Guide to Food Safety and Quality During Transportation
Controls, Standards and Practices

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Language: English
Cover of the book Guide to Food Safety and Quality During Transportation

Subjects for Guide to Food Safety and Quality During Transportation

Guide to Food Safety and Quality During Transportation
Publication date:
288 p. · 15x22.8 cm · Paperback
Replaced by new edition: Access to the new edition.
Guide to Food Safety and Quality During Transportation. Controls, Standards and Practices
Publication date:
288 p. · 15x22.8 cm · Hardback
Replaced by new edition: Access to the new edition.

Guide to Food Safety and Quality During Transportation provides a sound foundation for the improvement of the transportation sector responsible for the movement of food. While food safety agencies have been focused on producer, processor, retail, and restaurant food safety, the industry that moves the food has been largely overlooked. Ensuring trucks and containers are properly cleaned and disinfected, proper maintenance of refrigeration temperatures during transport, and avoiding paperwork delays are all areas of concern. Lack of government oversight has resulted in multiple, non-standardized approaches to food safety that are inspection-dependent.

This book focuses specifically on the food movers normally overlooked by today's food safety auditors, compliance schemes, government agencies, quality control personnel, and transportation executives. It outlines delivery control solutions and provides basic standards designed to protect the transportation industry, as well as addressing problems associated with food transportation and practical solutions that are focused on container sanitation and traceability food safety and quality needs.

1. Introduction to Transporter Container Sanitation, Traceability and Temperature Controls2. Current and Emerging Transportation Food Safety Models3. Introduction to an In-Transit Food Safety Auditing and Standards4. System Management and Record Keeping5. In-Transit HACCP Planning and Implementation: Concepts and Standards6. In-Transit Container Sanitation Standards7. In-Transit Traceability Standards8. System Implementation9. The Future

Those involved in ensuring the safe transport of food commodities, including Supply Chain Management, Food Safety Management and Quality Management Personnel

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.
  • Explores food transportation in transition including science, research, current writings and law, bringing the reader quickly up to date on industry practices and trends
  • Presents case studies of the latest resources for identifying, tracking, and addressing safe transport issues
  • Includes FDA and USDA Guidance information , standards and certification, and food safety and quality planning procedures to establish a foundation for transportation system prevention, implementation, standardization, measurement and improvement