Food Safety Short Stories

87 Real-Life Cases
1. Auflage 2023
ISBN: 978-1-80441-097-4
Verlag: Ethics International Press, Inc

Buch, Englisch, 315 Seiten, Format (B × H): 156 mm x 234 mm, Gewicht: 662 g

These case stories focus on an important event, mishap, management practice, or ethical question, and present important lessons to the reader. Their objective is to educate, inspire, motivate, challenge, and encourage food professionals to better understand food safety management and to help increase job effectiveness and productivity with ethics and integrity. Each case addresses its subject in terms of relevance and application to food safety and covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain. In an engaging format, the book provides an analysis of incidents or near misses. It highlights pitfalls in food safety management and provides key insight into the means of avoiding them. The book captures the real-life experience of food safety professionals around the world in very challenging situations, and invites the reader to reflect on and discuss the situations depicted. It is an essential reference for students and food professionals, including scientists, managers, trainers, food inspectors, public health officials, and more. Each of the 87 short cases includes a paragraph on “Discussion and key learnings”, which will appeal equally to educators, students and working professionals in this field.

Autoren/Hrsg.

Overbosch, Peter

Motarjemi, Yasmine

Lelieveld, Huub

Fachgebiete

• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Fertigungsindustrie Lebensmittelindustrie, Nahrungsmittelindustrie
• Wirtschaftswissenschaften Betriebswirtschaft Unternehmensorganisation, Corporate Responsibility Unternehmenskultur, Corporate Governance
• Sozialwissenschaften Soziologie | Soziale Arbeit Spezielle Soziologie Sachkultur, Materielle Kultur

Über Autor(innen)

Peter Overbosch has many years’ experience in the food industry, and is a member of the Global Harmonization Initiative (GHI), where he heads up the working group on “Ethics in Food Safety Practices”. Yasmine Motarjemi has extensive experience in food safety management and whistleblowing. She was formerly a senior scientist at the World Health Organization and corporate food safety manager at Nestlé. Prof. Huub Lelieveld, formerly with Unilever, is now President of the Global Harmonization Initiative (GHI).