Food Safety Management
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Food Safety Management: A Practical Guide for the Food Industry
By Huub Lelieveld, Yasmine MotarjemiUsing 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.
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Food Safety Management: Chapter 34. Management of Chemical Contaminants
By Yasmine MotarjemiA plethora of chemical contaminants threaten food supply.
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Food Safety Management: Chapter 8. Seafood
By Sanja VidačekAs already mentioned, the major source of viral infections is raw shellfish that become contaminated through polluted harvest waters. L. monocytogenes is ubiquitous in nature. Different kinds of fish, squid and crustaceans from water ...
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Food Safety Management: Implementing a Food Safety Program in a Food Retail Business
By Hal KingThis 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 ...
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Food Safety Management: Chapter 3. Naturally Occurring Toxicants of Plant Origin
By Benoît Schilter, Anne Constable, Irène PerrinFor many inherent toxicants the margin of exposure between toxic levels in humans and actual exposure from food is low. Therefore risk management measures need to be implemented in order to ensure food safety.
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Food Safety Management: Chapter 23. Hygiene in Primary Production
By Gisela Kopper, Slavko Mirecki, Igor S. KljujevLarson J. Ensuring global food safety – a public health priority and a global responsibility. In: Boisrobert C, Stjepanovic A, Oh S, Lelieveld H, eds. Ensuring Global Food Safety. UK: Elsevier; 2010. McEwen SA, FedorkaCray PJ.
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Food Safety Management: A Practical Guide for the Food Industry
By Huub Lelieveld, Yasmine MotarjemiUsing 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.
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Food Safety Management: Chapter 37. Human Factors in Food Safety Management
By Yasmine MotarjemiThe text outlines the commitment expected from the top management of food businesses for assuring safety of food products and the importance of effective people management for food safety.
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Food Safety Management: Chapter 11. Honey, Confectionery and Bakery Products
By Suchart ChavenConfectionery and bakery products are historically one of mankind’s oldest food staples; both as sustenance and enjoyment.
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Food Safety Management: Chapter 20. Chilling and Freezing
By Christian James, Stephen J. JamesThis is because the temperatures of bulk packs of refrigerated product in large storerooms are far less sensitive to small heat inputs than single consumer packs in open display cases or in a domestic refrigerator/freezer.
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Food Safety Management: Chapter 4. Allergens
By Rene Crevel, Stella CochraneThis is achieved by accurate allergen labeling and ensuring that either products do not contain unintended allergens in amounts that pose an unacceptable risk to food allergy sufferers or meaningful precautionary labeling is applied.
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Food Safety Management: Chapter 41. Crisis Management
By Yasmine Motarjemi1999: a case study in crisis communications and management. 4. Doeg C. Crisis Management in the Food and Drinks Industry: A Practical Approach first ed. Verlag GmbH: Springer; 1995.
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Food Safety Management: Chapter 18. Non-thermal Processing Technologies
By Olga Martin-Belloso, Humberto Vega-Mercado, Robert Soliva-FortunyEvery food manufacturing and processing operation has inherent risks affecting the safety of food products.
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Food Safety Management: Chapter 5. Milk and Dairy Products
By Y. Motarjemi, G.G. Moy, P.J. JoosteProvided that hygienic measures are taken to prevent any post-process contamination, milk and dairy products can be produced and consumed safely. The present chapter reviews risks and control measures all along the production chain.
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Food Safety Management: A Practical Guide for the Food Industry
By Yasmine Motarjemi, Veslemøy Andersen, Huub L. M. Lelieveld... good boiling-stability in milk (
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Food Safety Management: Chapter 29. Pest Management
By Christopher H. BellThis chapter describes the methods available for pest exclusion, detection and control in food processing facilities, focusing principally on insect pests.
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Food Safety Management: Chapter 13. Oils and Fats
By Gerrit van DuijnOils and fats are important for food preparation or as ingredients in food.
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Food Safety Management: Chapter 46. Ethics in Food Safety Management
By Nina Veflen Olsen, Diána BánátiThe more novel and difficult the ethical choice we face, the more we need to rely on discussion and dialogue with others about the dilemma.
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Food Safety Management: Chapter 17. Thermal Treatment
By Tibor DeakThermal treatments of various time–temperature combinations are commonly applied in the food industry for the inactivation or decrease in number of microorganisms in order to manufacture safe products with a long shelf-life.
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Food Safety Management: Chapter 38. Assessment of Food Safety Management Systems
By Yasmine Motarjemi, Sara MortimoreAssessment of food safety management systems is a verification activity with the objective of evaluating the compliance with set standards.