Validating Preventive Food Safety and Quality Controls
An Organizational Approach to System Design and Implementation

Teaches how new Food Safety Modernization Act rules impact businesses and how to successfully implement them

John M. Ryan (Author)

9780128109946

Paperback / softback, published 3 January 2017

350 pages
23.4 x 19 x 2.3 cm, 0.7 kg

Validating Preventive Food Safety and Quality Controls: An Organizational Approach to System Design and Implementation is a how-to-guide for food industry personnel providing essential preventative control system guidance to help design and implement scientifically verifiable food safety controls in food processes. This reference includes proven tools and techniques to move positively towards the validating preventive control challenges that the food industry is facing, and helps implement compliance strategies to adhere to the food safety and modernization act requirements.

1. Background: Understanding common and assignable causes, laws, and costs2. Teams and teamwork for validating preventive food safety and quality control3. Environmental monitoring and sampling4. Developing a preventive controls plan: Food safety and quality5. Preventive system data analysis strategies for common and assignable causes6. Preventing cross-contamination through the supply chain7. Supplier preventive controls and solutions8. Cycle time analysis in preventive food safety and quality control practices9. Other critical preventive control issues, concepts and validation concerns10. Step-by-step implementation of your valid food safety and quality preventive control system11. Case study Chipotle: Common cause failures

Subject Areas: Food & beverage technology [TDCT], Medical microbiology & virology [MMFM]