[PDF] Managing Food Hygiene eBook

Author : Veslemøy Andersen
Publisher : Academic Press
Page : 1160 pages
File Size : 16,57 MB
Release : 2023-03-28
Category : Technology & Engineering
ISBN : 032390209X

GET BOOK

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

Author : Hal King
Publisher : Springer Science & Business Media
Page : 141 pages
File Size : 13,58 MB
Release : 2013-01-08
Category : Technology & Engineering
ISBN : 1461462053

GET BOOK

The goal of this book is to show how to build and manage a food safety department that is tasked with ensuring food safety within a food retail business. The experiences of the author as the head of Food and Product Safety at Chick-fil-A will be used as the model. Specifically, the book will discuss the specific components of a food safety program, the tactics needed to establish these components (forming the majority of the chapters), how to measure the success of each component, and how to influence the organization to ensure resources to support the program. The book will also focus on how to choose and work with the appropriate partners, validate the value to the business, and initiate the new component throughout the organization, including how to sustain the component within the program. Five features of this book that make it distinctive are: Most current “How to” book on leading a food safety department from the perspective of a respected national brand Provides the proper organization and methods to manage the work necessary to ensure food safety within the organization Provides the means to utilize risk-based decisions linked to business practices that accommodate a business analysis model Demonstrates step-by-step examples that can be used for continuous improvement in sustaining food safety responsibilities Provides examples on how to gain influence and obtain resources to support food safety responsibilities

Author : Committee to Ensure Safe Food from Production to Consumption
Publisher : National Academies Press
Page : 209 pages
File Size : 47,62 MB
Release : 1998-09-02
Category : Medical
ISBN : 0309593409

GET BOOK

How safe is our food supply? Each year the media report what appears to be growing concern related to illness caused by the food consumed by Americans. These food borne illnesses are caused by pathogenic microorganisms, pesticide residues, and food additives. Recent actions taken at the federal, state, and local levels in response to the increase in reported incidences of food borne illnesses point to the need to evaluate the food safety system in the United States. This book assesses the effectiveness of the current food safety system and provides recommendations on changes needed to ensure an effective science-based food safety system. Ensuring Safe Food discusses such important issues as: What are the primary hazards associated with the food supply? What gaps exist in the current system for ensuring a safe food supply? What effects do trends in food consumption have on food safety? What is the impact of food preparation and handling practices in the home, in food services, or in production operations on the risk of food borne illnesses? What organizational changes in responsibility or oversight could be made to increase the effectiveness of the food safety system in the United States? Current concerns associated with microbiological, chemical, and physical hazards in the food supply are discussed. The book also considers how changes in technology and food processing might introduce new risks. Recommendations are made on steps for developing a coordinated, unified system for food safety. The book also highlights areas that need additional study. Ensuring Safe Food will be important for policymakers, food trade professionals, food producers, food processors, food researchers, public health professionals, and consumers.

Author : Debby Newslow
Publisher : CRC Press
Page : 392 pages
File Size : 37,48 MB
Release : 2013-12-20
Category : Technology & Engineering
ISBN : 143982679X

GET BOOK

The safety of food products is fundamental. The value of an effective and well-defined, -implemented, and -maintained management system is priceless. When it is integrated into a process, it supplies the necessary foundation and structure to help provide the consumer with a safe product of the highest quality. Food Safety Management Programs: Applications, Best Practices, and Compliance presents the insight and shared experiences that can be applied to the development, implementation, and maintenance of an effective food safety management system. The text supplies useful tools that can be applied according to the particular needs of an operation, adding value to its processes and aiding in the establishment of a successful management-based food safety system. The author also encourages the development of a quality management system. The text begins by summarizing Global Food Safety Initiative (GFSI) food safety schemes (eight as of the writing of this text). These include FSSC 22000, Safe Quality Food Code (SQF), British Retail Consortium Global Standard for Food Safety (BRC), International Featured Standards (IFS), Global Aquaculture Alliance (GAA) Seafood Processing Standard, Global Red Meat Standard (GRMS), CanadaGAP, and PrimusGFS. It also lists websites for additional information and updates. 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. It offers information that can be applied to whichever standard is chosen by an organization. With insights from experts in a variety of food industry-related sectors, the text explains the requirements of the standards, methods for their integration, and the process for identifying and addressing gaps in a manner that is both compliant and beneficial for the organization. The book provides experience-based information that can be integrated into any operation, which is essential for the development of an efficient, value-added, and sustainable management system.

Author : Culina Salus
Publisher :
Page : 480 pages
File Size : 22,49 MB
Release : 2019-10-03
Category :
ISBN : 9781692106577

GET BOOK

Recommended for ALL kitchens to comply with food hygiene regulations including hotels, Restaurants, Schools, Colleges, Hospitals, Nursing homes, Takeaways, Cafes, Mobile catering vans, Home caterers, Church and Community halls. This diary is essential for wherever food is prepared for members of the public. This page a day diary is published to accompany GoodFood, Good Business: Starting and Running a Successful catering business, to complete your food safety management system.

Author : Frank Yiannas
Publisher : Springer Science & Business Media
Page : 96 pages
File Size : 37,17 MB
Release : 2008-12-10
Category : Technology & Engineering
ISBN : 0387728678

GET BOOK

Food safety awareness is at an all time high, new and emerging threats to the food supply are being recognized, and consumers are eating more and more meals prepared outside of the home. Accordingly, retail and foodservice establishments, as well as food producers at all levels of the food production chain, have a growing responsibility to ensure that proper food safety and sanitation practices are followed, thereby, safeguarding the health of their guests and customers. Achieving food safety success in this changing environment requires going beyond traditional training, testing, and inspectional approaches to managing risks. It requires a better understanding of organizational culture and the human dimensions of food safety. To improve the food safety performance of a retail or foodservice establishment, an organization with thousands of employees, or a local community, you must change the way people do things. You must change their behavior. In fact, simply put, food safety equals behavior. When viewed from these lenses, one of the most common contributing causes of food borne disease is unsafe behavior (such as improper hand washing, cross-contamination, or undercooking food). Thus, to improve food safety, we need to better integrate food science with behavioral science and use a systems-based approach to managing food safety risk. The importance of organizational culture, human behavior, and systems thinking is well documented in the occupational safety and health fields. However, significant contributions to the scientific literature on these topics are noticeably absent in the field of food safety.

Author : Harry Bremmers
Publisher : Springer
Page : 381 pages
File Size : 42,47 MB
Release : 2018-08-01
Category : Law
ISBN : 3319770454

GET BOOK

This book analyses EU food law from a regulatory, economic and managerial perspective. It presents an economic assessment of strategies of food safety regulation, and discusses the different regulatory regimes in EU food law. It examines the challenges of food safety in the internal market as well as the regulatory tools that are available. The book’s generic theorising and measurement of regulatory effects is supplemented by detailed analysis of key topics in food markets, such as health claims, enforcement strategies, and induced risk management at the level of the organizations producing food. The regulatory effects discussed in the book range from classical regulatory analysis covering e.g. effects of ex-ante versus ex-post regulation and content-related versus information-related regulation to new regulatory options such as behavioral regulation. The book takes as its premise the idea that economic considerations are basic to the design and functioning of the European food supply arena, and that economic effects consolidate or induce modification of the present legal structures and principles. The assessments, analyses and examination of the various issues presented in the book serve to answer the question of how economic theory and practice can explain and enhance the shaping and modification of the regulatory framework that fosters safe and sustainable food supply chains. ​ ​

Author : Nicholas Johns
Publisher : Palgrave
Page : 357 pages
File Size : 25,12 MB
Release : 1995
Category : Food contamination
ISBN : 9780333651179

GET BOOK

A text which explains the problems of food hygiene and discusses how they may be tackled from an operational management point of view. It is designed to function as a textbook for coursework or self-study, as well as being a practical handbook for use on the job.

Author : H. L. M. Lelieveld
Publisher : Taylor & Francis US
Page : 752 pages
File Size : 11,26 MB
Release : 2005-10-30
Category : Business & Economics
ISBN : 9781855739574

GET BOOK

Complementing the highly successful Hygiene in food processing, this book reviews recent research on improving hygiene in food processing. Part 1 considers recent research on contamination risks such as biofilms and how they can be assessed. Part 2 reviews ways of improving hygienic design of both buildings and equipment, including clean room technology. The final part of the book discusses ways of improving hygiene practice and management.

Author : John Holah
Publisher : Elsevier Inc. Chapters
Page : 31 pages
File Size : 24,31 MB
Release : 2013-11-01
Category : Technology & Engineering
ISBN : 0128056630

GET BOOK

Food safety is now seen to be managed and controlled by three fundamental requirements. HACCP programmes control hazards associated with the process, processing environmental prerequisites control hazards associated with the processing environment, and quality systems (e.g. ISO 9000) manage quality-related prerequisites, e.g. supplier approval and control, control of non-conforming products, customer complaints, traceability and recall, etc. This chapter focuses on processing environmental prerequisites and covers the design of the food manufacturing infrastructure (the factory, the process lines and services, the equipment and the food operatives) and the hygienic practices to keep the infrastructure in optimum condition (maintenance, pest control, cleaning and disinfection and personal hygiene). The management of environmental prerequisites initially involves ensuring that all generic prerequisites (such as cleaning and disinfection) are undertaken to best practice and appropriately validated. Further to this, any remaining sources of environmental hazards, and the transfer vectors by which they can contaminate food products, are assessed and appropriate controls installed. If controls are identified such that any failings in these controls would most likely result in product contamination, such controls are termed operational prerequisites (OPs). OPs are managed in a similar way to HACCP critical control points (CCPs) so that in the same way as CCPs are the major focus of attention in the control of the food process, OPs are the major focus in the control of the processing environment.