Hazard Analysis and Risk-Based Preventive Controls

Improving Food Safety in Human Food Manufacturing for Food Businesses
Erscheinungsjahr 2017
ISBN: 978-0-12-809475-4
Verlag: Elsevier Science

Buch, Englisch, 248 Seiten, Format (B × H): 236 mm x 198 mm, Gewicht: 750 g

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.

Zielgruppe

<p>Food safety professionals and managers across the entire food supply chain business; government and corporate executives in the food industry; grad students</p>

Autoren/Hrsg.

King, Hal

Bedale, Wendy

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Geowissenschaften Umweltwissenschaften Lebensmittelsicherheit und -versorgung
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizinische Fachgebiete Medizinische Mikrobiologie & Virologie

Inhaltsverzeichnis

1. Introduction2. The era of the food safety modernization act and hazard analysis and risk-based preventive controls3. What potential food ingredient hazards occur in human food manufacturing? 4. What and where are potential process- and facility-related hazards introduced into foods during human food manufacturing?5. Hazard analysis6. Preventive controls7. Validation of preventive controls8. Management of Preventive Controls: Monitoring, Verification, Corrective Actions, and Associated Records9. Environmental monitoring to prevent facility related hazards10. Regulatory knowledge and interactions for retail buyers in the FSMA eraAppendix A. Example of an FDA warning letterAppendix B. Unexpected allergens in food ingredientsAppendix C. Case studyAppendix D. Supplier approval checklist

Über Autor(innen)

Bedale, Wendy
Wendy Bedale worked in a variety of clinical, regulatory, and project management roles in the pharmaceutical, medical device, and biotechnology industries before taking a position that fulfilled two of her passions (scientific writing and food) at the Food Research Institute (FRI) at the University of Wisconsin-Madison. Since then, she has written about many aspects of food safety for a variety of audiences.

King, Hal
With an extensive background in the food safety management of supply chain, distribution and restaurant operations, Dr. King now focuses on the design and development of food safety management systems, and on the innovation of new food safety services and products that will help the food industry implement best in class food safety programs in their business.