Food Safety for Food Business Operators

Author: Mukundan Kunjan
Publisher:
ISBN: 1520814593
Release Date: 2017-03-12
Genre:

The monograph, Food Safety for Food Business Operators is a compilation of various steps involved in implementing HACCP, GMP, Hygiene & Sanitation (ISO 22000) in any segment of food business in the food chain starting from farm to fork. The book surveys the different sources of food safety hazards entering into the food chain and gives practical methods to control the probable significant hazards to keep them under safe levels for human consumption. To achieve this the book provides, brief and simple explanation of the terminologies and procedures for implementing HACCP and Pre Requisite Programmes (PRPs). The book also provides a comprehensive list of almost all biological, chemical and physical hazards along with the tolerance levels. There are also brief descriptions on the health problems associated with each individual hazard. Several examples of corrective action, list of records to be maintained and a practical check list for evaluation HACCP & PRPs in an operating unit are also included in the book. The language of narration is simple and easily understandable to any food business operator. Any one who reads this book will be able to implement HACCP and PRPs (ISO 22000) in a food handling/processing line. Besides Food Business Operators, the book will be an asset also for trainers/trainees/academic teachers & students/enforcement officers/general public interested in food safety and public health. Please see contents.CONTENTS.TOPIC. PAGE.Cover Page. 1.About the Author. 2.Introduction. 3.Origin of Food Safety Hazards. 5.The Seven Principles of HACCP. 7.Probable Records of HACCP Program. 16.The Good Manufacturing Practices (GMP). 19.The Good Hygiene Practices. 20.The Sanitation Practices. 23.The Pest Control- Exclusion of pests. 26.The Good Laboratory Practice (GLP). 27.The Good Personnel Policy. 28.The Common Food Safety Hazards. 29.The Biological Hazards. 29.The Chemical Hazards. 31.The Antibiotic Residues. 34.The Toxic Heavy Metal Residues. 35.The Aflatoxins. 38.The Pesticides and Dioxins. 38.The Common Physical Hazards. 39.Check List for Audit/Internal Audit. 40.

Encyclopedia of Food Safety

Author:
Publisher: Academic Press
ISBN: 9780123786135
Release Date: 2013-12-12
Genre: Technology & Engineering

With the world’s growing population, the provision of a safe, nutritious and wholesome food supply for all has become a major challenge. To achieve this, effective risk management based on sound science and unbiased information is required by all stakeholders, including the food industry, governments and consumers themselves. In addition, the globalization of the food supply requires the harmonization of policies and standards based on a common understanding of food safety among authorities in countries around the world. With some 280 chapters, the Encyclopedia of Food Safety provides unbiased and concise overviews which form in total a comprehensive coverage of a broad range of food safety topics, which may be grouped under the following general categories: History and basic sciences that support food safety; Foodborne diseases, including surveillance and investigation; Foodborne hazards, including microbiological and chemical agents; Substances added to food, both directly and indirectly; Food technologies, including the latest developments; Food commodities, including their potential hazards and controls; Food safety management systems, including their elements and the roles of stakeholders. The Encyclopedia provides a platform for experts from the field of food safety and related fields, such as nutrition, food science and technology and environment to share and learn from state-of-the art expertise with the rest of the food safety community. Assembled with the objective of facilitating the work of those working in the field of food safety and related fields, such as nutrition, food science and technology and environment - this work covers the entire spectrum of food safety topics into one comprehensive reference work The Editors have made every effort to ensure that this work meets strict quality and pedagogical thresholds such as: contributions by the foremost authorities in their fields; unbiased and concise overviews on a multitude of food safety subjects; references for further information, and specialized and general definitions for food safety terminology In maintaining confidence in the safety of the food supply, sound scientific information is key to effectively and efficiently assessing, managing and communicating on food safety risks. Yet, professionals and other specialists working in this multidisciplinary field are finding it increasingly difficult to keep up with developments outside their immediate areas of expertise. This single source of concise, reliable and authoritative information on food safety has, more than ever, become a necessity

Food Hygiene Microbiology and HACCP

Author: P.R. Hayes
Publisher: Springer Science & Business Media
ISBN: 9781475752540
Release Date: 2013-11-09
Genre: Technology & Engineering

Food microbiology is a fascinating and challenging science. It is also very demanding with a constantly changing sea of guidelines, regulations and equip ment. Public concerns over food safety issues can overemphasize certain risks and detract from the normal hygienic practice of food manufacturers. This new edition aims to update anyone concerned with the hygienic production of food on key issues of HACCP, food microbiology and the methods of microbe detection. I have taken a 'crystal ball' approach to certain topics. The use of rapid techniques such as lux gene technology and polymerase chain reaction (DNA probes) are progressing so rapidly in the research laboratory that when this book is in print the techniques may be more readily available. New methods for investigating viral gastroenteritis due to small round structured viruses (SRSV) have been developed past the 'research' stage and may become more standard in the next few years. Undoubtedly this will alter our understanding of the prevalence of viral food poisoning. I have also included issues such as new variant CJD (associated with BSE infected cattle) which at the time of writing has only caused the deaths of 20 people, but due to the uncertain incubation time could be a far more serious problem. In the UK there has been a much publicised outbreak of Escherichia coli 0157:H7 which has resulted in a government inquiry and the recommenda tion of the generic HACCP approach. Hence this approach to HACCP imple mentation has been included.

The A Z of Food Safety

Author: Jeremy W. Stranks
Publisher: Thorogood Publishing
ISBN: 9781854183835
Release Date: 2007
Genre: Business & Economics

We currently live in an increasingly litigious society, and the legal and practical risks associated with food safety are becoming complex and significant areas of concern for health officers and food business owners. This book is a detailed and comprehensive guide to the field of study, fully up-to-date with all the latest developments in UK and European legislation. With an extensive topic-by-topic index format, this book will prove an accessible source of reference for all food-related queries. The author explains how best to conform to regulations and offers relevant practical advice under each topic heading.

An Introduction to HACCP

Author: Qamrul Khanson
Publisher: Lulu.com
ISBN: 9780973902440
Release Date: 2012-01
Genre: Food handling

By reading each chapter of this book, a food operator, technologist, coordinator and manager would be in a position to independently manage a HACCP system based on legal, scientific and consumers demand. This book is intended to provide a detailed discussion of diverse subjects with relation to food safety related to bakery, beverage, dairy, fish, and meat industries. It is well suited for under-graduate, post-graduate university students who are in dairy or food technology fields needing education in food safety and the HACCP system. This book will equally serve the food processing courses, industry sponsored courses and in plant HACCP training courses for the staff.

International Standards for Food Safety

Author: Naomi Rees
Publisher: Springer Science & Business Media
ISBN: 0834217686
Release Date: 2000-04-30
Genre: Technology & Engineering

Demands for safe food, against a background of increasing trade, are making international controls on food safety essential. Agreements on how to control the safety of food to meet these needs are now in place among the major trading blocks, particularly in Europe and in the USA, and more recently, in Australia. This book also describes progress in areas such as systematically reviewing risk from food, developing national infrastructures to enforce standards and growing input from consumer groups and others, including economists, to the debate on how to set international food standards. Discussed in-depth is the effort to achieve global standards for food safety under the auspices of the Codex Alimentarius Commission.

Chemical Food Safety

Author: Leon Brimer
Publisher: CABI
ISBN: 9781845936761
Release Date: 2011
Genre: Technology & Engineering

Chemical food safety deals with all aspects of chemical risks in the food chain, predominantly with the biologically active components of food, additives, contaminants and their toxicology. Preventing the contamination of food with problematic chemical compounds requires a thorough understanding of how compounds enter and pass through the food production process, in addition to toxicology and risk management. Chemical Food Safety covers the underlying principles and applied science required to understand, analyse and take professional action on food safety problems and questions that call for interventions at a local, national or international level. The text follows food contaminants through the production and processing of plant, fungal, algal and animal foods, including oral exposure and intestinal absorption. Risk assessment is explained in the context of targeted future risk management and risk communication, with a view to assessing, managing and communicating risk in the food chain.Chemical Food Safety is ideal for higher level students as well as those working in the food production industry, consultants and national food authorities.

HACCP

Author: Sara Mortimore
Publisher: Springer Science & Business Media
ISBN: 9781461520634
Release Date: 2012-12-06
Genre: Technology & Engineering

As a long-standing protagonist of good manufacturing practice in the food and drink industry, I was more than pleased to be invited to edit a series of books on practical approaches to food control. The series does not set out to re-invent the wheel, but rather to draw together collective wisdom in respect of particular food control issues and to present them in a way which will allow relevant managers, management or practitioners to address them on a practical level. It also tries to give a practical perspective for those concerned with law enforcement, some of whom will be newly challenged in face of EEC food control legislation. I am particularly delighted that the first in the series should be on the subject of hazard analysis and that the authors have real experience of HACCP applications within major and highly respected organizations. Sainsbury's and Grand Metropolitan are to be commended for the support that they have given to this initiative, as are others who have endorsed contributions from their employees. I have also been impressed with the quality and scope of the input from the authors of this publication, Sara Mortimore and Carol Wallace, and hope that the example of practical application which runs as an ongoing theme throughout the book will help those applying HACCP for the first time to weave through the inevitable difficulties without undue shedding of blood, sweat and tears.

Gracey s Meat Hygiene

Author: David S. Collins
Publisher: John Wiley & Sons
ISBN: 9781118650028
Release Date: 2015-01-20
Genre: Health & Fitness

Gracey’s Meat Hygiene, Eleventh Edition is the definitive reference for veterinarians working in meat hygiene control. This new edition of a classic text reflects the recent significant changes in science, legislation and practical implementation of meat hygiene controls in the UK, Europe and worldwide since the 10th edition was published in 1999. An excellent practical guide for teaching food hygiene to veterinary students worldwide, in addition to laying the foundations of food animal anatomy, pathology and disease. New chapters address the increased concern of both the public and inspectors to issues of animal welfare and recognise the role of the profession, and interest from the consumer, in environmental protection. Key features include: Fully updated new edition, in a refreshed design with colour photographs and illustrations throughout. Includes new content on meat hygiene inspection covering the components of an integrated food safety management system as well as animal health and welfare controls in the ‘farm to fork’ system. A practical approach to health and safety in meat processing is outlined by identifying the hazards and then describing how these can best be controlled. With contributions from veterinary and industry experts, this edition is both a valuable teaching aid and a practical reference for veterinarians and all food business operators and their staff.

Health and Safety in Early Years and Childcare

Author: Bernadina Laverty
Publisher: Jessica Kingsley Publishers
ISBN: 9781909391178
Release Date: 2014-03-24
Genre: Education

This practical guide demystifies health and safety in early years settings with a step-by-step guide to the law, compliance and practical application. Bringing together health and safety legislation and the welfare requirements within the revised Early Years Foundation Stage 2012, it successfully integrates health and safety within the EYFS. Including information taught on a variety of courses accredited by CACHE and BTEC, references to EYFS and Health and Safety legislation, specific guidance for childminders and audit tools for evaluation, it can be referred to as needs arise or used as an aid to inspection. This book is for all staff working within the Early Years Foundation Stage (EYFS) or environmental health. It will be useful for auditing, improving standards and preparing for inspection and it offers a clear outline of responsibilities within the legislative framework. It could also be used for in-house training or workshops.

Aviation Food Safety

Author: Erica Sheward
Publisher: John Wiley & Sons
ISBN: 9781405171519
Release Date: 2008-04-15
Genre: Technology & Engineering

The provision of safe food to airline passengers is now amulti-billion dollar industry worldwide. As the aviation industrycontinues to grow year on year, so do passenger food serviceexpectations, with increasing demand for wider choice and greaterquality. Often neglected and under-regulated, food safety should beof paramount importance amid this growth. In this much needed book Erica Sheward makes a compelling case forbetter management of food safety for all aspects of the aircraftfood supply chain.

Food Law

Author:
Publisher: Bloomsbury Professional
ISBN: IND:30000124870597
Release Date: 2009
Genre: Law

Embracing relevant developments, including: the latest CAP rules on marketing standards; protected names and organic products, this new edition also considers significant changes of wider concern. Such changes include: the impact of Human Rights legislation on strict liability offences; the effect of the Government of Wales Act 2006 and the establishment of the Department for Environment, Food and Rural Affairs.