Food Protection and Security
Preventing and Mitigating Contamination during Food Processing and Production
- 1st Edition - November 1, 2016
- Latest edition
- Editor: Shaun Kennedy
- Language: English
Food Protection and Security: Preventing and Mitigating Intentional and Unintentional Contamination of Food and Beverage presents the latest information on our need to protect o… Read more
Food Protection and Security: Preventing and Mitigating Intentional and Unintentional Contamination of Food and Beverage presents the latest information on our need to protect our food supply from accidental contamination, economically motivated adulteration, and contamination with intent to harm (bioterrorism or agro-terrorism).
This book covers all three branches of food protection, providing a comprehensive overview of the methods and strategy involved. Part one covers the need for food protection, looking at potential hazards in the production, processing, and supply chain. Part two looks at detection methods for contaminants in food, with the final section addressing food contamination incidents and prevention and response strategies.
- Explores the need for food protection, from natural disasters to contamination in food processing facilities
- Examines techniques used to detect contaminants in food, such as microbiological testing and fingerprinting
- Provides key ways to address food contamination issues
Technical/quality/safety managers and safety personnel in food production and processing; food producers; retailers; postgraduate students and academics with a research interest in this area
- List of Contributors
- Chapter 1. Supply Chain Complexity and Economically Motivated Adulteration
- Abstract
- 1.1 Regulatory and Supply Chain Control Challenges and Globalization
- 1.2 Economically Motivated Adulteration and Food Fraud: Definitions and Scope
- 1.3 Drivers of EMA Opportunity and Incentive
- 1.4 Assessing the Vulnerability of Foods and Ingredients to EMA
- 1.5 Future Trends: Legislation and EMA Mitigation Efforts
- 1.6 Sources for Further Information
- References
- Chapter 2. Fingerprinting for Detecting Contaminants in Food
- Abstract
- 2.1 Introduction
- 2.2 MALDI-TOF Mass Spectrometry
- 2.3 Vibrational Spectroscopy
- 2.4 Laser-Induced Breakdown Spectroscopy
- 2.5 Future Trends
- References
- Chapter 3. Creating a Food Defense/Response Plan in Food Processing Facilities
- Abstract
- 3.1 Introduction to Developing a Food Defense Plan
- 3.2 Assess Vulnerabilities (FSIS: Conduct Food Defense Assessment; FDA: Vulnerability Assessment)
- 3.3 Write the Food Defense Plan
- 3.4 Prepare a Response Plan
- 3.5 Managing the Food Defense Plan
- References
- Chapter 4. Creating a Food Defense and Response Plan in Complex Food Production Systems
- Abstract
- 4.1 Introduction
- 4.2 Framing Risks and Responses
- 4.3 Processes and Procedures for Food Defense: High Reliability Organizations
- 4.4 Anticipating Problems
- 4.5 Containment
- 4.6 Planning a Response to a Food-Related Crisis
- 4.7 Conclusion
- References
- Chapter 5. A Data-Driven Approach to Food Safety Surveillance and Response
- Abstract
- 5.1 Introduction
- 5.2 Challenges of Food Safety
- 5.3 Moving to Data-Driven Food Safety
- 5.4 New Food Safety Stakeholder Model
- 5.5 Reducing Latency in Surveillance and Response
- 5.6 Building Situational Awareness Across the Food Chain
- 5.7 Building a Data Analytics Engine for Surveillance
- 5.8 NCFEDA—North Carolina Foodborne Events Data Integration and Analysis Tool
- 5.9 Pulling It All Together
- 5.10 Future Trends
- 5.11 Further Information
- Acknowledgments
- References
- Chapter 6. Hygienic Design of Open Food Processing Equipment
- Abstract
- 6.1 Introduction
- 6.2 Legislation, standards and guidelines covering hygienic design
- 6.3 Basic hygienic design requirements
- 6.4 Materials of construction
- 6.5 Surface finish
- 6.6 Hygienic design of open vessels, containers, and bins
- 6.7 Framework
- 6.8 Feet
- 6.9 Casters
- 6.10 Belt conveyor
- 6.11 Motors
- 6.12 Covers and guards
- 6.13 Electrical equipment, cabinets, and field boxes
- 6.14 Human interfaces
- 6.15 Installation of the food processing equipment in the food factory
- 6.16 Conclusions
- References
- Chapter 7. Hygienic Design of Closed Equipment for the Processing of Liquid Food
- Abstract
- 7.1 Introduction
- 7.2 Legislation, Standards and Guidelines Covering Hygienic Design
- 7.3 Basic Hygienic Design Requirements
- 7.4 Selection of the Correct Materials of Construction
- 7.5 Surface Finish
- 7.6 Hygienic Design of Closed Vessels
- 7.7 Hygienic Design of Process and Utility Piping
- 7.8 Hygienic Design of Pumps
- 7.9 Hygienic Design of Valves
- 7.10 Pressure Measurement Devices
- 7.11 Temperature Measurement Devices
- 7.12 Installation of Temperature Measurement Devices
- 7.13 Conclusions
- Acknowledgments
- References
- Chapter 8. Personal Hygiene and Good Maintenance Practices for the Servicing of Food Processing Equipment
- Abstract
- 8.1 Introduction
- 8.2 Maintenance and Repair, a Necessary Evil
- 8.3 Scheduled Preventive Maintenance
- 8.4 Hygienic Versus Operational Performance
- 8.5 Maintenance According to the Principles of Hygienic Design
- 8.6 Personal Hygiene Practices During Maintenance Operations in the Food Industry
- 8.7 Hygiene Practices During Maintenance Operations in the Food Industry
- 8.8 Evaluation of the Quality of Maintenance Work Done and Recordkeeping
- 8.9 Evaluation of the Maintenance Practices
- 8.10 Conclusion
- References
- Index
- Edition: 1
- Latest edition
- Published: November 1, 2016
- Language: English
SK
Shaun Kennedy
Shaun is Director of the National Center for Food Protection and Defense (NCFPD) and Director of Partnerships and External Relations of the University of Minnesota's College of Veterinary Medicine. His research focuses on risk and vulnerability assessment and modeling in the food and agriculture sector.
Affiliations and expertise
Associate Professor, Veterinary Population Medicine, University of Minnesota, USARead Food Protection and Security on ScienceDirect