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Validating Preventive Food Safety and Quality Controls An Organizational Approach to System Design and Implementation

Langue : Anglais

Auteur :

Couverture de l’ouvrage Validating Preventive Food Safety and Quality Controls

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.

1. Background: Understanding common and assignable causes, laws, and costs2. Teams and teamwork for validating preventive food safety and quality control3. Environmental monitoring and sampling4. Developing a preventive controls plan: Food safety and quality5. Preventive system data analysis strategies for common and assignable causes6. Preventing cross-contamination through the supply chain7. Supplier preventive controls and solutions8. Cycle time analysis in preventive food safety and quality control practices9. Other critical preventive control issues, concepts and validation concerns10. Step-by-step implementation of your valid food safety and quality preventive control system11. Case study Chipotle: Common cause failures

Food safety practitioners, managers, professionals/corporate executives and food safety auditors across the food supply chain involved in human and animal foods, import/export trade practitioners, international food safety organizations needing reliable information resources, consultants, training organizations, universities and lecturers on food safety.

Dr. John Ryan was the Administrator for the Hawaii State Department of Agriculture's Quality Assurance Division. He was responsible for developing food safety and traceability systems within the state of Hawaii. Dr. Ryan piloted the USA's first farm-to-fork award winning internet-enabled RFID food traceability system and one of America's early high-technology sensor based temperature control supply chain food safety system. He has recently worked with a number of international companies to establish real-time international food traceability that reports trans-Pacific transportation temperatures and tests for bacteria, explosives and container tampering. He spent two years as co-team leader for President Obama's FDA/CDC Information Technology team and also served on the FDA Performance Management and Standards Developments team. He is the president of Ryan Systems, located in Canyon Lake, CA.
  • Covers a systematic strategy for validating preventive controls
  • Presents ways to learn how to improve control over suppliers and includes strategies to evaluate food risk and supplier performance
  • Prepares your business to comply with changing food safety and quality planning, standards, and audits
  • Includes Chipotle case study which challenges students to plan a valid preventive system

Date de parution :

Ouvrage de 350 p.

19x23.3 cm

Disponible chez l'éditeur (délai d'approvisionnement : 14 jours).

120,27 €

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Thèmes de Validating Preventive Food Safety and Quality Controls :

Mots-clés :

ANDON; ATP (adenosine triphosphate); Action planning; Advanced container ID system; Allergens; Analysis; Appraisal costs; Approved supplier; Assignable causes; Attributes; Automated wash systems; Averages; Bacterial hazards; Barcode; Baseline; Best used by; CC teams; CFU/mL; Carbon monoxide packaging; Carrier; Causal analysis; Cause; Central kitchens; Certified supplier; Chain of custody; Chemical hazards; Chipotle; Cluster analysis; Color coding; Common cause teams; Common causes; Compositional review; Continuous improvement; Corrective action; Corrective action teams; Costs; Critical defects; Cross-contamination; Cycle time analysis; Dashboard; Defectives; Deming; Detection testing; Disinfectant; Distribution centers; Distributions; E coli; Economically motivated adulteration (EMA); Environmental monitoring; Estimation; Evidence; Excel; Expiration; External failure costs; FDA; FIT teams; FSMA; Facilitator; Fishbone diagram; Flowchart; Food cargo theft; Food fraud; Food not completely enclosed by a container; Food quality; Food quality planning; Food safety; Food safety planning; Food safety training; Food security; Food transportation; Food waste; Functional improvement teams; GMO; GPS monitoring; Genetically modified organisms; Global systems 1 (GS1); Grocery manufacturers association (GMA); Grower pallet loop; HACCP; HARPC; Hazard analysis; Horizontal gene-transfer; Humidity; ISO; Ideal cycle time; Ideal process time; Importer; Improvement goals; In control; Incoming controls; Integrated data systems; Integrated food safety systems (IFSS); Intelligent delivery control systems; Intelligent food routing; Intentional substitution; Internal failure costs; Inventory; Inventory turns; Investigative Operations Manual (IOM); Lag time