دانلود کتاب مدیریت سلامت مواد غذایی: راهنمای عملی برای صنایع غذایی
Food Safety Management: A Practical Guide for the Food Industry, 1ed

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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.

  • 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

Review

“Recognizing that food safety is a multi-disciplinary responsibility and that not all food safety professionals have the same scientific and technical background, this book presents essentials of managing food safety that food safety professionals from any discipline should know. It provides an overview and integrated perspective, including risk and control measures for various categories of food, the elements of food safety assurance systems used in the food industry,…”–ProtoView.com, February 2014

About the Author

Yasmine Motarjemi holds a Masters degree in Food Science and Technology from the University of Languedoc, Montpellier, France (1978) and a Doctoral degree in Food Engineering from the University of Lund, Sweden (1988). In 2003, she followed a training at the IMD business school in Lausanne, Switzerland and in 2014 a course on Human Rights at the University of Geneva Switzerland.
After her research and academic career at the University of Lund, in 1990 she joined the World Health Organization (WHO) in Geneva as Senior Scientist. In WHO, she was responsible for the surveillance and prevention of foodborne illnesses (including education of professional and domestic food handlers), the development of the food safety assurance system (e.g. Hazard Analysis and Critical Control Point system), and for assistance to the WHO Member States in strengthening their national food safety programme and the development of the risk analysis process. She has served in the Secretariat of various sessions of the Codex Alimentarius Commissions and its Committees.
From 2000 to 2011, she held the position of Assistant Vice President in Nestlé and worked as the Corporate Food Safety Manager. In this capacity, she has, among others, developed the Nestlé Food Safety Management system and managed various emerging food safety issues and crises. She was active in several industry organizations, among others FooddrinkEuorpe (formerly Conféderation des Industries Agroalimentaires (CIAA)) where she advised management of international crisis.
She is the author, co-author or editor of numerous peer-reviewed articles, books, training manuals and other publications, including a book on food safety for children. In 2014 she published Encyclopedia on Food Safety and the book Food Safety Management: A Practical Guide for the Food Industry (both published by Elsevier/Academic Press).

Contents

۱ Fundamentals in Management of Food Safety in the Industrial Setting: Challenges and Outlook of the 21st Century
۲ Management of Safety in the Feed Chain
۳ Naturally Occurring Toxicants of Plant Origin
۴ Allergens
۵ Milk and Dairy Products
۶ Meat and Meat Products
۷ Poultry and Eggs
۸ Seafood
۹ Fruits and Vegetables [including Herbs)
۱۰ Coffee, Cocoa and Derived Products [e.g. Chocolate)
۱۱ Honey, Confectionery and Bakery Products
۱۲ Edible Nuts, Oilseeds and Legumes
۱۳ Oils and Fats
۱۴ Bottled and Drinking Water
۱۵ Pet Food
۱۶ Food Contact Materials
۱۷ Thermal Treatment
۱۸ Non-thermal Processing Technologies
۱۹ Acids and Fermentation
۲۰ Chilling and Freezing
۲۱ Detection of Physical Hazards
۲۲ Principles and Systems for Quality and Food Safety Management
۲۳ Hygiene in Primary Production
۲۴ Hygiene in Food Processing and Manufacturing
۲۵ Site Selection, Site Layout, Building Design
۲۶ Hygienic Design and Maintenance of Equipment
۲۷ Development of a Comprehensive Cleaning and Sanitizing Program for Food Production Facilities
۲۸ Personal Hygiene and Health
۲۹ Pest Management
۳۰ Safe Handling of Food in Homes and Food Services
۳۱ Hazard Analysis and Critical Control Point System [HACCP]
۳۲ HACCP Misconceptions
۳۳ Management of Microbiological Hazards: Role of Testing as Verification
۳۴ Management of Chemical Contaminants
۳۵ Food Defense
۳۶ Effective Leadership
۳۷ Human Factors in Food Safety Management
۳۸ Assessment of Food Safety Management Systems
۳۹ Consumer Information and Labeling
۴۰ Incident Management and Root Cause Analysis
۴۱ Crisis Management
۴۲ The Role of International, Regional and National Organizations
۴۳ Sustainability and Food Production
۴۴ Climatic Changes
۴۵ Nutritional Trends and Health Claims
۴۶ Ethics in Food Safety Management
۴۷ Training and Education

قیمت : 5000 تومان
لینک کوتاه : https://bookbaz.ir/?p=41585
نویسنده : Yasmine Motarjemi , Huub Lelieveld
ناشر : Academic Press; 1 edition
سال انتشار : 2014
زبان کتاب : انگلیسی
نوع فایل : PDF
تعداد صفحات : 1193
(ISBN) شابک : 0123815045
قیمت کتاب درآمازون : $146.20
حجم فایل : 13 MB

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۵۰۰۰ تـومان – خرید