Guide to Food Safety and Quality During Transportation

Controls, Standards and Practices
Erscheinungsjahr 2014
ISBN: 978-0-12-407775-1
Verlag: Elsevier Science

Buch, Englisch, 288 Seiten, Format (B × H): 159 mm x 238 mm, Gewicht: 620 g

Guide to Food Safety and Quality During Transportation provides a sound foundation for the improvement of the transportation sector responsible for the movement of food. While food safety agencies have been focused on producer, processor, retail, and restaurant food safety, the industry that moves the food has been largely overlooked. Ensuring trucks and containers are properly cleaned and disinfected, proper maintenance of refrigeration temperatures during transport, and avoiding paperwork delays are all areas of concern. Lack of government oversight has resulted in multiple, non-standardized approaches to food safety that are inspection-dependent.

This book focuses specifically on the food movers normally overlooked by today's food safety auditors, compliance schemes, government agencies, quality control personnel, and transportation executives. It outlines delivery control solutions and provides basic standards designed to protect the transportation industry, as well as addressing problems associated with food transportation and practical solutions that are focused on container sanitation and traceability food safety and quality needs.

Zielgruppe

<p>Those involved in ensuring the safe transport of food commodities, including Supply Chain Management, Food Safety Management and Quality Management Personnel</p>

Autoren/Hrsg.

Ryan, John M

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Wirtschaftswissenschaften Betriebswirtschaft Bereichsspezifisches Management Einkauf, Logistik, Supply-Chain-Management
• Technische Wissenschaften Maschinenbau | Werkstoffkunde Produktionstechnik Industrielle Qualitätskontrolle

Inhaltsverzeichnis

1. Introduction to Transporter Container Sanitation, Traceability and Temperature Controls2. Current and Emerging Transportation Food Safety Models3. Introduction to an In-Transit Food Safety Auditing and Standards4. System Management and Record Keeping5. In-Transit HACCP Planning and Implementation: Concepts and Standards6. In-Transit Container Sanitation Standards7. In-Transit Traceability Standards8. System Implementation9. The Future

Über Autor(innen)

Ryan, John M
Dr. John Ryan was the Administrator for the Hawaii State Department of Agriculture's Quality Assurance Division. He was responsible for developing food safety and traceability systems within the state of Hawaii. Dr. Ryan piloted the USA's first farm-to-fork award winning internet-enabled RFID food traceability system and one of America's early high-technology sensor based temperature control supply chain food safety system. He has recently worked with a number of international companies to establish real-time international food traceability that reports trans-Pacific transportation temperatures and tests for bacteria, explosives and container tampering. He spent two years as co-team leader for President Obama's FDA/CDC Information Technology team and also served on the FDA Performance Management and Standards Developments team. He is the president of Ryan Systems, located in Canyon Lake, CA.