Food Safety Management:

Abstract

Food Safety Management: A Practical Guide for the Food Industry, edited by Yasmine Motarjemi and Huub Lelieveld, presents an integrated and practical approach to managing food safety throughout the food production and supply chain. The book examines biological, chemical, and physical hazards associated with food production, processing, storage, transportation, distribution, and consumption. It discusses food safety risks and control measures across different food sectors, including meat, poultry, seafood, dairy products, fruits, vegetables, and processed foods. It also addresses food safety assurance systems, hazard analysis and critical control points (HACCP), food processing technologies, hygiene practices, quality control, and risk management. Through practical examples of food safety incidents and their underlying causes, the book highlights strategies for preventing contamination, reducing foodborne illnesses, and improving food safety practices. It provides valuable guidance for food industry professionals, food safety managers, quality assurance personnel, regulatory authorities, researchers, and students in food science and technology. Overall, the book supports the development and implementation of effective food safety management systems to protect public health and promote consumer confidence.