Food Safety Management -A Practical Guide for the Food Industry HSSE WORLD

Food Safety Management A Practical Guide for the Food Industry Y. Motarjemi. Food Safety Management: A Practical Guide for the Food Industry is a unique book and a reference for the future. For the first time, it gathers all essential and basic information that managers and professionals need to know about the management of food safety in the food industry and other related topics such as leadership, management of people, ethics, and sustainability. It relays past experience to novice managers. The guidance given in this book is applicable and relevant to all parts of the world and the book will be an invaluable resource and manual for training all present and future food safety managers or regulatory officials supervising food operations.

There are many books on food safety. For the most part, these books address specific aspects of food safety in-depth such as foodborne pathogens, chemical contaminants, quality assurance systems, or sanitation procedures. Such books are often for specialists on a given subject. The aim of this book is to give the essentials that food safety professionals from any discipline should know about food safety management in the industrial setting, taking into consideration that food safety is a multidisciplinary subject and not all professionals have the same scientific and technical background.

The book intends to give an overview and an integrated perspective of food safety management, including risk and control measures for various categories of foods. It describes the elements of the food safety assurance systems in the food industry and provides guidance
for their practical implementation.

As such, together with the Encyclopedia on Food Safety (Elsevier, 2014), it aims to be a practical resource for the education and training of present and future food safety professionals working in the food industry1 or in governmental roles, such as food inspectors and auditors verifying food operations.
More specifically, the book attempts to:

Consolidate essential knowledge for the management of food safety and facilitate its application, using practical examples and cases studies.
Use practical examples to create awareness of pitfalls and past incidents, their cause(s), and lessons learned.
Provide observations on what works and what does not (dos and don’ts) and on issues to be aware of in food safety management.
Bridge past experiences to state-of-the-art food safety assurance systems, and anticipate potential future risks and mitigation steps.

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The educational objectives of this book are to enable food safety professionals to:

Identify hazards and controls at various stages of the food chain.
Understand food processing technologies in order to be able to determine which parameters need to be controlled, how they must be monitored, and which limits (or critical limits) must be observed.
Get an integrated perspective on food safety and quality assurance in the food industry and the interactions and interrelation of the elements of food safety assurance systems (e.g. how suppliers should be audited in the light of hazards identified in the HACCP study).
Get an overview of food safety management in society, i.e. what are the respective functions of governmental and regulatory authorities, industries, and other stakeholders and how these need to interact with each other.
Understand the role and responsibilities of each sector in the food chain.
Bring specific issues to the attention of auditors and inspectors.
Enable food safety professionals to anticipate and respond to future challenges.

The Contents of Food Safety Management