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B2B & B2C

Food Safety Management: A Practical Guide for the Food Industry 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.

Food Safety Management

POST SECONDARY FOUR YEAR

COLFR

COLSO

COLJR

COLSR

FOOD SAFETY MANAGEMENT

Duration

Duration Unit Of Measure

Transaction Type

Front Cover.
Half Title Page.
Title Page.
Copyright Page.
Table of Contents.
List of Contributors.
Foreword.
Foreword.
Preface.
Nomenclature.
1: Fundamentals in Management of Food Safety in the Industrial Setting: Challenges and Outlook of the 21st Century.
2: Risks and Controls in the Food Supply Chain.
3: Management of Safety in the Feed Chain.
4: Naturally Occurring Toxicants of Plant Origin.
5: Allergens.
6: Milk and Dairy Products.
7: Meat and Meat Products.
8: Poultry and Eggs.
9: Seafood.
10: Fruits and Vegetables (including Herbs).
11: Coffee, Cocoa and Derived Products (e.g. Chocolate).
12: Honey, Confectionery and Bakery Products.
13: Edible Nuts, Oilseeds and Legumes.
14: Oils and Fats.
15: Bottled and Drinking Water.
16: Pet Food.
17: Food Contact Materials.
18: Technologies and Food Safety.
19: Thermal Treatment.
20: Non-Thermal Processing Technologies.
21: Acids and Fermentation.
22: Chilling and Freezing.
23: Detection of Physical Hazards.
24: Food Safety Assurance Systems.
25: Principles and Systems for Quality and Food Safety Management.
26: Hygiene in Primary Production.
27: Hygiene in Food Processing and Manufacturing.
28: Site Selection, Site Layout, Building Design.
29: Hygienic Design and Maintenance of Equipment.
30: Development of a Comprehensive Cleaning and Sanitizing Program for Food Production Facilities.
31: Personal Hygiene and Health.
32: Pest Management.
33: Safe Handling of Food in Homes and Food Services.
34: Hazard Analysis and Critical Control Point System (HACCP).
35: HACCP Misconceptions.
36: Management of Microbiological Hazards: Role of Testing as Verification.
37: Management of Chemical Contaminants.
38: Food Defense.
39: Effective Leadership.
40: Human Factors in Food Safety Management.
41: Assessment of Food Safety Management Systems.
42: Consumer Information and Labeling.
43: Incident Management and Root Cause Analysis.
44: Crisis Management.
45: The Role of International, Regional and National Organizations.
46: Sustainability and Ethics.
47: Sustainability and Food Production.
48: Climatic Changes.
49: Nutritional Trends and Health Claims.
50: Ethics in Food Safety Management.
51: Training and Education.
Index.

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Food Safety Management