Food Safety Management by Motarjemi, Yasmine -- Read -- Imperial Library of Trantor

Index

Cover image Title page Table of Contents Copyright List of Contributors Foreword Foreword Preface Nomenclature

Abbreviations of Important Technical Terms Abbreviation of Selected Organizations Involved in Food Safety

Chapter 1. Fundamentals in Management of Food Safety in the Industrial Setting: Challenges and Outlook of the 21st Century

Consumer Trust: The Corner Stone of a Food Business The 21st Century: A New Era in Food Safety The Concept of Food Safety and its Definition Elements of Food Safety Management Challenges in Management of Food Safety and Outlook Conclusions References Further Reading

I: Risks and Controls in the Food Supply Chain

Chapter 2. Management of Safety in the Feed Chain

Overview of the Feed Chain Characteristics of the Feed Chain Potential Hazards Good Hygiene Practices in the Feed Sector Examples of Feed Safety Incidents and What Lessons Can be Learned Conclusions References

Chapter 3. Naturally Occurring Toxicants of Plant Origin

Introduction Scope and Definitions Inherent Plant Toxicants: Chemical Diversity and Roles in the Plants Toxicological and Biological Considerations Risk Assessment Considerations Risk Management of Inherent Plant Toxicants Conclusions References

Chapter 4. Allergens

Introduction Food Allergy: A Public Health Problem Allergenic Foods of Public Health Importance Management of Food Allergens Analytical Aspects of Allergen Management Summary References

Chapter 5. Milk and Dairy Products

Introduction Historical Perspective Foodborne Disease Outbreaks Risk and Controls Conclusion References Further Reading

Chapter 6. Meat and Meat Products

Introduction Hazards Associated with Meat and Meat Products Contamination Frequency and Incidence of Disease Control of Hazards at Different Stages of the Meat Chain Meat Safety Process Management Conclusions References Further Reading

Chapter 7. Poultry and Eggs

Introduction Microbial Hazards Chemical Hazards Physical Hazards HACCP Generic Model Importance of Equipment/Process Selection Advantages of Implementing HACCP Egg Breaking Operations References

Chapter 8. Seafood

Introduction Production of Safe Seafood – Prerequisite Programs and Haccp Hazards Associated with Seafood Risks at Different Stages of the Food Chain Conclusion References

Chapter 9. Fruits and Vegetables (including Herbs)

Introduction Food Safety Hazards Associated with Fruits and Vegetables (Including Herbs) Factors Affecting Biological Contamination Contamination Along the Food Chain Control Measures in Preventing Contamination Application of the HACCP System A Case Study on the Application of the HACCP Approach for the Management of the PrepAration of Fresh Tomatoes for Storage and Sale Conclusion Acknowledgment References

Chapter 10. Coffee, Cocoa and Derived Products (e.g. Chocolate)

General Considerations Cocoa and Derived Products References Further Reading

Chapter 11. Honey, Confectionery and Bakery Products

Introduction Honey Confectionery Bakery Concluding Remarks References Further Reading

Chapter 12. Edible Nuts, Oilseeds and Legumes

Part 1: Perspectives on Mycotoxins Part 2: Pistachio Nut Processing HACCP Study Acknowledgments References Further Reading

Chapter 13. Oils and Fats

Introduction Contaminants in Crude Oils and Fats Refining Process Validation for Contaminant Removal By-Products Formed During Oil Refining HACCP References

Chapter 14. Bottled and Drinking Water

Water and the Food Industry Definitions for Water Legislation Sources of Water Drinking-water Applications in the Food Industry Hazards Associated with Drinking Water Risk Assessment and Risk Management HACCP Case Studies References Further Reading

Chapter 15. Pet Food

Introduction Biological Hazards Mycotoxicosis Toxicities Caused by Medicated Feed Carry-over into Pet Food Raw Materials Adulteration for Profit, the Melamine Case Toxicities Caused by Nutrient Misformulation Conclusion References

Chapter 16. Food Contact Materials

Introduction Definitions Classification of Materials Hazard Identification Management of Safety of Food Contact Materials Recycling and Reuse The Potential Environmental Impact Lessons from Case Studies Annex References Further Reading

II: Technologies and Food Safety

Chapter 17. Thermal Treatment

Introduction Heat Processing Fundamentals of Thermal Death of Microorganisms Heat Resistance of Microorganisms Determination of Heat Process Requirement Conventional Heat Preservation Factors Determining Heat Treatment Non-Traditional Heat Treatment Combined Treatments References

Chapter 18. Non-thermal Processing Technologies

Introduction: Identification of Risks in Non-Thermal Processes Non-Thermal Treatments for Food Preservation Verification and Validation Methods for Non-Thermal Technologies Final Remarks References

Chapter 19. Acids and Fermentation

Introduction: Acidity and pH Acidity and Foods Acidity and Microorganisms Control of Pathogens by pH and Acidity Fermented Foods Food Safety Problems with Acidic Foods Conclusions References Further Reading

Chapter 20. Chilling and Freezing

Introduction Effect of Chilling on Food Safety Effect of Chilling Rate on Food Safety Effect of Freezing on Food Safety Effect of Freezing Rate on Food Safety Chilling and Freezing Principles Chilling/Freezing Methods/Equipment Thawing (DEFROSTING) and Tempering Systems Transportation Chilled Retail Display Frozen Retail Display Domestic Handling Specifying Refrigeration Systems Managing/Production Principles for Refrigerated Foods Temperature Measurement and Monitoring References Further Reading Relevant Websites

Chapter 21. Detection of Physical Hazards

Introduction Sorters and Detection Equipment (Figure 21.1) Metal Detection X-Ray Detection Equipment Selection Detection Equipment Management Further Reading

III: Food Safety Assurance Systems

Chapter 22. Principles and Systems for Quality and Food Safety Management

Principles, Systems and Schemes Principles and Associated Systems Integrated Schemes and Their Limitations The Future of Systems Further Reading

Chapter 23. Hygiene in Primary Production

Introduction Part 1: Good Animal Husbandry Potential Health Risks on Animal Farms Foodborne Diseases Examples of Foodborne Pathogens Good Farming Practices for Animal Husbandry Animal Health Principles of Biosecurity Good Hygiene Practices on the Livestock Farms Hazard Analysis and Critical Control Points Part 2: Good Agricultural Practices for Food Safety Sources of Microbiological Contaminations of Fresh Vegetables Microbiological Quality of Irrigation Water Presence of Pathogenic Bacteria on Fresh Vegetables Transmission of Pathogenic Bacteria from Contaminated Irrigation Water and Soil to Plants Good Agricultural Practices Part 3: Fish Hygiene Disease Prevention Disease Treatment Major Fish Diseases Diseases of Mollusca and Crustacea Fish Toxicity Pathogenic Bacterial Growth and Toxin Formation References

Chapter 24. Hygiene in Food Processing and Manufacturing

Introduction Prerequisite Management Plan Recommended Procedure for Developing a Processing Environment Plan Future Studies References Further Reading

Chapter 25. Site Selection, Site Layout, Building Design

Introduction Regulatory Requirements Retailer’s Requirements Site Selection Site Layout Building Design References Further Reading

Chapter 26. Hygienic Design and Maintenance of Equipment

Introduction Legislation Basic Hygienic Requirements Materials of Construction Surface Finish Hygienic Design of Open Equipment for Processing of Food Hygienic Design Closed Equipment for Processing of Liquid Food Installation of the Food Processing Equipment in the Food Factory Hygiene Practices During Maintenance Operations in the Food Industry Acknowledgment References

Chapter 27. Development of a Comprehensive Cleaning and Sanitizing Program for Food Production Facilities

Introduction: Cleaning and Sanitizing Operations in Food Processing Facilities CIP Background (Figure 27.1) COP Cleaning Environmental Cleaning Cleaning of Allergens Cleaning of Dry or Low Moisture Foods Cleaning Chemistry Common Cleaning Problems in Food Process Environments Sanitizing Chemistry Application of Sanitizers in Food Processing Facilities Cleaning Validation and Verification Technology Conclusions References

Chapter 28. Personal Hygiene and Health

Risks of Outbreaks Associated from Infected Food Workers Factors Contributing to Outbreaks Examples of Outbreaks Caused By Food Workers Pathogens Carried by Food Workers Hygienic Practices of Food Workers Practical Aspects of Hand Hygiene Barriers in Food Operations to Limit Spread of Pathogens Exclusion of Infected Employees to Work in Specific Food Operations Conclusion References Further Reading

Chapter 29. Pest Management

Introduction Pests of Food Processing and Production Facilities and the Risks they Impose Minimizing Pest Occurrence in Food Premises Pest Detection Strategies Pest Control Strategies Emerging Threats for the Successful Maintenance of Pest Management References

Chapter 30. Safe Handling of Food in Homes and Food Services

Introduction Evidence of Foodborne Illness and Consequences Food Safety Hazards Food Safety Risk Factors Food Safety Management Application of Haccp Principles to Food Service and the Home Prerequisite Programs Hazard Analysis Education and Training Conclusions References

Chapter 31. Hazard Analysis and Critical Control Point System (HACCP)

Introduction Historical Background The Need for HACCP Principles of the HACCP System Application of HACCP HACCP in Small Businesses or Less Developed Business Assessment of HACCP Conclusion References Further Reading

Chapter 32. HACCP Misconceptions

Introduction Misconceptions Common Errors or Shortcomings in the Application of HACCP Conclusions References Further Reading

Chapter 33. Management of Microbiological Hazards: Role of Testing as Verification

Introduction When are Microbiological Testing Programs Useful for Verification? Prerequisites to the Development and Implementation of Microbiological Testing Programs Microbiological Monitoring of the Factory Environment Acceptance Criteria and Testing Programs for Finished Products and Raw Materials Microbiological Monitoring of Raw Materials Microbiological Monitoring of Finished Products Root Cause Analysis and Corrective Actions References Further Reading

Chapter 34. Management of Chemical Contaminants

Introduction Nature of Chemical Hazards Health Consequences Factors Affecting the Occurrence of Chemical Hazards Regulatory Requirements and Challenges Regulatory Compliance Management of Chemicals in Industry Application of the Haccp System to Management of Chemicals Further Reading

Chapter 35. Food Defense

Description of Issues Definitions for Food Defense and Related Terms Farm to Fork Types of Risk and Hazards Methods of Vulnerability Analysis Preventive Measures How to Manage the Case Food Recall Case Studies References

Chapter 36. Effective Leadership

Introduction Theories on the Subject of Leadership Models of Effective Leadership Final Remarks References

Chapter 37. Human Factors in Food Safety Management

Introduction Swiss Cheese Concept Root Cause of Failures Management Commitment Conclusions References

Chapter 38. Assessment of Food Safety Management Systems

Introduction Background Definition and Purpose Scope and Frequency of Assessments Competence of Assessors The Procedure and Methodology The Development and use of a Checklist Conclusions Acknowledgment Further Reading

Chapter 39. Consumer Information and Labeling

Introduction Who is the Consumer? Consumer Protection Global Regulatory Measures Consumer Choice, Information and Education Clear and Legible Label, a Legal Requirement Product Information Within a Food Chain Consumer and Risk Labeling of Allergens Precaution Labeling “May Contain” Consumer Feedback Discussion for the Future References Further Reading

Chapter 40. Incident Management and Root Cause Analysis

Introduction Prevention of Incidents Reporting an Incident Managing an Incident Investigation Root Cause Analysis Conclusions References Further Reading

Chapter 41. Crisis Management

Introduction What is a Crisis? What did we Learn from our Crises? What Lessons for the Future? Essentials of Crisis Management Conclusions References Further Reading

Chapter 42. The Role of International, Regional and National Organizations

Introduction Leading International Standards Organizations Leading Regional Standards Organizations Leading National Governmental Organizations Leading Industry Organizations Leading Hygienic Design Standards Organizations Conclusions Further Reading

IV: Sustainability and Ethics

Chapter 43. Sustainability and Food Production

Introduction Sustainability – An Introduction Social Aspects of Sustainability and Food Production Economic Aspects of Sustainability and Food Production Environmental Concerns Related to Food Production Improving Sustainability in the Food Sector Food Safety and Sustainability Sustainability and Food Production in the Future References

Chapter 44. Climatic Changes

Introduction Impact of Climate Change on Food Safety Conclusion Further Reading

Chapter 45. Nutritional Trends and Health Claims

Introduction Historical Perspective Modern Times Foods for Health Diet and Health References

Chapter 46. Ethics in Food Safety Management

Introduction What is Ethics? Ethical Issues in Food Safety Ethical Decision-Making Conclusion References

Chapter 47. Training and Education

Reference

Index

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