A Kaizen Approach To Food Safety

Author : Victoria Hill
Publisher : Springer Science & Business Media
Page : 413 pages
File Size : 50,8 Mb
Release : 2014-04-12
Category : Business & Economics
ISBN : 9783319042503

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A Kaizen Approach to Food Safety by Victoria Hill Pdf

This book provides a Management Science approach to quality management in food production. Aspects of food quality, product conformance and reliability/food safety are examined, starting with wheat and ending with its value chain transformation into bread. Protein qualities that influence glycemic index levels in bread are used to compare the value chains of France and the US. With Kaizen models the book shows how changes in these characteristics are the result of management decisions made by the wheat growers in response to government policy and industry strategy. Lately, it provides step-by-step instructions on how to apply kaizen methodology and Deming's work on quality improvement to make the HACCPs (Hazard Analysis and Critical Control Points) in food safety systems more robust.

Author : Virginia N. Scott,Kenneth E. Stevenson
Publisher : Unknown
Page : 242 pages
File Size : 55,9 Mb
Release : 2006
Category : Food
ISBN : CORNELL:31924101449662

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HACCP, a Systematic Approach to Food Safety by Virginia N. Scott,Kenneth E. Stevenson Pdf

Author : Yasmine Motarjemi,Huub Lelieveld
Publisher : Academic Press
Page : 1192 pages
File Size : 53,7 Mb
Release : 2013-11-01
Category : Technology & Engineering
ISBN : 9780123815057

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Food Safety Management by Yasmine Motarjemi,Huub Lelieveld Pdf

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

Author : Frank Yiannas
Publisher : Springer Science & Business Media
Page : 96 pages
File Size : 51,7 Mb
Release : 2008-12-10
Category : Technology & Engineering
ISBN : 9780387728674

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Food Safety Culture by Frank Yiannas Pdf

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 : Carol Wallace,Sara Mortimore
Publisher : Springer Science & Business Media
Page : 432 pages
File Size : 43,9 Mb
Release : 2000-10-31
Category : Technology & Engineering
ISBN : 0834219328

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HACCP: A Practical Approach by Carol Wallace,Sara Mortimore Pdf

The successful first edition of HACCP: A Practical Approach has established itself as the definitive text on HACCP for the food industry. In an easy to read style, it gives a step-by-step approach to developing an effective HACCP system. In this new edition authors bring us up to date with current thinking, including the use of more modular HACCP systems and even generic HACCP in some sectors. Greater attention is paid to planning and implementation, and the theory is illustrated with a completely new set of case studies from UK, Ireland, USA, Canada, South America and Asia. It is an invaluable text for everyone who needs to know what HACCP really is, what it can do for a food business, and the best way to build an effective system.

Author : Paul Besseling,Elizabeth Montes Saavedra
Publisher : Createspace Independent Publishing Platform
Page : 102 pages
File Size : 45,5 Mb
Release : 2015-09-09
Category : Failure mode and effects analysis
ISBN : 1517297583

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Hazard and Risk Analysis in Food Processing Second Edition by Paul Besseling,Elizabeth Montes Saavedra Pdf

Pré́con Food Management BV is based in mainland Europe in Bunnik, the Netherlands. The consultants of this advisory firm specialize in food safety and food quality subjects within the food supply chain. Established in 1993 when HACCP became a mandatory methodology as part of the harmonized food legislation enforced in the EU member states, they are now a recognized authority in the food safety field. This book is translated from the earlier published Dutch edition because of the requirement for a good professional background regarding hazard and risk analysis and HACCP, the firm encountered during their assignments outside Dutch territory. The firm undertakes a lot of assignments to improve food safety control within the food manufacturing industry, the food retail industry and also on behalf of 2nd and 3rd world national governments to enhance food safety legislation and food control. The firm operates a special e-learning portal to train food workers in the area of hygiene and food safety.

Author : J. A. Hourigan
Publisher : Unknown
Page : 128 pages
File Size : 46,8 Mb
Release : 1992
Category : Food
ISBN : 095883895X

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HACCP by J. A. Hourigan Pdf

Author : Carol A. Wallace,William H. Sperber,Sara E. Mortimore
Publisher : John Wiley & Sons
Page : 366 pages
File Size : 53,7 Mb
Release : 2011-06-09
Category : Technology & Engineering
ISBN : 9781444348002

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Food Safety for the 21st Century by Carol A. Wallace,William H. Sperber,Sara E. Mortimore Pdf

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.

Author : Tony Allan,Brendan Bromwich,Martin Keulertz,Anthony Colman
Publisher : Oxford University Press
Page : 640 pages
File Size : 41,9 Mb
Release : 2019-09-27
Category : Electronic
ISBN : 9780190669805

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The Oxford Handbook of Food, Water and Society by Tony Allan,Brendan Bromwich,Martin Keulertz,Anthony Colman Pdf

Food, water and society: what is managed by whom, and with what impacts? Our food supply chains are at risk. Water resources--sometimes scarce, often damaged, and always under-valued--are among the major reasons why food and water security rank high every year in the World Economic Forum's major global risk analysis. A stable and sustainable food system is critical to society's survival. This Handbook shows that keeping the food system stable comes at the expense of the environment, especially of water resources and those who consume and manage them. The way the food system operates reflects hard political realities. Rather than pay for the environmental costs of sustainable production, society expects food at ever lower prices. Governments reflect their electorates in this regard. Given that farm production may account for as little as 10% of the food value chain in wealthy economies, it is striking that governments have been unwilling (or unable) to put in place the essential laws and accountability that would enable famers to ensure both production and stewardship. Corporate food traders, food manufacturers, and retailers on the other hand operate in markets that make profits and pay taxes. But these corporations are not contractually bound to utilize highly nutritious, sustainably produced food commodities. The articles in this Oxford Handbook have been written by water and food system scientists and professionals, including farmers, rarely heard voices who understand the problems of food producers, food manufacturers, and regulating markets and public policy. The articles address the blind spots of society and its public policymakers, demonstrating the importance of informing society about the consequences of its food preferences and the heroic challenges it is beginning to face. The damage we are doing to our water and soil ecosystems is as important as the damage we do to the atmosphere. Impressed by the technical and organizational advances of the past two centuries, the contributors featured in this book also take note of where economic inefficiencies and cultural deadlock in a 4,000 year old system are putting our critical food supply chains at risk.

Author : Ronald H. Schmidt,Gary E. Rodrick
Publisher : John Wiley & Sons
Page : 866 pages
File Size : 46,6 Mb
Release : 2005-03-11
Category : Science
ISBN : 9780471432272

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Food Safety Handbook by Ronald H. Schmidt,Gary E. Rodrick Pdf

As with the beginning of the twentieth century, when food safety standards and the therapeutic benefits of certain foods and supplements first caught the public’s attention, the dawn of the twenty-first century finds a great social priority placed on the science of food safety. Ronald Schmidt and Gary Rodrick’s Food Safety Handbook provides a single, comprehensive reference on all major food safety issues. This expansive volume covers current United States and international regulatory information, food safety in biotechnology, myriad food hazards, food safety surveillance, and risk prevention. Approaching food safety from retail, commercial, and institutional angles, this authoritative resource analyzes every step of the food production process, from processing and packaging to handling and distribution. The Handbook categorizes and defines real and perceived safety issues surrounding food, providing scientifically non-biased perspectives on issues for professional and general readers. Each part is divided into chapters, which are then organized into the following structure: Introduction and Definition of Issues; Background and Historical Significance; Scientific Basis and Implications; Regulatory, Industrial, and International Implications; and Current and Future Implications. Topics covered include: Risk assessment and epidemiology Biological, chemical, and physical hazards Control systems and intervention strategies for reducing risk or preventing food hazards, such as Hazard Analysis Critical Control Point (HACCP) Diet, health, and safety issues, with emphasis on food fortification, dietary supplements, and functional foods Worldwide food safety issues, including European Union perspectives on genetic modification Food and beverage processors, manufacturers, transporters, and government regulators will find the Food Safety Handbook to be the premier reference in its field.

Author : J. Andres Vasconcellos
Publisher : CRC Press
Page : 449 pages
File Size : 43,5 Mb
Release : 2003-12-29
Category : Technology & Engineering
ISBN : 9780203498101

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Quality Assurance for the Food Industry by J. Andres Vasconcellos Pdf

Food companies, regardless of their size and scope, understand that it is impossible to establish a single division devoted to "quality", as quality is the responsibility and purpose of every company employee. Applying this theory demands the cooperation of each employee and an understanding of the methodology necessary to establish, implement, and

Author : Edwin Zondervan,Cristhian Almeida-Rivera,Kyle Vincent Camarda
Publisher : Walter de Gruyter GmbH & Co KG
Page : 528 pages
File Size : 40,5 Mb
Release : 2020-01-20
Category : Science
ISBN : 9783110570137

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Product-Driven Process Design by Edwin Zondervan,Cristhian Almeida-Rivera,Kyle Vincent Camarda Pdf

Product-driven process design – from molecule to enterprise provides process engineers and process engineering students with access to a modern and stimulating methodology to process and product design. Throughout the book the links between product design and process design become evident while the reader is guided step-by-step through the different stages of the intertwining product and process design activities. Both molecular and enterprise-wide considerations in design are introduced and addressed in detail. Several examples and case studies in emerging areas such as bio- and food-systems, pharmaceuticals and energy are discussed and presented. This book is an excellent guide and companion for undergraduate, graduate students as well as professional practitioners.

Author : André Gordon
Publisher : Academic Press
Page : 440 pages
File Size : 46,6 Mb
Release : 2020-04-30
Category : Medical
ISBN : 9780128142721

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Food Safety and Quality Systems in Developing Countries by André Gordon Pdf

Food Safety and Quality Systems in Developing Countries: Volume III: Technical and Market Considerations is a practical resource for companies seeking to supply food products from developing countries to developed country markets or to transnational business located in developing countries. It explores practical approaches to complying with food safety and quality systems requirements, backed by the science-based approaches used in the major markets applied in a developing country context. It explores the topic from the perspective of agribusiness value chains and includes deconstructions of regulatory and market channel-specific technical requirements in North America, Europe, and other major markets. Volume III builds on the platforms laid by the previous two volumes, providing guidance from industry-leading experts on addressing regulatory and market-specific microbiological, chemical, packaging and labelling, supply chain, and systems-related food safety and quality compliance requirements. This book addresses technical and market-determined standards that value chain participants in developing countries face supplying developed country markets or transnational firms, including hotels, major multiples, and quick serve restaurant brands. Provides detailed, scientific, and technical information to assist food safety and marketing professionals operating in the global market Helps farmers, processors, exporters, food scientists and technologists, regulators, students, and other stakeholders in the global food industry understand and apply tailored technical and scientific information to their food industry sector Uses specific real-world examples of systems implementation, supported by case studies and the required scientific and marketing inputs in a range of product categories including fruits and vegetables, sauces and spices, beverages, produce staples, dairy products, seafood, and others

Author : Junaid Ahmad Malik,Megh R. Goyal,Preeti Birwal,Ritesh B. Watharkar
Publisher : CRC Press
Page : 405 pages
File Size : 49,8 Mb
Release : 2023-10-13
Category : Medical
ISBN : 9781000845143

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Plant-Based Bioactive Compounds and Food Ingredients by Junaid Ahmad Malik,Megh R. Goyal,Preeti Birwal,Ritesh B. Watharkar Pdf

This new book discusses plant-derived bioactive compounds, covering their sources, biological effects, health benefits, and potential prevention and treatment properties for multifactorial diseases. It first describes in detail how encapsulation methods and plant-based materials may be used in a variety of ways, covering the concepts, advantages, and techniques for encapsulating bioactives based on cereals, spices, and coffee. The volume also looks at the functional aspects of plant-based foods and nutraceutical-based functional food design. The role of functional foods in food safety and industrial food safety issues and techniques for monitoring food quality and safety are also addressed.

Author : Naomi Rees,David Watson
Publisher : Springer Science & Business Media
Page : 304 pages
File Size : 48,7 Mb
Release : 2000-04-30
Category : Business & Economics
ISBN : 0834217686

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International Standards for Food Safety by Naomi Rees,David Watson Pdf

This is one of the first books to draw together information and views about international control of food safety from around the world. Demands for safe food, against a background of increasing trade, are making international controls on food safety essential. Agreements on how to control the safety of food to meet these needs are now in place among the major trading blocks, particularly in Europe and in the USA, and more recently, in Australia. This book also describes progress in areas such as systematically reviewing risk from food; developing national infrastructures to enforce standards; and growing input from consumer groups and others, including economists, to the debate on how to set international food standards. Discussed in depth is the effort to achieve global standards for food safety under the auspices of the Codex Alimentarius Commission. There are chapters from world-leading experts on Codex, international control of radiological contamination, pesticides and veterinary drugs, and other chemical contaminants.