Kooperativer Bibliotheksverbund

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Umfang: 1 online resource (1160 pages)

Ausgabe: Second edition.

ISBN: 0-323-90209-X

Inhalt: Food Safety Management: A Practical Guide for the Food Industry, Second Edition continues to present a comprehensive, integrated and 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. This new edition provides practical examples of incidents and their root causes, highlighting pitfalls in food safety management and providing key insights into different means for avoiding them. Each section addresses its subject in terms of relevance and application to food safety and, where applicable, spoilage. The book covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain, making it an ideal resource. Addresses risks and controls at various stages of the food supply chain based on food type, including a generic HACCP study and new information on FSMA Covers the latest emerging technologies for ensuring food safety Includes observations on what works and what doesn't on issues in food safety management Provides practical guidelines for the implementation of elements of the food safety assurance system Explains the role of different stakeholders of the food supply.

Anmerkung: Intro -- Food Safety Management: A Practical Guide for the Food Industry -- Copyright -- Contents -- Contributors -- Preface -- List of Abbreviations -- Chapter 1: Food Safety Management: A Practical Guide for the Food Industry: The Story Behind the Book -- References -- Chapter 2: 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 -- Government -- Industry -- Consumers and Customers and the Informal Sector -- Academia -- Challenges in Management of Food Safety and Outlook -- Complexity of the Subject -- Complexity of Food Operations -- Complexity of the Food Supply and External Environment -- Human Factor -- Outlook:Whistleblowing -- Conclusions -- References -- Further Reading -- Section A: Risks and Controls in the Food Supply Chain -- Chapter 3: Management of Safety in the Feed Chain -- Overview of the Feed Chain -- Characteristics of the Feed Chain -- Potential Hazards -- Biological Hazards -- Chemical Hazards -- Physical Hazards -- Emerging Hazards -- Risk Assessment/Risk Management -- Good Hygiene Practices in the Feed Sector -- Feed Safety Management Principles -- Prerequisite Programs -- Hazard Analysis and Monitoring Plans -- From Good Practices to Certified Feed Safety Assurance Systems -- Examples of Feed Safety Incidents and What Lessons to be Learned -- MPA in Glucose Syrup in 2002 -- Background -- What Did Not Work? -- What Lessons Had to Be Learnt? -- Contamination of Bread Meal with Dioxins in Ireland in 2008 -- Background -- What Did Not Work? -- Lessons to Be Learned -- Dioxins in Feed Fats in Germany in 2010/2011 -- Background -- What Did Not work? -- Lessons to Be learned. , Conclusions -- References -- Further Reading -- Chapter 4: Naturally Occurring Contaminants and Inherent Toxicants of Plant Origin* -- General Introduction -- Phycotoxins (Marine Biotoxins) -- Introduction -- Toxicology and Occurrence -- Paralytic Shellfish Poison (PSP) -- Diarrhetic Shellfish Poison (DSP) -- Amnesic Shellfish Poison (ASP) -- Neurotoxic Shellfish Poison (NSP) -- Azaspiracid Shellfish Poisoning (AZP) -- Ciguatera Fish Poisoning (CFP) -- Risk Assessment -- Paralytic Shellfish Poison (PSP) -- Diarrhetic Shellfish Poisoning (DSP) -- Amnesic Shellfish Poison (ASP) -- Neurotoxic Shellfish Poisoning (NSP) -- Azaspiracid Shellfish Poisoning (AZP) -- Ciguatera Fish Poisoning (CFP) -- Risk Management -- Mycotoxins -- Introduction -- Toxicology and Occurrence -- Aflatoxins -- Ochratoxins -- Trichothecenes -- Fumonisins -- Ergot-Alkaloids -- Patulin -- Emerging Mycotoxins -- Risk Assessment -- Aflatoxin -- Ochratoxin A (OTA) -- Trichothecenes Deoxynivalenol (DON) and Nivalenol (NIV) -- Trichothecenes T-2 and HT-2 -- Trichothecene Zearalenone Mycotoxin (ZEA) -- Fumonisins -- Patulin -- Risk Management -- Inherent Plant Toxins -- Introduction -- Toxicology and Occurrence -- Solanines -- Glucosinolates -- Cyanogenic Glycosides -- Pyrrolizidine Alkaloids (PAs) -- Erucic Acid -- Phenylhydrazines -- Furocoumarins -- Risk Assessment -- Solanum Alkaloids -- Glucosinolates -- Cyanogenic Glycosides -- Pyrrolizidine Alkaloids (PAs) -- Rapeseed Oil (RSO) and Erucic Acid (EA) -- Phenyl-Hydrazines in Cultivated Mushrooms -- Furocoumarins in Food -- Risk Management -- References -- Further Reading -- Chapter 5: Allergens -- Introduction -- Food Allergy and Food Intolerance -- Mechanisms of IgE-mediated Food Allergy -- Symptoms of Food Allergy -- Prevalence of Food Allergy -- Allergenic Foods of Public Health Importance. , Evolution of Regulatory Allergen Lists across the World -- Legal/Regulatory Aspects -- Management of Food Allergens -- The Practice of Allergen Management -- Training -- Allergen Control Plans -- Raw Material Sourcing -- Raw Material Receipt and Storage -- Manufacturing Operations -- Personnel and Training -- Assessing the Risk from Food Allergens -- Practical Aspects of Assessing the Risk from Allergenic Ingredients -- Analytical Aspects of Allergen Management -- Validation and Verification -- Allergen Detection Methods -- Design of Validation Studies -- Verification -- Interpretation of Validation Studies -- References -- Chapter 6: Milk and Dairy Products -- Introduction -- Some History -- Outbreaks and Incidents -- Risks and Controls -- Feed -- Hazards -- Farm: Milk and Animal Health -- Pathogenic Agents -- Enterobacteriaceae -- Campylobacter -- Arcobacter -- Listeria monocytogenes -- Mycobacterium avium subsp. paratuberculosis -- Helicobacter pylori -- Brucella -- Enterotoxigenic staphylococci -- Mycotoxins -- Veterinary Drugs -- Antimicrobials -- Antiparasitic Drugs -- Hormones -- Industrial and Environmental Contaminants -- Pesticide Residues -- Dioxins and Polychlorinated Biphenyls (PCBs) -- Heavy Metals -- Cleaning Agents and Sanitizers -- Other Potential Chemical Hazards -- Radionuclides -- Transportation -- Processing and Manufacturing -- How to Minimize the Risks? -- Conclusion -- References -- Further Reading -- Chapter 7: Bakery and Farinaceous Products -- Introduction -- Bakery and Farinaceous Commodities -- Economics, Market Trends, and Consumer Choices -- Baking Technology -- Raw Materials -- Bakery-Making -- Insights into Food Safety Issues and HACCP Implementation -- General Requirements, and Implement -- Food Safety Management System -- Prerequisite Programs -- Infrastructure and Maintenance -- Operational Prerequisite Programs. , Training -- Sanitation: Cleaning, Disinfecting, and Pest Control -- Chemical Control -- Personal Hygiene -- Product Identification, and General Operating -- Supplier Control. Receiving, Storage, and Distribution -- Recall -- Labeling -- Physical, Chemical, and Biological Hazards Associated with Bakery and Other Farinaceous Products -- Physical Hazards -- Chemical Hazards -- Biological Hazards -- Pests -- Microbiological Hazards -- Yeasts -- Molds -- Bacteria -- Control of Hazards and Risks Assessment within the Bakery Sector -- Conclusion -- References -- Chapter 8: Meat and Meat Products -- Introduction -- Hazards Associated with Meat and Meat Products -- Physical Hazards -- Chemical Hazards -- Biological Hazards -- Bacterial Pathogens -- Spore-Forming Bacterial Pathogens -- Non-spore-Forming Bacterial Pathogens -- Viral Pathogens -- Prions -- Parasites -- Spoilage Microorganisms -- Incidence of Foodborne Illness -- Product Contamination -- Foodborne Disease Outbreaks -- Control of Hazards at Different Stages of the Meat Chain -- Introduction -- Prevent -- General -- Pre-Harvest -- Hygienic Design of Facilities and Processing Equipment -- Cleaning and Sanitation -- Eliminate -- Reducing the Microbial Load on Carcasses and Raw Meat -- Minimizing Cross-Contamination -- Preserve -- Control Measures for Meat Products -- Preserving Microbial Safety -- Bacterial Destruction -- Inhibition of Bacterial Growth -- Cross-Contamination in RTE Products -- Foreign Body Detection -- Definition and Implication of Foreign Bodies in Meat -- Intrinsic Foreign Bodies -- Extrinsic Foreign Bodies -- Detecting Hazardous Chemical Substances Including Allergens -- Packaging -- The Issue of Pathogens Developing Resistance -- Other Areas Influencing Food Safety -- Regulatory Requirements and the Growing Role of 3rd Party Certifications -- Country Specific Legislation -- USA. , Canada -- Australia/New Zealand -- EU -- The Globalization of Food Safety Legislation and Standards -- The Global Harmonization Initiative (GHI) -- Private Label Food Safety Standards -- The Global Food Safety Initiative (GFSI) -- Conclusions -- References -- Chapter 9: Poultry Meat and Eggs -- Introduction -- Microbial Hazards -- Chemical Hazards -- Physical Hazards -- HACCP Generic Model -- Importance of Equipment/Process Selection -- Advantages of Implementing HACCP -- Egg Harvesting and Breaking Operations -- References -- Further Reading -- Chapter 10: Seafood -- Introduction -- Statistics of Food Safety Incidents and Recalls of Seafood Products -- Production of Safe Seafood - Prerequisite Programs and HACCP -- Hazards Associated with Seafood -- Risks at Different Levels of the Supply Chain -- Hazards that Originate from the Marine (Aquatic) Environment or Naturally Occur and are Present at the Time of Catch -- Bacteria and Viruses -- Parasites -- Biotoxins -- Aquaculture Drugs -- Chemicals from the Environment -- Hazards Originating from the Processing Environment/Originating from the Fish as a Result of Mishandling the Fish or Inadeq ... -- Bacteria and Viruses -- Histamine -- Toxins Produced by Pathogenic Bacteria -- Additives -- Processing Hazards (PAH, Nitrosamines) -- Physical Hazards -- Controls at Different Stages of the Food Chain -- Aquaculture -- Processing Industry -- Fresh Seafood -- Frozen Seafood -- Cured Products -- Cooked and Canned Products -- Transportation and Storage -- Other Food Safety Threads and Conclusions -- References -- Chapter 11: Food Safety Management of Insect-Based Foods -- Introduction -- Overview of Regulatory Framework of Insect-Based Foods -- Hazards Associated with Edible Insects and Its Products -- Microbiological Hazards -- Bacteria -- Viruses -- Fungi -- Parasites -- Chemical Hazards -- Physical Hazards. , Allergenicity.

Weitere Ausg.: Print version: Andersen, Veslemøy Food Safety Management San Diego : Elsevier Science & Technology,c2023 ISBN 9780128200131

Sprache: Englisch