Ensuring Global Food Safety

Exploring Global Harmonization

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Author: Christine Boisrobert,Aleksandra Stjepanovic,Sangsuk Oh,Huub Lelieveld

Publisher: Academic Press

ISBN: 9780080889306

Category: Technology & Engineering

Page: 472

View: 8970

Taking into account toxicity levels at normal consumption levels, intake per kg bodyweight and other acknowledged considerations, each chapter in this book will be based on one or more proven examples. It is intended to provide specific examples and potential improvements to the safety of the world's food supply, while also increasing the amount of food available to those in undernourished countries. This book is designed to to provide science-based tools for improving legislation and regulation. Benefits: Reduce amount of food destroyed due to difference in regulations between nations Positively impact the time-to-market of new food products by recognizing benefit of "one rule that applies to all" Use the comparison of regulations and resulting consequences to make appropriate, fully-informed decisions Employ proven science to obtain global consensus for regulations Understand how to harmonize test protocols and analytical methods for accurate measurement and evaluation Take advantage of using a risk/benefit based approach rather than risk/avoidance to maximize regulatory decisions

Food Safety Management

Chapter 23. Hygiene in Primary Production

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Author: Gisela Kopper,Slavko Mirecki,Igor S. Kljujev,Vera B. Raicevic,Blazo T. Lalevic,Jelena Petrovic-Jovicic,Stojmir Stojanovski,Dijana Blazekovic-Dimovska

Publisher: Elsevier Inc. Chapters

ISBN: 0128056622

Category: Technology & Engineering

Page: 1192

View: 5695

Biological agents, bacteria, viruses and parasites can, directly or indirectly, contaminate food. Similarly chemicals such as veterinary drugs used to combat animal illnesses, mycotoxins particularly aflatoxins, pesticides and environmental contaminants (e.g. dioxins, heavy metals) in animal feeds can also be a source contamination of food. Contamination of agricultural, animal and fish products is the result of the presence of human pathogenic bacteria and/or toxic substances, which can contaminate products in any part of the production chain. Examples are of the presence of a wide range of pathogens such as Salmonella spp., pathogenic Escherichia coli and Shigella, hepatitis A virus on fresh fruits and vegetables, E. coli O157:H7 in meats, Campylobacter spp., Brucella spp. in milk, Vibrio sp. and ciguatera toxin in fish. Thus the importance of good practices at the primary production level to prevent diseases and infections in animals, minimize risk of transmission to humans and/or contamination of food as well as to ensure animal health and welfare. The authors address three main primary production systems and the challenges to reduce the safety threats inherent to each. Good animal farming, fish health and good agricultural practices are described extensively so as to provide a clear picture of the complexity of the food production chains and the many factors that need to be under control to ensure the safety of food products.

Handbook of Hygiene Control in the Food Industry

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Author: H. L. M. Lelieveld,John Holah,M A Mostert

Publisher: Elsevier

ISBN: 1845690532

Category: Technology & Engineering

Page: 744

View: 2327

Developments such as the demand for minimally-processed foods have placed a renewed emphasis on good hygienic practices in the food industry. As a result there has been a wealth of new research in this area. Complementing Woodhead’s best-selling Hygiene in the food industry, which reviews current best practice in hygienic design and operation, Handbook of hygiene control in the food industry provides a comprehensive summary of the key trends and issues in food hygiene research. Developments go fast: results of the R&D meanwhile have been applied or are being implemented as this book goes to print. Part one reviews research on the range of contamination risks faced by food processors. Building on this foundation, Part two discusses current trends in the design both of buildings and types of food processing equipment, from heating and packaging equipment to valves, pipes and sensors. Key issues in effective hygiene management are then covered in part three, from risk analysis, good manufacturing practice and standard operating procedures (SOPs) to improving cleaning and decontamination techniques. The final part of the book reviews developments in ways of monitoring the effectiveness of hygiene operations, from testing surface cleanability to sampling techniques and hygiene auditing. Like Hygiene in the food industry, this book is a standard reference for the food industry in ensuring the highest standards of hygiene in food production. Standard reference on high hygiene standards for the food industry Provides a comprehensive summary of the key trends in food hygiene research Effective hygiene management strategies are explored

Encyclopedia of Food and Health

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Author: N.A

Publisher: Academic Press

ISBN: 0123849535

Category: Technology & Engineering

Page: 4006

View: 3365

The Encyclopedia of Food and Health provides users with a solid bridge of current and accurate information spanning food production and processing, from distribution and consumption to health effects. The Encyclopedia comprises five volumes, each containing comprehensive, thorough coverage, and a writing style that is succinct and straightforward. Users will find this to be a meticulously organized resource of the best available summary and conclusions on each topic. Written from a truly international perspective, and covering of all areas of food science and health in over 550 articles, with extensive cross-referencing and further reading at the end of each chapter, this updated encyclopedia is an invaluable resource for both research and educational needs. Identifies the essential nutrients and how to avoid their deficiencies Explores the use of diet to reduce disease risk and optimize health Compiles methods for detection and quantitation of food constituents, food additives and nutrients, and contaminants Contains coverage of all areas of food science and health in nearly 700 articles, with extensive cross-referencing and further reading at the end of each chapter

The BRC Global Standard for Food Safety

A Guide to a Successful Audit

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Author: Ron Kill

Publisher: John Wiley & Sons

ISBN: 1118373847

Category: Technology & Engineering

Page: 408

View: 5901

This book will offer companies in the food industry a comprehensive guide to preparing for a British Retail Consortium Standard evaluation (Issue 6). It will enable them to ensure that the correct systems are in place to achieve the Standard, and also that they present themselves in the best possible light during the audit process. It will also recommend the correct steps to take following evaluation and how to correct non-conformities. The book will be of interest not only to suppliers who are seeking certification for the first time but also to those already in the scheme, and are seeking to improve their grades.

Hygienic Design of Food Factories

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Author: John Holah,H. L. M. Lelieveld

Publisher: Elsevier

ISBN: 0857094939

Category: Technology & Engineering

Page: 824

View: 2976

Food safety is vital for consumer confidence, and the hygienic design of food processing facilities is central to the manufacture of safe products. Hygienic design of food factories provides an authoritative overview of hygiene control in the design, construction and renovation of food factories. The business case for a new or refurbished food factory, its equipment needs and the impacts on factory design and construction are considered in two introductory chapters. Part one then reviews the implications of hygiene and construction regulation in various countries on food factory design. Retailer requirements are also discussed. Part two describes site selection, factory layout and the associated issue of airflow. Parts three, four and five then address the hygienic design of essential parts of a food factory. These include walls, ceilings, floors, selected utility and process support systems, entry and exit points, storage areas and changing rooms. Lastly part six covers the management of building work and factory inspection when commissioning the plant. With its distinguished editors and international team of contributors, Hygienic design of food factories is an essential reference for managers of food factories, food plant engineers and all those with an academic research interest in the field. An authoritative overview of hygiene control in the design, construction and renovation of food factories Examines the implications of hygiene and construction regulation in various countries on food factory design Describes site selection, factory layout and the associated issue of airflow

Food Safety for the 21st Century

Managing HACCP and Food Safety Throughout the Global Supply Chain

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Author: Carol A. Wallace,William H. Sperber,Sara E. Mortimore

Publisher: John Wiley & Sons

ISBN: 1444348000

Category: Technology & Engineering

Page: 352

View: 8556

The HACCP (Hazard Analysis and Critical Control Points) system is still recognised internationally as the most effective way to produce safe food throughout the supply chain, but a HACCP system cannot operate in a vacuum. It requires prerequisite programmes to be in place and it can be highly affected by, or dependent upon, other major considerations such as animal, plant, human and environmental health, food security and food defence. This book: Provides a practical and up-to-date text covering the essentials of food safety management in the global supply chain, giving the reader the knowledge and skills that they need to design, implement and maintain a world-class food safety programme. Builds on existing texts on HACCP and food safety, taking the next step forward in the evolution of HACCP and providing a text that is relevant to all sectors and sizes of food businesses throughout the world. Shares practical food safety experience, allowing development of best-practice approaches. This will allow existing businesses to improve their systems and enable businesses that are new to HACCP and food safety management requirements in both developed and developing countries to build on existing knowledge for more rapid application of world-class food safety systems. Educates practitioners such that they will be able to use their judgement in decision-making and to influence those who make food policy and manage food operations. This book is an essential resource for all scientists and managers in the food industry (manufacturing and foodservice); regulators and educators in the field of food safety; and students of food science and technology.

Hygiene in Food Processing

Principles and Practice

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Author: H. L. M. Lelieveld,M A Mostert,John Holah,B White

Publisher: Woodhead Publishing

ISBN: 9781855734661

Category: Business & Economics

Page: 392

View: 4573

Drawing from the expertise of the prestigious European Hygienic Equipment Design Group (EHEDG) and other experts in the field, this major collection represents the standard on the issue of good hygiene practice in food processing. The work covers hygiene regulation in both the USA and Europe. It opens with an examination of the general principles of hygiene, then moves on to plant design and construction, as well as hygiene principles and methods. The book also provides a complete overview of the food supply chain, from farm to consumer.

Global Food Security and Wellness

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Author: Gustavo V. Barbosa-Cánovas,Gláucia María Pastore,Kezban Candoğan,Ilce G. Medina Meza,Suzana Caetano da Silva Lannes,Ken Buckle,Rickey Y. Yada,Amauri Rosenthal

Publisher: Springer

ISBN: 1493964968

Category: Technology & Engineering

Page: 517

View: 9077

This book is based on selected papers from keynote and symposium sessions given at the 16th International Union of Food Science and Technology (IUFoST) World Congress, held in Foz do Iguaçu, Brazil August, 2012. The theme of the Congress was the challenges faced by food science in both the developed and developing regions of the world. The symposia featured prominent world-renowned keynote and plenary speakers, young researchers, and the technical sessions covered the whole spectrum of basic and applied food science and technology, including consumer issues and education, diets and health, ethnic foods, and R&D.​

2016 Global Food Policy Report

Synopsis

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Author: International Food Policy Research Institute (IFPRI)

Publisher: Intl Food Policy Res Inst

ISBN: 0896299791

Category: Social Science

Page: 4

View: 8582

The Global Food Policy Report is IFPRI’s flagship publication. This year’s annual report examines major food policy issues, global and regional developments, and commitments made in 2015, and presents data on key food policy indicators. The report also proposes key policy options for 2016 and beyond to achieve the Sustainable Development Goals. In 2015, the global community made major commitments on sustainable development and climate change. The global food system lies at the heart of these commitments—and we will only be able to meet the new goals if we work to transform our food system to be more inclusive, climate-smart, sustainable, efficient, nutrition- and health-driven, and business-friendly.

Food Safety

A Practical and Case Study Approach

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Author: Richard J. Marshall

Publisher: Springer Science & Business Media

ISBN: 0387339574

Category: Technology & Engineering

Page: 312

View: 3836

Food Safety: A Practical and Case Study Approach, the first volume of the ISEKI-Food book series, discusses how food quality and safety are connected and how they play a significant role in the quality of our daily lives. Topics include methods of food preservation, food packaging, benefits and risks of microorganisms and process safety.

Food Preservation by Pulsed Electric Fields

From Research to Application

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Author: H. L. M. Lelieveld,S Notermans,S W H De Haan

Publisher: Elsevier

ISBN: 1845693833

Category: Technology & Engineering

Page: 384

View: 5301

Pulsed electric field (PEF) food processing is a novel, non-thermal preservation method that has the potential to produce foods with excellent sensory and nutritional quality and shelf-life. This important book reviews the current status of the technology, from research into product safety and technology development to issues associated with its commercial implementation. Introductory chapters provide an overview of the process and its history. Part one then discusses the technology of PEF food preservation, with chapters on circuitry and pulse shapes, chamber design and technical and safety requirements. The second part of the book focuses on important product safety and quality issues such as probable mechanisms of microbial inactivation by PEF, adaptation potential of microorganisms treated by this method, toxicological aspects, the impact on food enzymes and shelf life. Chapters in the final part of the book cover topics relating to the commercialisation of the technology, including current and future applications, pitfalls, economic issues and scaling up, and public and regulatory acceptance. Food preservation by pulsed electric fields is a standard reference for all those involved in research into PEF food processing and its commercialisation. Reviews the current status of PEF technology with an overview of the process and its history Discusses the technology involved in PEF food preservation Focuses on important product safety and quality issues such as the impact on food enzymes and shelf life

Second FAO/WHO Global Forum of Food Safety Regulators

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Author: Food and Agriculture Organization of the United Nations

Publisher: Food & Agriculture Org.

ISBN: 9789251052723

Category: Medical

Page: 230

View: 2714

This publication contains the proceedings of the second international forum on food safety regulation, held in Bangkok, Thailand in October 2004 to discuss the development of effective food safety systems, focusing on two key themes of official food safety control services; and the epidemio-surveillance of food-borne diseases and food safety rapid alert systems.

Ensuring Safe Food

From Production to Consumption

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Author: Committee to Ensure Safe Food from Production to Consumption,Institute of Medicine,Board on Agriculture,Institute of Medicine and National Research Council

Publisher: National Academies Press

ISBN: N.A

Category: Medical

Page: 179

View: 8239

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.

Natural Antimicrobials in Food Safety and Quality

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Author: Mahendra Rai,Michael Chikindas

Publisher: CABI

ISBN: 1845937694

Category: Health & Fitness

Page: 368

View: 6159

The demands of producing high quality, safe (pathogen-free) food rely increasingly on natural sources of antimicrobials to inhibit food spoilage organisms and food-borne pathogens and toxins. Discovery and development of new antimicrobials from natural sources for a wide range of application requires that knowledge of traditional sources for food antimicrobials is combined with the latest technologies in identification, characterization and application. This book explores some novel, natural sources of antimicrobials as well as the latest developments in using well-known antimicrobials in food. Covering antimicrobials derived from microbial sources (bacteriophages, bacteria, algae, fungi), animal-derived products (milk proteins, chitosan, reduction of biogenic amines), plants and plant-products (essential oils, phytochemicals, bioactive compounds), this book covers the development and use of natural antimicrobials for processed and fresh food products. New and emerging technologies concerning antimicrobials are also discussed.

Global Trade and Food Safety

Winners and Losers in a Fragmented System

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Author: John Sullivan Wilson,Tsunehiro Otsuki

Publisher: World Bank Publications

ISBN: N.A

Category: Developing countries

Page: 34

View: 2921

How food safety is addressed in the world trade system is critical for developing countries that continue to rely on agricultural exports. An analysis shows that adopting a worldwide standard of a toxin affecting nuts and grains could increase trade in these commodities by $38 billion compaired with levels under today's widely divergent national standards.

Global Standard for Food Safety - Guideline for Fresh Produce

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Author: British Retail Consortium

Publisher: The Stationery Office

ISBN: 9780117080096

Category: Business & Economics

Page: 36

View: 7600

This is the latest guidance on the interpretation of the requirements of the BRC Global Standard for Food Safety - Issue 6 for fresh produce packers of fruit, vegetables and nuts. Concentrating on areas of particular issue within the fresh produce industry, this will help companies, auditors and customers understand how to implement the requirement of the Standard. The guideline includes practical guidance and real examples to illustrate the principles of the clauses and compliments the recently published more general interpretation guideline.

Improving Efficiency and Transparency in Food Safety Systems - Sharing Experiences

Proceedings of the Forum : Global Forum of Food Safety Regulators, 28-30 January 2002, Marrakesh, Morocco

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Author: N.A

Publisher: Food & Agriculture Org.

ISBN: 9789251047705

Category: Technology & Engineering

Page: 219

View: 446

This publication reports on the first Global Forum on food safety regulation which was held in Morocco in January 2002 and included delegates from 110 countries and 17 international organisations. Its purpose was to exchange information and experiences regarding food safety issues of international importance. Aspects considered include: inspection techniques; risk management; capacity building; consumer involvement in food safety; and communication issues. There was unanimous agreement that future fora of this kind should be held, and a provisional meeting scheduled for early 2004.