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Author: Sylvain Charlebois Publisher: John Wiley & Sons ISBN: 1119071127 Category : Technology & Engineering Languages : en Pages : 230
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: Sylvain Charlebois Publisher: John Wiley & Sons ISBN: 1119071127 Category : Technology & Engineering Languages : en Pages : 230
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: Publisher: ISBN: Category : Languages : en Pages :
Book Description
The Conference Board recently released a report that identifies and evaluates common elements among global food safety systems. The "2014 World RankingFood Safety Performance report" provides an overall world ranking of food safety performance in 2014 for 17 Organization for Economic Co-operation and Development (OECD) countries illustrated by 10 indicators organizations across three food safety risk governance domains: assessment, management and communication. During this 60-minute recording you will hear why benchmarking is essential not only to help monitor ongoing food safety performance but also to inform continued food safety system design, adoption, and implementation towards more efficient and effective food safety preparedness, responsiveness, and accountability.
Author: Institute of Medicine Publisher: National Academies Press ISBN: 0309073235 Category : Medical Languages : en Pages : 50
Book Description
The Institute of Medicine's (IOM's) Food Forum was established in 1993 to allow science and technology leaders in the food industry, top administrators in several federal government agencies from the United States and Canada, representatives from consumer interest groups, and academicians to openly communicate in a neutral setting. The Food Forum provides a mechanism for these diverse groups to discuss food, food safety, and food technology issues and to identify possible approaches for addressing these issues by taking into consideration the often complex interactions among industry, regulatory agencies, consumers, and academia. The objective, however, is to illuminate issues, not to resolve them. Unlike study committees of the IOM, forums cannot provide advice or recommendations to any government agency or other organization. Similarly, workshop summaries or other products resulting from forum activities are precluded from reaching conclusions or recommendations but, instead, are intended to reflect the variety of opinions expressed by the participants. On July 13-14, 1999, the forum convened a workshop on Food Safety Policy, Science, and Risk Assessment: Strengthening the Connection. The purpose of the workshop was to address many of the issues that complicate the development of microbiological food safety policy, focusing on the use of science and risk assessment in establishing policy and in determining the utilization of food safety resources. The purpose was not to find fault with past food safety regulatory activities or food safety policy decisions. Rather, the goal was to determine what actions have been taken in the past to address food safety issues, to consider what influences led to the policies that were put in place, and to explore how improvements can be made in the future. This report is a summary of the workshop presentations. It is limited to the views and opinions of those invited to present at the workshop and reflects their concerns and areas of expertise. As such, the report does not provide a comprehensive review of the research and current status of food safety policy, science, and risk assessment. The organization of the report approximates the order of the presentations at the workshop. The identification of a speaker as an "industry representative" or a "Food and Drug Administration representative" is not intended to suggest that the individual spoke for that organization or others who work there.
Author: Frank Yiannas Publisher: Springer Science & Business Media ISBN: 0387728678 Category : Technology & Engineering Languages : en Pages : 96
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: Paul Besseling Publisher: Createspace Independent Publishing Platform ISBN: 9781517297589 Category : Failure mode and effects analysis Languages : en Pages : 102
Book Description
Pré́con Food Management BV is based in mainland Europe in Bunnik, the Netherlands. The consultants of this advisory firm specialize in food safety and food quality subjects within the food supply chain. Established in 1993 when HACCP became a mandatory methodology as part of the harmonized food legislation enforced in the EU member states, they are now a recognized authority in the food safety field. This book is translated from the earlier published Dutch edition because of the requirement for a good professional background regarding hazard and risk analysis and HACCP, the firm encountered during their assignments outside Dutch territory. The firm undertakes a lot of assignments to improve food safety control within the food manufacturing industry, the food retail industry and also on behalf of 2nd and 3rd world national governments to enhance food safety legislation and food control. The firm operates a special e-learning portal to train food workers in the area of hygiene and food safety.
Author: Joint Institute for Food Safety and Applied Nutrition Publisher: ISBN: Category : Languages : en Pages :
Book Description
The aim of this site is to assist those professionals involved with any of the many aspects of risk analysis as it pertains to the safety of our food. Data, tutorials, tools and links to numerous sources of information are provided. In addition consumer-oriented links are also included.
Author: Patricia A. Wester Publisher: Academic Press ISBN: 9780128111888 Category : Technology & Engineering Languages : en Pages : 0
Book Description
Hazard Analysis and Risk Based Preventive Controls: Building a (Better) Food Safety Plan is directed to those food safety professionals charged with ensuring or assisting with FSMA's preventative controls (PC) implementation and compliance in their routine job duties. The target audience includes those currently involved in the development, management, and execution of HACCP and/or other advanced food safety management systems, as well as those interested in advancing their knowledge base to gain a more thorough comprehension of HARPC requirements. FSMA topics covered include: identifying the food safety team and PCQI; creating the HARPC implementation strategy; starting the food safety plan; conducting a thorough hazard analysis; identifying adequate preventive control measures; determining appropriate PC management components; recognizing applicable verification and validation activities; supply chain management program; recall plans. Other operational topics include: document control systems; internal audit programs; third party audit management; regulatory visit preparation; and maintaining compliance.
Author: Rosalee S. Hellberg Publisher: Academic Press ISBN: 0128172436 Category : Medical Languages : en Pages : 415
Book Description
Food Fraud: A Global Threat With Public Health and Economic Consequences serves as a practical resource on the topic of food fraud prevention and compliance with regulatory and industry standards. It includes a brief overview of the history of food fraud, current challenges, and vulnerabilities faced by the food industry, and requirements for compliance with regulatory and industry standards on mitigating vulnerability to food fraud, with a focus on the Global Food Safety Initiative (GFSI) Benchmarking Requirements. The book also provides individual chapters dedicated to specific commodities or sectors of the food industry known to be affected by fraud, with a focus on specific vulnerabilities to fraud, the main types of fraud committed, analytical methods for detection, and strategies for mitigation. The book provides an overview of food fraud mitigation strategies applicable to the food industry and guidance on how to start the process of mitigating the vulnerability to food fraud. The intended audience for this book includes food industry members, food safety and quality assurance practitioners, food science researchers and professors, students, and members of regulatory agencies. Presents industry and regulatory standards for mitigating vulnerability to food fraud including Global Food Safety Initiative (GFSI) Benchmarking Requirements Provides tools and resources to comply with industry and regulatory standards, including steps for developing a food fraud vulnerability assessment and mitigation plan Contains detailed, commodity-specific information on the major targets of food fraud, including specific vulnerabilities to fraud, analytical methods, and strategies for mitigation
Author: Sylvain Charlebois
Author: Sylvain Charlebois
Author: 
Author: 
Author: Institute of Medicine
Author: Frank Yiannas
Author: Paul Besseling
Author: Joint Institute for Food Safety and Applied Nutrition
Author: Patricia A. Wester
Author: Rosalee S. Hellberg
Author: Canadian Food Inspection Agency. Food Safety Risk Analysis