Food Safety for the 21st Century (eBook)

Managing HACCP and Food Safety Throughout the Global Supply Chain

Carol A. Wallace, William H. Sperber, Sara E. Mortimore (Autoren)

eBook Download: EPUB

2018 | 2. Auflage
John Wiley & Sons (Verlag)
978-1-119-05357-6 (ISBN)

Infos

Revised to reflect the most recent developments in food safety, the second edition of Food Safety for the 21st Century offers practitioners an authoritative text that contains the essentials of food safety management in the global supply chain. The authors - noted experts in the field - reveal how to design, implement and maintain a stellar food safety programme. The book contains industry best-practices that can help businesses to improve their systems and accelerate the application of world-class food safety systems. The authors outline the key food safety considerations for individuals, businesses and organisations involved in today's complex global food supply chains.

The text contains the information needed to recognise food safety hazards, design safe products and processes and identify and manage effectively the necessary control mechanisms within the food business. The authors also include a detailed discussion of current issues and key challenges in the global food supply chain. This important guide:

• Offers a thorough review of the various aspects of food safety and considers how to put in place an excellent food safety system
• Contains the information on HACCP appropriate for all practitioners in the world-wide food supply chain
• Assists new and existing business to meet their food safety goals and responsibilities
• Includes illustrative examples of current thinking and challenges to food safety management and recommendations for making improvements to systems and practices

Written for food safety managers, researchers and regulators worldwide, this revised guide offers a comprehensive text and an excellent reference for developing, implementing and maintaining world-class food safety programmes and shows how to protect and defend the food supply chain from threats.

CAROL A. WALLACE, Faculty of Health and Wellbeing, University of Central Lancashire, Preston, UK.

WILLIAM H. SPERBER, The Friendly Microbiologist LLC., Minnetonka, USA.

SARA E. MORTIMORE, Land O'Lakes Inc., St Paul, Minnesota, USA.

Textauszug

Glossary of Terms and Acronyms

aerobe

A microorganism that can grow in the presence of oxygen. Obligate aerobes (e.g. moulds) cannot grow in the absence of oxygen

allergen

A compound capable of inducing a repeatable immune‐mediated hypersensitivity response in sensitive individuals

anaerobe

A microorganism that can grow in the absence of oxygen. Obligate anaerobes (e.g. Clostridium spp.) cannot grow in the presence of oxygen

audit

A systematic, independent, and documented process for obtaining audit evidence and evaluating it objectively to determine the extent to which the audit criteria are fulfilled (International Organisation of Standards [ISO] 2011)

audit criteria

A set of policies, procedures, or requirements. Audit criteria are used as a reference against which the actual situation is compared. (ISO 2011)

audit evidence

Records, statements of fact, or other information that are relevant to the audit criteria and verifiable (ISO 2011)

audit findings

Results of the evaluation of the collected audit evidence against audit criteria (ISO 2011)

auditee

Organisation being audited (ISO 2011)

auditor

Person with the competence to conduct an audit (ISO 2011)

BRC

British Retail Consortium; based in London, United Kingdom, and one of the GFSI‐benchmarked food safety certification scheme standard owners

CFR

Code of Federal Regulations; a repository of US regulations

CFSA

Canadian Food Safety Agency

COA

Certificate of analysis; accompanies a product or raw material and indicates compliance to specification

Codex

Codex Alimentarius Commission (CAC), a United Nations organisation that supports Food and Agriculture Organisation (FAO) and World Health Organisation (WHO) by developing food standards, guidelines, and codes of practice

control measure

An action or activity that can be used to prevent, eliminate, or reduce a hazard to an acceptable level (Codex, 2009)

corrective action

Any action to be taken when the results of monitoring at the critical control point indicate a loss of control (Codex, 2009)

critical control point (CCP)

A step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level (Codex, 2009)

critical limit

A criterion that separates acceptability from unacceptability (Codex, 2009)

Crohn's disease

A chronic inflammatory bowel disease of humans, thought to be caused by Mycobacterium paratuberculosis

D‐value

The process time required to reduce a microbial population by 90%, or one log10 unit

Dutch HACCP Code

An auditable standard based on the principles of HACCP, prerequisite programmes, and management procedures

emerging pathogen

Typically, an uncommon pathogen that becomes more prevalent because of changes in the host, the environment, or in food‐production and ‐consumption practices

enterotoxin

A toxic molecule produced by a microorganism that causes gastrointestinal illness symptoms such as vomiting and diarrhoea

essential management practices (for food safety)

Management practices and procedures that support effective application of safe product/process design, prerequisite programmes, and HACCP systems and assure their ongoing capability to protect the consumer

extremophile

A microorganism that can survive and grow under extreme conditions, such as high temperature or pressure, and extreme acidity

extrinsic

A factor or process that is applied externally to a food, such as heating or modified atmosphere packaging

facultative

A microorganism that can grow in the presence or absence of oxygen, a class that includes most foodborne microbes

FAO

Food and Agriculture Organisation; part of the United Nations and primarily responsible for food security

food crime

Dishonesty relating to the production or supply of food, that is either complex or likely to be seriously detrimental to consumers, businesses or the overall public interest (NFCU no date)

food defence

A set of countermeasures directed towards intentional contamination of the food supply chain. Several definitions exist - see Chapter 13, p267

food fraud

'a collective term used to encompass the deliberate and intentional substitution, addition, tampering or misrepresentation of food, food ingredients or food packaging; or false or misleading statements made about a product for economic gain (Spink and Moyer 2011). Several alternative definitions exist - see Chapter 13, p266

food protection

All measures and programmes in place to protect the safety of the food supply (including food safety and food defence)

Food safety culture

the aggregation of the prevailing, relatively constant, learned, shared attitudes, values and beliefs contributing to the hygiene behaviours used in a particular food handling environment (Griffith, Livesey, and Clayton, 2010)

food security

The state existing when all people at all times have access to sufficient, safe, and nutritious food to maintain a healthy and active life (WHO 2010)

Gantt chart

A diagrammatic representation of a project plan, including actions and timetable

GFSI

Global Food Safety Initiative; organised through CIES, the Consumer Goods Forum

GIFSL

Global Initiative for Food Systems Leadership; run by the University of Minnesota

GMPs

Good manufacturing practices

Guillain‐Barré syndrome

A syndrome involving neurological complications that are often induced as a sequel to microbial infections, often attributed to Campylobacter

HACCP

Hazard Analysis and Critical Control Point, a preventative system of food safety management based on product design, hazard analysis, and process control

HACCP plan

A document prepared in accordance with the principles of HACCP to ensure control of hazards that are significant for food safety in the segment of the food chain under consideration (Codex, 2009)

HACCP team

A specific group of individuals with multidisciplinary expertise and experience who work together to apply the HACCP principles

halophile

A microorganism that can grow at high sodium chloride concentrations (e.g. Halobacterium spp.)

hazard

A biological, chemical, or physical agent in, or condition of, food with the potential to cause an adverse health effect (Codex, 2009)

hazard analysis

The process of collecting and evaluating information on hazards and conditions leading to their presence to decide which are significant for food safety and therefore should be addressed in the HACCP plan (Codex, 2009)

hydrophilic

The tendency of a polar compound to be soluble in water

ICD

Industry Council for Development

IFST

Institute of Food Science & Technology (UK)

ILSI

International Life Sciences Institute

immunocompromised

A condition in which the host's immunity to infection is diminished by factors such as age (very young or very old), illness, or chemotherapy

infection

An illness or condition caused by the growth of a microorganism in a host

infectious dose

The number of microorganisms required to cause an infection

intrinsic

A property that is an inherent characteristic of a food, such as pH or water activity

intoxication

An illness or condition caused by the ingestion of a toxin

ISO

International Organisation for Standardisation

Johne's Disease

A chronic disease of cattle characterised by diarrhoea and emaciation, caused by Mycobacterium paratuberculosis

lipophilic

The tendency of a nonpolar compound to be soluble in fats or oils

mesophile

A microorganism that grows optimally at intermediate temperatures (e.g. 20° to 45° C)

monitoring

The act of conducting a planned sequence of observations or measurements of control parameters to assess whether a critical control point is under control (Codex, 2009)

NACMCF

National Advisory Committee on Microbiological Criteria for Foods (USA)

OIE

World Organisation for Animal Health

operational limit

A value that is more stringent than a specific critical limit that is used in process management by providing a buffer zone for safety

operational PRP

A PRP identified by the hazard analysis as essential to control the likelihood of introducing food safety hazards to, and/or the contamination or proliferation of food safety hazards in, the product(s) or in the processing environment (ISO 2015a)

opportunistic pathogen

A relatively harmless microorganism that can more easily cause an infection in a person who is immunocompromised, or if it is accidentally inserted into a sterile host...

Produkt-Details

• Erscheint lt. Verlag: 8.8.2018
• Sprache: englisch
• Themenwelt: Naturwissenschaften ► Biologie
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• Schlagworte: continuous improvement of world class food safety programme</p> • designing a safe food process • designing safety into a food product • Food Management • Food safety challenges in the global supply chain • food safety in global trade • Food Science & Technology • Food Service • Gastronomie • Lebensmittelforschung u. -technologie • Lebensmittel-Management • Lebensmittelsicherheit • Lessons learned from HACCP • <p>Guide to food safety issues • Microbiology, Food Safety & Security • Mikrobiologie • Mikrobiologie u. Nahrungsmittelsicherheit • Origin and evolution of the modern system of food safety management • process control of chemical hazards in food • process control of microbiological hazards in food • process control of physical hazards in food • recognizing food safety hazards • regulatory developments for food safety in the USA • resource to food safety issues • The future of food safety and HACCP • world class food safety programmes
• ISBN-10: 1-119-05357-9 / 1119053579
• ISBN-13: 978-1-119-05357-6 / 9781119053576