Product Details
Description
Validating Preventive Food Safety and Quality Controls: An Organizational Approach to System Design and Implementation is a how-to-guide for food industry personnel providing essential preventative control system guidance to help design and implement scientifically verifiable food safety controls in food processes. This reference includes proven tools and techniques to move positively towards the validating preventive control challenges that the food industry is facing, and helps implement compliance strategies to adhere to the food safety and modernization act requirements.
Key Features
- Covers a systematic strategy for validating preventive controls
- Presents ways to learn how to improve control over suppliers and includes strategies
to evaluate food risk and supplier performance - Prepares your business to comply with changing food safety and quality planning,
standards, and audits - Includes Chipotle case study which challenges students to plan a valid preventive system
Readership
Food safety practitioners, managers, professionals/corporate executives and food safety auditors across the food supply chain involved in human and animal foods, import/export trade practitioners, international food safety organizations needing reliable information resources, consultants, training organizations, universities and lecturers on food safety
Table of Contents
Preface
Introduction
Chapter 1. Background: Understanding common and assignable causes, laws, and costs
Chapter 2. Teams and teamwork for validating preventive food safety and quality control
Chapter 3. Environmental monitoring and sampling
Chapter 4. Developing a preventive controls plan: Food safety and quality
Chapter 5. Preventive system data analysis strategies for common and assignable causes
Chapter 6. Preventing cross-contamination through the supply chain
Chapter 7. Supplier preventive controls and solutions
Chapter 8. Cycle time analysis in preventive food safety and quality control practices
Chapter 9. Other critical preventive control issues, concepts and validation concerns
Chapter 10. Step-by-step implementation of your valid food safety and quality preventive control system
Chapter 11. Case study Chipotle: Common cause failures
Index
About the Author:
John M. Ryan
Dr. John Ryan was the Administrator for the Hawaii State Department of Agriculture's Quality Assurance Division. He was responsible for developing food safety and traceability systems within the state of Hawaii. Dr. Ryan piloted the USA's first farm-to-fork award winning internet-enabled RFID food traceability system and one of America's early high-technology sensor based temperature control supply chain food safety system. He has recently worked with a number of international companies to establish real-time international food traceability that reports trans-Pacific transportation temperatures and tests for bacteria, explosives and container tampering. He spent two years as co-team leader for President Obama's FDA/CDC Information Technology team and also served on the FDA Performance Management and Standards Developments team. He is the president of Ryan Systems, located in Canyon Lake, CA.