Food Safety Management
A Practical Guide for the Food Industry

Coordinators: Lelieveld Huub L. M., Motarjemi Yasmine

Language: English
Cover of the book Food Safety Management

Subject for Food Safety Management

Food Safety Management
Publication date:
1192 p. · 19x23.3 cm · Paperback
Replaced by new edition: Access to the new edition.
Food Safety Management A Practical Guide for the Food Industry
Publication date:
1192 p. · 19x23.3 cm · Hardback
Replaced by new edition: Access to the new edition.

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.

1.  FUNDAMENTALS IN MANAGEMENT OF FOOD SAFETY IN THE INDUSTRIAL SETTING: CHALLENGES AND OUTLOOK OF THE 21ST CENTURY

SECTION 1: RISKS AND CONTROLS IN THE FOOD SUPPLY CHAIN

SECTION 2: TECHNOLOGIES AND FOOD SAFETY

SECTION 3: FOOD SAFETY ASSURANCE SYSTEMS

SECTION 4: SUSTAINABILITY AND ETHICS

SECTION 5: EPILOGUE

Food safety managers including those involved with primary production, processing, transport, retail and distribution and food service.

Food inspectors and auditors responsible for the evaluation and assessment of food production processes and facilities.

Upper level undergraduate/graduate students in food safety, food microbiology, and food engineering courses.
Prof. Dr. h.c. H.L.M. (Huub) Lelieveld is President of the Global Harmonization Initiative and Fellow of the International Academy of Food Science and Technology, and was formerly at Unilever in Vlaardingen, The Netherlands. He editor or co-editor of numerous books, including several on hygiene and food safety management; novel food processing technologies and harmonization of food safety regulations. He produced chapters for many books and encyclopaedia, hundreds of scientific articles and articles for magazines and presented hundreds of papers, globally. He has been awarded doctor honoris causa at the National University of Food Technologies in Kiev, Ukraine.
Dr. Yasmine Motarjemi Previous Food Safety Manager/Quality Management at Nestle, Dr. Motarjemi is a food safety consultant and has 30 years of industry-based, real-world experience in all phases of quality assurance programs. She developed internal training materials to address the knowledge gap between the various production stages at Nestle, is Editor in Chief of Elsevier’s Encyclopedia of Food Safety and has published numerous chapters, books, and ~60 research articles.
  • 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