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Safeguarding Food Quality

Safeguarding Food Quality
Author: H. Sommer
Publisher: Springer Science & Business Media
Total Pages: 162
Release: 2012-12-06
Genre: Technology & Engineering
ISBN: 3642780253
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The food industry is in the process of adapting itself more strongly than previously to the demands and needs for quality products. Tightening up the legal framework of conditions and the internationalization of the markets are compelling a further development of concern over quality and its purposeful application. The 13th International Conference on Biochemical Analysis organized a workshop together with the International Society of Animal Clinical Biochemistry (ISACB) within the framework of "Analytica 1992" in Munich to come to grips with this complex of problems. This workshop should reinforce the awareness and motivation for the new responsibilities of analytical chemistry and contribute to the integration of biochemical methods as part of a comprehensive quality control concept in the production of foodstuffs of animal origin. These methods include preventive medical checkups on the living animal, the monitoring of deleterious factors in its environment, as well as analysis of residues in its feed and the actual food. The aim of this workshop was: - to intensify the dialogue between applied research, development, and utiliza tion, - to demonstrate the new opportunities that analytical chemistry has to offer and to prepare the way for their introduction, - to show new methods, concepts, and prototypal developments - to draw conclusions from trends and tendencies, as well as future requirements.

Safeguarding Food Quality

Safeguarding Food Quality
Author: H. Sommer
Publisher: Springer
Total Pages: 159
Release: 2012-01-06
Genre: Technology & Engineering
ISBN: 9783642780264
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The food industry is in the process of adapting itself more strongly than previously to the demands and needs for quality products. Tightening up the legal framework of conditions and the internationalization of the markets are compelling a further development of concern over quality and its purposeful application. The 13th International Conference on Biochemical Analysis organized a workshop together with the International Society of Animal Clinical Biochemistry (ISACB) within the framework of "Analytica 1992" in Munich to come to grips with this complex of problems. This workshop should reinforce the awareness and motivation for the new responsibilities of analytical chemistry and contribute to the integration of biochemical methods as part of a comprehensive quality control concept in the production of foodstuffs of animal origin. These methods include preventive medical checkups on the living animal, the monitoring of deleterious factors in its environment, as well as analysis of residues in its feed and the actual food. The aim of this workshop was: - to intensify the dialogue between applied research, development, and utiliza tion, - to demonstrate the new opportunities that analytical chemistry has to offer and to prepare the way for their introduction, - to show new methods, concepts, and prototypal developments - to draw conclusions from trends and tendencies, as well as future requirements.

Ensuring Safe Food

Ensuring Safe Food
Author: Committee to Ensure Safe Food from Production to Consumption
Publisher: National Academies Press
Total Pages: 209
Release: 1998-09-02
Genre: Medical
ISBN: 0309593409
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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.

Making Safe Food

Making Safe Food
Author: Bozzano G Luisa
Publisher: Academic Press
Total Pages: 187
Release: 2012-12-02
Genre: Technology & Engineering
ISBN: 008098407X
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Making Safe Food is a practical text which focuses on the design and implementation of microbiological practices in the food industry. The book provides food scientists, managers, and technologists, and food studies students with much needed facts in a single, concise, but thorough, source. Making Safe Food embraces the concerns of all those involved in the production, distribution, and sale of food; it is the first book to bridge the gfulf between microbiological books that detail laboratory methodologies and quality management books written for those with a management and business studies background. The authors are senior lecturers in the food science and technology and microbiology departments at The University of Reading, one of the leading food science research and teaching centers in Europe. [Very short version:--11/6/91 WR] Making Safe Food is a concise, practical text which focuses on the design and implementation of microbiological practices in the food industry. It is the first book to bridge the gulf between microbiological books that detail laboratory methodologies and quality management books written for those with a management and business studies background. Implementing hygiene and microbiological quality in the food factory Designing and operating a safe laboratory Critically evaluating microbiological techniques for quality assurance Installing a quality management system Seeking certification under ISO 9000 (BS 5750) Legislative aspects Managers, scientists, and technologists in the food industry; administrators of environmental health, public health, and food quality in local and central government, and students following food studies courses at diploma and degree level will find this book an invaluable guide.

Ensuring Safe Food

Ensuring Safe Food
Author: Institute of Medicine and National Research Council
Publisher: National Academies Press
Total Pages: 208
Release: 1998-08-19
Genre: Medical
ISBN: 0309173973
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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.

Scientific Criteria to Ensure Safe Food

Scientific Criteria to Ensure Safe Food
Author: National Research Council
Publisher: National Academies Press
Total Pages: 425
Release: 2003-09-29
Genre: Medical
ISBN: 030908928X
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Food safety regulators face a daunting task: crafting food safety performance standards and systems that continue in the tradition of using the best available science to protect the health of the American public, while working within an increasingly antiquated and fragmented regulatory framework. Current food safety standards have been set over a period of years and under diverse circumstances, based on a host of scientific, legal, and practical constraints. Scientific Criteria to Ensure Safe Food lays the groundwork for creating new regulations that are consistent, reliable, and ensure the best protection for the health of American consumers. This book addresses the biggest concerns in food safetyâ€"including microbial disease surveillance plans, tools for establishing food safety criteria, and issues specific to meat, dairy, poultry, seafood, and produce. It provides a candid analysis of the problems with the current system, and outlines the major components of the task at hand: creating workable, streamlined food safety standards and practices.

Microbiological Safety and Quality of Food

Microbiological Safety and Quality of Food
Author: Barbara M. Lund
Publisher: Springer Science & Business Media
Total Pages: 1080
Release: 2000
Genre: Science
ISBN: 9780834213234
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This authoritative two-volume reference provides valuable, necessary information on the principles underlying the production of microbiologically safe and stable foods. The work begins with an overview and then addresses four major areas: 'Principles and application of food preservation techniques' covers the specific techniques that defeat growth of harmful microorganisms, how those techniques work, how they are used, and how their effectiveness is measured. 'Microbial ecology of different types of food' provides a food-by-food accounting of food composition, naturally occurring microflora, effects of processing, how spoiling can occur, and preservation. 'Foodborne pathogens' profiles the most important and the most dangerous microorganisms that can be found in foods, including bacteria, viruses, parasites, mycotoxins, and 'mad cow disease.' The section also looks at the economic aspects and long-term consequences of foodborne disease. 'Assurance of the microbiological safety and quality of foods' scrutinizes all aspects of quality assurance, including HACCP, hygienic factory design, methods of detecting organisms, risk assessment, legislation, and the design and accreditation of food microbiology laboratories. Tables, photographs, illustrations, chapter-by-chapter references, and a thorough index complete each volume. This reference is of value to all academic, research, industrial and laboratory libraries supporting food programs; and all institutions involved in food safety, microbiology and food microbiology, quality assurance and assessment, food legislation, and generally food science and technology.

Food Safety Culture

Food Safety Culture
Author: Frank Yiannas
Publisher: Springer Science & Business Media
Total Pages: 96
Release: 2008-12-10
Genre: Technology & Engineering
ISBN: 0387728678
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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.

Make It Safe

Make It Safe
Author: CSIRO Food and Nutritional Sciences,
Publisher: CSIRO PUBLISHING
Total Pages: 296
Release: 2010-05-06
Genre: Technology & Engineering
ISBN: 0643101950
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All people involved with preparation of food for the commercial or retail market need a sound understanding of the food safety risks associated with their specific products and, importantly, how to control these risks. Failure to control food safety hazards can have devastating consequences for not only the consumer, but also the food manufacturer. Make It Safe provides practical guidance on how to control food safety hazards, with a specific focus on controls suitable for small-scale businesses to implement. Small businesses make up around two-thirds of businesses in Australia’s food and beverage manufacturing industry. This book is aimed at those small-scale businesses already in or considering entering food manufacture. Those already operating a small business will develop a better understanding of key food safety systems, while those who are in the ‘start-up’ phase will gain knowledge essential to provide their business with a solid food safety foundation while also learning about Australian food regulations relevant to food safety. The content will also be useful for students studying food technology or hospitality who wish to seek employment in the manufacturing industry or are planning on establishing their own manufacturing operation. Illustrated in full colour throughout, Make It Safe outlines the major food safety hazards – microbial, chemical and physical – which must be controlled when manufacturing all types of food products. The control of microbial hazards is given special emphasis as this is the greatest challenge to food manufacturers. Topics covered include: premises, equipment, staff, product recipes, raw ingredients, preparation, processing, packaging, shelf-life, labelling and food recalls. Key messages are highlighted at the end of each chapter.

Advances in Food Protection

Advances in Food Protection
Author: Magdy Hefnawy
Publisher: Springer Science & Business Media
Total Pages: 263
Release: 2011-04-05
Genre: Science
ISBN: 9400710992
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The global food-supply chain is vulnerable to threats from a variety of directions. Hence food security and safety remains a hot topic worldwide in academic research arenas and food industry practices. This book describes efforts from academia, government, and industry to counter food terrorism and to protect the food supply against any threat. In addition, it evaluates the global food supply, production capabilities, and food availability during and after disasters. Articles in the book assess food safety emergencies, and the prevention of, and response to deliberate contamination by microbial or chemical substances. Minimization of health and economic risks following a terrorist act or unintentional contamination is likewise discussed. The book also examines novel preservation techniques, methods to produce safe food products, and other concerns for ensuring a stable and safe food supply.