range of disciplines, including Food Engineering, Post-harvest Technology, Food Technology, Food Microbiology, Meat Technology, Veterinary Public Health, Biotechnology, Biochemistry, Food Packaging, and Quality Management, as well as Community Science. The book covers the most common and new techniques in food safety and quality analysis, addressing relevant issues in these areas. In addition to documenting the safety aspects of various food products, such as cereals, fruits and vegetables, milk, meat, fish, water, bakery, and confectionery, the book also addresses the rules, regulations, and certification associated with the food industry. We are confident that this book will be a valuable resource for both academia and industry in the food processing sector.

• 1. Relevance of Safety and Quality in Food Supply Chain
• 2. Good Agricultural Practices for Ensuring Safety and Quality of Food Products
• 3. Food Safety Management Systems
• 4. Hazards in Food Safety Chain
• 5. Pre Requisite Programs
• 6. Risk Analysis
• 7. Safety and Quality of Fresh Fruits and Vegetables
• 8. Grading of Fruits and Vegetables
• 9. Pesticide Residues in Edible Commodities and Environmental Samples
• 10. Food Additives: Safety and Quality Aspects
• 11. Process Induced Toxicants in Foods
• 12. Street Foods: Safety Concerns
• 13. Traditional Indian Foods: Safety and Quality
• 14. Organic Farming and Food Safety
• 15. Safety Aspects of Food Packaging
• 16. Safety and Quality of Novel Food Processing Techniques
• 17. Food Laws and Regulations
• 18. Food Safety and Standard Authority of India: An Overview
• 19. Food Certification: Theory and Practice