Validating Preventive Food Safety and Quality Controls

• Author : John M. Ryan
• Publisher : Academic Press
• Release : 27 December 2016

Validating Preventive Food Safety and Quality Controls: An Organizational Approach to System Design and Implementation is a how-to-guide for food industry personnel providing essential preventative control system guidance to help design and implement scientifically verifiable food safety controls in food processes. This reference includes proven tools and techniques to move positively towards the validating preventive control challenges that the food industry is facing, and helps implement compliance strategies to adhere to the food safety and modernization act requirements. Covers a

• Author : John M. Ryan
• Publisher : Academic Press
• Release : 19 May 2017

Guide to Food Safety and Quality during Transportation, Controls, Standards and Practice, Second Edition provides a solid foundation outlining logistics and delivery control solutions to protect the food transportation industry. Since its first publication, the U.S. FDA has finalized a number of Food Safety Modernization Act rules designed to improve the protection of the public from adulterants known to cause illness and death. Food shippers, carriers and receivers throughout the world are impacted as import controls have tightened. This

• Author : Yukihiro Shoyama
• Publisher : BoD – Books on Demand
• Release : 04 November 2011

The authors of this thematic issue provide a comprehensive summary of most recent knowledge and references on quality control in wide fields. Quality control is essential for natural products like natural medicine and related food products. In this issue fifteen chapters have been included, discussing in detail various aspects of quality control. It will certainly prove useful not only for phytochemical researchers, but also many scientists working in numerous fields. Much effort has been invested by the contributors to share

• Author : Girish M. Ganjyal
• Publisher : Elsevier
• Release : 25 July 2020

Extrusion Cooking provides a detailed description of extrusion processing with an in-depth exploration of cereal grains processing. In particular, the book addresses the basic principles of extrusion processing, various extruder parts and their design principles, food ingredients and their characteristics as they relate to extrusion. It also discusses physicochemical changes in the different ingredient components as they are processed in an extruder, modeling and control of extrusion process, scale-up aspects, extrusion plant design, food safety in extrusion, new advancements in

• Author : Andre Gordon
• Publisher : Academic Press
• Release : 15 April 2020

Food Safety and Quality Systems in Developing Countries: Volume III: Technical and Market Considerations is a practical resource for companies seeking to supply food products from developing countries to developed country markets or to transnational business located in developing countries. It explores practical approaches to complying with food safety and quality systems requirements, backed by the science-based approaches used in the major markets applied in a developing country context. It explores the topic from the perspective of agribusiness value chains

• Author : Tatiana Koutchma
• Publisher : Academic Press
• Release : 26 November 2021

Validation of Food Preservation Processes based on Novel Technologies discusses and recommends activities for bench top, pilot, prototype and commercial high hydrostatic pressure (HPP) and ultraviolet (UV) systems validation. The book explores issues of equipment scalability, selection of microorganisms of concern and their surrogates, validation and verification of critical processing conditions, treatment uniformity, process control and instrumentation. Topics are discussed in order to facilitate HPP and UV technologies implementation, thus mitigating risks during production and processing. Other sections deal with

• Author : Hal King,Wendy Bedale
• Publisher : Academic Press
• Release : 12 October 2017

Hazard Analysis and Risk-Based Preventive Controls: Improving Food Safety in Human Food Manufacturing for Food Businesses is a comprehensive, first of its kind resource for the retail food industry on the Hazard Analysis and Risk-based Preventive Controls (PCHF) regulations of the Food Safety Modernization Act (FSMA). This book covers all aspects of PCHF, including the legislation's intent, applications to ensure safe food production, and resources to keep up-to-date on new food safety hazards and regulatory guidance. Written for food safety

• Author : Steven Wilson
• Publisher : Quality Press
• Release : 06 July 2022

Federal regulatory agencies have embraced Hazard Analysis Critical Control Point (HACCP) as the most effective method to offer farm-to-table food safety and quality in the United States—but it is important to look beyond HACCP. The ASQ Certified Food Safety and Quality Auditor (CFSQA) Handbook serves as a baseline of knowledge for auditors of food safety and quality systems that covers other aspects of food production, including preventive controls. This handbook assists certification candidates in preparing for the ASQ Certified

• Author : Kathy Knutson
• Publisher : Academic Press
• Release : 01 March 2020

Food Safety Lessons for Cannabis-infused Edibles details the world of cannabis-infused edibles and the way its manufacturing is evolving as the industry moves from isolation to regulatory compliance. The cannabis industry has unique challenges as cannabis-infused edibles are not regulated as food, drugs or dietary supplements at the federal level. Despite these current conditions, the industry is aware of the need to examine the safety of these edibles and prepare for a future of federal compliance. The book looks at

• Author : Daniela Borda,Anca I. Nicolau,Peter Raspor
• Publisher : CRC Press
• Release : 30 October 2017

The high market demand based on consumers’ trust in fish as a healthy and nutritious food resource made fish processing a very dynamic industry, spurring many innovations in processing and packaging methods. Trends in Fish Processing Technologies not only reflects what is currently new in fish processing but also points out where things are heading in this area. This book provides an overview of the modern technologies employed by the industry. It details the advances in fish processing, including high

• Author : Joshua B. Gurtler,Michael P. Doyle,Jeffrey L. Kornacki
• Publisher : Springer
• Release : 08 December 2014

Low water activity (aw) and dried foods such as dried dairy and meat products, grain-based and dried ready-to-eat cereal products, powdered infant formula, peanut and nut pastes, as well as flours and meals have increasingly been associated with product recalls and foodborne outbreaks due to contamination by pathogens such as Salmonella spp. and enterohemorrhagic E. coli. In particular, recent foodborne outbreaks and product recalls related to Salmonella-contaminated spices have raised the level of public health concern for spices as agents

• Author : Rajeev Bhat,Vicente M. Gomez-Lopez
• Publisher : John Wiley & Sons
• Release : 31 March 2014

The past few years have witnessed an upsurge in incidencesrelating to food safety issues, which are all attributed todifferent factors. Today, with the increase in knowledge andavailable databases on food safety issues, the world is witnessingtremendous efforts towards the development of new, economical andenvironmentally-friendly techniques for maintaining the quality ofperishable foods and agro-based commodities. The intensification offood safety concerns reflects a major global awareness of foods inworld trade. Several recommendations have been put forward byvarious world governing bodies and committees

• Author : Clive de W Blackburn,Peter J McClure
• Publisher : Elsevier
• Release : 30 June 2009

Effective control of pathogens continues to be of great importance to the food industry. The first edition of Foodborne pathogens quickly established itself as an essential guide for all those involved in the management of microbiological hazards at any stage in the food production chain. This major edition strengthens that reputation, with extensively revised and expanded coverage, including more than ten new chapters. Part one focuses on risk assessment and management in the food chain. Opening chapters review the important

• Author : Richard Podolak,Darryl G. Black
• Publisher : John Wiley & Sons
• Release : 05 September 2017

Cover -- Title Page -- Copyright -- Contents -- List of Contributors -- Chapter 1 Introduction and Overview -- 1.1 Introduction -- 1.2 Definition of Low-Moisture Foods (LMF) and Water Activity Controlled Foods -- 1.3 Salmonella as a Continuing Challenge and Ongoing Problem in Low-Moisture Foods -- 1.4 Foodborne Outbreaks of Salmonella spp. and Other Implicated Microbial Pathogens in Low-Moisture Foods -- 1.5 Major Safety Concerns in Low-Moisture Foods -- 1.6 Content and Brief Book Chapter Review -- 1.7 Goal of the Book -- 1.8 How to Use the

• Author : Institute of Food Science and Technology,Louise Manning
• Publisher : John Wiley & Sons
• Release : 06 August 2018

The latest updated edition of the market-leading guide to Good Manufacturing Practice (GMP) in the food and drink industry This all-new, 7th edition of Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management features a wealth of new information reflecting changes in the industry and advances in science that have occurred since the publication of the last edition back in 2013. They include topics such as: Food Safety Culture, Food Crime and Food Integrity Management Systems, Food