Overview

Hazard Analysis and Risk-Based Preventive Controls: Improving Food Safety in Human Food Manufacturing for Food Businesses is a comprehensive, first of its kind resource for the retail food industry on the Hazard Analysis and Risk-based Preventive Controls (PCHF) regulations of the Food Safety Modernization Act (FSMA). This book covers all aspects of PCHF, including the legislation's intent, applications to ensure safe food production, and resources to keep up-to-date on new food safety hazards and regulatory guidance. Written for food safety professionals and food business leaders, its emphasis on what the retail food industry needs to know about PCHF make it an indispensable resource for organizations buying food from companies required to demonstrate compliance with PCHF. PCHF implementation is (or soon will be) required for human food companies along the supply chain in the United States, as well as all food companies that import ingredients and products for human consumption into the U.S.

Full Product Details

Author:   Hal King (Founder/CEO, Public Health Innovations LLC, Fayetteville, Georgia, USA) ,  Wendy Bedale (Science Writer, Food Research Institute, University of Wisconsin, Madison, Wisconsin, USA)
Publisher:   Elsevier Science Publishing Co Inc
Imprint:   Academic Press Inc
Weight:   0.750kg
ISBN:  

9780128094754

ISBN 10:   0128094753
Pages:   248
Publication Date:   02 October 2017
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   Manufactured on demand  
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Table of Contents

1. Introduction 2. The era of the food safety modernization act and hazard analysis and risk-based preventive controls 3. What potential food ingredient hazards occur in human food manufacturing?  4. What and where are potential process- and facility-related hazards introduced into foods during human food manufacturing? 5. Hazard analysis 6. Preventive controls 7. Validation of preventive controls 8. Management of Preventive Controls: Monitoring, Verification, Corrective Actions, and Associated Records 9. Environmental monitoring to prevent facility related hazards 10. Regulatory knowledge and interactions for retail buyers in the FSMA era Appendix A. Example of an FDA warning letter Appendix B. Unexpected allergens in food ingredients Appendix C. Case study Appendix D. Supplier approval checklist

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Author Information

With an extensive background in the food safety management of supply chain, distribution and restaurant operations, Dr. King now focuses on the design and development of food safety management systems, and on the innovation of new food safety services and products that will help the food industry implement best in class food safety programs in their business. Wendy Bedale worked in a variety of clinical, regulatory, and project management roles in the pharmaceutical, medical device, and biotechnology industries before taking a position that fulfilled two of her passions (scientific writing and food) at the Food Research Institute (FRI) at the University of Wisconsin-Madison. Since then, she has written about many aspects of food safety for a variety of audiences.

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