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Product Description
Food Safety Management A Practical Guide for the Food Industry By Yasmine Motarjemi (2014,HB)
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.
Key Features
- 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
Readership
Food safety managers including those involved with primary production, processing, transport, retail and distribution and food service. Food inspectors and auditors responsible for the evaluation and assessment of food production processes and facilities. Upper level undergraduate/graduate students in food safety, food microbiology, and food engineering courses
Table of Contents
List of Contributors
Foreword View more >
Details
- No. of pages:
- 1192
- Language:
- English
- Copyright:
- © Academic Press 2014
- Published:
- 20th November 2013
- Imprint:
- Academic Press
- Hardcover ISBN:
- 9780123815040
- eBook ISBN:
- 9780123815057
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