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.
1. Food Safety Management - p. Page i 2. Cover - p. Page i 3. Front Matter - p. Page i 4. Table of Contents - p. Page iv 5. Copyright - p. Page v 6. Contributors - p. Page v 7. Preface - p. Page viii 8. List of Abbreviations - p. Page ix 9. List of Illustrations - p. Page x 10. List of Tables - p. Page xi 11. Chapter 1 : Food Safety Management: A Practical Guide for the Food Industry: The Story Behind the Book - p. Page xi 12. Chapter 2 : Fundamentals in Management of Food Safety in the Industrial Setting: Challenges and Outlook of the 21st Century - p. Page 2 13. Chapter 3 : Management of Safety in the Feed Chain - p. Page 15 14. Chapter 4 : Naturally Occurring Contaminants and Inherent Toxicants of Plant Origin☆ - p. Page 32 15. Chapter 5 : Allergens - p. Page 60 16. Chapter 6 : Milk and Dairy Products - p. Page 81 17. Chapter 7 : Bakery and Farinaceous Products - p. Page 105 18. Chapter 8 : Meat and Meat Products - p. Page 137 19. Chapter 9 : Poultry Meat and Eggs - p. Page 180 20. Chapter 10 : Seafood - p. Page 203 21. Chapter 11 : Food Safety Management of Insect-Based Foods - p. Page 219 22. Chapter 12 : Fruits and Vegetables (Including Herbs) - p. Page 231 23. Chapter 13 : Coffee, Cocoa, and Derived Products (e.g., Chocolate) - p. Page 263 24. Chapter 14 : Confectionery and Bakery Products; Including Honey - p. Page 287 25. Chapter 15 : Edible Nuts, Oilseeds and Legumes - p. Page 301 26. Chapter 16 : Vegetable Oils and Fats - p. Page 320 27. Chapter 17 : Bottled and Drinking Water - p. Page 335 28. Chapter 18 : Pet Food - p. Page 360 29. Chapter 19 : Food Contact Materials - p. Page 378 30. Chapter 20 : Thermal Treatment - p. Page 399 31. Chapter 21 : Non-Thermal Processing Technologies - p. Page 417 32. Chapter 22 : Acids and Fermentation - p. Page 436 33. Chapter 23 : Chilling and Freezing - p. Page 449 34. Chapter 24 : Detection of Physical Hazards☆ - p. Page 473 35. Chapter 25 : Principles and Systems for Quality and Food Safety Management - p. Page 493 36. Chapter 26 : The Use of Big Data in Food Safety Management: Predicting Food Safety Risks Using Big Data and Artificial Intelligence - p. Page 511 37. Chapter 27 : Hygiene in Primary Production - p. Page 519 38. Chapter 28 : Principles of Hygienic Practice in Food Processing and Manufacturing - p. Page 582 39. Chapter 29 : Site Selection, Site Layout, Building Design* - p. Page 612 40. Chapter 30 : Hygienic Design of Food Processing Equipment - p. Page 620 41. Chapter 31 : Development of a Comprehensive Cleaning and Sanitizing Program for Food Production Facilities - p. Page 674 42. Chapter 32 : Personal Hygiene and Food Worker Health - p. Page 697 43. Chapter 33 : Pest Management - p. Page 729 44. Chapter 34 : Safe Handling of Food in Homes and Food Services - p. Page 748 45. Chapter 35 : Preventing and Managing Travel-Related Foodborne Disease - p. Page 763 46. Chapter 36 : Hazard Analysis and Critical Control Point System (HACCP) - p. Page 790 47. Chapter 37 : HACCP Misconceptions and Shortcomings - p. Page 817 48. Chapter 38 : Detection of Microbiological Hazards - p. Page 832 49. Chapter 39 : Management of Microbiological Hazards: Role of Testing as Verification - p. Page 848 50. Chapter 40 : Management of Chemical Contaminants - p. Page 870 51. Chapter 41 : Food Defense☆ - p. Page 882 52. Chapter 42 : Effective and Efficient Leadership - p. Page 898 53. Chapter 43 : Human Factors in Food Safety Management - p. Page 914 54. Chapter 44 : Assessment of Food Safety Management Systems - p. Page 939 55. Chapter 45 : Incident Management and Root Cause Analysis - p. Page 952 56. Chapter 46 : Crisis Management - p. Page 968 57. Chapter 47 : Food Safety During Pandemics: A Focus on COVID-19 - p. Page 993 58. Chapter 48 : The Role of International, Regional, and National Organizations in the Development of Standards - p. Page 1001 59. Chapter 49 : Sustainability and Food Systems - p. Page 1016 60. Chapter 50 : Climate Change and Food Safety - p. Page 1035 61. Chapter 51 : Nutritional Trends and Health Claims - p. Page 1050 62. Chapter 52 : Consumer Information and Labeling - p. Page 1059 63. Chapter 53 : Misinformation About Food Safety - p. Page 1071 64. Chapter 54 : Ethics in Food Safety Management - p. Page 1079 65. Chapter 55 : Whistleblowing: An Essential Element of Public Health and Food Safety Management - p. Page 1087 66. Chapter 56 : Training and Education - p. Page 1105 67. Index - p. Page 1112
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.
1. Food Safety Management - p. Page i 2. Cover - p. Page i 3. Front Matter - p. Page i 4. Table of Contents - p. Page iv 5. Copyright - p. Page v 6. Contributors - p. Page v 7. Preface - p. Page viii 8. List of Abbreviations - p. Page ix 9. List of Illustrations - p. Page x 10. List of Tables - p. Page xi 11. Chapter 1 : Food Safety Management: A Practical Guide for the Food Industry: The Story Behind the Book - p. Page xi 12. Chapter 2 : Fundamentals in Management of Food Safety in the Industrial Setting: Challenges and Outlook of the 21st Century - p. Page 2 13. Chapter 3 : Management of Safety in the Feed Chain - p. Page 15 14. Chapter 4 : Naturally Occurring Contaminants and Inherent Toxicants of Plant Origin☆ - p. Page 32 15. Chapter 5 : Allergens - p. Page 60 16. Chapter 6 : Milk and Dairy Products - p. Page 81 17. Chapter 7 : Bakery and Farinaceous Products - p. Page 105 18. Chapter 8 : Meat and Meat Products - p. Page 137 19. Chapter 9 : Poultry Meat and Eggs - p. Page 180 20. Chapter 10 : Seafood - p. Page 203 21. Chapter 11 : Food Safety Management of Insect-Based Foods - p. Page 219 22. Chapter 12 : Fruits and Vegetables (Including Herbs) - p. Page 231 23. Chapter 13 : Coffee, Cocoa, and Derived Products (e.g., Chocolate) - p. Page 263 24. Chapter 14 : Confectionery and Bakery Products; Including Honey - p. Page 287 25. Chapter 15 : Edible Nuts, Oilseeds and Legumes - p. Page 301 26. Chapter 16 : Vegetable Oils and Fats - p. Page 320 27. Chapter 17 : Bottled and Drinking Water - p. Page 335 28. Chapter 18 : Pet Food - p. Page 360 29. Chapter 19 : Food Contact Materials - p. Page 378 30. Chapter 20 : Thermal Treatment - p. Page 399 31. Chapter 21 : Non-Thermal Processing Technologies - p. Page 417 32. Chapter 22 : Acids and Fermentation - p. Page 436 33. Chapter 23 : Chilling and Freezing - p. Page 449 34. Chapter 24 : Detection of Physical Hazards☆ - p. Page 473 35. Chapter 25 : Principles and Systems for Quality and Food Safety Management - p. Page 493 36. Chapter 26 : The Use of Big Data in Food Safety Management: Predicting Food Safety Risks Using Big Data and Artificial Intelligence - p. Page 511 37. Chapter 27 : Hygiene in Primary Production - p. Page 519 38. Chapter 28 : Principles of Hygienic Practice in Food Processing and Manufacturing - p. Page 582 39. Chapter 29 : Site Selection, Site Layout, Building Design* - p. Page 612 40. Chapter 30 : Hygienic Design of Food Processing Equipment - p. Page 620 41. Chapter 31 : Development of a Comprehensive Cleaning and Sanitizing Program for Food Production Facilities - p. Page 674 42. Chapter 32 : Personal Hygiene and Food Worker Health - p. Page 697 43. Chapter 33 : Pest Management - p. Page 729 44. Chapter 34 : Safe Handling of Food in Homes and Food Services - p. Page 748 45. Chapter 35 : Preventing and Managing Travel-Related Foodborne Disease - p. Page 763 46. Chapter 36 : Hazard Analysis and Critical Control Point System (HACCP) - p. Page 790 47. Chapter 37 : HACCP Misconceptions and Shortcomings - p. Page 817 48. Chapter 38 : Detection of Microbiological Hazards - p. Page 832 49. Chapter 39 : Management of Microbiological Hazards: Role of Testing as Verification - p. Page 848 50. Chapter 40 : Management of Chemical Contaminants - p. Page 870 51. Chapter 41 : Food Defense☆ - p. Page 882 52. Chapter 42 : Effective and Efficient Leadership - p. Page 898 53. Chapter 43 : Human Factors in Food Safety Management - p. Page 914 54. Chapter 44 : Assessment of Food Safety Management Systems - p. Page 939 55. Chapter 45 : Incident Management and Root Cause Analysis - p. Page 952 56. Chapter 46 : Crisis Management - p. Page 968 57. Chapter 47 : Food Safety During Pandemics: A Focus on COVID-19 - p. Page 993 58. Chapter 48 : The Role of International, Regional, and National Organizations in the Development of Standards - p. Page 1001 59. Chapter 49 : Sustainability and Food Systems - p. Page 1016 60. Chapter 50 : Climate Change and Food Safety - p. Page 1035 61. Chapter 51 : Nutritional Trends and Health Claims - p. Page 1050 62. Chapter 52 : Consumer Information and Labeling - p. Page 1059 63. Chapter 53 : Misinformation About Food Safety - p. Page 1071 64. Chapter 54 : Ethics in Food Safety Management - p. Page 1079 65. Chapter 55 : Whistleblowing: An Essential Element of Public Health and Food Safety Management - p. Page 1087 66. Chapter 56 : Training and Education - p. Page 1105 67. Index - p. Page 1112
