Food Safety Management
A Practical Guide for the Food Industry
- 2nd Edition - March 28, 2023
- Imprint: Academic Press
- Editors: Veslemøy Andersen, Huub Lelieveld, Yasmine Motarjemi
- Language: English
- Hardback ISBN:9 7 8 - 0 - 1 2 - 8 2 0 0 1 3 - 1
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 9 0 2 0 9 - 0
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 s… Read more
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Request a sales quoteFood 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
Food safety managers in different sectors, from primary producers to processing, transport, retail and distribution, as well as the food service sector. In addition to managers and experts in the food industry, the book can be of value to food inspectors, auditors, trainers, consultants, scholars and libraries. It can also be used as a textbook for university students
- Cover
- Title page
- Table of Contents
- Copyright
- Contributors
- Preface
- List of Abbreviations
- Chapter 1: Food Safety Management: A Practical Guide for the Food Industry: The Story Behind the Book
- Abstract
- References
- Chapter 2: Fundamentals in Management of Food Safety in the Industrial Setting: Challenges and Outlook of the 21st Century
- Abstract
- Consumer Trust: The Corner Stone of a Food Business
- The 21st Century: A New Era in Food Safety
- The Concept of Food Safety and Its Definition
- Elements of Food Safety Management
- Challenges in Management of Food Safety and Outlook
- Outlook: Whistleblowing
- Conclusions
- References
- Further Reading
- Section A: Risks and Controls in the Food Supply Chain
- Chapter 3: Management of Safety in the Feed Chain
- Abstract
- Overview of the Feed Chain
- Characteristics of the Feed Chain
- Potential Hazards
- Risk Assessment/Risk Management
- Good Hygiene Practices in the Feed Sector
- Examples of Feed Safety Incidents and What Lessons to be Learned
- Conclusions
- References
- Further Reading
- Chapter 4: Naturally Occurring Contaminants and Inherent Toxicants of Plant Origin
- Abstract
- General Introduction
- Phycotoxins (Marine Biotoxins)
- Mycotoxins
- Inherent Plant Toxins
- References
- Further Reading
- Chapter 5: Allergens
- Abstract
- Introduction
- Allergenic Foods of Public Health Importance
- Management of Food Allergens
- Analytical Aspects of Allergen Management
- References
- Chapter 6: Milk and Dairy Products
- Abstract
- Introduction
- Some History
- Outbreaks and Incidents
- Risks and Controls
- How to Minimize the Risks?
- Conclusion
- References
- Further Reading
- Chapter 7: Bakery and Farinaceous Products
- Abstract
- Introduction
- Insights into Food Safety Issues and HACCP Implementation
- Prerequisite Programs
- Physical, Chemical, and Biological Hazards Associated with Bakery and Other Farinaceous Products
- Control of Hazards and Risks Assessment within the Bakery Sector
- Conclusion
- References
- Chapter 8: Meat and Meat Products
- Abstract
- Introduction
- Hazards Associated with Meat and Meat Products
- Incidence of Foodborne Illness
- Control of Hazards at Different Stages of the Meat Chain
- The Issue of Pathogens Developing Resistance
- Other Areas Influencing Food Safety
- Regulatory Requirements and the Growing Role of 3rd Party Certifications
- Conclusions
- References
- Chapter 9: Poultry Meat and Eggs
- Abstract
- Introduction
- Microbial Hazards
- Chemical Hazards
- Physical Hazards
- HACCP Generic Model
- Importance of Equipment/Process Selection
- Advantages of Implementing HACCP
- Egg Harvesting and Breaking Operations
- References
- Further Reading
- Chapter 10: Seafood
- Abstract
- Introduction
- Statistics of Food Safety Incidents and Recalls of Seafood Products
- Production of Safe Seafood – Prerequisite Programs and HACCP
- Hazards Associated with Seafood
- Risks at Different Levels of the Supply Chain
- Controls at Different Stages of the Food Chain
- Other Food Safety Threads and Conclusions
- References
- Chapter 11: Food Safety Management of Insect-Based Foods
- Abstract
- Introduction
- Overview of Regulatory Framework of Insect-Based Foods
- Overview of Production Chain of Insect-Based Foods
- Establishment of a HACCP System in Insect-Based Foods Production
- Conclusion
- References
- Chapter 12: Fruits and Vegetables (Including Herbs)
- Abstract
- Introduction
- Food Safety
- Hazards Associated with Fruits and Vegetables (Including Herbs)
- Factors Affecting Biological Contamination
- Contamination Along the Food Chain
- Control Measures in Preventing Contamination
- Application of the HACCP System
- A Case Study on the Application of the HACCP Approach for the Management of the Preparation of Fresh Tomatoes for Storage and Sale
- Conclusion
- References
- Chapter 13: Coffee, Cocoa, and Derived Products (e.g., Chocolate)
- Abstract
- Acknowledgments
- General Considerations
- Cocoa and Derived Products
- References
- Chapter 14: Confectionery and Bakery Products; Including Honey
- Abstract
- Introduction
- Honey
- Confectionery
- Bakery
- Additional Considerations
- Concluding Remarks
- References
- Chapter 15: Edible Nuts, Oilseeds and Legumes
- Abstract
- Acknowledgments
- Part 1: Perspectives on Mycotoxins
- Part 2: Pistachio Nut Processing HACCP Study
- References
- Further Reading
- Chapter 16: Vegetable Oils and Fats
- Abstract
- Introduction
- Contaminants in Extracted Oils and Fats
- The Reduction of Contaminants during Oil Refining
- By-Products Formed during Oil Refining
- HACCP
- References
- Chapter 17: Bottled and Drinking Water
- Abstract
- Water and the Food Industry
- Definitions for Water
- Legislation
- Sources of Water
- Drinking-Water Applications in the Food Industry
- Hazards Associated with Drinking Water
- Risk Assessment and Risk Management
- HACCP Case Studies
- References
- Further Reading
- Chapter 18: Pet Food
- Abstract
- Introduction
- Biological Hazards
- Chemical Hazards
- Nutritional Composition of Pet Foods
- Conclusion
- References
- Chapter 19: Food Contact Materials
- Abstract
- Introduction
- Definitions
- Classification of Materials
- Hazard Identification
- Management of Safety of Food Contact Materials
- Recycling and Reuse
- The Potential Environmental Impact
- Lessons from Case Studies
- Annex
- References
- Further Reading
- Section B: Technologies and Food Safety
- Chapter 20: Thermal Treatment
- Abstract
- Introduction
- Heat Processing
- Fundamentals of Thermal Death of Microorganisms
- Heat Resistance of Microorganisms
- Determination of Heat Process Requirement
- Conventional Heat Preservation
- Factors Determining Heat Treatment
- Non-Traditional Heat Treatment
- Combined Treatments
- References
- Chapter 21: Non-Thermal Processing Technologies
- Abstract
- Introduction: Identification of Risks in Non-Thermal Processes
- Non-Thermal Treatments for Food Preservation
- Verification and Validation Methods for Non-Thermal Technologies
- Final Remarks
- References
- Chapter 22: Acids and Fermentation
- Abstract
- Introduction: Acidity and pH
- Acidity and Foods
- Acidity and Microorganisms
- Control of Pathogens by pH and Acidity
- Fermented Foods
- Food Safety Problems with Acidic Foods
- Conclusions: Management of the Safety of Acid Foods
- References
- Further Reading
- Chapter 23: Chilling and Freezing
- Abstract
- Introduction
- Effect of Chilling on Food Safety
- Effect of Chilling Rate on Food Safety
- Effect of Freezing on Food Safety
- Effect of Freezing Rate on Food Safety
- Chilling and Freezing Principles
- Chilling/Freezing Methods/Equipment
- Chilled Storage
- Frozen Storage
- Thawing (Defrosting) and Tempering Systems
- Refrigerated Transportation
- Chilled Retail Display
- Frozen Retail Display
- Domestic Handling
- Specifying Refrigeration Systems
- Hygienic Design of Equipment
- Managing/Production Principles for Refrigerated Foods
- Temperature Measurement and Monitoring
- References
- Further Reading
- Relevant Websites
- Chapter 24: Detection of Physical Hazards
- Abstract
- Introduction
- Sorters and Detection Equipment
- Metal Detection
- X-Ray Detection
- Equipment Selection
- Detection Equipment Management
- Section C: Food Safety Assurance Systems
- Chapter 25: Principles and Systems for Quality and Food Safety Management
- Abstract
- Principles, Systems, and Schemes
- Principles and Associated Systems
- Systems and the Value Chain
- The Future of Systems
- Laws, Methods, Schemes, Standards, and Systems
- References
- Chapter 26: The Use of Big Data in Food Safety Management: Predicting Food Safety Risks Using Big Data and Artificial Intelligence
- Abstract
- Acknowledgments
- Introduction
- Related Work
- Proposed Process
- Conclusions and Future Work
- References
- Web References
- Chapter 27: Hygiene in Primary Production
- Abstract
- Introduction
- Part 1: Good Animal Husbandry
- Potential Health Risks on Animal Farms
- Foodborne Diseases
- Examples of Foodborne Pathogens
- Good Farming Practices for Animal Husbandry
- Animal Health
- Principles of Biosecurity
- Good Hygiene Practices on the Livestock Farms
- Hazard Analysis and Critical Control Points
- Part 2: Good Agricultural Practices for Food Safety
- Sources of Microbiological Contaminations of Fresh Vegetables
- Microbiological Quality of Irrigation Water
- Presence of Pathogenic Bacteria on Fresh Vegetables
- Transmission of Pathogenic Bacteria from Contaminated Irrigation Water and Soil to Plants
- Good Agricultural Practices
- Part 3: Fish Hygiene
- Major Fish Diseases
- Diseases of Mollusca and Crustacea
- Legislation on Fish Disease
- Disease Prevention
- Disease Treatment
- Fish Toxicity
- Pathogenic Bacterial Growth and Toxin Formation
- Existing Techniques for Quality Control
- A. Sensory Evaluation
- B. Microbiological Assessment
- EU Implementation of the Hazard Analysis Critical Control Point (HACCP) in the Processing of Frozen Fishes
- C. Biochemical Assessment
- D. Biosensor Detection
- E. Toxin Detection
- F. Spectroscopy Method
- G. Machine Vision
- References
- Further Reading
- Chapter 28: Principles of Hygienic Practice in Food Processing and Manufacturing
- Abstract
- Introduction
- Generic Prerequisites
- Recommended Procedure for Developing a Processing Environment Plan
- Future Studies
- References
- Chapter 29: Site Selection, Site Layout, Building Design
- Abstract
- Introduction
- Regulatory Requirements
- Retailer’s Requirements
- Site Selection
- Site Layout
- Building Design
- References
- Chapter 30: Hygienic Design of Food Processing Equipment
- Abstract
- Introduction
- Legislation, Standards, and Guidelines Covering Hygienic Design
- Basic Hygienic Design Requirements
- Selection of the Correct Materials of Construction
- Surface: Hygienic Design Requirements
- Hygienic Joining of Materials of Construction
- Assembly and Disassembly of Equipment
- No Accumulation and Ingress of Liquids, Food Residues, and Bacteria
- Drainability of Surfaces and Equipment Components
- Sufficient Access for Inspection, Cleaning, and Disinfection
- Application of Hoses
- Framework
- Feet
- Castors
- Hygienic Design of Open Vessels (Containers, Bins, Kettles)
- Hygienic Design of Closed Vessels
- Good Insulation Practices
- Hygienic Design of Valves
- Motors
- Hygienic Design and Installation of Enclosures and Control Panels
- Covers and Guards
- Installation of the Food Processing Equipment in the Food Factory
- Raised Walkways and Platforms, Stairs, and Ladders
- Conclusions
- References
- Further Reading
- Chapter 31: Development of a Comprehensive Cleaning and Sanitizing Program for Food Production Facilities
- Abstract
- Introduction: Cleaning and Sanitizing Operations in Food Processing Facilities
- CIP Background
- COP Cleaning
- Manual and Environmental Cleaning
- Cleaning of Allergens
- Cleaning of Dry or Low Moisture Foods
- Cleaning Chemistry
- Common Cleaning Problems in Food Process Environments
- Sanitizing Chemistry
- Application of Sanitizers in Food Processing Facilities
- Conclusions
- References
- Chapter 32: Personal Hygiene and Food Worker Health
- Abstract
- Risks of Outbreaks Associated from Infected Food Workers
- Outbreaks Associated with Food Worker Errors
- Pathogens Carried by Food Workers
- Hygienic Practices of Food Workers
- Practical Aspects of Hand Hygiene
- Vigilance Required to Avoid Large Outbreaks
- Barriers in Food Operations to Limit Spread of Pathogens
- Knowledge, Attitudes, and Practices for Improving Hand Hygiene Compliance
- Improving Compliance through Training
- Strategies to Improve Hand Hygiene
- Employment Issues Compounding the Risk of Infected Workers
- Sanitation and Hand Hygiene Challenges under Primitive Conditions
- Conclusion
- References
- Chapter 33: Pest Management
- Abstract
- Introduction
- Pests of Food Processing and Production Facilities and the Risks They Impose
- Minimizing Pest Occurrence in Food Premises
- Pest Detection Strategies
- Pest Control Strategies
- Emerging Threats for the Successful Maintenance of Pest Management
- References
- Chapter 34: Safe Handling of Food in Homes and Food Services
- Abstract
- Introduction
- Evidence of Foodborne Illness and Consequences
- Food Safety Hazards
- Food Safety Risk Factors
- Food Safety Management
- Application of HACCP Principles to Food Service and the Home
- Prerequisite Programs
- Hazard Analysis
- Education and Training
- Conclusions
- References
- Chapter 35: Preventing and Managing Travel-Related Foodborne Disease
- Abstract
- Introduction
- Pathogens Causing IID/TD/FBD and their Routes of Transmission
- Culinary and Sports Tourism
- Package Holidays: Food Safety and Defending a Claim of TD
- Conclusions
- References
- Chapter 36: Hazard Analysis and Critical Control Point System (HACCP)
- Abstract
- Introduction
- Historical Background
- The Need for HACCP
- Principles of the HACCP System
- Application of HACCP
- HACCP in Small Businesses or Less Developed Business
- Assessment of HACCP
- Conclusion
- References
- Further Reading
- Chapter 37: HACCP Misconceptions and Shortcomings
- Abstract
- Introduction
- Misconceptions
- Common Errors or Shortcomings in the Application of HACCP
- Shortcomings in Facility HACCP Support Structures, Planning, and Design
- Shortcomings Related to HACCP Principle Application and Understanding of Key HACCP Terminology
- Conclusions
- References
- Chapter 38: Detection of Microbiological Hazards
- Abstract
- Introduction
- Microbiological Hazards in Food
- Indicators for Food Pathogens
- Methods for Microbiological Analysis in Food
- Conclusion
- References
- Chapter 39: Management of Microbiological Hazards: Role of Testing as Verification
- Abstract
- Introduction
- When Are Microbiological Testing Programs Useful for Verification?
- Prerequisites to the Development and Implementation of Microbiological Testing Programs
- Microbiological Monitoring of the Factory Environment
- Acceptance Criteria and Testing Programs for Finished Products and Raw Materials
- Microbiological Monitoring of Raw Materials
- Microbiological Monitoring of Finished Products
- Root Cause Analysis and Corrective Actions
- References
- Further Reading
- Chapter 40: Management of Chemical Contaminants
- Abstract
- Introduction
- Nature of Chemical Hazards
- Health Consequences
- Factors Affecting the Occurrence of Chemical Hazards
- Regulatory Requirements and Challenges
- Regulatory Compliance
- Management of Chemicals in Industry
- Application of the HACCP System to Management of Chemicals
- Control of Hazards
- References
- Further Reading
- Chapter 41: Food Defense
- Abstract
- Acknowledgments
- Description of Issues
- Farm to Fork
- Types of Risk and Hazards
- Methods of Vulnerability Analysis
- Preventive Measures
- Regulatory Requirements
- How to Manage the Case
- References
- Chapter 42: Effective and Efficient Leadership
- Abstract
- Introduction
- Theories and Models on the Subject of Leadership
- General Recommendations for Leaders
- Final Remarks
- References
- Chapter 43: Human Factors in Food Safety Management
- Abstract
- Introduction
- Human Behavior and Food Safety Risk Factors
- Management Commitment and Organizational Food Safety Culture
- Understanding Food Handler Compliance: Causes, Failures, and Solutions
- Summary and Conclusions
- References
- Further Reading
- Chapter 44: Assessment of Food Safety Management Systems
- Abstract
- Acknowledgment
- Introduction
- Background
- Definition and Purpose
- Scope and Frequency of Assessments
- Competence of Assessors
- The Procedure and Methodology
- The Development and Use of a Checklist
- Conclusions
- Reference
- Further Reading
- Chapter 45: Incident Management and Root Cause Analysis
- Abstract
- Introduction
- Prevention of Incidents
- Reporting an Incident
- Managing an Incident
- Investigation
- Root Cause Analysis
- Conclusions
- References
- Further Reading
- Chapter 46: Crisis Management
- Abstract
- Introduction
- What is a Crisis?
- What did We Learn from Our Crises?
- What Lessons for the Future?
- Essentials of Crisis Management
- Conclusions
- References
- Further Reading
- Chapter 47: Food Safety During Pandemics: A Focus on COVID-19
- Abstract
- Introduction
- Food Safety in the Food Industry Context
- Pandemic Outbreaks in Food Industry – History
- Guidance for Food Industry
- Conclusion
- References
- Chapter 48: The Role of International, Regional, and National Organizations in the Development of Standards
- Abstract
- Introduction
- Leading International Standards Organizations
- Leading Regional Standards Organizations
- Leading National Governmental Organizations
- Leading Industry Organizations
- Leading Hygienic Design Standards Organizations
- Conclusions
- Further Reading
- Section D: Sustainability and Ethics
- Chapter 49: Sustainability and Food Systems
- Abstract
- Acknowledgments
- Introduction
- Sustainability – An Introduction
- Social Sustainability of Food Systems
- Economic Sustainability of Food Systems
- Environmental Sustainability Challenges in Food Systems
- Improving Sustainability in the Food Sector
- Sustainability of Food Systems in The Future
- References
- Chapter 50: Climate Change and Food Safety
- Abstract
- Introduction
- What Is Climate Change?
- Possible Impact of Climate Change on Microbial Hazards
- Possible Impact of Climate Change on Chemical Hazards
- Contribution of Food Production to Climate Change
- Management Considerations
- References
- Chapter 51: Nutritional Trends and Health Claims
- Abstract
- Introduction
- The Evolution of Human Nutrition
- Trends in Modern Nutrition
- Nutrition Health Claims
- Food Health Claims
- References
- Chapter 52: Consumer Information and Labeling
- Abstract
- Introduction
- Who Is the Consumer?
- Consumer Protection
- Global Trade Measures
- Consumer Choice, Information, and Education
- Labeling Is a Source of Information
- Clear and Legible Label, a Legal Requirement
- Product Information within a Food Chain
- Labeling of Allergens
- Labeling “May Contain”
- Precaution
- Consumer and Risk
- Consumer as a Risk
- Consumer Feedback
- Discussion for the Future
- References
- Further Reading
- Chapter 53: Misinformation About Food Safety
- Abstract
- Introduction
- Information Deficit
- Belief Formation and Transformation
- Cognitive Illusions
- Examples of Misinformation
- How to Correct Misinformation?
- Conclusion
- References
- Chapter 54: Ethics in Food Safety Management
- Abstract
- Introduction
- What Is Ethics?
- Ethical Decision-Making
- Conclusion
- References
- Chapter 55: Whistleblowing: An Essential Element of Public Health and Food Safety Management
- Abstract
- Introduction
- Importance of Whistleblowing for Food Safety Management and Fraud
- Definition, Perception, and Reality
- Legal Protections for Whistleblowers
- Internal Whistleblowing Systems
- Failures of the Internal Systems and Factors Leading to Public Disclosure
- Causes of Conflict
- Conclusions and Recommendations
- References
- Chapter 56: Training and Education
- Abstract
- References
- Further Reading
- Index
- Edition: 2
- Published: March 28, 2023
- Imprint: Academic Press
- No. of pages: 1158
- Language: English
- Hardback ISBN: 9780128200131
- eBook ISBN: 9780323902090
VA
Veslemøy Andersen
Veslemøy Andersen graduated from the Department of Microbiology at the University of Oslo, Norway. She has been working as a microbiologist at the Norwegian Institute of Public Health, Oslo, Norway, at the University of Groningen, The Netherlands, and at the University of Applied Sciences in Eindhoven, The Netherlands.
Affiliations and expertise
Global Harmonization Initiative’s Ambassador to NorwayHL
Huub Lelieveld
Prof. Dr. h.c. H.L.M. (Huub) Lelieveld is President of the Global Harmonization Initiative and Fellow of the International Academy of Food Science and Technology, and was formerly at Unilever in Vlaardingen, The Netherlands. He editor or co-editor of numerous books, including several on hygiene and food safety management; novel food processing technologies and harmonization of food safety regulations. He produced chapters for many books and encyclopaedia, hundreds of scientific articles and articles for magazines and presented hundreds of papers, globally. He has been awarded doctor honoris causa at the National University of Food Technologies in Kiev, Ukraine.
Affiliations and expertise
President of the Global Harmonization Initiative (www.globalharmonization.net)YM
Yasmine Motarjemi
Dr. Yasmine Motarjemi Previous Food Safety Manager/Quality Management at Nestle, Dr. Motarjemi is a food safety consultant and has 30 years of industry-based, real-world experience in all phases of quality assurance programs. She developed internal training materials to address the knowledge gap between the various production stages at Nestle, is Editor in Chief of Elsevier’s Encyclopedia of Food Safety and has published numerous chapters, books, and ~60 research articles.
Affiliations and expertise
Editor-in-Chief, FOSA and FOSIN, Nyon, SwitzerlandRead Food Safety Management on ScienceDirect