Food Safety for Food Business Operators

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

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.

Codex Alimentarius

Publisher: Food & Agriculture Org.
ISBN: 9251046808
Release Date: 2001
Genre: Business & Economics

The Codex Alimentarius is a collection of international food standards which seek to protect the health of consumers and facilitate international trade in food products. Volume one of the Codex covers the standards and other texts generally applicable to all food commodities, and is the basic reference document for all other volumes. This publication presents the second part (volume 1B) containing general food hygiene texts, and is the revised second edition which includes standards adopted by the Codex Alimentarius Commission up to to July 2001.

Food Safety

Author: Lisa Shames
Publisher: DIANE Publishing
ISBN: 9781437907971
Release Date: 2009-01

Like other nations, the U.S. faces growing food safety challenges resulting from 3 major trends: (1) imported food makes up a growing share of the food supply; (2) consumers are increasingly eating foods that are raw or have had minimal processing and that are often associated with foodborne illness; (3) more of the U.S. population is, and increasingly will be, susceptible to foodborne illness. This report describes how Canada, the EU, Germany, Ireland, Japan, the Netherlands, and the U.K.: ensure the safety of imported food; respond to outbreaks of foodborne illness; and measure the effectiveness of their reorganized food safety systems. Also, identifies emerging food safety challenges that they expect to face over the next decade. Charts and tables.

Foodborne Pathogens and Food Safety

Author: Md. Latiful Bari
Publisher: CRC Press
ISBN: 9781498724104
Release Date: 2015-11-18
Genre: Technology & Engineering

Foodborne pathogens continue to cause major public health problems worldwide and have escalated to unprecedented levels in recent years. In this book, major foodborne diseases and the key food safety issues are discussed elaborately. In addition, emerging and reemerging microbial agents and other food safety related topics are discussed. This book also addresses the challenges facing both developed and developing countries to ensure food safety in the development of new food products and processing technologies, internationalization of food trade, safety of foods derived from biotechnology, microbiological risks, and emergence of new and antibiotic-resistant pathogens, particularly from emerging pathogens. This book was written so that readers can easily understand content aimed at enhancing continuing global efforts to deliver safe food and improve health and environmental conditions in developing countries. The book is useful in getting the latest information in food safety and foodborne pathogens. The comprehensive contents include coverage of: Foodborne microbial agents and their growth, survival, and death in food Emerging and reemerging foodborne pathogens Emergence of drug-resistant pathogens Impact of climate change on foodborne pathogens Technology for rapid and accurate detection of foodborne pathogens Risk analysis, assessment, and pathogen management in food Strategies to destroy or control foodborne pathogens Biosecurity issues and the implications of new regulatory guidelines Worldwide food safety status

Food Safety for the 21st Century

Author: Carol Wallace
Publisher: John Wiley & Sons
ISBN: 9781444348002
Release Date: 2011-06-09
Genre: Technology & Engineering

The HACCP (Hazard Analysis and Critical Control Points) system is still recognised internationally as the most effective way to produce safe food throughout the supply chain, but a HACCP system cannot operate in a vacuum. It requires prerequisite programmes to be in place and it can be highly affected by, or dependent upon, other major considerations such as animal, plant, human and environmental health, food security and food defence. This book: Provides a practical and up-to-date text covering the essentials of food safety management in the global supply chain, giving the reader the knowledge and skills that they need to design, implement and maintain a world-class food safety programme. Builds on existing texts on HACCP and food safety, taking the next step forward in the evolution of HACCP and providing a text that is relevant to all sectors and sizes of food businesses throughout the world. Shares practical food safety experience, allowing development of best-practice approaches. This will allow existing businesses to improve their systems and enable businesses that are new to HACCP and food safety management requirements in both developed and developing countries to build on existing knowledge for more rapid application of world-class food safety systems. Educates practitioners such that they will be able to use their judgement in decision-making and to influence those who make food policy and manage food operations. This book is an essential resource for all scientists and managers in the food industry (manufacturing and foodservice); regulators and educators in the field of food safety; and students of food science and technology.

Encyclopedia of Food Safety

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 Biodeterioration and Preservation

Author: Gary S. Tucker
Publisher: John Wiley & Sons
ISBN: 9780470697962
Release Date: 2008-04-30
Genre: Technology & Engineering

Biodeterioration can be defined as the breakdown of food by agents of microbiological origin, either directly or from products of their metabolism. Microbiological sources can be present in foods prior to packaging or on the surfaces of packaging materials. The shelf life and safety of the food will depend on the type and quantity of microorganism, as well as the hurdles to their growth offered by various preservation techniques. This book discusses how the agents of food biodeterioration operate, and examines the commercially-used industrial methods available to control them, allowing the production of safe and wholesome foods. There is an emphasis on the equipment employed to carry out the various methods of preservation. The introductory chapter describes in detail the microorganisms and mechanisms of food breakdown intrinsic to various key food types; dairy, meat and fish, fruit, and vegetables. Direct microorganism action will be covered in addition to enzymatic breakdown. The second chapter addresses HACCP, including food safety legislation. Subsequent chapters outline the principal, commercially-used methods of preserving foods. These chapters follow a common structure: theoretical background; flow sheets of operations; food preparation/processing equipment; special features of hygiene; packaging; shelf life; and product safety. Food Biodeterioration and Preservation is directed at food scientists and technologists in industry and academia. Since it covers all the commonly-used methods of food preservation, it will be relevant across the entire food manufacturing industry.

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 a multi-billion dollar industry worldwide. As the aviation industry continues to grow year on year, so do passenger food service expectations, with increasing demand for wider choice and greater quality. Often neglected and under-regulated, food safety should be of paramount importance amid this growth. The consequences of in-flight food poisoning are extremely serious not only for the passengers involved, but also for the crew associated safety of the aircraft, and ultimately the airline’s reputation. In this much needed book Erica Sheward makes a compelling case for better management of food safety for all aspects of the aircraft food supply chain with comprehensive coverage of: HACCP Codes of practice Supply chain logistics Fitness to fly Managing aircraft water safety Liability issues Food Security Manufacturers and suppliers of products to the airline catering industry, business aviation caterers, airline Quality Assurance and hygiene personnel, product development managers, food safety regulators, aviation safety and security regulators, decision makers and company executives in any area of aviation as well as lecturers and students in all areas of the hospitality and travel sectors will find this book a vital tool.

Food Preservation and Biodeterioration

Author: Gary S. Tucker
Publisher: John Wiley & Sons
ISBN: 9781118904633
Release Date: 2016-01-22
Genre: Technology & Engineering

Biodeterioration is the breakdown of food by agents of microbiological origin, either directly or indirectly from products of their metabolism. Preservation on the other hand is the process by which food materials are maintained in their original condition or as close to this as possible. This second edition of Food Preservation and Biodeterioration is fully updated and reorganised throughout. It discusses how the agents of food biodeterioration operate and how the commercial methods available to counteract these agents are applied to produce safe and wholesome foods. With this book, readers will discover traditional methods as well as major advances in preservation technology. Both microbiological and chemical pathways are analysed. This topic being important to all producers of food, the readership spans food scientists across industry and academia, particularly those involved with safety and quality.

Handbook of Food Safety Engineering

Author: Da-Wen Sun
Publisher: John Wiley & Sons
ISBN: 9781444355307
Release Date: 2011-11-03
Genre: Technology & Engineering

This book presents a comprehensive and substantial overview of the emerging field of food safety engineering, bringing together in one volume the four essential components of food safety: the fundamentals of microbial growth food safety detection techniques microbial inactivation techniques food safety management systems Written by a team of highly active international experts with both academic and professional credentials, the book is divided into five parts. Part I details the principles of food safety including microbial growth and modelling. Part II addresses novel and rapid food safety detection methods. Parts III and IV look at various traditional and novel thermal and non-thermal processing techniques for microbial inactivation. Part V concludes the book with an overview of the major international food safety management systems such as GMP, SSOP, HACCP and ISO22000.

HACCP and ISO 22000

Author: Ioannis S. Arvanitoyannis
Publisher: John Wiley & Sons
ISBN: 1444320939
Release Date: 2009-11-09
Genre: Technology & Engineering

Food Safety is an increasingly important issue. Numerous food crises have occurred internationally in recent years (the use of the dye Sudan Red I; the presence of acrylamide in various fried and baked foods; mislabelled or unlabelled genetically modified foods; and the outbreak of variant Creutzfeldt-Jakob disease) originating in both primary agricultural production and in the food manufacturing industries. Public concern at these and other events has led government agencies to implement a variety of legislative actions covering many aspects of the food chain. This book presents and compares the HACCP and ISO 22000:2005 food safety management systems. These systems were introduced to improve and build upon existing systems in an attempt to address the kinds of failures which can lead to food crises. Numerous practical examples illustrating the application of ISO 22000 to the manufacture of food products of animal origin are presented in this extensively-referenced volume. After an opening chapter which introduces ISO 22000 and compares it with the well-established HACCP food safety management system, a summary of international legislation relating to safety in foods of animal origin is presented. The main part of the book is divided into chapters which are devoted to the principle groups of animal-derived food products: dairy, meat, poultry, eggs and seafood. Chapters are also included on catering and likely future directions. The book is aimed at food industry managers and consultants; government officials responsible for food safety monitoring; researchers and advanced students interested in food safety.

Food Safety and Protection

Author: V Ravishankar Rai
Publisher: CRC Press
ISBN: 9781351649452
Release Date: 2017-09-18
Genre: Technology & Engineering

Food Safety and Protection covers various aspects of food safety, security, and protection. It discusses the challenges involved in the prevention and control of foodborne illnesses due to microbial spoilage, contamination, and toxins.