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Author: John Louis Sumner Publisher: Food & Agriculture Org. ISBN: 9789251049518 Category : Business & Economics Languages : en Pages : 92
Book Description
In recent years, the concept of risk has become paramount in international food regulation, and industries are increasingly required to undertake product risk assessment, particularly in the export arena. This publication has been developed as a complete package on how to undertake risk assessment for use by seafood technologists, regulators and health professionals. It is designed in five parts to guide the user through the risk assessment process. This publication also includes a CD-ROM : the Resources Bank - that provides extensive additional information for the would-be risk assessor.
Author: John Louis Sumner Publisher: Food & Agriculture Org. ISBN: 9789251049518 Category : Business & Economics Languages : en Pages : 92
Book Description
In recent years, the concept of risk has become paramount in international food regulation, and industries are increasingly required to undertake product risk assessment, particularly in the export arena. This publication has been developed as a complete package on how to undertake risk assessment for use by seafood technologists, regulators and health professionals. It is designed in five parts to guide the user through the risk assessment process. This publication also includes a CD-ROM : the Resources Bank - that provides extensive additional information for the would-be risk assessor.
Author: Barry Leonard Publisher: DIANE Publishing ISBN: 143798746X Category : Technology & Engineering Languages : en Pages : 476
Book Description
This guidance will assist processors of fish and fishery products in the development of their Hazard Analysis Critical Control Point (HACCP) plans. Processors of fish and fishery products will find info. that will help them identify hazards that are associated with their products, and help them formulate control strategies. It will help consumers understand commercial seafood safety in terms of hazards and their controls. It does not specifically address safe handling practices by consumers or by retail estab., although the concepts contained in this guidance are applicable to both. This guidance will serve as a tool to be used by fed. and state regulatory officials in the evaluation of HACCP plans for fish and fishery products. Illustrations. This is a print on demand report.
Author: Aamir M. Fazil Publisher: Food & Agriculture Org. ISBN: 9789251054178 Category : Business & Economics Languages : en Pages : 68
Book Description
This paper is written as an introduction to the concepts of microbial risk assessment in general, but with a seafood focus and greater emphasis on the quantitative approach. The risk of food-borne disease is a combination of the likelihood of exposure to the pathogen, the likelihood of infection or intoxication resulting in illness and the severity of the illness. In a system as complex as the production and consumption of food, many factors affect both the likelihood and severity. To manage food safety effectively, a systematic means of examining these factors is necessary.
Author: Hans Henrik Huss Publisher: FAO ISBN: Category : Business & Economics Languages : en Pages : 248
Book Description
This paper brings together current knowledge on fish safety and quality issues. Topics discussed include: a summary of world fish production and consumption; developments in safety and quality systems and a review of public health hazards regarding fish and fish products; risk mitigation and management tools, including requirements for the implementation of the Good Hygienic and Manufacturing Practices (GHP/GMP) of the Hazard Analysis Critical Control Point (HACCP) system, and of the monitoring programmes to control biotoxins, pathogenic bacteria and viruses, and chemical pollutants; the use of the HACCP approach to target other non-safety quality issues; predictive microbiology, traceability, and examples of food safety objectives.
Author: United States. Environmental Protection Agency. Office of Science and Technology Publisher: ISBN: Category : Fish as food Languages : en Pages : 400
Author: Nuno F. Soares Publisher: John Wiley & Sons ISBN: 1118965078 Category : Technology & Engineering Languages : en Pages : 194
Book Description
Seafood is one of the most traded commodities worldwide. It is thus imperative that all companies and official control agencies ensure seafood safety and quality throughout the supply chain. Written in an accessible and succinct style, Food Safety in Seafood Industry: A practical guide for ISO 22000 and FSSC 22000 implementation brings together in one volume key information for those wanting to implement ISO 22000 or FSSC 22000 in the seafood manufacturing industry. Concise and highly practical, this book comprises: a presentation of seafood industry and its future perspectives the description of the main hazards associated to seafood (including an annexe featuring the analysis of notifications related with such hazards published by Rapid Alert System for Food and Feed - RASFF) interpretation of ISO 22000 clauses together with practical examples adapted to the seafood manufacturing industry the presentation of the most recent food safety scheme FSSC 22000 and the interpretation of the additional clauses that this scheme introduces when compared to ISO 22000 This practical guide is a valuable resource for seafood industry quality managers, food technologists, managers, consultants, professors and students. This book is a tool and a vehicle for further cooperation and information interchange around seafood safety and food safety systems. QR codes can be found throughout the book; when scanned they will allow the reader to contact the authors directly, know their personal views on each chapter and even access or request more details on the book content. We encourage the readers to use the QR codes or contact the editors via e-mail ([email protected]) or Twitter (@foodsafetybooks) to make comments, suggestions or questions and to know how to access the Extended Book Content.
Author: John Louis Sumner
Author: John Louis Sumner
Author: 
Author: 
Author: Barry Leonard
Author: 
Author: Aamir M. Fazil
Author: Leo G. Nico
Author: Hans Henrik Huss
Author: United States. Environmental Protection Agency. Office of Science and Technology
Author: Nuno F. Soares