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
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.
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 ...
This book is intended for food safety professionals involved with the retail and foodservice industry, as well as quality assurance professionals working in food processing plants, Federal regulatory officials, and professionals employed by ...
The purpose of this book is to help retail food service businesses implement FSMS to achieve Active Managerial Control (AMC) of foodborne illness risk factors.
Doyle (eds) Compendium of the Microbiological Spoilage of Foods and Beverages. Springer, New York, pp. 223-244. Cormier, R.J., M. Mallet, S. Chiasson, H. Magnusson and G. Valdimarsson (2007) Effectiveness and performance of HACCP-based ...
This book will help the reader to: Develop and lead a food safety management program/department using a national brand perspective Properly organize to manage the work necessary to ensure that food safety is a priority within all business ...
This full colour book,based on HACCP (Hazard Analysis and Critical Control Point) will help you comply with food hygiene regulations by showing you how to make food safely and run all aspects of your business.
The second edition of Microorganisms in Foods 7: Microbiological Testing in Food Safety Management updates and expands on information on the role of microbiological testing in modern food safety management systems.
Confectionery and bakery products are historically one of mankind’s oldest food staples; both as sustenance and enjoyment.
The Food Manager Fundamentals book was created for students who plan on attending a food manager class and/or plan to sit for an examination.