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Food Safety Management (gnv64)

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Food Safety
Management: A Practical Guide for the Food Industry 
by Yasmine Motarjemi and Huub Lelieveld
Academic Press |
December 2013 | ISBN-10: 0123815045 | PDF | 1192 pages | 33.4 mb
http://www.amazon.com/Food-Safety-Management-Practical-Industry/dp/0123815045

Food Safety Management: A
Practical Guide for the Food Industry is the first book to present an integrated, practical approach to the management
of food safety throughout the production chain. While many books address specific aspects of food safety, no other book
guides you through the various risks associated with each sector of the production process or alerts you to the measures
needed to mitigate those risks.
Using practical examples of incidents and their root causes, this book highlights
pitfalls in food safety management and provides key insight into the means of avoiding them. Each section addresses its
subject in terms of relevance and application to food safety and, where applicable, spoilage. It covers all types of
risks (e.g., microbial, chemical, physical) associated with each step of the food chain. The book is a reference for
food safety managers in different sectors, from primary producers to processing, transport, retail and distribution, as
well as the food services sector.
-    Addresses risks and controls (specific technologies) at various stages of
the food supply chain based on food type, including an example of a generic HACCP study
-    Provides practical
guidance on the implementation of elements of the food safety assurance system
-    Explains the role of different
stakeholders of the food supply

About the Author
Yasmine Motarjemi holds a Masters degree in Food
Science and Technology from the University of Languedoc, Montpellier, France (1978) and a Doctoral degree in Food
Engineering from the University of Lund, Sweden (1988).
After her research and academic career at the University of
Lund, in 1990 she joined the World Health Organization in Geneva as Senior Scientist. In WHO, she was responsible for
the surveillance and prevention of foodborne illnesses (including education of professional and domestic food handlers),
the development of the food safety assurance system (e.g. Hazard Analysis and Critical Control Point system), and for
assistance to the WHO Member States in strengthening their national food safety programme and the development of the
risk analysis process. She has served in the Secretariat of various sessions of the Codex Alimentarius Commissions and
its Committees.
From 2000 to 2011, she held the position of Assistant Vice President in Nestlé and worked as the
Corporate Food Safety Manager. In this capacity, she has, among others, developed the Nestlé Food Safety Management
system and managed various emerging food safety issues and crises. She is the author, co-author or editor of numerous
peer-reviewed articles, books, training manuals and other publications. She is also the author of Les invisibles, a book
on food safety for children.

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