Safety Assurance During Food Processing

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Safety assurance during food processing

Frans J.M. Smulders,John D. Collins
Safety assurance during food processing Book PDF

Author : Frans J.M. Smulders,John D. Collins
Publisher : BRILL
Page : 442 pages
File Size : 55,6 Mb
Release : 2023-08-28
Category : Business & Economics
ISBN : 9789086865222

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Safety assurance during food processing by Frans J.M. Smulders,John D. Collins Pdf

"Microbial agents (particularly bacteria) represent the greatest risk to public health. The traditional end-product oriented food inspection systems are inadequate for identifying and eliminating the usually symptomless animal carriers of agents causing foodborne infections and intoxications. Modern, risk-based, prevention approaches are the only effective way to reduce the prevalence of these hazards from our foods. As an additional 'safety-valve' microbial decontamination procedures are currently being suggested and its implementation in industrial food processing has, at least in some parts of the world, met with governmental approval. The residues in foods of some non-microbial agents have more recently also caused substantial consumer disquiet. This equally applies to non-conventional foods containing GMO's. In this publication these issues are addressed by invited expert scientists from various disciplines, many of which have key-positions in EU-funded research programmes on these very topics and/or are advisers to international public health bodies. The editors firmly believe that the very nature of the theme, the excellence of the papers and the holistic approach chosen will draw an audience from both an industry and academic background."

Food Process Engineering

F. Xavier Malcata
Food Process Engineering Book PDF

Author : F. Xavier Malcata
Publisher : CRC Press
Page : 878 pages
File Size : 51,7 Mb
Release : 2020-12-14
Category : Technology & Engineering
ISBN : 9781000693249

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Food Process Engineering by F. Xavier Malcata Pdf

Food Process Engineering: Safety Assurance and Complements pursues a logical sequence of coverage of industrial processing of food and raw material where safety and complementary issues are germane. Measures to guarantee food safety are addressed at start, and the most relevant intrinsic and extrinsic factors are reviewed, followed by description of unit operations that control microbial activity via the supply of heat supply or the removal of heat. Operations prior and posterior are presented, as is the case of handling, cleaning, disinfection and rinsing, and effluent treatment and packaging, complemented by a brief introduction to industrial utilities normally present in a food plant. Key Features: Overviews the technological issues encompassing properties of food products Provides comprehensive mathematical simulation of food processes Analyzes the engineering of foods at large, and safety and complementary operations in particular, with systematic derivation of all relevant formulae Discusses equipment features required by the underlying processes

Quality and Safety Assurance in Food Processing

Constantina Tzia
Quality and Safety Assurance in Food Processing Book PDF

Author : Constantina Tzia
Publisher : CRC Press
Page : 624 pages
File Size : 43,6 Mb
Release : 2016-02-15
Category : Technology & Engineering
ISBN : 1439823936

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Quality and Safety Assurance in Food Processing by Constantina Tzia Pdf

Emphasizing the dual importance of food safety and quality throughout the food chain, this book highlights the system of Good Practices that are applied on the farm and during shipping and delineates the Hazard Analysis Critical Control Points (HACCP), a specialized system for safety assurance that is implemented during food processing and manufacturing operations. The HACCP system defines seven principles that identify potential hazards (microbiological, chemical, physical) and determines Critical Control Points (CCP) along the production stages to be monitored and controlled. Food quality parameters include nutritional value, sensorial characteristics, price, shelf life, and brand identification.

Food Safety Management

Veslemøy Andersen,Huub L. M. Lelieveld,Yasmine Motarjemi
Food Safety Management Book PDF

Author : Veslemøy Andersen,Huub L. M. Lelieveld,Yasmine Motarjemi
Publisher : Academic Press
Page : 1160 pages
File Size : 41,9 Mb
Release : 2023-03-28
Category : Technology & Engineering
ISBN : 9780323902090

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Food Safety Management by Veslemøy Andersen,Huub L. M. Lelieveld,Yasmine Motarjemi Pdf

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

Risk management strategies: monitoring and surveillance

Frans J.M. Smulders,John D. Collins
Risk management strategies monitoring and surveillance Book PDF

Author : Frans J.M. Smulders,John D. Collins
Publisher : BRILL
Page : 352 pages
File Size : 41,6 Mb
Release : 2023-08-28
Category : Business & Economics
ISBN : 9789086865345

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Risk management strategies: monitoring and surveillance by Frans J.M. Smulders,John D. Collins Pdf

For the veterinarian, monitoring and surveillance represent the best means of ensuring sustainable animal production at a time when consumer demands reflect awareness that many of the hazards associated with food animal production can be minimised or avoided through proper management at the primary production level. Preventive medicine and quality and safety assurance programmes are primarily based on knowledge of the existing strengths and weaknesses of the clients' enterprise and their ability to enact effective intervention measures. Accordingly, the food animal veterinarian relies upon effective monitoring of current performance and herd health status both for the purpose of maximising efficiency of production and providing an assurance that the primary food product meets required health standards in terms of freedom from those agents of concern that have their origin on the farm. These agents include foodborne parasites, pathogenic bacteria, some of which display a resistance to antimicrobial agents, contaminants of environmental origin, as well as chemical and pharmaceutical residues. The more successful these hazards are addressed at the farm, the better the quality and safety of the final product and their marketing possibilities will be. Communication between the primary producer and the food processing industry that facilitates real-time exchange of information on these issues is essential for the practice of preventive medicine at the herd and flock level. Integrated food chain quality and safety control programmes, when linked to such monitoring and surveillance principles in regard to both human and animal health, represent the means of achieving sustainable food animal production on a global scale, in line with the conclusions of WTO and EU. Volume 3 of the "Food Safety Assurance and Veterinary Public Health" series addresses this collaborative approach. Leading international experts from academia, industry and governmental institutions have been identified to deal with the various aspects of this collaborative approach in monitoring and surveillance.

Quality Assurance for the Food Industry

J. Andres Vasconcellos
Quality Assurance for the Food Industry Book PDF

Author : J. Andres Vasconcellos
Publisher : CRC Press
Page : 449 pages
File Size : 44,7 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

CookSafe

Food Standards Agency,Scottish Food Enforcement Liaison Committee. Scottish HACCP Working Group
CookSafe Book PDF

Author : Food Standards Agency,Scottish Food Enforcement Liaison Committee. Scottish HACCP Working Group
Publisher : Unknown
Page : 200 pages
File Size : 48,8 Mb
Release : 2007-03
Category : Business & Economics
ISBN : 0117021407

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CookSafe by Food Standards Agency,Scottish Food Enforcement Liaison Committee. Scottish HACCP Working Group Pdf

This manual contains guidance on food safety standards for the catering industry, developed by the Scottish HACCP Working Group of the Scottish Food Enforcement Liaison Committee on behalf of the Food Standards Agency Scotland. The guidance builds on existing good practice and takes account of the requirements of European food safety legislation which requires that all food businesses apply food safety management procedures based on 'Hazard Analysis and Critical Control Point' (HACCP) principles.

Safety And Quality Assurance In Food Supply Chain

K.P. Sudheer,Bindu Lakshmanan
Safety And Quality Assurance In Food Supply Chain Book PDF

Author : K.P. Sudheer,Bindu Lakshmanan
Publisher : New India Publishing Agency
Page : 6 pages
File Size : 47,9 Mb
Release : 2020-09-26
Category : Technology & Engineering
ISBN : 9789389907100

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Safety And Quality Assurance In Food Supply Chain by K.P. Sudheer,Bindu Lakshmanan Pdf

Technological advances have profoundly influenced the food industry with deep imprints on food safety and quality. Food safety and quality assurance demands a huge expertise from food technologists and an enormous commitment from food industry. An exquisite presentation of an array of novel technologies to guarantee safety and quality in food supply chain of diverse food composites is an innovative venture to inspire the students, to guide researchers and to persuade entrepreneurs. Chapters on oil and water quality, sensory analysis through fuzzy logic, hazards and its detection in milk, meat, fish and different agricultural produce accentuate the uniqueness of this book. Emerging technologies for non-destructive quality analysis, pragmatic approaches to ensure safety and quality in milling and baking industry as well as a comprehensive sketch of regulatory norms for promoting export are the notable highlights of this book. HACCP protocols pertinent to different food industries are vividly depicted. With an enriching academic background and proven experience, authors of each chapter have contributed abundantly to uphold the promise of this book to be a robust pillar to promote a healthy society.

Principles and Practices for the Safe Processing of Foods

H J Heinz
Principles and Practices for the Safe Processing of Foods Book PDF

Author : H J Heinz
Publisher : Elsevier
Page : 472 pages
File Size : 42,6 Mb
Release : 2013-10-22
Category : Technology & Engineering
ISBN : 9781483165349

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Principles and Practices for the Safe Processing of Foods by H J Heinz Pdf

Principles and Practices for the Safe Processing of Foods presents information on the design, construction, and sanitary maintenance of food processing plants. This book also provides guidelines for establishing and implementing the Hazard Analysis Critical Control Points (HACCP) System and for training personnel in hygienic practices. This text is divided into 13 chapters and begins with the assessment of corporate policies concerning the controlled production of clean, wholesome foods in a sanitary manner. The next chapters deal with some of the requirements for safe food processing, including the establishment and implementation of HACCP rules, building status, sanitation, and personnel. A chapter briefly covers the structure of some microorganisms that affect safe food, such as viruses, bacteria, and fungi. This topic is followed by discussions of the biological factors underlying food safety, preservation, and stability; the principles and application of microbiological control methods; pathogenicity and pathogen profiles; and enzymes and their importance in food spoilage. The last chapters examine the aspects of microbiological safety in food preservation technologies and the criteria for ingredients and finished products. This book will prove useful to food manufacturers, policy makers, and public health workers.

Food Quality Assurance

Inteaz Alli
Food Quality Assurance Book PDF

Author : Inteaz Alli
Publisher : CRC Press
Page : 116 pages
File Size : 45,7 Mb
Release : 2003-08-27
Category : Technology & Engineering
ISBN : 9781135459987

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Food Quality Assurance by Inteaz Alli Pdf

The field of food quality assurance has evolved substantially over the past decade, and certain key developments have become widely accepted. These include Quality Systems (e.g., ISO 9000) and HACCP. Consequently, it has become essential for undergraduate Food Science and Food Technology students preparing for careers in the food industry to have some basic training in these systems as part of the curricula in their university or college programs. Food Quality Assurance: Principles and Practices integrates the latest principles, practices, and terminology of food safety systems with those of quality management systems to provide an understanding of a single food quality management system. Chapters define industry terminology, review the differences and components of food quality and food safety, explain Quality Programs and Quality Systems, and thoroughly examine Good Manufacturing Practices and HACCP. Written primarily as an undergraduate-level text for Food Quality Assurance and Food Quality Management courses, the book combines the fundamentals of food safety and quality systems with the latest data from recognized international and national organizations. This is an essential guide for teaching food quality assurance to students.

Food Safety for Food Processors + Quality Assurance in Manufacturing

Allison Shearsett,Louis Bevoc
Food Safety for Food Processors Quality Assurance in Manufacturing Book PDF

Author : Allison Shearsett,Louis Bevoc
Publisher : Unknown
Page : 62 pages
File Size : 42,6 Mb
Release : 2016-07-06
Category : Electronic
ISBN : 153515019X

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Food Safety for Food Processors + Quality Assurance in Manufacturing by Allison Shearsett,Louis Bevoc Pdf

Food safety is paramount for food processors today. Without it, unsafe food reaches consumers and illness and death can result. When this happens, millions of dollars are spent, company reputations are ruined, and people's lives are destroyed. This book focuses on regulations and programs imposed by government and processing authorities in order to make food safe.++++++++++++++++++++++++Quality assurance ensures that products produced meet quality and consistency standards so customers will be satisfied. It is a proactive process that benefits organizations in many ways. This eBook focuses on quality assurance in manufacturing. It describes the topic, discusses its implementation, talks about the advantages and challenges involved, notes methods of improvement, and envisions it in the future.

Scientific Criteria to Ensure Safe Food

National Research Council,Institute of Medicine,Division on Earth and Life Studies,Board on Agriculture and Natural Resources,Food and Nutrition Board,Committee on the Review of the Use of Scientific Criteria and Performance Standards for Safe Food
Scientific Criteria to Ensure Safe Food Book PDF

Author : National Research Council,Institute of Medicine,Division on Earth and Life Studies,Board on Agriculture and Natural Resources,Food and Nutrition Board,Committee on the Review of the Use of Scientific Criteria and Performance Standards for Safe Food
Publisher : National Academies Press
Page : 425 pages
File Size : 54,9 Mb
Release : 2003-09-29
Category : Medical
ISBN : 9780309089289

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Scientific Criteria to Ensure Safe Food by National Research Council,Institute of Medicine,Division on Earth and Life Studies,Board on Agriculture and Natural Resources,Food and Nutrition Board,Committee on the Review of the Use of Scientific Criteria and Performance Standards for Safe Food Pdf

Food safety regulators face a daunting task: crafting food safety performance standards and systems that continue in the tradition of using the best available science to protect the health of the American public, while working within an increasingly antiquated and fragmented regulatory framework. Current food safety standards have been set over a period of years and under diverse circumstances, based on a host of scientific, legal, and practical constraints. Scientific Criteria to Ensure Safe Food lays the groundwork for creating new regulations that are consistent, reliable, and ensure the best protection for the health of American consumers. This book addresses the biggest concerns in food safetyâ€"including microbial disease surveillance plans, tools for establishing food safety criteria, and issues specific to meat, dairy, poultry, seafood, and produce. It provides a candid analysis of the problems with the current system, and outlines the major components of the task at hand: creating workable, streamlined food safety standards and practices.

Food Process Engineering and Quality Assurance

C.O. Mohan,Elizabeth Carvajal-Millan,C.N. Ravishankar,A. K. Haghi
Food Process Engineering and Quality Assurance Book PDF

Author : C.O. Mohan,Elizabeth Carvajal-Millan,C.N. Ravishankar,A. K. Haghi
Publisher : CRC Press
Page : 648 pages
File Size : 52,7 Mb
Release : 2018-02-28
Category : Science
ISBN : 9781351869638

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Food Process Engineering and Quality Assurance by C.O. Mohan,Elizabeth Carvajal-Millan,C.N. Ravishankar,A. K. Haghi Pdf

This new book, Food Process Engineering and Quality Assurance, provides an abundance of valuable new research and studies in novel technologies used in food processing and quality assurance issues of food. The 750-page book gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. The food process related application of engineering technology involves interdisciplinary teamwork, which, in addition to the expertise of interdisciplinary engineers, draws on that of food technologists, microbiologists, chemists, mechanical engineers, biochemists, geneticists, and others. The processes and methods described in the book are applicable to many areas of the food industry, including drying, milling, extrusion, refrigeration, heat and mass transfer, membrane-based separation, concentration, centrifugation, fluid flow and blending, powder and bulk-solids mixing, pneumatic conveying, and process modeling, monitoring, and control. Food process engineering know-how can be credited with improving the conversion of raw foodstuffs into safe consumer products of the highest possible quality. This book looks at advanced materials and techniques used for, among other things, chemical and heat sterilization, advanced packaging, and monitoring and control, which are essential to the highly automated facilities for the high-throughput production of safe food products. With contributions from prominent scientists from around the world, this volume provides an abundance of valuable new research and studies on novel technologies used in food processing and quality assurance issues. It gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. Special emphasis is given to the processing of fish, candelilla, dairy, and bakery products. Rapid detection of pathogens and toxins and application of nanotechnology in ensuring food safety are also emphasized. Key features: • Presents recent research development with applications • Discusses new technology and processes in food process engineering • Provides several chapters on candelilla (which is frequently used as a food additive but can also be used in cosmetics, drugs, etc.), covering its characteristics, common uses, geographical distribution, and more

Ensuring Safe Food

Committee to Ensure Safe Food from Production to Consumption,Institute of Medicine,Board on Agriculture,Institute of Medicine and National Research Council
Ensuring Safe Food Book PDF

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
Page : 209 pages
File Size : 43,8 Mb
Release : 1998-09-02
Category : Medical
ISBN : 9780309593403

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Ensuring Safe Food by Committee to Ensure Safe Food from Production to Consumption,Institute of Medicine,Board on Agriculture,Institute of Medicine and National Research Council Pdf

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.

Handbook of Research on Food Processing and Preservation Technologies

Monika Sharma,Megh R. Goyal,Preeti Birwal
Handbook of Research on Food Processing and Preservation Technologies Book PDF

Author : Monika Sharma,Megh R. Goyal,Preeti Birwal
Publisher : CRC Press
Page : 354 pages
File Size : 44,8 Mb
Release : 2021-10-04
Category : Science
ISBN : 9781000405101

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Handbook of Research on Food Processing and Preservation Technologies by Monika Sharma,Megh R. Goyal,Preeti Birwal Pdf

The Handbook of Research on Food Processing and Preservation Technologies covers a vast abundance of information on various design, development, and applications of novel and innovative strategies for food processing and preservation. The roles and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are discussed, along with a wide range of applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well. Volume 5: Emerging Techniques for Food Processing, Quality, and Safety Assurance discusses various emerging techniques for food preservation, formulation, and nondestructive quality evaluation techniques. Each chapter covers major aspects pertaining to principles, design, and applications of various food processing methods, such as low temperature-based-ultrasonic drying of foods, hypobaric processing of foods, viability of high-pressure technology, application of pulsed electric fields in food preservation, green nanotechnology for food processing and preservation, advanced methods of encapsulation, basics and methods of food authentication, imaging techniques for quality inspection of spices and nuts, FTIR coupled with chemometrics for food quality and safety, and the use of robotic engineering for quality and safety. Other volumes in the 5-volume set include: Volume 1: Nonthermal and Innovative Food Processing Methods Volume 2: Nonthermal Food Preservation and Novel Processing Strategies Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques Volume 4: Design and Development of Specific Foods, Packaging Systems, and Food Safety Together with the other volumes in the set, the Handbook of Research on Food Processing and Preservation Technologies will be a valuable resource for researchers, scientists, students, growers, traders, processors, industries, and others.