Food Safety Management

This is the first book to present an integrated, practical approach to the management of food safety throughout the production chain. While there are many books addressing specific aspects of food safety, no other book guides the reader through the various risks associated with each sector of the production process or alerts them to the measures needed to mitigate those risks.

Using practical examples of incidents and their root causes, this book creates awareness of pitfalls in food safety management and provides key insight into means of avoiding them. Each section will address its subject in terms of relevance and application to food safety and, to the appropriate extent, spoilage. As applicable, it will cover 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.

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 studyProvides practical guidance on the implementation of elements of the food safety assurance systemExplains the role of different stakeholders of the food supply