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Ensuring Global Food Safety

Author : Christine Boisrobert

Publisher : Academic Press

Page : 475 pages

File Size : 14,87 MB

Release : 2009-11-11

Category : Technology & Engineering

ISBN : 0080889301

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Book Description

Taking into account toxicity levels at normal consumption levels, intake per kg bodyweight and other acknowledged considerations, each chapter in this book will be based on one or more proven examples. It is intended to provide specific examples and potential improvements to the safety of the world's food supply, while also increasing the amount of food available to those in undernourished countries. This book is designed to to provide science-based tools for improving legislation and regulation. - Reduce amount of food destroyed due to difference in regulations between nations - Positively impact the time-to-market of new food products by recognizing benefit of "one rule that applies to all" - Use the comparison of regulations and resulting consequences to make appropriate, fully-informed decisions - Employ proven science to obtain global consensus for regulations - Understand how to harmonize test protocols and analytical methods for accurate measurement and evaluation - Take advantage of using a risk/benefit based approach rather than risk/avoidance to maximize regulatory decisions



Food Safety Handbook

Author : International Finance Corporation

Publisher : World Bank Publications

Page : 505 pages

File Size : 11,14 MB

Release : 2020-07-06

Category : Technology & Engineering

ISBN : 1464815496

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Book Description

The Food Safety Handbook: A Practical Guide for Building a Robust Food Safety Management System, contains detailed information on food safety systems and what large and small food industry companies can do to establish, maintain, and enhance food safety in their operations. This new edition updates the guidelines and regulations since the previous 2016 edition, drawing on best practices and the knowledge IFC has gained in supporting food business operators around the world. The Food Safety Handbook is indispensable for all food business operators -- anywhere along the food production and processing value chain -- who want to develop a new food safety system or strengthen an existing one.



Food Safety Culture

Author : Frank Yiannas

Publisher : Springer Science & Business Media

Page : 96 pages

File Size : 34,55 MB

Release : 2008-12-10

Category : Technology & Engineering

ISBN : 0387728678

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Book Description

Food safety awareness is at an all time high, new and emerging threats to the food supply are being recognized, and consumers are eating more and more meals prepared outside of the home. Accordingly, retail and foodservice establishments, as well as food producers at all levels of the food production chain, have a growing responsibility to ensure that proper food safety and sanitation practices are followed, thereby, safeguarding the health of their guests and customers. Achieving food safety success in this changing environment requires going beyond traditional training, testing, and inspectional approaches to managing risks. It requires a better understanding of organizational culture and the human dimensions of food safety. To improve the food safety performance of a retail or foodservice establishment, an organization with thousands of employees, or a local community, you must change the way people do things. You must change their behavior. In fact, simply put, food safety equals behavior. When viewed from these lenses, one of the most common contributing causes of food borne disease is unsafe behavior (such as improper hand washing, cross-contamination, or undercooking food). Thus, to improve food safety, we need to better integrate food science with behavioral science and use a systems-based approach to managing food safety risk. The importance of organizational culture, human behavior, and systems thinking is well documented in the occupational safety and health fields. However, significant contributions to the scientific literature on these topics are noticeably absent in the field of food safety.



Global standard for storage and distribution

Author : British Retail Consortium

Publisher : The Stationery Office

Page : 100 pages

File Size : 34,75 MB

Release : 2010-09-03

Category : Business & Economics

ISBN : 9780117068643

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Book Description

The new, updated Global Standard for Storage and Distribution Issue 2 will replace Storage and Distribution Issue 1 for all audits from March 2011. The Standard provides certification for the section of the supply chain between BRC Standards for the manufacture of food, packaging and consumer products and the end user of these products, the retailer/food service company. Aimed at companies involved in the storage and distribution of goods, the new Standard represents a substantial upgrade to Issue 1 and builds upon experience, with a new lay out, simpler presentation and clearer explanation of requirements. The Standard is designed to ensure best practice in the handling, storage and distribution of products and to promote continuous improvement in operating practices. The updated Standard includes the audit requirements, scheme rules and background to the Standard and provides the basis for an accredited certification of sites storing and/or distributing food, packaging and consumer products. It also enables certification of sites that wholesale products or carry out a range of contracted services.



Food Safety Management Programs

Author : Debby Newslow

Publisher : CRC Press

Page : 392 pages

File Size : 36,1 MB

Release : 2013-12-20

Category : Technology & Engineering

ISBN : 143982679X

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Book Description

The safety of food products is fundamental. The value of an effective and well-defined, -implemented, and -maintained management system is priceless. When it is integrated into a process, it supplies the necessary foundation and structure to help provide the consumer with a safe product of the highest quality. Food Safety Management Programs: Applications, Best Practices, and Compliance presents the insight and shared experiences that can be applied to the development, implementation, and maintenance of an effective food safety management system. The text supplies useful tools that can be applied according to the particular needs of an operation, adding value to its processes and aiding in the establishment of a successful management-based food safety system. The author also encourages the development of a quality management system. The text begins by summarizing Global Food Safety Initiative (GFSI) food safety schemes (eight as of the writing of this text). These include FSSC 22000, Safe Quality Food Code (SQF), British Retail Consortium Global Standard for Food Safety (BRC), International Featured Standards (IFS), Global Aquaculture Alliance (GAA) Seafood Processing Standard, Global Red Meat Standard (GRMS), CanadaGAP, and PrimusGFS. It also lists websites for additional information and updates. Although this text focuses on food safety management systems (FSMS), it also includes references to ISO 9001, along with the quality requirements of some of the food safety management standards. It offers information that can be applied to whichever standard is chosen by an organization. With insights from experts in a variety of food industry-related sectors, the text explains the requirements of the standards, methods for their integration, and the process for identifying and addressing gaps in a manner that is both compliant and beneficial for the organization. The book provides experience-based information that can be integrated into any operation, which is essential for the development of an efficient, value-added, and sustainable management system.



Food Safety Management

Author : Huub L. M. Lelieveld

Publisher : Academic Press

Page : 1193 pages

File Size : 17,35 MB

Release : 2013-11-01

Category : Technology & Engineering

ISBN : 0123815053

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Book Description

Food Safety Management: A Practical Guide for the Food Industry with an Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers 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. - Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers - Addresses risks and controls (specific technologies) at various stages of the food supply chain based on food type, including an example of a generic HACCP study - Provides practical guidance on the implementation of elements of the food safety assurance system - Explains the role of different stakeholders of the food supply



Global Standard for Food Safety - Guideline for Fresh Produce

Author : British Retail Consortium

Publisher : The Stationery Office

Page : 40 pages

File Size : 29,61 MB

Release : 2013-01-22

Category : Business & Economics

ISBN : 9780117080096

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Book Description

This is the latest guidance on the interpretation of the requirements of the BRC Global Standard for Food Safety - Issue 6 for fresh produce packers of fruit, vegetables and nuts. Concentrating on areas of particular issue within the fresh produce industry, this will help companies, auditors and customers understand how to implement the requirement of the Standard. The guideline includes practical guidance and real examples to illustrate the principles of the clauses and compliments the recently published more general interpretation guideline.



The BRC Global Standard for Food Safety

Author : Ron Kill

Publisher : John Wiley & Sons

Page : 321 pages

File Size : 11,54 MB

Release : 2012-06-12

Category : Technology & Engineering

ISBN : 1118373847

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Book Description

This book will offer companies in the food industry a comprehensive guide to preparing for a British Retail Consortium Standard evaluation (Issue 6). It will enable them to ensure that the correct systems are in place to achieve the Standard, and also that they present themselves in the best possible light during the audit process. It will also recommend the correct steps to take following evaluation and how to correct non-conformities. The book will be of interest not only to suppliers who are seeking certification for the first time but also to those already in the scheme, and are seeking to improve their grades.



Ensuring Safe Food

Author : Institute of Medicine and National Research Council

Publisher : National Academies Press

Page : 208 pages

File Size : 30,15 MB

Release : 1998-08-19

Category : Medical

ISBN : 0309173973

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Book Description

How safe is our food supply? Each year the media report what appears to be growing concern related to illness caused by the food consumed by Americans. These food borne illnesses are caused by pathogenic microorganisms, pesticide residues, and food additives. Recent actions taken at the federal, state, and local levels in response to the increase in reported incidences of food borne illnesses point to the need to evaluate the food safety system in the United States. This book assesses the effectiveness of the current food safety system and provides recommendations on changes needed to ensure an effective science-based food safety system. Ensuring Safe Food discusses such important issues as: What are the primary hazards associated with the food supply? What gaps exist in the current system for ensuring a safe food supply? What effects do trends in food consumption have on food safety? What is the impact of food preparation and handling practices in the home, in food services, or in production operations on the risk of food borne illnesses? What organizational changes in responsibility or oversight could be made to increase the effectiveness of the food safety system in the United States? Current concerns associated with microbiological, chemical, and physical hazards in the food supply are discussed. The book also considers how changes in technology and food processing might introduce new risks. Recommendations are made on steps for developing a coordinated, unified system for food safety. The book also highlights areas that need additional study. Ensuring Safe Food will be important for policymakers, food trade professionals, food producers, food processors, food researchers, public health professionals, and consumers.



Food Safety Practices in the Restaurant Industry

Author : Nurhayati Khairatun, Siti

Publisher : IGI Global

Page : 334 pages

File Size : 40,38 MB

Release : 2021-11-26

Category : Business & Economics

ISBN : 1799874168

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Book Description

In recent years, cases of food-borne illness have been on the rise and are creating a significant public health challenge worldwide. This situation poses a health risk to consumers and can cause economic loss to the food service industry. Identifying the current issues in food safety practices among the industry players is critical to bridge the gap between knowledge, practices, and regulation compliance. Food Safety Practices in the Restaurant Industry presents advanced research on food safety practices investigated within food service establishments as an effort to help the industry pinpoint risks and non-compliance relating to food safety practices and improve the practices in preventing food-borne illnesses from occurring. Covering a range of topics such as food packaging, safety audits, consumer awareness, and standard safety practices, it is ideal for food safety and service professionals, food scientists and technologists, policymakers, restaurant owners, academicians, researchers, teachers, and students.