Food Safety Management

A Practical Guide for the Food Industry
2. Auflage 2023
ISBN: 978-0-12-820013-1
Verlag: Elsevier Science Publishing Co Inc

Buch, Englisch, 1192 Seiten, Format (B × H): 286 mm x 223 mm, Gewicht: 3284 g

Food Safety Management: A Practical Guide for the Food Industry, Second Edition continues to present a comprehensive, integrated and 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. This new edition provides practical examples of incidents and their root causes, highlighting pitfalls in food safety management and providing key insights into different means for avoiding them.

Each section addresses its subject in terms of relevance and application to food safety and, where applicable, spoilage. The book covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain, making it an ideal resource.

Autoren/Hrsg.

Lelieveld, Huub L. M.

Andersen, Veslemøy

Motarjemi, Yasmine

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Fertigungsindustrie Lebensmittelindustrie, Nahrungsmittelindustrie
• Medizin | Veterinärmedizin Veterinärmedizin Veterinärmedizin: Hygiene, Fleischhygiene
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)

Inhaltsverzeichnis

1. Food Safety Management: A Practical Guide for the Food Industry: The Story Behind the Book

2. Fundamentals in Management of Food Safety in the Industrial Setting: Challenges and Outlook of the 21st Century

3. Management of Safety in the Feed Chain

4. Naturally Occurring Contaminants and Inherent Toxicants of Plant Origin

5. Allergens

6. Milk and Dairy Products

7. Bakery and Farinaceous Products

8. Meat and Meat Products

9. Poultry Meat and Eggs

10. Seafood

11. Food Safety Management of Insect-Based Foods

12. Fruits and Vegetables (Including Herbs)

13. Coffee, Cocoa, and Derived Products (e.g., Chocolate)

14. Confectionery and Bakery Products; Including Honey

15. Edible Nuts, Oilseeds and Legumes

16. Vegetable Oils and Fats

17. Bottled and Drinking Water

18. Pet Food

19. Food Contact Materials

20. Thermal Treatment

21. Non-Thermal Processing Technologies

22. Acids and Fermentation

23. Chilling and Freezing

24. Detection of Physical Hazards

25. Principles and Systems for Quality and Food Safety Management

26. The Use of Big Data in Food Safety Management: Predicting Food Safety Risks Using Big Data and Artificial Intelligence

27. Hygiene in Primary Production

28. Principles of Hygienic Practice in Food Processing and Manufacturing

29. Site Selection, Site Layout, Building Design

30. Hygienic Design of Food Processing Equipment

31. Development of a Comprehensive Cleaning and Sanitizing Program for Food Production Facilities

32. Personal Hygiene and Food Worker Health

33. Pest Management

34. Safe Handling of Food in Homes and Food Services

35. Preventing and Managing Travel- Related Foodborne Disease

36. Hazard Analysis and Critical Control Point System (HACCP)

37. HACCP Misconceptions and Shortcomings

38. Detection of Microbiological Hazards

39. Management of Microbiological Hazards: Role of Testing as Verification

40. Management of Chemical Contaminants

41. Food Defense

42. Effective and Efficient Leadership

43. Human Factors in Food Safety Management

44. Assessment of Food Safety Management Systems

45. Incident Management and Root Cause Analysis

46. Crisis Management

47. Food Safety During Pandemics: A Focus on COVID-19

48. The Role of International, Regional, and National Organizations in the Development of Standards

49. Sustainability and Food Systems

50. Climate Change and Food Safety

51. Nutritional Trends and Health Claims

52. Consumer Information and Labeling

53. Misinformation About Food Safety

54. Ethics in Food Safety Management 1081

55. Whistleblowing: An Essential Element of Public Health and Food Safety Management

56. Training and Education

Über Autor(innen)

Lelieveld, Huub L. M.
Prof. Dr. h.c. H.L.M. (Huub) Lelieveld is President of the Global Harmonization Initiative and Fellow of the International Academy of Food Science and Technology, and was formerly at Unilever in Vlaardingen, The Netherlands. He editor or co-editor of numerous books, including several on hygiene and food safety management; novel food processing technologies and harmonization of food safety regulations. He produced chapters for many books and encyclopaedia, hundreds of scientific articles and articles for magazines and presented hundreds of papers, globally. He has been awarded doctor honoris causa at the National University of Food Technologies in Kiev, Ukraine.

Andersen, Veslemøy
Veslemøy Andersen graduated from the Department of Microbiology at the University of Oslo, Norway. She has been working as a microbiologist at the Norwegian Institute of Public Health, Oslo, Norway, at the University of Groningen, The Netherlands, and at the University of Applied Sciences in Eindhoven, The Netherlands.

Motarjemi, Yasmine
Dr. Yasmine Motarjemi Previous Food Safety Manager/Quality Management at Nestle, Dr. Motarjemi is a food safety consultant and has 30 years of industry-based, real-world experience in all phases of quality assurance programs. She developed internal training materials to address the knowledge gap between the various production stages at Nestle, is Editor in Chief of Elsevier's Encyclopedia of Food Safety and has published numerous chapters, books, and ~60 research articles.