Food Safety Management: A Practical Guide for the Food Industry

Cover
Food Safety Management
Copyright
Contents
Contributors
Preface
List of Abbreviations
Chapter-1---Food-Safety-Management--A-Practical-Guide-for-_2023_Food-Safety-
	Food Safety Management: A Practical Guide for the Food Industry: The Story Behind the Book
		References
Chapter-2---Fundamentals-in-Management-of-Food-Safety-in-the_2023_Food-Safet
	Fundamentals in Management of Food Safety in the Industrial Setting: Challenges and Outlook of the 21st Century
		Consumer Trust: The Corner Stone of a Food Business
		The 21st Century: A New Era in Food Safety
		The Concept of Food Safety and Its Definition
		Elements of Food Safety Management
			Government
			Industry
				Consumers and Customers and the Informal Sector
			Academia
		Challenges in Management of Food Safety and Outlook
			Complexity of the Subject
			Complexity of Food Operations
			Complexity of the Food Supply and External Environment
			Human Factor
		Outlook:Whistleblowing
		Conclusions
		References
		Further Reading
Chapter-3---Management-of-Safety-in-the-Feed-Chai_2023_Food-Safety-Managemen
	Management of Safety in the Feed Chain
		Overview of the Feed Chain
		Characteristics of the Feed Chain
		Potential Hazards
			Biological Hazards
			Chemical Hazards
			Physical Hazards
				Emerging Hazards
		Risk Assessment/Risk Management
		Good Hygiene Practices in the Feed Sector
			Feed Safety Management Principles
			Prerequisite Programs
			Hazard Analysis and Monitoring Plans
			From Good Practices to Certified Feed Safety Assurance Systems
		Examples of Feed Safety Incidents and What Lessons to be Learned
			MPA in Glucose Syrup in 2002
				Background
				What Did Not Work?
				What Lessons Had to Be Learnt?
			Contamination of Bread Meal with Dioxins in Ireland in 2008
				Background
				What Did Not Work?
				Lessons to Be Learned
			Dioxins in Feed Fats in Germany in 2010/2011
				Background
				What Did Not work?
				Lessons to Be learned
		Conclusions
		References
		Further Reading
Chapter-4---Naturally-Occurring-Contaminants-and-Inheren_2023_Food-Safety-Ma
	Naturally Occurring Contaminants and Inherent Toxicants of Plant Origin*
		General Introduction
		Phycotoxins (Marine Biotoxins)
			Introduction
			Toxicology and Occurrence
				Paralytic Shellfish Poison (PSP)
				Diarrhetic Shellfish Poison (DSP)
				Amnesic Shellfish Poison (ASP)
				Neurotoxic Shellfish Poison (NSP)
				Azaspiracid Shellfish Poisoning (AZP)
				Ciguatera Fish Poisoning (CFP)
			Risk Assessment
				Paralytic Shellfish Poison (PSP)
				Diarrhetic Shellfish Poisoning (DSP)
				Amnesic Shellfish Poison (ASP)
				Neurotoxic Shellfish Poisoning (NSP)
				Azaspiracid Shellfish Poisoning (AZP)
				Ciguatera Fish Poisoning (CFP)
			Risk Management
		Mycotoxins
			Introduction
			Toxicology and Occurrence
				Aflatoxins
				Ochratoxins
				Trichothecenes
				Fumonisins
				Ergot-Alkaloids
				Patulin
				Emerging Mycotoxins
			Risk Assessment
				Aflatoxin
				Ochratoxin A (OTA)
				Trichothecenes Deoxynivalenol (DON) and Nivalenol (NIV)
				Trichothecenes T-2 and HT-2
				Trichothecene Zearalenone Mycotoxin (ZEA)
				Fumonisins
				Patulin
			Risk Management
		Inherent Plant Toxins
			Introduction
			Toxicology and Occurrence
				Solanines
				Glucosinolates
				Cyanogenic Glycosides
				Pyrrolizidine Alkaloids (PAs)
				Erucic Acid
				Phenylhydrazines
				Furocoumarins
			Risk Assessment
				Solanum Alkaloids
				Glucosinolates
				Cyanogenic Glycosides
				Pyrrolizidine Alkaloids (PAs)
				Rapeseed Oil (RSO) and Erucic Acid (EA)
				Phenyl-Hydrazines in Cultivated Mushrooms
				Furocoumarins in Food
			Risk Management
		References
		Further Reading
Chapter-5---Allergens_2023_Food-Safety-Management
	Allergens
		Introduction
			Food Allergy and Food Intolerance
			Mechanisms of IgE-mediated Food Allergy
			Symptoms of Food Allergy
			Prevalence of Food Allergy
		Allergenic Foods of Public Health Importance
			Evolution of Regulatory Allergen Lists across the World
			Legal/Regulatory Aspects
		Management of Food Allergens
			The Practice of Allergen Management
			Training
			Allergen Control Plans
				Raw Material Sourcing
				Raw Material Receipt and Storage
				Manufacturing Operations
				Personnel and Training
			Assessing the Risk from Food Allergens
			Practical Aspects of Assessing the Risk from Allergenic Ingredients
		Analytical Aspects of Allergen Management
			Validation and Verification
			Allergen Detection Methods
			Design of Validation Studies
			Verification
			Interpretation of Validation Studies
		References
Chapter-6---Milk-and-Dairy-Products_2023_Food-Safety-Management
	Milk and Dairy Products
		Introduction
		Some History
		Outbreaks and Incidents
		Risks and Controls
			Feed
				Hazards
			Farm: Milk and Animal Health
				Pathogenic Agents
					Enterobacteriaceae
					Campylobacter
					Arcobacter
					Listeria monocytogenes
					Mycobacterium avium subsp. paratuberculosis
					Helicobacter pylori
					Brucella
					Enterotoxigenic staphylococci
					Mycotoxins
				Veterinary Drugs
					Antimicrobials
					Antiparasitic Drugs
					Hormones
			Industrial and Environmental Contaminants
				Pesticide Residues
				Dioxins and Polychlorinated Biphenyls (PCBs)
				Heavy Metals
			Cleaning Agents and Sanitizers
			Other Potential Chemical Hazards
				Radionuclides
			Transportation
			Processing and Manufacturing
		How to Minimize the Risks?
		Conclusion
		References
		Further Reading
Chapter-7---Bakery-and-Farinaceous-Products_2023_Food-Safety-Management
	Bakery and Farinaceous Products
		Introduction
			Bakery and Farinaceous Commodities
				Economics, Market Trends, and Consumer Choices
			Baking Technology
				Raw Materials
				Bakery-Making
		Insights into Food Safety Issues and HACCP Implementation
			General Requirements, and Implement
			Food Safety Management System
		Prerequisite Programs
			Infrastructure and Maintenance
			Operational Prerequisite Programs
				Training
				Sanitation: Cleaning, Disinfecting, and Pest Control
				Chemical Control
				Personal Hygiene
				Product Identification, and General Operating
				Supplier Control. Receiving, Storage, and Distribution
				Recall
				Labeling
		Physical, Chemical, and Biological Hazards Associated with Bakery and Other Farinaceous Products
			Physical Hazards
			Chemical Hazards
			Biological Hazards
				Pests
				Microbiological Hazards
				Yeasts
				Molds
				Bacteria
		Control of Hazards and Risks Assessment within the Bakery Sector
		Conclusion
		References
Chapter-8---Meat-and-Meat-Products_2023_Food-Safety-Management
	Meat and Meat Products
		Introduction
		Hazards Associated with Meat and Meat Products
			Physical Hazards
			Chemical Hazards
			Biological Hazards
				Bacterial Pathogens
					Spore-Forming Bacterial Pathogens
					Non-spore-Forming Bacterial Pathogens
				Viral Pathogens
				Prions
				Parasites
				Spoilage Microorganisms
		Incidence of Foodborne Illness
			Product Contamination
			Foodborne Disease Outbreaks
		Control of Hazards at Different Stages of the Meat Chain
			Introduction
			Prevent
				General
				Pre-Harvest
				Hygienic Design of Facilities and Processing Equipment
				Cleaning and Sanitation
			Eliminate
				Reducing the Microbial Load on Carcasses and Raw Meat
				Minimizing Cross-Contamination
			Preserve
				Control Measures for Meat Products
				Preserving Microbial Safety
					Bacterial Destruction
					Inhibition of Bacterial Growth
					Cross-Contamination in RTE Products
				Foreign Body Detection
					Definition and Implication of Foreign Bodies in Meat
						Intrinsic Foreign Bodies
						Extrinsic Foreign Bodies
				Detecting Hazardous Chemical Substances Including Allergens
				Packaging
		The Issue of Pathogens Developing Resistance
		Other Areas Influencing Food Safety
		Regulatory Requirements and the Growing Role of 3rd Party Certifications
			Country Specific Legislation
				USA
				Canada
				Australia/New Zealand
				EU
			The Globalization of Food Safety Legislation and Standards
				The Global Harmonization Initiative (GHI)
				Private Label Food Safety Standards
				The Global Food Safety Initiative (GFSI)
		Conclusions
		References
Chapter-9---Poultry-Meat-and-Eggs_2023_Food-Safety-Management
	Poultry Meat and Eggs
		Introduction
		Microbial Hazards
		Chemical Hazards
		Physical Hazards
		HACCP Generic Model
		Importance of Equipment/Process Selection
		Advantages of Implementing HACCP
		Egg Harvesting and Breaking Operations
		References
		Further Reading
Chapter-10---Seafood_2023_Food-Safety-Management
	Seafood
		Introduction
		Statistics of Food Safety Incidents and Recalls of Seafood Products
		Production of Safe Seafood - Prerequisite Programs and HACCP
		Hazards Associated with Seafood
		Risks at Different Levels of the Supply Chain
			Hazards that Originate from the Marine (Aquatic) Environment or Naturally Occur and are Present at the Time of Catch
				Bacteria and Viruses
				Parasites
				Biotoxins
				Aquaculture Drugs
				Chemicals from the Environment
			Hazards Originating from the Processing Environment/Originating from the Fish as a Result of Mishandling the Fish or Inadeq ...
				Bacteria and Viruses
				Histamine
				Toxins Produced by Pathogenic Bacteria
				Additives
				Processing Hazards (PAH, Nitrosamines)
				Physical Hazards
		Controls at Different Stages of the Food Chain
			Aquaculture
			Processing Industry
				Fresh Seafood
				Frozen Seafood
				Cured Products
				Cooked and Canned Products
			Transportation and Storage
		Other Food Safety Threads and Conclusions
		References
Chapter-11---Food-Safety-Management-of-Insect-Based_2023_Food-Safety-Managem
	Food Safety Management of Insect-Based Foods
		Introduction
		Overview of Regulatory Framework of Insect-Based Foods
			Hazards Associated with Edible Insects and Its Products
				Microbiological Hazards
					Bacteria
					Viruses
					Fungi
					Parasites
				Chemical Hazards
				Physical Hazards
				Allergenicity
		Overview of Production Chain of Insect-Based Foods
		Establishment of a HACCP System in Insect-Based Foods Production
			Traceability
			Labeling
		Conclusion
		References
Chapter-12---Fruits-and-Vegetables--Including-Herb_2023_Food-Safety-Manageme
	Fruits and Vegetables (Including Herbs)
		Introduction
		Food Safety
		Hazards Associated with Fruits and Vegetables (Including Herbs)
			Types of Hazards
				Biological Hazards
				Chemical Hazards
				Physical Hazards
		Factors Affecting Biological Contamination
			Foodborne Diseases
			Surface Characteristics
			Bacterial Attachment
			Bacterial Infiltration and Internalization
			Bacterial Biofilm Formation
		Contamination Along the Food Chain
			Pre-Harvest, Harvest, and Post-Harvest Measures
				Pre-Harvest Factors
			Soil
			Water
			Fertilizers
			Plant Protection Products
				Harvesting
				Post-Harvest Factors
				Storage and Handling
				Packing
				Processing
				Drying
				Minimal Processing
		Control Measures in Preventing Contamination
			Cleaning and Washing
			Transport and Storage
			Packing
				Modified Atmosphere Packaging
			Processing and Preservation Techniques
			Chemical-based Washing Treatments
				Chlorine Dioxide
				Organic Acids
				Hydrogen Peroxide
				Hydrogen Peroxide Vapor Treatments
				Hydrogen Peroxide Stabilized with Silver Ions (H2O2-Ag+)
			Combination of Various Agents
				Physical Treatments
			UV-C Light
			Ultrasound
			Pulsed Energy
			Pulsed Electric Field
			Pulsed Magnetic Field
			Light Pulses
			Irradiation
			High-Pressure Processing (HPP)
			Hurdle Technology
		Application of the HACCP System
		A Case Study on the Application of the HACCP Approach for the Management of the Preparation of Fresh Tomatoes for Storage a ...
			Scope of the Study
			Description of the Product
			Distribution and Intended Use
			HACCP Study
				Hazard Analysis
			Field Production
			Harvesting
			Transport
			Receiving of Raw Material
			Washing and Sanitizing
			Drying
			Inspection, Sorting, and Grading
			Waste
			Waxing
			Packaging
			Palletizing, Strapping, and Storing
			Degreening (Treatment with Ethylene Gas)
			Removal From Storage, Degreening Room, Depalletizing
			Transport to Distribution Center (Loading in Transport Vehicle)
				Corrective Actions
				Verifications
				Records
				Implementation of the HACCP Study
				Maintenance of HACCP Plan and Continuous Improvement
		Conclusion
		References
Chapter-13---Coffee--Cocoa--and-Derived-Products--e-g_2023_Food-Safety-Manag
	Coffee, Cocoa, and Derived Products (e.g., Chocolate)
		General Considerations
			Coffee
			Roast and Ground, and Instant/Soluble Coffees
			Dry Coffee Mixes
			Ready-to-Drink Coffee-Based Beverages
			Green Coffee Beverages
		Cocoa and Derived Products
			Salmonella in Cocoa/Chocolate Production (Low Moisture Products)
			Raw Cocoa Beans
			Cocoa Mass/Liquor Production
				Roasting of the Beans
				Steam De-Bacterization/Treatment (Predominantly Used for Cocoa Beans)
				Breaking and Winnowing
				Nib Roasting/Alkalization
				Grinding of the Nibs/Cocoa Liquor Production
				Cocoa Butter/Cocoa Powder
			Chocolate
				Raw Materials
			Individual Steps in Chocolate Manufacturing
				Chocolate Crumb
				Pre-Mixing/Refining
				Conching
				Extrusion
				Filling Preparation
				Molding
				3D printing
				Storage/Distribution
				Chilled Chocolate Products
				Specifics of Cocoa as Ingredient in Other Products
			Good Manufacturing Practices/Hygiene Requirements in Cocoa/Chocolate Production
				Allergens
				Rework
				Double-Jacketed Equipment
				Zoning (Separation) of Areas to Prevent Microbial Cross-Contamination
				Environmental Monitoring Programs
				Cleaning
				Transportation
		References
Chapter-14---Confectionery-and-Bakery-Products--Incl_2023_Food-Safety-Manage
	Confectionery and Bakery Products; Including Honey
		Introduction
		Honey
			Processing
			Intrinsic Properties
			Hazard Analysis
				Biological
				Chemical
					Grayanotoxin
					Hydroxymethylfurfural
					Antibiotics
					Pesticides and Heavy Metals
				Physical
		Confectionery
			Processing
				Hard Candy Processing
				Gummy Candy
				Chewing Gums
			Intrinsic Properties
			Hazard Analysis
				Biological
				Chemical
					Pesticides
					Heavy Metals
				Physical
		Bakery
			Intrinsic properties
			Intermediate of Bakery Products
			Processing
			Hazard Analysis
				Biological
		Additional Considerations
			Sensitive Ingredients and Inclusions
			High Moisture and Perishable Fillings
			Chemical
			Physical
		Concluding Remarks
		References
Chapter-15---Edible-Nuts--Oilseeds-and-Legumes_2014_Food-Safety-Management
	Edible Nuts, Oilseeds and Legumes
		Part 1: Perspectives on Mycotoxins
			Introduction
			Hazard Analysis
			Mycotoxigenic Fungi and Mycotoxins
			Control Measures
				Aflatoxins
				Fumonisin, Deoxynivalenol and Ochratoxin A
			Contamination Levels, Incidence of Diseases
				HACCP Case Studies
		Part 2: Pistachio Nut Processing HACCP Study
			Introduction
			Description of the Product
			Distribution and Intended Use of the Product
			Pistachio Nut Processing - Commodity Flow Diagram (CFD)
			Hazard Identification and Risk Analysis
				Identification of the Mycotoxin Hazard
				Identification of Aflatoxin Risks in the Commodity Flow Diagram (CFD) and Suitable Control Measures
			HACCP Study Worksheet and HACCP Plan (CCPs)
			Verification, Validation and Implementation of the HACCP Plan
		References
		Further Reading
Chapter-16---Vegetable-Oils-and-Fats_2023_Food-Safety-Management
	Vegetable Oils and Fats
		Introduction
			Functionality
			Supply Chain
		Contaminants in Extracted Oils and Fats
			Contaminants
			Pesticide Residues
			Polycyclic Aromatic Hydrocarbons
			Mineral Oil Hydrocarbons
			Heavy Metals and Dioxins
			Phthalates
			Mycotoxins
				Aflatoxin
				Zearalenone in Extracted Maize Germ Oil
			Residues of Previous Cargoes
			Risk Matrix Extracted Oils
		The Reduction of Contaminants during Oil Refining
			The Refining Processes
			Reduction of Pesticides
			Polycyclic Aromatic Hydrocarbons Reduction
			Reduction of Mineral Oil Hydrocarbons
			Reduction of Dioxins, Furans, and Dioxin-like PCBs
			Reduction of Mycotoxins, Heavy Metals, and Phthalates
			The Refining Link Tables
		By-Products Formed during Oil Refining
			Cis-Trans Isomerization
			3-MCPD Esters
			Glycidyl Esters
		HACCP
		References
Chapter-17---Bottled-and-Drinking-Water_2023_Food-Safety-Management
	Bottled and Drinking Water
		Water and the Food Industry
		Definitions for Water
		Legislation
			Bottled Water
			Municipal Drinking Water
		Sources of Water
			Groundwater
			Surface Water
			Rainwater
			Saline Water
			Recycled Water
		Drinking-Water Applications in the Food Industry
			Water as End Product
			Water as Ingredient
			Water for Processing
			Water at Household Level
		Hazards Associated with Drinking Water
			Microbial Hazards
			Chemical Hazards
				Inorganic Chemicals
				Organic Chemicals
				Disinfectants
				Pharmaceuticals, Hormones, and Drugs
			Radiological Hazards
			Organoleptic (Taste, Odor, Appearance) Hazards
			Miscellaneous Hazards
		Risk Assessment and Risk Management
		HACCP Case Studies
			Determination of Water Safety
			Water Treatment Technologies for Safe Water Production
				Filtration
				Membrane Filtration
				Chlorination
				Filtration and Chlorination
				Other Methods to Disinfect Water
			Water Reuse in Food Processing
				Example: Recycled Hot Water as a Decontamination Technique for Meat Carcasses
			Bottled Water Safety
				Corporate Quality Assurance
		References
		Further Reading
Chapter-18---Pet-Food_2023_Food-Safety-Management
	Pet Food
		Introduction
		Biological Hazards
			Salmonella Contamination of Dry Pet Foods and Treats
			Other Potential Significant Microbial Hazards
		Chemical Hazards
			Mycotoxins
				Aflatoxins
				Ochratoxin A
				Deoxynivalenol
				Zearalenone Mycotoxin
				Fumonisins
				T-2 and HT-2 Toxins
			Toxicities Caused by Cross-Contamination of Ingredients
			Economically Motivated Adulteration
				The Melamine Crisis
				Zinc Sulfate and Cadmium
			Euthanasia Drugs
		Nutritional Composition of Pet Foods
			Incorrect Vitamin Levels
			Ingredient Toxicity
			Incidents of Unknown Causes
				Dilated Cardiomyopathies and Grain Free Diets
		Conclusion
		References
Chapter-19---Food-Contact-Materials_2023_Food-Safety-Management
	Food Contact Materials
		Introduction
		Definitions
		Classification of Materials
			Type of Contact
			Type of Material
			Function of Material
		Hazard Identification
			Physical Hazards
			Biological Hazards
			Chemical Hazards
			Allergen Hazards
		Management of Safety of Food Contact Materials
			Regulatory Aspects
		Recycling and Reuse
		The Potential Environmental Impact
		Lessons from Case Studies
			Printing of Multi-Material Paperboard Bricks
			Bag in Box without Sufficient Barrier or Excess of Waxes in the Liner
			Extrusion of Retortable and Microwavable Plastic Bottles
			Equipment Reparation
			Biological Contamination of Pet Food
			Biological Contamination during COVID Period
		Annex
		References
		Further Reading
Chapter-20---Thermal-Treatment_2023_Food-Safety-Management
	Thermal Treatment
		Introduction
		Heat Processing
		Fundamentals of Thermal Death of Microorganisms
		Heat Resistance of Microorganisms
		Determination of Heat Process Requirement
		Conventional Heat Preservation
			Sterilization
			Canning
			Pasteurization
		Factors Determining Heat Treatment
		Non-Traditional Heat Treatment
		Combined Treatments
		References
Chapter-21---Non-Thermal-Processing-Technologies_2023_Food-Safety-Management
	Non-Thermal Processing Technologies
		Introduction: Identification of Risks in Non-Thermal Processes
			Overall Product Life Cycle
			Raw Materials
			Non-Thermal Food Processing
			Packaging
			Distribution
		Non-Thermal Treatments for Food Preservation
			Irradiation
				Principles
				Critical Factors and Critical Limits
				Monitoring
			Supercritical Fluid Technology
				Principles
				Critical Factors and Critical Limits
			High Hydrostatic Pressure
				Principles
				Monitoring
			Pulsed Electric Fields
				Principles
				Critical Factors and Critical Control Points
				Monitoring
			Intense Pulsed Light
				Principles
				Critical Factors and Critical Control Points
				Monitoring
			Membrane Filtration
				Principles
				Critical Factors and Critical Control Points
				Monitoring
			Hurdle Technology
				Principles
				Critical Factors and Critical Control Points
				Monitoring
		Verification and Validation Methods for Non-Thermal Technologies
		Final Remarks
		References
Chapter-22---Acids-and-Fermentation_2023_Food-Safety-Management
	Acids and Fermentation
		Introduction: Acidity and pH
		Acidity and Foods
		Acidity and Microorganisms
		Control of Pathogens by pH and Acidity
		Fermented Foods
		Food Safety Problems with Acidic Foods
		Conclusions: Management of the Safety of Acid Foods
		References
		Further Reading
Chapter-23---Chilling-and-Freezing_2023_Food-Safety-Management
	Chilling and Freezing
		Introduction
		Effect of Chilling on Food Safety
		Effect of Chilling Rate on Food Safety
		Effect of Freezing on Food Safety
		Effect of Freezing Rate on Food Safety
		Chilling and Freezing Principles
		Chilling/Freezing Methods/Equipment
			Air Chillers/Freezers
			Immersion/Spray Chillers/Freezers
			Cryogenic Freezers
			Vacuum Chillers
			Plate Chillers/Freezers
			Belt Freezers
			Scraped Surface Freezers
			Stirred Jacketed Vessels
			Liquid Heat Exchangers
		Chilled Storage
		Frozen Storage
		Thawing (Defrosting) and Tempering Systems
		Refrigerated Transportation
		Chilled Retail Display
		Frozen Retail Display
		Domestic Handling
		Specifying Refrigeration Systems
		Hygienic Design of Equipment
		Managing/Production Principles for Refrigerated Foods
		Temperature Measurement and Monitoring
			Recommended Temperatures
			Recommended Controls
			Problem Areas
		References
		Further Reading
		Relevant Websites
Chapter-24---Detection-of-Physical-Hazards-_2023_Food-Safety-Management
	Detection of Physical Hazards*
		Introduction
		Sorters and Detection Equipment
		Metal Detection
			Working Principle
			How to Ensure an Efficient Detection
			Technical Limitations
		X-Ray Detection
			Working Principle
			How to Ensure an Efficient Detection
			Technical Limitations
			Safety
		Equipment Selection
			User Requirement Specification (URS)
			Metal Detector or X-ray?
			Benefits of Primary Packaging Inspection
			Choice of Reject Unit
		Detection Equipment Management
			Product Classification
			The False Reject Rate (FRR)
			Representative Samples
			Probability of Detection (POD)
			Limit of Detection
			Detection Limitations and HACCP
Chapter-25---Principles-and-Systems-for-Quality-and-Fo_2023_Food-Safety-Mana
	Principles and Systems for Quality and Food Safety Management
		Principles, Systems, and Schemes
			Background and Working Definitions
				Specificity
				Level of Sophistication
			Conclusion
		Principles and Associated Systems
			Integrated Schemes and Their Limitations
		Systems and the Value Chain
		The Future of Systems
		Laws, Methods, Schemes, Standards, and Systems
		References
Chapter-26---The-Use-of-Big-Data-in-Food-Safety-Management--_2023_Food-Safet
	The Use of Big Data in Food Safety Management: Predicting Food Safety Risks Using Big Data and Artificial Int ...
		Introduction
		Related Work
		Proposed Process
			Specifying the Food Safety Questions
			Selecting the Datasets Relevant to Each Question
			Pre-Processing Datasets to be Used for Testing
			Running Multiple Algorithms Over the Same Training and Testing Data
			Measuring Prediction Performance
			Deploying an Operational Service
		Conclusions and Future Work
		References
		Web References
Chapter-27---Hygiene-in-Primary-Production_2023_Food-Safety-Management
	Hygiene in Primary Production
		Introduction
		Part 1: Good Animal Husbandry
			Introduction
		Potential Health Risks on Animal Farms
		Foodborne Diseases
		Examples of Foodborne Pathogens
			Salmonella spp.
			Escherichia coli
			Campylobacter spp.
			Listeria monocytogenes
			Brucella abortus
			Helminths
			Other Animal Infections
			Control of Pathogens on Farms
		Good Farming Practices for Animal Husbandry
			Livestock Production
		Animal Health
			Prevention and Control of Diseases
				Animal Treatment
				Management Procedure for Dead Animals
				Animal Welfare
		Principles of Biosecurity
			New Animals on a Farm
			Farm Visitors
			Risk from Wildlife
			Risk from Farm Equipment
			Risk from Vehicles
		Good Hygiene Practices on the Livestock Farms
			Cleaning
			Disinfection
				Disinfection by Physical Means
					Disinfection by Dry Heat
				Disinfection by Chemical Substances
				Disinfectants
					Alcohols
					Chlorines/Hypochlorites
					Chlorhexidines
					Carboxylic Acid
					Iodophors/Iodine Complexes
					Peroxy Compounds
					Phenols and Cresols
					Quaternary Ammonium Compounds
					Sodium Hydroxides (Lye).
					Sulfates
			The Cleaning and Disinfection Process
			How to Handle Disinfectants
		Hazard Analysis and Critical Control Points
		Part 2: Good Agricultural Practices for Food Safety
			Introduction
		Sources of Microbiological Contaminations of Fresh Vegetables
		Microbiological Quality of Irrigation Water
		Presence of Pathogenic Bacteria on Fresh Vegetables
		Transmission of Pathogenic Bacteria from Contaminated Irrigation Water and Soil to Plants
		Good Agricultural Practices
			Basics Principles of GAP
				Clean Soil
				Clean Water
				Crop Production
				Plant Protection
				Harvesting, Processing and Storage on the Farm
				Energy and Waste Management
				Welfare, Health and Safety of Workers
				Environment
				Record Keeping
		Part 3: Fish Hygiene
			Background
		Major Fish Diseases
			Fish Viral Diseases
			Fish Bacterial Diseases
			Fish Fungal Diseases
			Fish Parasitic Diseases
			Fish Helminth Zoonoses
		Diseases of Mollusca and Crustacea
		Legislation on Fish Disease
		Disease Prevention
		Disease Treatment
		Fish Toxicity
			Factors Affecting Toxicity
				Water Quality Conditions
				Biological Interactions
			Natural Toxins
			Scombrotoxin/Histamine Formation
			Environmental Chemical Contamination and Pesticides
				Methylmercury
				Aquaculture Drugs
		Pathogenic Bacterial Growth and Toxin Formation
			Time/Temperature Abuse
				Strategies for Control of Pathogenic Bacteria
			Inadequate Drying
			Cooking or Pasteurization
			Processes Designed to Retain Raw Product Characteristics
			Cross Contamination of Fish and Fish Products
			Fish Quality Assurance and Control
			Time
			Temperature
			Contamination
			Damage or Deterioration
			Hygiene and Sanitation
			Equipment and Methods
			Packing for Product Appeal and Correctness of Fill
			Yield and Efficiency
		Existing Techniques for Quality Control
		A. Sensory Evaluation
			Sensory Methods
				Triangle Test
				Ranking
				Profiling
		B. Microbiological Assessment
			Biological Contamination
				Viruses in Fish Products
				Microbial Contamination of Fish Products
		EU Implementation of the Hazard Analysis Critical Control Point (HACCP) in the Processing of Frozen Fishes
			The HACCP Concept
				HACCP System for Fresh and Frozen Fish Products
				Application of HACCP System in Fishery Harbors
				Checklist for Ensuring Seafood Safety
			The ISO-9000 Series Certification of the International Standards Organization
		C. Biochemical Assessment
		D. Biosensor Detection
		E. Toxin Detection
		F. Spectroscopy Method
		G. Machine Vision
		References
		Further Reading
Chapter-28---Principles-of-Hygienic-Practice-in-Food-Pro_2023_Food-Safety-Ma
	Principles of Hygienic Practice in Food Processing and Manufacturing
		Introduction
		Generic Prerequisites
			Factory Site
			Factory Building
			Food Defense, Biovigilance and Bioterrorism
			Process Lines
			Ventilation and Air Flows
			Equipment
			Utensils
			Services
			Waste Disposal
			Medical Screening
			Maintenance
			House Keeping
			Cleaning and Disinfection
			Cleaning-In-Place (CIP)
			Pest Control
			Personal Hygiene
			Operative Disease Spread Prevention
		Recommended Procedure for Developing a Processing Environment Plan
		Future Studies
		References
Chapter-29---Site-Selection--Site-Layout--Building-_2023_Food-Safety-Managem
	Site Selection, Site Layout, Building Design*
		Introduction
		Regulatory Requirements
		Retailers Requirements
		Site Selection
		Site Layout
			Access to Production Areas
		Building Design
			Supporting Structure, Foundation, External Walls, and Roofs
			Entry and Exit Points
			Internal Walls, Floors, and Ceilings
			Lighting
			Temperature Control
			Noise Control
			Sewers, Gutters, and Drains
			Internal Zoning, Ventilation, and Air Conditioning
			Walkways and Stairways
			Process Support and Utility Systems
			Food Storage Rooms
				Storage of Grain
				Storage of Oils
				Storage of Chilled Food
				Storage of Packing Material
				Storage of Chemicals and Lubricants
				Storage of Refuse and Waste Materials
		References
Chapter-30---Hygienic-Design-of-Food-Processing-Equ_2023_Food-Safety-Managem
	Hygienic Design of Food Processing Equipment
		Introduction
		Legislation, Standards, and Guidelines Covering Hygienic Design
			European Legislation, Standards, and Guidelines
				EU Legislation
				EN Standards
				EHEDG Guidelines
				Other European Standards
			US Legislation, Standards, and Guidelines
		Basic Hygienic Design Requirements
		Selection of the Correct Materials of Construction
			General Recommendations
			Materials of Construction Used in Fabrication of Food Processing Equipment
				Use of Metals and Alloys
				Use of Plastics
				Use of Rubbers
				Other Materials
			Compatibility of Materials of Construction
		Surface: Hygienic Design Requirements
			Surface Finish
			Product Contact Surfaces
			Non-Product Contact Surfaces
		Hygienic Joining of Materials of Construction
			Weld Joints
				Making Welded Sheet Joints
				Making Welded Pipe Joints
			Dismountable Joints
				Dismountable Metal Sheet Joints
					Bolts and Nuts
					Rivets
					Other Non-Hygienic Fastenings
					Gasket and O-Ring Joints
				Dismountable Pipe Joints
		Assembly and Disassembly of Equipment
		No Accumulation and Ingress of Liquids, Food Residues, and Bacteria
			Avoid Horizontal Surfaces
			Avoid Hollow Areas
			Avoid Dead Areas
			Avoid Too Long T-pieces
			Correct Mounting of Sensors
		Drainability of Surfaces and Equipment Components
			Drainability of Equipment Surfaces
			Drainability of Piping
			Drainability of Equipment
				Drainability of Pumps
					Drainability of Valves
					Drainability of Vessels and Tanks
		Sufficient Access for Inspection, Cleaning, and Disinfection
			Accessibility of All Equipment Parts for Inspection, Cleaning, and Disinfection
			Clearance with Respect to the Floor, Walls, and Adjacent Equipment
		Application of Hoses
		Framework
		Feet
		Castors
		Hygienic Design of Open Vessels (Containers, Bins, Kettles)
			Hygienic Design of Open Vessels
			Hygienic Installation of Agitators in Open Vessels
		Hygienic Design of Closed Vessels
			Fully Drainable Vessels with Curved Corners
			Cleanable Top Surface
			Covers
			Cleanable Tank Ports
			Cleanable Baffle Design
			Top Mounted Installation of Agitators
			Hygienic Design of Permanently Installed Agitators
		Good Insulation Practices
		Hygienic Design of Valves
		Motors
		Hygienic Design and Installation of Enclosures and Control Panels
			Hygienic Design of Maintenance Enclosures
			Hygienic Design of Control Panels
		Covers and Guards
			Covers
			Guards
		Installation of the Food Processing Equipment in the Food Factory
			Sealing Equipment onto the Floor and Walls
			Hygienic Integration of Process and Utility Piping in Food Factories
		Raised Walkways and Platforms, Stairs, and Ladders
		Conclusions
		References
		Further Reading
Chapter-31---Development-of-a-Comprehensive-Cleaning-and-S_2023_Food-Safety-
	Development of a Comprehensive Cleaning and Sanitizing Program for Food Production Facilities
		Introduction: Cleaning and Sanitizing Operations in Food Processing Facilities
			Sanitation Standard Operating Procedure Development
			Food Production Facility Cleaning based on Sanitary Design Principles
			Types of Cleaning and Sanitizing Systems: CIP, COP, and Manual
			Cleaning and Sanitizing Systems Objectives: Food Contact Surface and Environmental Surfaces
			Cleaning Factors
		CIP Background
			CIP - Line Circuit Cleaning
			CIP - Tank Circuit Cleaning
			Single vs Multi-Use CIP Designs
		COP Cleaning
		Manual and Environmental Cleaning
			Foaming or Gelling Systems
			High Pressure Cleaning Systems
			Ancillary Cleaning Equipment
			Master Sanitation Schedule
		Cleaning of Allergens
		Cleaning of Dry or Low Moisture Foods
		Cleaning Chemistry
			Personal Protective Equipment and Safety Programs for Chemical Usage
			Environmental Issues with Chemical Cleaners
			Alkalinity
			Acidity
			Chelants and Sequestrants
			Surfactant and Solvent Systems
			Caustic - Oxidizer
			Enzymes
			Cleaner Sanitizers
		Common Cleaning Problems in Food Process Environments
			Protein Cleaning Problems
			Fats and Oils
			Cleaning Starches and Polysaccharides
			Scale Removal Problems
			Cleaning Sensitive Equipment
		Sanitizing Chemistry
			Sanitizing Systems
			Thermal Sanitizing
			Oxidative Sanitizers
				Chlorine
				Iodine
				Chlorine Dioxide
				Acidified Sodium Chlorite
				Peroxides
			Non-Oxidizing Sanitizers
				Quaternary Ammonium Compounds
				Fatty Acid Sanitizers
				Acid Anionic Sanitizers
				Alcohol Sanitizers
			Miscellaneous Sanitizing Systems
		Application of Sanitizers in Food Processing Facilities
			Cleaning Validation and Verification Technology
			Allergen Validation: Prototype for Validation of Food Cleaning and Sanitizing Operations
			Validation of a Cleaning and Sanitizing Protocol
			Use of Surrogates in a Sanitizing Validation Protocol
			Dry Food Production Cleaning Validation
			Cleaning Verification Tests
		Conclusions
		References
Chapter-32---Personal-Hygiene-and-Food-Worker-Heal_2023_Food-Safety-Manageme
	Personal Hygiene and Food Worker Health
		Risks of Outbreaks Associated from Infected Food Workers
			Illnesses Caused by Infected Food Workers
			Food Operations and Foods Implicated
		Outbreaks Associated with Food Worker Errors
			Types of Food Worker-Related Outbreaks
			Examples of Outbreaks Caused by Food Workers
		Pathogens Carried by Food Workers
			Sources of Pathogens
			Incubation Periods Impacting Pathogen Excretion Duration
			Fecal Contamination of Hands and Transfer to Foods
		Hygienic Practices of Food Workers
			Compliance of Food Workers in the Food Industry
			Risk Factors and the Associated Food Safety Behaviors and Practices of Food Workers
		Practical Aspects of Hand Hygiene
			Rationale for Hand Washing to Avoid Transmission of Pathogens
			Impact of Soil on Hand Hygiene
			Hand Hygiene Antiseptic Products
			Alcohol-based Antiseptics and Wipes
			Cleaning Long and Artificial Fingernails
			Duration and Frequency of Hand Washing
			Hand-Washing Water Temperature
			Skin Damage through the Adverse Effects of Hand Hygienic Procedures
			Double Hand Washing and Nail-Brush Use
			Issues at Hand-Washing Stations
			Drying of Hands
			Hand Hygiene Occasions
		Vigilance Required to Avoid Large Outbreaks
		Barriers in Food Operations to Limit Spread of Pathogens
			Physical and Chemical Barriers to Contamination of Food
			Gloves as Barriers to Spreading Pathogens
			Issues with Glove Use
			Food Shields, Utensils, Appropriate Clothing as Barriers against Contamination
		Knowledge, Attitudes, and Practices for Improving Hand Hygiene Compliance
		Improving Compliance through Training
		Strategies to Improve Hand Hygiene
		Employment Issues Compounding the Risk of Infected Workers
			Food Worker Exclusions and Stool Testing
			Lack of Health Benefits and Employee Wellbeing Increasing the Risk of Food Worker Outbreaks
		Sanitation and Hand Hygiene Challenges under Primitive Conditions
		Conclusion
		References
Chapter-33---Pest-Management_2014_Food-Safety-Management
	Pest Management
		Introduction
		Pests of Food Processing and Production Facilities and the Risks They Impose
			Vertebrate Pests
			Beetle Pests
			Moths
			Other Insects
			Mites
		Minimizing Pest Occurrence in Food Premises
		Pest Detection Strategies
			Sex Pheromones
			Aggregation Pheromones
			Food Volatiles
			Pheromones as Pest Management Tools for Detection and Monitoring of Pest Populations
		Pest Control Strategies
			Chemical Control Methods
				Insect Growth Regulators
				Insecticides and Repellents
				Fumigants
			Physical Control Methods
				Heat
				Cold
				Impaction
				Inert Dusts
				Irradiation
			Biological Control Methods
				Use of Pheromones for Population Control
			Integrated Pest Management (IPM)
		Emerging Threats for the Successful Maintenance of Pest Management
		References
Chapter-34---Safe-Handling-of-Food-in-Homes-and-Food_2014_Food-Safety-Manage
	Safe Handling of Food in Homes and Food Services
		Introduction
		Evidence of Foodborne Illness and Consequences
		Food Safety Hazards
		Food Safety Risk Factors
		Food Safety Management
		Application of HACCP Principles to Food Service and the Home
		Prerequisite Programs
			Design, Layout and Facilities
			Control of Incoming Materials
			Personal Hygiene
			Maintenance and Sanitation
		Hazard Analysis
			Product Flow
			Intended Use
			Potential Hazards
			Critical Control Points and Limits
			Monitoring and Corrective Action
			Validation and Verification
		Education and Training
		Conclusions
		References
Chapter-35---Preventing-and-Managing-Travel-Related-Fo_2023_Food-Safety-Mana
	Preventing and Managing Travel-Related Foodborne Disease
		Introduction
			Global Nature of Travel and Foodborne Diseases
		Pathogens Causing IID/TD/FBD and their Routes of Transmission
			Pathogens Causing TD
			Routes of Transmission
				Foodborne Spread
				Person to Person (P2P) Spread (Direct and Indirect via Contaminated Surfaces)
				Recreational Waters (Swimming Pools, Rivers and Natural Lakes)
				Animal to Person Spread (Direct and Indirect)
			Transport and Travel
				Airlines
				Ferries and Cruise Ships
			Responsibility for TD
		Culinary and Sports Tourism
			Culinary Tourism
			``Street Vended Foods´´ and Food Markets
			Sports and Adventure Tourism
		Package Holidays: Food Safety and Defending a Claim of TD
			Legal Implications, Claimants and Social Media
			Defending a Compensation Claim for Causing TD
		Conclusions
		References
Chapter-36---Hazard-Analysis-and-Critical-Control-Poin_2023_Food-Safety-Mana
	Hazard Analysis and Critical Control Point System (HACCP)
		Introduction
		Historical Background
		The Need for HACCP
		Principles of the HACCP System
		Application of HACCP
			Prerequisites to the Application of HACCP
			Guidance for the Application of HACCP System
			Implementation of the HACCP Plan and its Maintenance
		HACCP in Small Businesses or Less Developed Business
		Assessment of HACCP
		Conclusion
		References
		Further Reading
Chapter-37---HACCP-Misconceptions-and-Shortcoming_2023_Food-Safety-Managemen
	HACCP Misconceptions and Shortcomings
		Introduction
		Misconceptions
			Misconception: HACCP is only a requirement for Authorities or Certification Bodies
			Misconception: HACCP is simply a documentation or ``Paperwork´´ exercise, i.e., if a HACCP document is available then HACCP ...
			Misconception: HACCP is one persons job, or can be done by a consultant
			Misconception: HACCP is a Stand-Alone System
			Misconception: HACCP is a One-off Exercise
			Misconception: HACCP is expensive to implement
			Misconception: Documentation and Record Keeping are Bureaucratic Work
			Misconception: HACCP does not Work if there is no CCP during the Food Chain from Farm to Fork
			Misconception: HACCP is not suitable for small and developing companies - too big a burden
			Misconception: HACCP is only Qualitative
		Common Errors or Shortcomings in the Application of HACCP
		Shortcomings in Facility HACCP Support Structures, Planning, and Design
		Shortcomings Related to HACCP Principle Application and Understanding of Key HACCP Terminology
		Conclusions
		References
Chapter-38---Detection-of-Microbiological-Hazards_2023_Food-Safety-Managemen
	Detection of Microbiological Hazards
		Introduction
		Microbiological Hazards in Food
			Food Spoilage
			Food Safety
		Indicators for Food Pathogens
			Total Viable Count (TVC)
			Total Yeast and Mold Count (TYMC)
		Methods for Microbiological Analysis in Food
			Culture Method
				General Media
				Chromogenic and Fluorogenic Media
				Dry Plate Method
				Most Probable Number (MPN)
				Colilert
				Tempo
				SimPlate
			Immunoassays
				Enzyme-Linked Immunosorbent Assay (ELISA)/Enzyme-Linked Fluorescent Assay (ELFA)
				Lateral flow
			Nucleic Acid Method
				Polymerase Chain Reaction (PCR)
				Real Time PCR (qPCR)
				Isothermal Amplification
				Oligonucleotide DNA Microarray
				Fluorescent In Situ Hybridization (FISH)
			Biosensor Method
				Electrochemical Biosensor
				Optical Biosensor
				Piezoelectric Biosensor
		Conclusion
		References
Chapter-39---Management-of-Microbiological-Hazards--Role_2023_Food-Safety-Ma
	Management of Microbiological Hazards: Role of Testing as Verification
		Introduction
		When Are Microbiological Testing Programs Useful for Verification?
		Prerequisites to the Development and Implementation of Microbiological Testing Programs
			Requirements of Regulatory Agencies and Customers
			Hazard Analysis and Critical Control Point Study
			Zoning of the Factory Environment and Hygienic Design of Equipment
		Microbiological Monitoring of the Factory Environment
			Selection of Pathogens and Indicator Organisms
			Processing Environments where Wet Cleaning is Conducted
			Processing Environments that are Dry Cleaned or Controlled-wet Cleaned
			Selection of Environmental Monitoring Program Sites
			Collection of Environmental Samples
			Analysis and Interpretation of Environmental Monitoring data
		Acceptance Criteria and Testing Programs for Finished Products and Raw Materials
		Microbiological Monitoring of Raw Materials
			Establishment of Microbiological Specifications for Raw Material
			Design of a Raw Material Testing Program
		Microbiological Monitoring of Finished Products
			Application of Testing Programs to Fresh Produce Operations
			Development of Microbiological Specifications for Finished Products
		Root Cause Analysis and Corrective Actions
		References
		Further Reading
Chapter-40---Management-of-Chemical-Contaminants_2023_Food-Safety-Management
	Management of Chemical Contaminants
		Introduction
		Nature of Chemical Hazards
		Health Consequences
		Factors Affecting the Occurrence of Chemical Hazards
		Regulatory Requirements and Challenges
		Regulatory Compliance
		Management of Chemicals in Industry
			Prerequisites
			Supplier Management
				Specifications
				Selection of the Supplier
				Certificate of Analysis (CoA)
				Analytical Aspects
		Application of the HACCP System to Management of Chemicals
			Identification of Hazards
			Analysis of the Hazards
		Control of Hazards
			Critical Limits
			CCP Monitoring
			CP Monitoring and Other Verification
			Monitoring Plans
				Frequency of Monitoring
				Principles in Setting a Monitoring Plan
			Corrective Action
			Validation
			Maintenance of the HACCP Plan
		References
		Further Reading
Chapter-41---Food-Defense-_2023_Food-Safety-Management
	Food Defense*
		Description of Issues
			Definitions for Food Defense and Related Terms
				Food Safety
				Food Security
				Food Defense
				Food Protection
				Bio-Terrorism, Agro-Terrorism, and Bio-Defense
		Farm to Fork
		Types of Risk and Hazards
			Perpetrators: Motivations, Capabilities and Targeted Mitigations
				Owners and Managers
				Employees and Other Insiders
				Competitors
				Local Extremists
				Global Terrorist Threat
			Agents
		Methods of Vulnerability Analysis
			CARVER + Shock
			Alternative Assessment Methods
				Guidance Documents and Checklists
				``Mini´´ CARVER + Shock
				Key Activity Types
				MSHARPP
				The Eye of an Experienced Practitioner
		Preventive Measures
			Comparison with HACCP
			Basic Mitigation Measures
				Outside (Perimeter) Security
				Inside Security
				Logistics, Production, and Storage Security
			Management Systems
			Targeted Mitigation Measures
		Regulatory Requirements
		How to Manage the Case
		References
Chapter-42---Effective-and-Efficient-Leadership_2023_Food-Safety-Management
	Effective and Efficient Leadership
		Introduction
		Theories and Models on the Subject of Leadership
			External and Internal Influencing Factors
			Personal Qualities
			Motives, Incentive, Volition, and Motivation
			Leadership Behavior
			Leadership Tools
			Leadership Competencies
			Leadership and Strategic Management
			Management
			Quality Management
			Project Management
			Entrepreneurship
			Leadership in the Digital World
		General Recommendations for Leaders
		Final Remarks
		References
Chapter-43---Human-Factors-in-Food-Safety-Manageme_2023_Food-Safety-Manageme
	Human Factors in Food Safety Management
		Introduction
		Human Behavior and Food Safety Risk Factors
			Food Safety Risk Factors
			The Swiss Cheese Model of Accident Causation
			Root Cause Analysis
				Human Factors
				Management Factors
		Management Commitment and Organizational Food Safety Culture
			Management Commitment
			Organizational Food Safety Culture (FSC) and Food Safety Leadership
				Background: Models and Components of Food Safety Culture
				Food Safety Leadership
		Understanding Food Handler Compliance: Causes, Failures, and Solutions
			Background
			Behavioral and Psychological Models of Behavior and Compliance
			Food Hygiene Training
				Background
				How to Make Training Effective
		Summary and Conclusions
		References
		Further Reading
Chapter-44---Assessment-of-Food-Safety-Management-S_2023_Food-Safety-Managem
	Assessment of Food Safety Management Systems
		Introduction
		Background
		Definition and Purpose
		Scope and Frequency of Assessments
		Competence of Assessors
		The Procedure and Methodology
			The Planning Process
			The Desktop (Remote) Document Review Assessment
			On-Site Assessment
			Evaluation Process
			Reporting and Follow-Up
		The Development and Use of a Checklist
		Conclusions
		Reference
		Further Reading
Chapter-45---Incident-Management-and-Root-Cause-Ana_2023_Food-Safety-Managem
	Incident Management and Root Cause Analysis
		Introduction
		Prevention of Incidents
		Reporting an Incident
		Managing an Incident
		Investigation
		Root Cause Analysis
			Approaching a Root Cause Analysis
				Root Cause Analysis Teams
				Structuring the Root Cause Analysis
				Root Cause Analysis Toolbox
		Conclusions
		References
		Further Reading
Chapter-46---Crisis-Management_2023_Food-Safety-Management
	Crisis Management
		Introduction
		What is a Crisis?
		What did We Learn from Our Crises?
			Perrier Mineral Water (1990)
			Animal Feed Contaminated with Dioxin (Belgium, 1999)
			Animal Feed Contaminated with Dioxin (Ireland, 2007)
			Coca-Cola (1999)
			BSE I and II (Europe, 1996-2000)
			Packaging Contaminants (Semicarbazide, 2003 and Isopropylthioxanthone, 2005)
			Melamine I and II (2007-2010)
			Shiga Toxin-Producing E. coli (STEC) O104:H4 (Germany and France, 2011)
			Horsemeat Scandal (2013)
			Salmonella (France, 2017)
			Fipronil (Belgium, The Netherlands, 2017)
			Listeria (South Africa, 2017-2018, Canada 2008, USA 2015)
			COVID-19 (Global, 2019-2021)
		What Lessons for the Future?
		Essentials of Crisis Management
			Crisis Prevention
			Crisis Preparedness
			Crisis Management
				Getting the Facts
				Decision-Making
				Crisis Communication
				Documentation and Records
			Recovery and Rebuilding after a Crisis
		Conclusions
		References
		Further Reading
Chapter-47---Food-Safety-During-Pandemics--A-Focus-o_2023_Food-Safety-Manage
	Food Safety During Pandemics: A Focus on COVID-19
		Introduction
		Food Safety in the Food Industry Context
			Evolution of Food Safety within the Food Chain
			Impact of Food Safety on the Food Industry
			Consumer Awareness and Perception of Food Safety
			Food Safety and Education
		Pandemic Outbreaks in Food Industry - History
			Preventing and Managing Pandemic Outbreaks at Workplace
			Food: Source of Infection, Hazards
			Transmission
			Employees Safety
			Visitors Safety
			Facilities Safety
		Guidance for Food Industry
		Conclusion
		References
Chapter-48---The-Role-of-International--Regional--and-Natio_2023_Food-Safety
	The Role of International, Regional, and National Organizations in the Development of Standards
		Introduction
		Leading International Standards Organizations
		Leading Regional Standards Organizations
		Leading National Governmental Organizations
		Leading Industry Organizations
		Leading Hygienic Design Standards Organizations
		Conclusions
		Further Reading
Chapter-49---Sustainability-and-Food-Systems_2023_Food-Safety-Management
	Sustainability and Food Systems
		Introduction
		Sustainability - An Introduction
		Social Sustainability of Food Systems
		Economic Sustainability of Food Systems
		Environmental Sustainability Challenges in Food Systems
		Improving Sustainability in the Food Sector
		Sustainability of Food Systems in The Future
		References
Chapter-50---Climate-Change-and-Food-Safety_2023_Food-Safety-Management
	Climate Change and Food Safety
		Introduction
		What Is Climate Change?
		Possible Impact of Climate Change on Microbial Hazards
			Viruses
				Norovirus
				Other Viral Pathogens
				SARS-CoV-2 Virus
			Bacteria
				Vibrio
				Campylobacter
				Salmonella
				(Re)Emergence of Bacteria
			Protozoa
				Cryptosporidium
		Possible Impact of Climate Change on Chemical Hazards
			Mycotoxins
				Aflatoxins
				Ochratoxin A
				Fumonisins
				Deoxynivalenol and Zearalenone
			Heavy Metals
				Mercury
				Lead
				Cadmium
				Arsenic
			Marine Toxins
				Ciguatoxins
				Cyanotoxins
				Shellfish Toxins
			Food Additives, Pesticides, and Veterinary Drugs
		Contribution of Food Production to Climate Change
		Management Considerations
		References
Chapter-51---Nutritional-Trends-and-Health-Claims_2023_Food-Safety-Managemen
	Nutritional Trends and Health Claims
		Introduction
		The Evolution of Human Nutrition
		Trends in Modern Nutrition
		Nutrition Health Claims
		Food Health Claims
		References
Chapter-52---Consumer-Information-and-Labeling_2023_Food-Safety-Management
	Consumer Information and Labeling
		Introduction
		Who Is the Consumer?
		Consumer Protection
		Global Trade Measures
		Consumer Choice, Information, and Education
		Labeling Is a Source of Information
		Clear and Legible Label, a Legal Requirement
		Product Information within a Food Chain
		Labeling of Allergens
		Labeling ``May Contain´´
		Precaution
		Consumer and Risk
		Consumer as a Risk
		Consumer Feedback
		Discussion for the Future
		References
		Further Reading
Chapter-53---Misinformation-About-Food-Safety_2023_Food-Safety-Management
	Misinformation About Food Safety
		Introduction
		Information Deficit
		Belief Formation and Transformation
		Cognitive Illusions
		Examples of Misinformation
			Irradiation
			Genetic Modification
			Chemicals
		How to Correct Misinformation?
		Conclusion
		References
Chapter-54---Ethics-in-Food-Safety-Management_2023_Food-Safety-Management
	Ethics in Food Safety Management
		Introduction
		What Is Ethics?
			The Precautionary Principle
		Ethical Decision-Making
		Conclusion
		References
Chapter-55---Whistleblowing--An-Essential-Element-of-Publ_2023_Food-Safety-M
	Whistleblowing: An Essential Element of Public Health and Food Safety Management
		Introduction
		Importance of Whistleblowing for Food Safety Management and Fraud
		Definition, Perception, and Reality
		Legal Protections for Whistleblowers
		Internal Whistleblowing Systems
		Failures of the Internal Systems and Factors Leading to Public Disclosure
			The Credibility of the Employer and Trust in Respecting Internal Policies
			Organizational Culture
			Retaliatory Measures
			The Labor Law and Judiciary System
		Causes of Conflict
		Conclusions and Recommendations
		References
Chapter-56---Training-and-Education_2023_Food-Safety-Management
	Training and Education
		References
		Further Reading
Index
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