Food Safety Management: A Practical Guide for the Food Industry

edited by Yasmine Motarjemi

ISBN 10: 9351073467 / ISBN 13: 9789351073468

Published by Bio-Green Elsevier, 2017

About this Item

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.

Seller Inventory # 120116

Bibliographic Details

• Title: Food Safety Management: A Practical Guide for the Food Industry
• Publisher: Bio-Green Elsevier
• Publication Date: 2017
• Language: English
• ISBN 10: 9351073467
• ISBN 13: 9789351073468
• Binding: Hardcover
• Edition: 1st Edition
• Condition: New

About this title

Synopsis

This is the first book to present an integrated, practical approach to the management of food safety throughout the production chain. While there are many books addressing specific aspects of food safety, no other book guides the reader through the various risks associated with each sector of the production process, or alerts them to the measures needed to mitigate those risks.Using practical examples of incidents and their root causes, this book creates awareness of pitfalls in food safety management, and provides key insight into means of avoiding them.The book is meant to be 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. Each section will address its subject in terms of relevance and application to food safety and, to the appropriate extent, spoilage. As applicable, it will cover all types of risks(e.g., microbial, chemical, physical) associated with each step of the food chain, controls, standards or limits, their root cause, example of a HACCP application. As far as possible, the data should reflect the geographic variation and international situation, research needs and will suggest reference, futher reading and resource material.Features* Written specifically to address the needs of those ensuring food quality and safety during production* Addresses risks and controls at various stages of the food supply chain based on food type* Improves ability of safety managers to identify, prevent, or address risks and hazards based on stage of process as well as for specific food typeBenefits* Allows quality assurance manager to locate information directly pertinent to their issues and concerns* Covers technologies for ensuring food safety* Guides managers through potential pitfalls, and factors that must be considered when selecting a technology ensuring appropriate technology implementation