Search results for: food-safety-risk-analysis

Food Safety Risk Analysis A Guide for National Food Safety Authorities

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FAO Food and Nutrition Paper

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Encyclopedia of Food Safety

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With the world’s growing population, the provision of a safe, nutritious and wholesome food supply for all has become a major challenge. To achieve this, effective risk management based on sound science and unbiased information is required by all stakeholders, including the food industry, governments and consumers themselves. In addition, the globalization of the food supply requires the harmonization of policies and standards based on a common understanding of food safety among authorities in countries around the world. With some 280 chapters, the Encyclopedia of Food Safety provides unbiased and concise overviews which form in total a comprehensive coverage of a broad range of food safety topics, which may be grouped under the following general categories: History and basic sciences that support food safety; Foodborne diseases, including surveillance and investigation; Foodborne hazards, including microbiological and chemical agents; Substances added to food, both directly and indirectly; Food technologies, including the latest developments; Food commodities, including their potential hazards and controls; Food safety management systems, including their elements and the roles of stakeholders. The Encyclopedia provides a platform for experts from the field of food safety and related fields, such as nutrition, food science and technology and environment to share and learn from state-of-the art expertise with the rest of the food safety community. Assembled with the objective of facilitating the work of those working in the field of food safety and related fields, such as nutrition, food science and technology and environment - this work covers the entire spectrum of food safety topics into one comprehensive reference work The Editors have made every effort to ensure that this work meets strict quality and pedagogical thresholds such as: contributions by the foremost authorities in their fields; unbiased and concise overviews on a multitude of food safety subjects; references for further information, and specialized and general definitions for food safety terminology In maintaining confidence in the safety of the food supply, sound scientific information is key to effectively and efficiently assessing, managing and communicating on food safety risks. Yet, professionals and other specialists working in this multidisciplinary field are finding it increasingly difficult to keep up with developments outside their immediate areas of expertise. This single source of concise, reliable and authoritative information on food safety has, more than ever, become a necessity

The Food Safety Hazard Guidebook

Author : Richard Lawley
File Size : 67.83 MB
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This book provides a concise, accessible and affordable source of reference covering a wide range of known and emerging food safety hazards, both biological and chemical.

Integrated Benefit and Risk Analysis for Assessing Food Safety and Health Benefit

Author : Hans Verhagen
File Size : 24.63 MB
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Foodborne Pathogens

Author : Clive de W Blackburn
File Size : 35.47 MB
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Effective control of pathogens continues to be of great importance to the food industry. The first edition of Foodborne pathogens quickly established itself as an essential guide for all those involved in the management of microbiological hazards at any stage in the food production chain. This major edition strengthens that reputation, with extensively revised and expanded coverage, including more than ten new chapters. Part one focuses on risk assessment and management in the food chain. Opening chapters review the important topics of pathogen detection, microbial modelling and the risk assessment procedure. Four new chapters on pathogen control in primary production follow, reflecting the increased interest in safety management early in the food chain. The fundamental issues of hygienic design and sanitation are also covered in more depth in two extra chapters. Contributions on safe process design and operation, HACCP and good food handling practice complete the section. Parts two and three then review the management of key bacterial and non-bacterial foodborne pathogens. A new article on preservation principles and technologies provides the context for following chapters, which discuss pathogen characteristics, detection methods and control procedures, maintaining a practical focus. There is expanded coverage of non-bacterial agents, with dedicated chapters on gastroenteritis viruses, hepatitis viruses and emerging viruses and foodborne helminth infections among others. The second edition of Foodborne pathogens: hazards, risk analysis and control is an essential and authoritative guide to successful pathogen control in the food industry. Strengthens the highly successful first edition of Foodborne pathogens with extensively revised and expanded coverage Discusses risk assessment and management in the food chain. New chapters address pathogen control, hygiene design and HACCP Addresses preservation principles and technologies focussing on pathogen characteristics, detection methods and control procedures

Food Safety Risks from Wildlife

Author : Michele Jay-Russell
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Foodborne illnesses caused by zoonotic pathogens associated with wildlife hosts are an emerging microbial food safety concern. Transmission of foodborne pathogens can occur through ingestion, or improper handling, of contaminated game meat. Wild and feral animals have also been investigated as potential sources of Campylobacter, Escherichia coli O157:H7 and other enteric pathogens following foodborne disease outbreaks linked to fresh fruits and vegetables (e.g., baby spinach in California, shelled-peas in Alaska, strawberries in Oregon). This book explores the range of bacterial, parasitic, and viral pathogens that have been described in wildlife populations in the United States, Europe and other parts of the world. It also addresses important challenges and solutions to balance agriculture, conservation, and public health goals. The book provides unique information on approaches in risk communication, co-management, and One Health in a wildlife-food safety context. The first five chapters review research on the detection, epidemiology and ecology of foodborne pathogens in wildlife populations including the influence of wildlife-livestock-human interactions. The second half of the book addresses current guidelines to mitigate microbial food safety risks from wildlife hosts and new regulations proposed by the U.S. Food and Drug Administration in the Food Safety Modernization Act Produce Safety Rule. Chapters are written by an array of internationally reco gnized authors, and will be of interest to agriculture safety experts, ecologists, environmental health specialists, food safety professionals, microbiologists, public health practitioners, veterinarians, wildlife biologists, and others in academia, government, industry, and students in these disciplines.

Managing Food Safety Risks in the Agri Food Industries

Author : Jan Mei Soon
File Size : 60.32 MB
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Modern farming practices involve more stakeholders in the supply chain, presenting issues of storage, transportation, and distribution prior to reaching the consumer. This increasing complexity in food production chains creates more points for introducing microorganism contamination of crops, livestock, and aquatic organisms. Managing Food Safety R

FAO Guide to Ranking Food Safety Risks at the National Level

Author : Food and Agriculture Organization of the United Nations
File Size : 51.28 MB
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The objective of this guidance is to provide direction to decision-makers on how to start ranking the public health risk posed by foodborne hazards and/or foods in their countries. The primary focus is microbial and chemical hazards in foods, but the overall approach could be used for any hazard. This guidance was developed with a wide audience in mind, including but not limited to microbiologists, toxicologists, chemists, environmental health scientists, public health epidemiologists, risk analysts, risk managers, and policy makers. Political will and a strong commitment to modernize food safety are key to the successful development and implementation of any risk ranking effort at the country level.

Food safety risk management Evidence informed policies and decisions considering multiple factors

Author : Food and Agriculture Organization of the United Nations
File Size : 48.86 MB
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These FAO guidance materials were developed to support food safety risk managers and policy-makers in applying structured, evidence-informed processes to decision making. Food safety issues can have widespread impacts beyond public health. They may contribute to, or detract from the achievement of goals in areas including nutrition, food security, food trade and market access, economic and rural development. The risk analysis paradigm guides risk managers to ensure their decisions are based on an assessment of risks to health, and consideration of other factors in choosing the preferred risk management decision. The materials assist decision-makers in applying a multi-factor approach and is applied to two key decision areas – setting food safety priorities, and selecting risk management options. The principles and approaches can be applied to all food safety decisions. Case studies are included as examples of how to apply this decision-making process. Using this guidance will lead to improved food safety decisions, where decision-makers can demonstrate how evidence was used and any trade-offs made. It also facilitates stakeholder engagement, transparency and accountability throughout the decision-making process.

Chemical Food Safety

Author : Leon Brimer
File Size : 37.83 MB
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Preventing contamination with problematic chemical compounds in food, from 'plant to plate and meat to meal', begins with an understanding of the food production and processing chain as well as relevant issues in toxicology and risk management. The diversity in origin and structure of unwanted chemical substances means that combating chemical contaminants in food needs a good understanding of science in a number of disciplines as well as the regulatory processes designed to minimise risks to a world population increasingly exposed through international trade. This book covers the basic and applied science needed to understand, analyse and take professional action on problems and questions concerning chemical food safety, from acute to long lasting problems that call for interventions on a local, regional, national or international level. Risk assessment is explained in the context of targeted future risk management and risk communication. The book follows problematic chemical compounds through production and processing of foods of plant, fungal, algal or animal origin, including oral exposure and intestinal absorption of such contaminants. The aim is to reach a harmonized level of understanding of all aspects of chemical food safety, so as to make the graduated student ready for work in all sectors related to food and its production.

Microbiological Risk Assessment in Food Processing

Author : M. Brown
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Microbiological risk assessment (MRA) is one of the most important recent developments in food safety management. It provides a structured way of identifying and assessing microbiological risks in food. Edited by two leading authorities, and with contributions by international experts in the field, this book provides detailed coverage of the key steps in MRA and how it can be used to improve food safety. The book begins by placing MRA within the broader context of the evolution of international food safety standards. Part one introduces the key steps in MRA methodology. Part two then considers how MRA can be implemented in practice. It contains chapters on implementing the results of a microbiological risk assessment, the qualitative and quantitative tools available in carrying out an MRA, the relationship of MRA to the use of microbiological criteria and HACCP systems.

Food Safety Theory and Practice

Author : Paul L Knechtges
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Written for graduate students or college seniors, Food Safety: Theory and Practice emphasizes a comprehensive and multidisciplinary approach to food safety. It covers important topics related to the prevention of foodborne illnesses and diseases with a “farm-to-fork” perspective. Each chapter starts with a set of learning objectives for the student and ends with a list of important references and websites for further study and research. Scientific principles that underpin food safety are introduced, and terminology is explained to facilitate comprehension by the student. In keeping with current trends, risk analysis and food safety management are stressed throughout the textbook. The writing style is concise and to the point, and the book contains hundreds of references, figures, and tables. Extremely well organized, this book can serve as the primary text for a food safety course, or it can serve as a background text for more specialized courses in food safety. Key topics include: Risk and hazard analysis of goods - covers risk assessment and hazard analysis and critical control point (HACCP) evaluations of food safety. Safety management of the food supply - provides a farm-to-fork overview of food safety, emphasizing the risks associated with each step in the food supply. Food safety laws, regulations, enforcement, and responsibilities - describes the major provisions, relationship, and hierarchy of laws and guidelines designed to ensure a safe food supply. The pivotal role of food sanitation/safety inspectors - including the interpretation of standards, problem solving and decision making, education of the food handling staff, and participation in foodborne illness outbreak investigations.

Food Safety Policy Science and Risk Assessment

Author : Institute of Medicine
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The Institute of Medicine's (IOM's) Food Forum was established in 1993 to allow science and technology leaders in the food industry, top administrators in several federal government agencies from the United States and Canada, representatives from consumer interest groups, and academicians to openly communicate in a neutral setting. The Food Forum provides a mechanism for these diverse groups to discuss food, food safety, and food technology issues and to identify possible approaches for addressing these issues by taking into consideration the often complex interactions among industry, regulatory agencies, consumers, and academia. The objective, however, is to illuminate issues, not to resolve them. Unlike study committees of the IOM, forums cannot provide advice or recommendations to any government agency or other organization. Similarly, workshop summaries or other products resulting from forum activities are precluded from reaching conclusions or recommendations but, instead, are intended to reflect the variety of opinions expressed by the participants. On July 13-14, 1999, the forum convened a workshop on Food Safety Policy, Science, and Risk Assessment: Strengthening the Connection. The purpose of the workshop was to address many of the issues that complicate the development of microbiological food safety policy, focusing on the use of science and risk assessment in establishing policy and in determining the utilization of food safety resources. The purpose was not to find fault with past food safety regulatory activities or food safety policy decisions. Rather, the goal was to determine what actions have been taken in the past to address food safety issues, to consider what influences led to the policies that were put in place, and to explore how improvements can be made in the future. This report is a summary of the workshop presentations. It is limited to the views and opinions of those invited to present at the workshop and reflects their concerns and areas of expertise. As such, the report does not provide a comprehensive review of the research and current status of food safety policy, science, and risk assessment. The organization of the report approximates the order of the presentations at the workshop. The identification of a speaker as an "industry representative" or a "Food and Drug Administration representative" is not intended to suggest that the individual spoke for that organization or others who work there.

The Food Safety Hazard Guidebook

Author : Richard Lawley
File Size : 60.68 MB
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Food safety is important and consumers have a right to expect that those who supply the food that they buy have taken every care to manufacture products that will do them no harm. Those with a responsibility for the regulation of the global food industry recognise this principle and legislate accordingly and the business of managing and regulating the safety of the food supply chain has come a long way in the last 25 years or so. Prompted by the emergence of new food safety hazards, such as the bacterial pathogens Listeria monocytogenes and E. coli O157, powerful new techniques for evaluating and managing the risks presented by these threats have been developed. For example, hazard analysis critical control point, or HACCP, has now become the food safety management system of choice worldwide. Although the food safety management tools are now widely available, they are still virtually useless unless they are supported by adequate and accurate information. HACCP does not work unless its practitioners have access to enough data and scientific knowledge to enable them to understand hazards and how to control them effectively. The Food Safety Hazard Guidebook is an attempt to address the problem of accessing the available information by distilling the key facts about a wide range of individual food safety hazards into a single text. The result is a guidebook, rather than an encyclopaedia, which acts as a portal for the immense and ever expanding body of scientific knowledge that exists for food safety. It is an easy-to-use information resource for anyone with a professional interest in the safety of the food supply. The book is easy to navigate and presents concise and carefully researched factual information on a wide range of biological and chemical hazards in a clear format that is designed to support risk analysis exercises and HACCP studies. It covers a broad range of established and emerging food safety hazards and includes details of authoritative sources of further information (many web-based) for those seeking to examine a topic in greater depth. The section on food allergens is a particularly valuable component of the book, the chapters on fish toxins are also useful and unusual in a book of this kind and bacterial pathogens are comprehensively covered. One of the most important features of the book is the wide scope of the content and the highly structured format designed to help the reader find information quickly. Other key benefits to the reader are: -The wide range of biological and chemical hazards covered in a single book -Written specifically with food industry professionals in mind -Easy to navigate and accessible for the non-expert -Clear and concise presentation of factual information presented in a format that lends itself to use in risk assessment exercises -Inclusion of references and web links to reliable sources of further information on each chapter -specifically designed for practical use by a professional readership.

Risk Management and Food Safety

Author : Food and Agriculture Organization of the United Nations
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Risk analysis is widely recognised as the fundamental methodology underlying the development of food safety standards. As recognised in the 1995 consultation, risk analysis is composed of three separate but integrated elements, namely risk assessment, risk management and risk communication. That consultation recognised risk communication as an interactive process of exchange of information and opinion on risk among risk assessors, risk managers, and other interested parties. Risk management is defined within Codex as the process of weighing policy alternatives in the light of the results of risk assessment and, if required, selecting and implementing appropriate control options, including regulatory measures. The outcome of the risk management process, as undertaken by Committees within the Codex Alimentarius system, is the development of standards, guidelines and other recommendations for food safety, m the national situation it is likely that different risk management decisions could be made according to different criteria and different ranges of risk management options. The overall objective of Codex is to ensure consumer protection and to facilitate international trade.

The Microbiology of Safe Food

Author : Stephen J. Forsythe
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Food production is an increasingly complex and global enterprise, and public awareness of poisoning outbreaks is higher than ever. This makes it vital that companies in the food chain maintain scrupulous standards of hygiene and are able to assure customers of the safety of their products. This book reviews the production of food and the level of microorganisms that humans ingest, covering both food pathogens and food spoilage organisms. The comprehensive contents include: the dominant foodborne microorganisms; the means of their detection; microbiological criteria and sampling plans; the setting of microbial limits for end-product testing; predictive microbiology; the role of HACCP; the setting of Food Safety Objectives; relevant international regulations and legislation. This updated and expanded second edition contains much important new information on emerging microbiological issues of concern in food safety, including: microbiological risk assessment; bacterial genomics and bioinformatics; detergents and disinfectants, and the importance of hygiene practice personnel. The book is essential reading for all those studying food science, technology and food microbiology. It is also a valuable resource for government and food company regulatory personnel, quality control officers, public health inspectors, environmental health officers, food scientists, technologists and microbiologists. Web-based sources of information and other supporting materials for this book can be found at www.wiley.com/go/forsythe

Food Safety Handbook

Author : Ronald H. Schmidt
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As with the beginning of the twentieth century, when food safetystandards and the therapeutic benefits of certain foods andsupplements first caught the public’s attention, the dawn ofthe twenty-first century finds a great social priority placed onthe science of food safety. Ronald Schmidt and Gary Rodrick’sFood Safety Handbook provides a single, comprehensive reference onall major food safety issues. This expansive volume covers currentUnited States and international regulatory information, food safetyin biotechnology, myriad food hazards, food safety surveillance,and risk prevention. Approaching food safety from retail, commercial, andinstitutional angles, this authoritative resource analyzes everystep of the food production process, from processing and packagingto handling and distribution. The Handbook categorizes and definesreal and perceived safety issues surrounding food, providingscientifically non-biased perspectives on issues for professionaland general readers. Each part is divided into chapters, which arethen organized into the following structure: Introduction andDefinition of Issues; Background and Historical Significance;Scientific Basis and Implications; Regulatory, Industrial, andInternational Implications; and Current and Future Implications.Topics covered include: Risk assessment and epidemiology Biological, chemical, and physical hazards Control systems and intervention strategies for reducing riskor preventing food hazards, such as Hazard Analysis CriticalControl Point (HACCP) Diet, health, and safety issues, with emphasis on foodfortification, dietary supplements, and functional foods Worldwide food safety issues, including European Unionperspectives on genetic modification Food and beverage processors, manufacturers, transporters, andgovernment regulators will find the Food Safety Handbook to be thepremier reference in its field.

Hazard Analysis and Risk Based Preventive Controls

Author : Hal King
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Hazard Analysis and Risk-Based Preventive Controls: Improving Food Safety in Human Food Manufacturing for Food Businesses is a comprehensive, first of its kind resource for the retail food industry on the Hazard Analysis and Risk-based Preventive Controls (PCHF) regulations of the Food Safety Modernization Act (FSMA). This book covers all aspects of PCHF, including the legislation's intent, applications to ensure safe food production, and resources to keep up-to-date on new food safety hazards and regulatory guidance. Written for food safety professionals and food business leaders, its emphasis on what the retail food industry needs to know about PCHF make it an indispensable resource for organizations buying food from companies required to demonstrate compliance with PCHF. PCHF implementation is (or soon will be) required for human food companies along the supply chain in the United States, as well as all food companies that import ingredients and products for human consumption into the U.S. Explains what retail food industry professionals need to know about PCHF and how they can leverage PCHF when working with suppliers Provides the most current "how to" information on implementing PCHF to prepare for new FDA regulations in the food industry Identifies the right resources to perform hazard analysis and develop effective preventive controls Demonstrates step-by-step examples for continuous improvement in sustaining PCHF responsibilities and keeping abreast of new food safety information

FAO Expert Consultation on Food Safety Science and Ethics Rome Italy 3 5 September 2002

Author : Food and Agriculture Organization of the United Nations
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Freedom from hunger has been designated as a fundamental human right, and food safety is an intrinsic part of the concept of the right to adequate food. This publication, part of a series which consider ethical issues related to the work of the FAO, presents the discussions of a meeting of experts in Rome in September 2002 on a range of topics including: science as a basis for food safety policy, food safety management systems, risk analysis at national and international levels, and whether, in crisis situations, it is ethically acceptable for food safety standards be lower for food aid than for food trade.