Food Safety, Risk Intelligence and Benchmarking PDF Download

Author: Sylvain Charlebois
Publisher: John Wiley & Sons
ISBN: 1119071127
Category : Technology & Engineering
Languages : en
Pages : 230

View

Book Description
This book comprehensively argues for more future benchmarking between nations. Since the initial food safety benchmarking report was published in 2008, the sharing of data and protocols among nations has dramatically increased. It was intended to identify and evaluate common elements among global food safety systems. More specifically, benchmarking identifies those countries that employ comparatively best practices to assess, manage, and communicate the risks related to the safety of food and their respective food systems. The overarching intent of this benchmarking assessment, however, is to stimulate exchange and discussion on food safety performance among nations.

Author: Frank Yiannas
Publisher: Springer Science & Business Media
ISBN: 0387728678
Category : Technology & Engineering
Languages : en
Pages : 96

View

Book Description
Food safety awareness is at an all time high, new and emerging threats to the food supply are being recognized, and consumers are eating more and more meals prepared outside of the home. Accordingly, retail and foodservice establishments, as well as food producers at all levels of the food production chain, have a growing responsibility to ensure that proper food safety and sanitation practices are followed, thereby, safeguarding the health of their guests and customers. Achieving food safety success in this changing environment requires going beyond traditional training, testing, and inspectional approaches to managing risks. It requires a better understanding of organizational culture and the human dimensions of food safety. To improve the food safety performance of a retail or foodservice establishment, an organization with thousands of employees, or a local community, you must change the way people do things. You must change their behavior. In fact, simply put, food safety equals behavior. When viewed from these lenses, one of the most common contributing causes of food borne disease is unsafe behavior (such as improper hand washing, cross-contamination, or undercooking food). Thus, to improve food safety, we need to better integrate food science with behavioral science and use a systems-based approach to managing food safety risk. The importance of organizational culture, human behavior, and systems thinking is well documented in the occupational safety and health fields. However, significant contributions to the scientific literature on these topics are noticeably absent in the field of food safety.

Author: Steven Jaffee
Publisher: World Bank Publications
ISBN: 1464813469
Category : Business & Economics
Languages : en
Pages : 238

View

Book Description
This report strengthens the economic case for increased public investment and more robust policy attention to food safety in low and middle income countries and provides guidance on ways to achieve significant, broad-based impact from such actions.

Author: Aleksandra Martinovic
Publisher: Academic Press
ISBN: 0128160128
Category : Technology & Engineering
Languages : en
Pages : 562

View

Book Description
Ensuring Global Food Safety: Exploring Global Harmonization, Second Edition, examines the policies and practices of food law which remain top contributors to food waste. This fully revised and updated edition offers a rational and multifaceted approach to the science-based issue of "what is safe for consumption?" and how creating a globally acceptable framework of microbiological, toxicological and nutritional standards can contribute to the alleviation of hunger and food insecurity in the world. Currently, many laws and regulations are so stringent that healthy food is destroyed based on scientifically incorrect information upon which laws and regulations are based. This book illuminates these issues, offering guidelines for moving toward a scientifically sound approach to food safety regulation that can also improve food security without putting consumers at risk. - Presents the progress and current status of regulatory harmonization for food standards - Provides a science-based foundation for global regulatory consensus - Approaches challenges from a risk-benefit approach, also including safety assurance - Includes global perspectives from governmental, academic and industry experts

Author:
Publisher: UNEP/Earthprint
ISBN: 9280721763
Category : Aluminum industry and trade
Languages : en
Pages : 44

View

Book Description
In February 2001 UNEP, in partnership with a variety of industry associations and organizations launched a reporting initiative to gauge progress by the private sector towards sustainable development. This effort contributes to the wider review of progress with the implementation of Agenda 21, under the framework of the World Summit on Sustainable Development. These volumes present sectoral reports on the progress towards sustainable development.

Author: John Holah
Publisher: Elsevier
ISBN: 0857094939
Category : Technology & Engineering
Languages : en
Pages : 821

View

Book Description
Food safety is vital for consumer confidence, and the hygienic design of food processing facilities is central to the manufacture of safe products. Hygienic design of food factories provides an authoritative overview of hygiene control in the design, construction and renovation of food factories.The business case for a new or refurbished food factory, its equipment needs and the impacts on factory design and construction are considered in two introductory chapters. Part one then reviews the implications of hygiene and construction regulation in various countries on food factory design. Retailer requirements are also discussed. Part two describes site selection, factory layout and the associated issue of airflow. Parts three, four and five then address the hygienic design of essential parts of a food factory. These include walls, ceilings, floors, selected utility and process support systems, entry and exit points, storage areas and changing rooms. Lastly part six covers the management of building work and factory inspection when commissioning the plant.With its distinguished editors and international team of contributors, Hygienic design of food factories is an essential reference for managers of food factories, food plant engineers and all those with an academic research interest in the field. - An authoritative overview of hygiene control in the design, construction and renovation of food factories - Examines the implications of hygiene and construction regulation in various countries on food factory design - Describes site selection, factory layout and the associated issue of airflow

Author: International Finance Corporation
Publisher: World Bank Publications
ISBN: 1464815496
Category : Technology & Engineering
Languages : en
Pages : 487

View

Book Description
The Food Safety Handbook: A Practical Guide for Building a Robust Food Safety Management System, contains detailed information on food safety systems and what large and small food industry companies can do to establish, maintain, and enhance food safety in their operations. This new edition updates the guidelines and regulations since the previous 2016 edition, drawing on best practices and the knowledge IFC has gained in supporting food business operators around the world. The Food Safety Handbook is indispensable for all food business operators -- anywhere along the food production and processing value chain -- who want to develop a new food safety system or strengthen an existing one.

Author: Richard Samans
Publisher: Springer Nature
ISBN: 3030935604
Category : Capitalism
Languages : en
Pages : 299

View

Book Description
This Open Access book provides a practical guide to the creation of sustainable enterprise value and implementation of the principles of stakeholder capitalism for corporate boards and management teams. The authors argue that business leadership is on the threshold of a new era driven by major shifts in technology, society, political economy and climate change. They set this transition in international and historical context and outline a comprehensive leadership agenda for fully integrating environmental, social, governance (ESG) and data stewardship risks and opportunities into corporate governance, strategy, reporting and partnerships. This systematic approach is illustrated with good practices by leading companies and includes an explanation of how sustainability reporting is making the leap into formal accounting standards set by the same body that oversees international financial accounting standards and what companies should do to prepare. The book's combination of scholarly analysis and practical guidance make it a valuable resource for anyone seeking to navigate the new business context, whether from the perspective of a board director, C-suite executive, manager, policymaker, scholar or student. This is an open access book.

Author:
Publisher: Elsevier
ISBN: 0128160977
Category : Science
Languages : en
Pages : 3542

View

Book Description
Encyclopedia of the World’s Biomes is a unique, five volume reference that provides a global synthesis of biomes, including the latest science. All of the book's chapters follow a common thematic order that spans biodiversity importance, principal anthropogenic stressors and trends, changing climatic conditions, and conservation strategies for maintaining biomes in an increasingly human-dominated world. This work is a one-stop shop that gives users access to up-to-date, informative articles that go deeper in content than any currently available publication. Offers students and researchers a one-stop shop for information currently only available in scattered or non-technical sources Authored and edited by top scientists in the field Concisely written to guide the reader though the topic Includes meaningful illustrations and suggests further reading for those needing more specific information

Author: Shabir Ahmad Mir
Publisher: Springer
ISBN: 3319768433
Category : Technology & Engineering
Languages : en
Pages : 417

View

Book Description
This edited volume provides insight into temperate fruits, with an emphasis on postharvest physiology, storage, packaging and technologies for maintaining fruit quality. Chapters are devoted to individual fruits and focus on fundamental issues such as methods for maintaining or enhancing quality, minimizing postharvest losses, and recommended technologies to boost demand. Contributions come from experts in the field, making this a key reference for all aspects of postharvest management of temperate fruits. The volume is unique in its focus on the biodiversity, nutritional and health benefits, and postharvest technologies for shelf life enhancement of temperate fruits. Contributing authors address the postharvest biology and technology of individual temperate fruits such as plum, cherry, peach, apricot, apple, pear, quince, loquat, kiwi, persimmon and berries. There has been tremendous growth in the research and development of new techniques to maintain the quality of temperate fruits from farm to table. Contributions from experts in the field cover these recent advances, providing up-to-date and relevant information for researchers, postharvest/fruit technologists, food scientists, postgraduate students, and others working in the industry.