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Author: Ioannis S. Arvanitoyannis Publisher: John Wiley & Sons ISBN: 9781444320930 Category : Technology & Engineering Languages : en Pages : 560
Book Description
Food Safety is an increasingly important issue. Numerous foodcrises have occurred internationally in recent years (the use ofthe dye Sudan Red I; the presence of acrylamide in various friedand baked foods; mislabelled or unlabelled genetically modifiedfoods; and the outbreak of variant Creutzfeldt-Jakob disease)originating in both primary agricultural production and in the foodmanufacturing industries. Public concern at these and other eventshas led government agencies to implement a variety of legislativeactions covering many aspects of the food chain. This book presents and compares the HACCP and ISO 22000:2005food safety management systems. These systems were introduced toimprove and build upon existing systems in an attempt to addressthe kinds of failures which can lead to food crises. Numerouspractical examples illustrating the application of ISO 22000 to themanufacture of food products of animal origin are presented in thisextensively-referenced volume. After an opening chapter whichintroduces ISO 22000 and compares it with the well-establishedHACCP food safety management system, a summary of internationallegislation relating to safety in foods of animal origin ispresented. The main part of the book is divided into chapters whichare devoted to the principle groups of animal-derived foodproducts: dairy, meat, poultry, eggs and seafood. Chapters are alsoincluded on catering and likely future directions. The book is aimed at food industry managers and consultants;government officials responsible for food safety monitoring;researchers and advanced students interested in food safety.
Author: Ioannis S. Arvanitoyannis Publisher: John Wiley & Sons ISBN: 9781444320930 Category : Technology & Engineering Languages : en Pages : 560
Book Description
Food Safety is an increasingly important issue. Numerous foodcrises have occurred internationally in recent years (the use ofthe dye Sudan Red I; the presence of acrylamide in various friedand baked foods; mislabelled or unlabelled genetically modifiedfoods; and the outbreak of variant Creutzfeldt-Jakob disease)originating in both primary agricultural production and in the foodmanufacturing industries. Public concern at these and other eventshas led government agencies to implement a variety of legislativeactions covering many aspects of the food chain. This book presents and compares the HACCP and ISO 22000:2005food safety management systems. These systems were introduced toimprove and build upon existing systems in an attempt to addressthe kinds of failures which can lead to food crises. Numerouspractical examples illustrating the application of ISO 22000 to themanufacture of food products of animal origin are presented in thisextensively-referenced volume. After an opening chapter whichintroduces ISO 22000 and compares it with the well-establishedHACCP food safety management system, a summary of internationallegislation relating to safety in foods of animal origin ispresented. The main part of the book is divided into chapters whichare devoted to the principle groups of animal-derived foodproducts: dairy, meat, poultry, eggs and seafood. Chapters are alsoincluded on catering and likely future directions. The book is aimed at food industry managers and consultants;government officials responsible for food safety monitoring;researchers and advanced students interested in food safety.
Author: Vindika Lokunarangodage Publisher: 35840 ISBN: 9789553584007 Category : Languages : en Pages : 310
Book Description
ISO 22000:2018 first revision has integrated latest developments in food safety domain which lack for last 13 years while eliminating many complexities in ISO 22000:2005 version. The new version has adapted the common platform of the ISO which is called Annex SL to reduce the complexities of merging several ISO standards in a single production system. However, improvements to the standard has created additional works for the quality assurance personnel operating in the food industry. The new changes has proposed major differences to the existing ISO 22000 FSMS and the way of presenting documented information for the propose of system compliances; hence, following ISO 22000:2018 generic model has tried to address them in a systematic approach while reducing the number of documents and systems inside a production facility. The ISO 22000:2018 generic model was developed based on an orthodox black tea manufacturing facility which can be used as an externally developed FSMS while adapting to any specific facility with minimum changes. The objective of the book is to explain the development process of the new version of the standard through a practical example which also can be directly converted into an ISO 22000:2018 FSMS in real time. This book is also intended to help food safety and quality assurance professionals, tea industry, food safety/quality domain students, workers and interested parties. Nonetheless, generic model also can be used as a primary document by students, QA personnel, consultants, or any interested parties to develop a paper based ISO 22000:2018 FSMS for other respective food items where user need to conduct a complete hazard analysis and customization of the system.
Author: Nuno F. Soares Publisher: John Wiley & Sons ISBN: 1118965086 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: Michel Jaccard Publisher: CRC Press ISBN: 1466573007 Category : Business & Economics Languages : en Pages : 450
Book Description
Quality is a form of management that is composed of the double approach of driving an organization towards excellence, while conforming to established standards and laws. The objective of quality confers advantages to companies: it makes them more resilient to change that can be unexpected or even chaotic; it makes them more competitive by identify
Author: CA Pulkit Gupta Publisher: E-Startup India ISBN: Category : Cooking Languages : en Pages : 27
Book Description
Food business operating at small scale, i.e. having annual turnover below 12 lakhs requires FSSAI registration.FSSAI license is required by food business who oprates at large scale. FSSAI license further categorized in two parts i.e. State and Central license. To know more: https://www.e-startupindia.com/fssai-registration.html
Author: Alim Isnansetyo Publisher: Springer ISBN: 3319603639 Category : Technology & Engineering Languages : en Pages : 627
Book Description
The proceeding of tropical agriculture is a proceeding of papers presented at the International Conference on Tropical Agriculture. Sustainability of agriculture production system is an important issue in the world, which includes all aspects of sustainable criteria, such as technical, socio-economic, and ecological aspects. This book covers sustainable tropical agriculture, sustainable tropical fisheries, sustainable tropical animal production, sustainable tropical forestry, tropical animal health, and Innovative and Emerging Food Technology and Management. The most common, challenging issues in plant, animal and fisheries production in the tropics are climate change, inefficiency production system, low technological innovation, decreasing environment quality, and the outbreak risk of pest and diseases. These issues are closely linked to the socio-economic condition of farmers as small-scale farms are dominant in this area. In addition, post-harvest technology is crucial to maintaining the high quality of products after on farm production. This volume provides the recent research and development on tropical agriculture production systems for plant, terrestrial animal and aquatic animal to establish sustainable agriculture production in the tropics.
Author: Jose (Pepe) Rodriguez-Perez Publisher: Quality Press ISBN: 1636941575 Category : Business & Economics Languages : en Pages : 293
Book Description
For quality professionals and manufacturers in the food safety and medical device industries, risk management is essential to ensuring organizations meet FDA regulations and requirements. Without these recognized standards, the lives of patients and consumers are placed in jeopardy. In this third edition of Quality Risk Management in the FDA-Regulated Industry, Jose Rodriguez-Perez provides an updated view of the risk management field as it applies to FDA-regulated products using risk-based thinking.
Author: Maliha Sarfraz Publisher: Cambridge Scholars Publishing ISBN: 1036408302 Category : Social Science Languages : en Pages : 368
Book Description
This book takes you on a journey through the hidden dangers lurking in your plate, providing a deeper understanding of the risks associated with foodborne illnesses. The book explores the science behind food contamination, from microbial pathogens to chemical hazards, and provides insights into how these threats can infiltrate the food supply chain. The book draws from the latest research and real-life case studies that shed light on the devastating consequences of consuming contaminated food. It serves as a practical guide to safeguarding your health and the health of your loved ones, covering effective mitigation strategies and the rigorous safety measures in place to protect the food you eat every day. Whether you’re a concerned consumer, a food industry professional, or simply curious about the intricacies of food safety, this book should be your go-to resource for navigating the complex landscape of foodborne risks and protecting what matters most – your well-being.
Author: Ioannis S. Arvanitoyannis
Author: Ioannis S. Arvanitoyannis
Author: Bizmanualz
Author: Vindika Lokunarangodage
Author: Nuno F. Soares
Author: Michel Jaccard
Author: 
Author: CA Pulkit Gupta
Author: Alim Isnansetyo
Author: Jose (Pepe) Rodriguez-Perez
Author: Maliha Sarfraz