Food Safety Management: A Practical Guide for the Food Industry
Food Safety Management: A Practical Guide for the Food Industry
Food Safety Management: A Practical Guide for the Food Industry by Yasmine Motarjemi and Huub Lelieveld
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.
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
Ebook page: 1193
File size: 35.14 MB
$67.00
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