Com lançamento marcado para o dia 26 de novembro, O livro Food Safety Management – A Practical Guide for the Food Industry traz temas de muito interesse para todos nós que vivemos o dia-a-dia da gestão.
Segundo a sinopse oficial, “este é primeiro livro a apresentar uma abordagem integrada e prática de gestão da segurança de alimentos através da cadeia produtiva. Nenhum outro livro orienta o leitor aos vários riscos de cada segmento e os alerta sobre as medidas para mitigá-los. Usando exemplos práticos de incidentes e suas causas fundamentais, o livro cria consciência sobre as armadilhas de segurança de alimentos e oferece inspiração para preveni-los”
FOREWORD
PREFACE
1. FUNDAMENTALS IN MANAGEMENT OF FOOD SAFETY IN THE INDUSTRIAL SETTING: CHALLENGES AND OUTLOOK OF THE 21ST CENTURY
SECTION 1: RISKS AND CONTROLS IN THE FOOD SUPPLY CHAIN
2. ANIMAL FEED
3. NATURALLY OCCURRING TOXICANTS OF PLANT ORIGIN
4. ALLERGENS
5. MILK AND DAIRY PRODUCTS
6. MEAT AND MEAT PRODUCTS
7. POULTRY AND EGGS
8. SEAFOOD
9. FRUITS AND VEGETABLES
10. COFFEE, COCOA AND DERIVED PRODUCTS
11. HONEY, CONFECTIONERY AND BAKERY PRODUCTS
12. NUTS, OILSEEDS AND LEGUMES
13. OILS AND FATS
14. BOTTLED AND DRINKING WATER
15. PET FOOD
16. FOOD CONTACT MATERIALS
SECTION 2: TECHNOLOGIES AND FOOD SAFETY
17. THERMAL TREATMENT
18. NON-THERMAL PROCESSING TECHNOLOGIES
19. ACIDS AND FERMENTATION
20. REFRIGERATION AND FREEZING
21. DETECTION OF PHYSICAL HAZARDS
SECTION 3: FOOD SAFETY ASSURANCE SYSTEMS
22. PRINCIPLES AND SYSTEMS FOR QUALITY AND FOOD SAFETY MANAGEMENT
23. HYGIENE IN PRIMARY PRODUCTION
24. HYGIENE IN FOOD PROCESSING AND MANUFACTURING
25. SITE SELECTION, SITE LAYOUT, BUILDING DESIGN
26. HYGIENIC DESIGN AND MAINTENANCE OF EQUIPMENT
27. CLEANING AND SANITIZING
28. PERSONAL HYGIENE AND HEALTH
29. PEST MANAGEMENT
30. SAFE HANDLING OF FOOD IN HOMES AND FOOD SERVICES
31. HAZARD ANALYSIS AND CRITICAL CONTROL POINT SYSTEM (HACCP)
32. HACCP MISCONCEPTIONS
33. MANAGEMENT OF MICROBIOLOGICAL HAZARDS: Testing and Monitoring
34. MANAGEMENT OF CHEMICAL CONTAMINANTS
35. FOOD DEFENSE
36. EFFECTIVE LEADERSHIP
37. HUMAN FACTORS IN FOOD SAFETY MANAGEMENT
38. ASSESSMENT OF FOOD SAFETY MANAGEMENT SYSTEMS
39. CONSUMER INFORMATION AND LABELING
40. INCIDENT MANAGEMENT AND ROOT CAUSE ANALYSIS
41. CRISIS MANAGMENT
42. THE ROLE OF INTERNATIONAL, REGIONAL, AND NATIONAL ORGANIZATIONS
SECTION 4: SUSTAINABILITY AND ETHICS
43. SUSTAINABILITY AND FOOD PRODUCTION
44. CLIMATIC CHANGES
45. NUTRITIONAL TRENDS AND HEALTH CLAIMS
46. ETHICS IN FOOD SAFETY MANAGEMENT
SECTION 5: EPILOGUE
47. TRAINING AND EDUCATION
Autores: Yasmine Motarjemi e Huub Lelieveld
Para comprar o livro, acesse: o site da Elsevier.
