Guidelines for the Prevention and Control of Foreign Bodies in Food PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Guidelines for the Prevention and Control of Foreign Bodies in Food PDF full book. Access full book title Guidelines for the Prevention and Control of Foreign Bodies in Food by Alan Campbell. Download full books in PDF and EPUB format.
Author: Alan Campbell
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 151
Get Book Here
Book Description
Author: Alan Campbell
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 151
Get Book Here
Book Description
Author: Campden & Chorleywood Food Research Association
Publisher:
ISBN: 9780905942681
Category : Food
Languages : en
Pages : 85
Get Book Here
Book Description
The seriousness of foreign bodies as hazards in foods is well recognised by both food companies and enforcement bodies. A foreign body incident can jeopardise consumer health, result in prosecution and significantly undermine a company's image. A wide range of measures, exploiting various technologies, is now available to food companies to help with the prevention, detection and control of foreign bodies. Understanding these - including their strengths, applications and limitations - is an essential part of devising an effective strategy for food safety assurance with regard to foreign bodies. This guide is designed to help food companies achieve that understanding and use it to implement foreign body prevention, control and detection systems appropriate to their processes, products and business. The guide builds on the widely used first edition, with extensive revisions reflecting the significant technological advances and the practical experience gained in the intervening nine years. Developed by a working group of foreign body experts drawn from food companies and equipment manufacturers, the emphasis of the guide is on practical systems and procedures, from which companies of all sizes can identify those most appropriate to their needs. Part A deals with control and prevention of foreign bodies whilst Part B covers detection and removal, and Part C provides useful reference information - such as contact details for suppliers.
Author: M. C. Edwards
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 198
Get Book Here
Book Description
Author: Peter J. Wallin
Publisher: Boom Koninklijke Uitgevers
ISBN: 9780751404166
Category : Medical
Languages : en
Pages : 388
Get Book Here
Book Description
The book is essential for food manufacturers using HACCP procedures to ensure quality control. In particular, it offers practical information for production engineers and quality assurance personnel involved in minimizing the risk of foreign body contamination reaching the consumer. Recent developments in both technology and techniques are assessed and compared to more established methods in order to provide the most up-to-date and pragmatic advice for food manufacturers.The major sources of foreign body contamination are shown and the methods and machinery available to prevent food adulteration are analyzed. The capabilities and limitations of the machines used to remove foreign matter from food are considered in detail. It describes the detection methods available and how they are used in the food industry. In particular the capabilities and limitations of the machines used is dealt with in sufficient detail for them to be understood by technologists and scientists from disciplines other than engineering.
Author: Doug Peariso
Publisher: John Wiley & Sons
ISBN: 0470276452
Category : Technology & Engineering
Languages : en
Pages : 324
Get Book Here
Book Description
Extraneous foreign material in food products is undeniably a physical hazard that must be mitigated by processors and food service establishments. Beyond this underlying threat to food safety, physical contaminants can impact the element most essential to an organization’s success – consumer confidence and trust in the producer and its brand. Preventing Foreign Material Contamination of Foods describes the business implications of non-conforming products as it provides processors with conceptual strategies that can be implemented to detect, eliminate, and prevent physical contamination in common commodities utilized within food processing. The text offers a comprehensive contemporary discussion and ready professional reference on the contamination of food products with foreign material (from both product related and product non-related sources). Recent and past regulatory enforcement actions and case studies provide the reader with clear real world examples of how producers have successfully and unsuccessfully handled issues related to foreign material contamination. Numerous tables and illustrations assist in developing HACCP plans, or when evaluating the validity of existing plans as an internal/external auditor. Statistical sampling concepts are presented in combination with industry standard test methods in a visual manner that is easily understandable. Prevention and evaluation of foreign material contamination are discussed with a farm to table focus along with the latest information on technology/strategies utilized for the detection and culling of foreign material in food products including: metal detection, density separation, x-ray of product streams, magnetic separation techniques, automated color and shape recognition, proper microscopic examination for micro-physical contaminants, and analytical test methods for determining the origin of macroscopic contaminants. Real world strategies of applying these technologies are profiled for readers to better visualize applications possible within their own environments. The essential concepts of installation qualification, operational qualification and ongoing verification of equipment performance are also presented. Additionally, the reader will be able to identify, quantitatively evaluate, and set management policy on "situations of risk" encountered in the company’s day-to-day environment. Strategies and concepts cover the full spectrum of food production: Whole fruit and vegetable processors Juice and puree processors Cereal and bakery production Dairy and cultured food productsMeat and poultry processing Confectionary and snack food manufacturing Food service establishments and restaurants Written for quality assurance, HACCP, and related professionals charged with maintaining the integrity of their food product, Preventing Foreign Material Contamination of Foods offers conceptual, pragmatic, and implementable strategies to detect and eliminate physical contamination during food processing.
Author: M. C. Edwards
Publisher:
ISBN: 9780905942766
Category : Food
Languages : en
Pages : 284
Get Book Here
Book Description
The seriousness of foreign bodies as hazards in foods is well recognised by both food companies and enforcement officers. A foreign body incident can jeopardise consumer health, result in prosecution and significantly undermine a company's image. Rapid and reliable identification of a foreign body is a central part of ascertaining how it got into the food and devising methods to prevent a recurrence. This guide contains a wealth of information to help with this identification. Based on the highly successful first edition, it has been extensively revised and expanded to provide wider and more detailed coverage based on considerable day-to-day practical experience of foreign body analysis. It describes the approaches that can be taken to the identification of foreign bodies as diverse as bone, hair and feathers, fish scales, insects and other invertebrates, microbial matter, metal and plastic, rocks and minerals, glass and ceramics, fibres, and paper and board. It also considers the best way to isolate foreign bodies from foods for analysis, and the likely effects on the foreign body of processing and chewing. In addition to technical and laboratory personnel involved directly in the identification of foreign bodies, the guide will prove invaluable to anyone who commissions such analyses or has to make decisions on the basis of foreign body identification.
Author: Committee to Ensure Safe Food from Production to Consumption
Publisher: National Academies Press
ISBN: 0309593409
Category : Medical
Languages : en
Pages : 209
Get Book Here
Book Description
How safe is our food supply? Each year the media report what appears to be growing concern related to illness caused by the food consumed by Americans. These food borne illnesses are caused by pathogenic microorganisms, pesticide residues, and food additives. Recent actions taken at the federal, state, and local levels in response to the increase in reported incidences of food borne illnesses point to the need to evaluate the food safety system in the United States. This book assesses the effectiveness of the current food safety system and provides recommendations on changes needed to ensure an effective science-based food safety system. Ensuring Safe Food discusses such important issues as: What are the primary hazards associated with the food supply? What gaps exist in the current system for ensuring a safe food supply? What effects do trends in food consumption have on food safety? What is the impact of food preparation and handling practices in the home, in food services, or in production operations on the risk of food borne illnesses? What organizational changes in responsibility or oversight could be made to increase the effectiveness of the food safety system in the United States? Current concerns associated with microbiological, chemical, and physical hazards in the food supply are discussed. The book also considers how changes in technology and food processing might introduce new risks. Recommendations are made on steps for developing a coordinated, unified system for food safety. The book also highlights areas that need additional study. Ensuring Safe Food will be important for policymakers, food trade professionals, food producers, food processors, food researchers, public health professionals, and consumers.
Author:
Publisher:
ISBN:
Category : Meat
Languages : en
Pages : 74
Get Book Here
Book Description
Author: M Edwards
Publisher: Elsevier
ISBN: 1855738392
Category : Technology & Engineering
Languages : en
Pages : 329
Get Book Here
Book Description
Foreign bodies are the biggest single source of customer complaints for many food manufacturers, retailers and enforcement authorities. Foreign bodies are any undesirable solid objects in food and range from items entirely unconnected with the food such as glass or metal fragments to those related to the food such as bones or fruit stalks. Detecting foreign bodies in food discusses ways of preventing and managing incidents involving foreign bodies and reviews the range of current methods available for the detection and control of foreign bodies, together with a number of new and developing technologies. Part one addresses management issues, with chapters on identifying potential sources of foreign bodies, good manufacturing practice (GMP), the role of the hazard analysis and critical control point (HACCP) system and how best to manage incidents involving foreign bodies. The book also includes a chapter on the laboratory identification of foreign bodies. Part two examines methods for the detection and removal of foreign bodies. There are chapters on existing methods, including metal detection, magnets, optical sorting, X-ray systems and physical separation methods. Other chapters consider research on potential new technologies, including surface penetrating radar, microwave reflectance, nuclear magnetic resonance, electrical impedance and ultrasound. Detecting foreign bodies in food is a standard reference for all those concerned with ensuring the safety of food. Discusses ways of preventing and managing incidents involving foreign bodies Reviews the range of technologies available for effective detection and control of foreign bodies
Author: Y. H. Hui
Publisher: CRC Press
ISBN: 146650787X
Category : Technology & Engineering
Languages : en
Pages : 3632
Get Book Here
Book Description
Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The
