Food Safety and Quality Systems in Developing Countries Volume II: Case Studies of Effective Implementation
Food Safety and Quality Systems in Developing Countries, Volume 2: Case Studies of Effective Implementation begins with a general overview of some of the issues and considerations that impact effective implementation of food safety and quality systems and put this in the context of some of the more noteworthy foodborne illness incidents in the recent past.This book is a rich source of information about the practical application of food science and technology to solving food safety and quality problems in the food industry. Students, researchers, professionals, regulators and market access practitioners will find this book an irreplaceable addition to their arsenal as they deal with issues regarding food safety and quality for the products with which they are working.
2. Food Safety-Based Strategies for Addressing Trade and Market Access Issues
3. Food Safety Systems Implementation to Meet European Market Requirements
4. Application of Appropriate Technologies to Improve Quality and Safety: Coconut Water Case Study
5. Case Studies: Formula Safe Foods
6. Case Study: Food Safety and Quality Systems in Solving Market Access Prohibition for Vegetable Product: Amaranthus
7. Case Study: Improving the Quality and Viability of a Traditional Beverage: Irish (Sea) Moss: Gracilaria
8. Case Study: Addressing the Problem of Alicyclobacillus in Tropical Beverages
9. Case Study: FSQS Implementation in Small Beverage Operations
10. Case Study: FSQS Implementation in Sauce and Spice Production Firms
11. Case Study: FSQS Implementation Across an Industry Sector: Nutmeg and Mace in Grenada
12. Dos and Don'ts of FSQS Systems Implementation
Food safety practitioners, regulators around the world; trade practitioners, international trade lawyers, exporters in developing countries (globally), buyers interested in imports from developing countries, international organizations, universities and lecturers on food safety, food export trading house businesses; Consultants, Food Science students, agriculture students
- Explores the keys to effective implementation of Food Safety and Quality Systems (FSQS), with a focus on selected, specific food safety and quality challenges in developing countries and how these can be mitigated
- Provides a treasure trove of information on tropical foods and their production that have applicability to similar foods and facilities around the world
- Presents case studies examining national, industry-wide or firm-level issues, and potential solutions
Date de parution : 11-2016
Ouvrage de 332 p.
15x22.8 cm
Mots-clés :
Alicyclobacillus; bottled springwater; browning; callaloo (Amaranthus viridis and Amaranthus dubius); Canadian regulations; canned processed cheese; certified colors; Chondrus crispus; coconut water; Cyclospora cayetanensis; defect action levels; developing countries; EPA; Escherichia coli O104H4; exotic foods; extraneous matter; FDA; food safety; foodborne illness; foreign matter; formula safe food; fruit juice; GAP; GFSI; GMPs; Gracilaria debilis; HACCP; hurdle concept; Irish Moss; iron bacteria; jerk seasoning; Listeria; low-acid canned foods; market access issues; MRL; naturally acid foods; pesticide residues; plant layout; polyphenol oxidase; prerequisite program; Pseudomonas aeruginosa; quality systems; refrigerated; regulatory interface; regulatory requirements; Salmonella; shelf life; shelf life extension; shelf-life determination; small beverage manufacturer; soy sauce; spoilage; standardization; supplier preventive controls; Tanaka Principles; thermal process; thermal process filing; thermal processing; thermophilic acidophilic bacteria; undeclared ingredients