Food Safety Management Programs
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| Author | : Debby Newslow |
| Publisher | : CRC Press |
| Total Pages | : 392 |
| Release | : 2013-12-20 |
| Genre | : Technology & Engineering |
| ISBN | : 143982679X |
The safety of food products is fundamental. The value of an effective and well-defined, -implemented, and -maintained management system is priceless. When it is integrated into a process, it supplies the necessary foundation and structure to help provide the consumer with a safe product of the highest quality. Food Safety Management Programs: Applications, Best Practices, and Compliance presents the insight and shared experiences that can be applied to the development, implementation, and maintenance of an effective food safety management system. The text supplies useful tools that can be applied according to the particular needs of an operation, adding value to its processes and aiding in the establishment of a successful management-based food safety system. The author also encourages the development of a quality management system. The text begins by summarizing Global Food Safety Initiative (GFSI) food safety schemes (eight as of the writing of this text). These include FSSC 22000, Safe Quality Food Code (SQF), British Retail Consortium Global Standard for Food Safety (BRC), International Featured Standards (IFS), Global Aquaculture Alliance (GAA) Seafood Processing Standard, Global Red Meat Standard (GRMS), CanadaGAP, and PrimusGFS. It also lists websites for additional information and updates. Although this text focuses on food safety management systems (FSMS), it also includes references to ISO 9001, along with the quality requirements of some of the food safety management standards. It offers information that can be applied to whichever standard is chosen by an organization. With insights from experts in a variety of food industry-related sectors, the text explains the requirements of the standards, methods for their integration, and the process for identifying and addressing gaps in a manner that is both compliant and beneficial for the organization. The book provides experience-based information that can be integrated into any operation, which is essential for the development of an efficient, value-added, and sustainable management system.
| Author | : Hal King |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 141 |
| Release | : 2013-01-08 |
| Genre | : Technology & Engineering |
| ISBN | : 1461462053 |
The goal of this book is to show how to build and manage a food safety department that is tasked with ensuring food safety within a food retail business. The experiences of the author as the head of Food and Product Safety at Chick-fil-A will be used as the model. Specifically, the book will discuss the specific components of a food safety program, the tactics needed to establish these components (forming the majority of the chapters), how to measure the success of each component, and how to influence the organization to ensure resources to support the program. The book will also focus on how to choose and work with the appropriate partners, validate the value to the business, and initiate the new component throughout the organization, including how to sustain the component within the program. Five features of this book that make it distinctive are: Most current “How to” book on leading a food safety department from the perspective of a respected national brand Provides the proper organization and methods to manage the work necessary to ensure food safety within the organization Provides the means to utilize risk-based decisions linked to business practices that accommodate a business analysis model Demonstrates step-by-step examples that can be used for continuous improvement in sustaining food safety responsibilities Provides examples on how to gain influence and obtain resources to support food safety responsibilities
| Author | : Huub L. M. Lelieveld |
| Publisher | : Academic Press |
| Total Pages | : 1193 |
| Release | : 2013-11-01 |
| Genre | : Technology & Engineering |
| ISBN | : 0123815053 |
Food Safety Management: A Practical Guide for the Food Industry with an Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers is the first book to present an integrated, practical approach to the management of food safety throughout the production chain. While many books address specific aspects of food safety, no other book guides you through the various risks associated with each sector of the production process or alerts you to the measures needed to mitigate those risks. Using practical examples of incidents and their root causes, this book highlights pitfalls in food safety management and provides key insight into the means of avoiding them. Each section addresses its subject in terms of relevance and application to food safety and, where applicable, spoilage. It covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain. The book is a reference for food safety managers in different sectors, from primary producers to processing, transport, retail and distribution, as well as the food services sector. - Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers - Addresses risks and controls (specific technologies) at various stages of the food supply chain based on food type, including an example of a generic HACCP study - Provides practical guidance on the implementation of elements of the food safety assurance system - Explains the role of different stakeholders of the food supply
| Author | : Bizmanualz |
| Publisher | : |
| Total Pages | : 392 |
| Release | : 2008 |
| Genre | : Food |
| ISBN | : 9781931591430 |
Collection of guidelines, forms, and legal documents designed to assist companies in the food industry to gain ISO certification.
| Author | : International Finance Corporation |
| Publisher | : World Bank Publications |
| Total Pages | : 505 |
| Release | : 2020-07-06 |
| Genre | : Technology & Engineering |
| ISBN | : 1464815496 |
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 | : Frank Yiannas |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 96 |
| Release | : 2008-12-10 |
| Genre | : Technology & Engineering |
| ISBN | : 0387728678 |
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 | : Debby Newslow |
| Publisher | : CRC Press |
| Total Pages | : 392 |
| Release | : 2013-12-20 |
| Genre | : Technology & Engineering |
| ISBN | : 1040054587 |
The safety of food products is fundamental. The value of an effective and well-defined, -implemented, and -maintained management system is priceless. When it is integrated into a process, it supplies the necessary foundation and structure to help provide the consumer with a safe product of the highest quality. Food Safety Management Programs: Appli
| Author | : Institute of Medicine and National Research Council |
| Publisher | : National Academies Press |
| Total Pages | : 208 |
| Release | : 1998-08-19 |
| Genre | : Medical |
| ISBN | : 0309173973 |
How safe is our food supply? Each year the media report what appears to be growing concern related to illness caused by the food consumed by Americans. These food borne illnesses are caused by pathogenic microorganisms, pesticide residues, and food additives. Recent actions taken at the federal, state, and local levels in response to the increase in reported incidences of food borne illnesses point to the need to evaluate the food safety system in the United States. This book assesses the effectiveness of the current food safety system and provides recommendations on changes needed to ensure an effective science-based food safety system. Ensuring Safe Food discusses such important issues as: What are the primary hazards associated with the food supply? What gaps exist in the current system for ensuring a safe food supply? What effects do trends in food consumption have on food safety? What is the impact of food preparation and handling practices in the home, in food services, or in production operations on the risk of food borne illnesses? What organizational changes in responsibility or oversight could be made to increase the effectiveness of the food safety system in the United States? Current concerns associated with microbiological, chemical, and physical hazards in the food supply are discussed. The book also considers how changes in technology and food processing might introduce new risks. Recommendations are made on steps for developing a coordinated, unified system for food safety. The book also highlights areas that need additional study. Ensuring Safe Food will be important for policymakers, food trade professionals, food producers, food processors, food researchers, public health professionals, and consumers.
| Author | : National Research Council |
| Publisher | : National Academies Press |
| Total Pages | : 589 |
| Release | : 2010-11-04 |
| Genre | : Medical |
| ISBN | : 0309163587 |
Recent outbreaks of illnesses traced to contaminated sprouts and lettuce illustrate the holes that exist in the system for monitoring problems and preventing foodborne diseases. Although it is not solely responsible for ensuring the safety of the nation's food supply, the U.S. Food and Drug Administration (FDA) oversees monitoring and intervention for 80 percent of the food supply. The U.S. Food and Drug Administration's abilities to discover potential threats to food safety and prevent outbreaks of foodborne illness are hampered by impediments to efficient use of its limited resources and a piecemeal approach to gathering and using information on risks. Enhancing Food Safety: The Role of the Food and Drug Administration, a new book from the Institute of Medicine and the National Research Council, responds to a congressional request for recommendations on how to close gaps in FDA's food safety systems. Enhancing Food Safety begins with a brief review of the Food Protection Plan (FPP), FDA's food safety philosophy developed in 2007. The lack of sufficient detail and specific strategies in the FPP renders it ineffectual. The book stresses the need for FPP to evolve and be supported by the type of strategic planning described in these pages. It also explores the development and implementation of a stronger, more effective food safety system built on a risk-based approach to food safety management. Conclusions and recommendations include adopting a risk-based decision-making approach to food safety; creating a data surveillance and research infrastructure; integrating federal, state, and local government food safety programs; enhancing efficiency of inspections; and more. Although food safety is the responsibility of everyone, from producers to consumers, the FDA and other regulatory agencies have an essential role. In many instances, the FDA must carry out this responsibility against a backdrop of multiple stakeholder interests, inadequate resources, and competing priorities. Of interest to the food production industry, consumer advocacy groups, health care professionals, and others, Enhancing Food Safety provides the FDA and Congress with a course of action that will enable the agency to become more efficient and effective in carrying out its food safety mission in a rapidly changing world.
| Author | : Melissa Vaccaro |
| Publisher | : |
| Total Pages | : |
| Release | : 2019-03-29 |
| Genre | : |
| ISBN | : 9780960076314 |
Food safety is an essential part of any food service or retail operation. Understanding the risks and ways to prevent foodborne illness will protect customers and businesses from harm. The person-in-charge of a food service or retail establishment must know how and what food safety practices to monitor. This manual is written to provide the person-in-charge of a food service or retail establishment the knowledge and skills that they will need to keep food safe. Learning and applying food safety practices protects customers and businesses. This course is designed for every food service or retail operation. The manual is divided into three sections: Section 1 - Foundations of Food Safety: The person-in-charge will study an overview of the regulations, food safety basics, microorganisms, and core food safety features. This section will build the foundation that a person-in-charge will need in order to apply food safety practices. Section 2 - Addressing the Five CDC Risk Factors: The Centers for Disease Control and Prevention (CDC) has identified the five most common causes of foodborne illness. The person-in-charge will learn how to address these issues and control these risk factors in order to be able to serve and sell safe food in their operation. Section 3 - Proactive Food Safety System: Once a food safety foundation is built and the risk factors have been addressed, a food safety management system can be applied. Hazard Analysis and Critical Control Point (HACCP) is a proactive system that assesses the food safety hazards in an operation and identifies ways to prevent, eliminate, or reduce each hazard to a safe level. The person-in-charge will learn to apply the seven HACCP principles in their operation. Upon completion of the SURE Food Safety Manager Manual, participants will have the knowledge to safely serve and sell food to their customers. Participants will also be prepared to take an ANSI-accredited Food Protection Manager Examination.
