Crisis Management In The Food And Drinks Industry

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Crisis Management in the Food and Drinks Industry

Author : Colin Doeg
Publisher : Springer Science & Business Media
ISBN 13 : 9780412571107
Total Pages : 280 pages
Book Rating : 4.5/5 (711 download)

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Book Synopsis Crisis Management in the Food and Drinks Industry by : Colin Doeg

Download or read book Crisis Management in the Food and Drinks Industry written by Colin Doeg and published by Springer Science & Business Media. This book was released on 1995 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: Crisis Management in the Food and Drinks Industry is the only book to deal comprehensively with the management of communications in the food and drinks industry, including the catering sector, when there is a food related problem, but much of the information in this expanded second edition has a wider relevance. The second edition sets out the general principles of dealing with a serious problem that has attracted media attention or is likely to do so. It takes a global look at current developments which have changed the face of crisis management forever, including the internet and email, the impact of satellite and cable television, the implications of rolling 24-hour news coverage, and the growth of new forms of communications. The second edition also examines the activities of extremist organisations as well as product tampering and extortion. The book contains extensive case histories plus model check lists, press releases, product recall advertisements and employee announcements.

Crisis Management in the Food and Drinks Industry: A Practical Approach

Author : Colin Doeg
Publisher : Springer Science & Business Media
ISBN 13 : 0387289216
Total Pages : 271 pages
Book Rating : 4.3/5 (872 download)

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Book Synopsis Crisis Management in the Food and Drinks Industry: A Practical Approach by : Colin Doeg

Download or read book Crisis Management in the Food and Drinks Industry: A Practical Approach written by Colin Doeg and published by Springer Science & Business Media. This book was released on 2006-06-18 with total page 271 pages. Available in PDF, EPUB and Kindle. Book excerpt: Few titles could be timelier than the second edition of Crisis Management in the Food and Drinks Industry – A Practical Approach. The world is worrying about a human pandemic arising from the avian flu epidemic that is spreading from the Far East, the implications of which could be as great for the food industry as were the outbreaks of foot and mouth disease and BSE. This practical and greatly expanded edition by media and public relations veteran Colin Doeg focuses on the communications aspects of dealing with a crisis. It is global in its coverage of the subject, reviewing practices and requirements in countries ranging from the USA and the UK to Australia and New Zealand. Doeg offers advice ranging from preparing for the unthinkable to the dramatic expansion of the Internet, avoiding being caught off-guard by a situation, the ramifications of product tampering and managing an actual crisis. Advice is also offered on dealing with extremist organizations and terrorist threats as well as bioterrorism – "a clear and present danger" – and a number of problems facing the food industry, including the practice of selling meat unfit for human consumption and the threat posed by the increasing toxicity of fish due to the rising pollution of the world’s oceans. In a special late chapter – written only three months before publication – the author looks ahead to events which he believes will shape the world of crisis management in the future, including the empowering influence of the Internet during the 2004 Asian Tsunami, the discovery of the illegal dye Sudan 1 (Red) in millions of food products and the fears of a pandemic arising from the spreading outbreak of avian flu. Examples of typical documents like a crisis plan for a business, a crisis checklist, a press release announcing a product recall, an announcement to employees and a checklist for anyone dealing with a threatening phone call are provided. Also included is a list of sources of information and assistance in the event of a product crisis. Crisis Management in the Food and Drinks Industry is the only title dealing specifically with this crucial subject in relation to the food industry. As such, it is relevant not only to those in the food industry, but also to marketing and senior management in general in the fields of agriculture, public health and law enforcement.

Crisis Management in the Food and Drinks Industry: A Practical Approach

Author : Colin Doeg
Publisher : Springer
ISBN 13 : 9781441936202
Total Pages : 0 pages
Book Rating : 4.9/5 (362 download)

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Book Synopsis Crisis Management in the Food and Drinks Industry: A Practical Approach by : Colin Doeg

Download or read book Crisis Management in the Food and Drinks Industry: A Practical Approach written by Colin Doeg and published by Springer. This book was released on 2010-12-06 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Few titles could be timelier than the second edition of Crisis Management in the Food and Drinks Industry – A Practical Approach. The world is worrying about a human pandemic arising from the avian flu epidemic that is spreading from the Far East, the implications of which could be as great for the food industry as were the outbreaks of foot and mouth disease and BSE. This practical and greatly expanded edition by media and public relations veteran Colin Doeg focuses on the communications aspects of dealing with a crisis. It is global in its coverage of the subject, reviewing practices and requirements in countries ranging from the USA and the UK to Australia and New Zealand. Doeg offers advice ranging from preparing for the unthinkable to the dramatic expansion of the Internet, avoiding being caught off-guard by a situation, the ramifications of product tampering and managing an actual crisis. Advice is also offered on dealing with extremist organizations and terrorist threats as well as bioterrorism – "a clear and present danger" – and a number of problems facing the food industry, including the practice of selling meat unfit for human consumption and the threat posed by the increasing toxicity of fish due to the rising pollution of the world’s oceans. In a special late chapter – written only three months before publication – the author looks ahead to events which he believes will shape the world of crisis management in the future, including the empowering influence of the Internet during the 2004 Asian Tsunami, the discovery of the illegal dye Sudan 1 (Red) in millions of food products and the fears of a pandemic arising from the spreading outbreak of avian flu. Examples of typical documents like a crisis plan for a business, a crisis checklist, a press release announcing a product recall, an announcement to employees and a checklist for anyone dealing with a threatening phone call are provided. Also included is a list of sources of information and assistance in the event of a product crisis. Crisis Management in the Food and Drinks Industry is the only title dealing specifically with this crucial subject in relation to the food industry. As such, it is relevant not only to those in the food industry, but also to marketing and senior management in general in the fields of agriculture, public health and law enforcement.

Food Safety Management

Author : Huub L. M. Lelieveld
Publisher : Academic Press
ISBN 13 : 0123815053
Total Pages : 1193 pages
Book Rating : 4.1/5 (238 download)

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Book Synopsis Food Safety Management by : Huub L. M. Lelieveld

Download or read book Food Safety Management written by Huub L. M. Lelieveld and published by Academic Press. This book was released on 2013-11-01 with total page 1193 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Safety Management: A Practical Guide for the Food Industry with an Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers 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. - Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers - 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

Occupational Health and Safety in the Food and Beverage Industry

Author : Ebrahim Noroozi
Publisher : CRC Press
ISBN 13 : 1000844935
Total Pages : 249 pages
Book Rating : 4.0/5 (8 download)

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Book Synopsis Occupational Health and Safety in the Food and Beverage Industry by : Ebrahim Noroozi

Download or read book Occupational Health and Safety in the Food and Beverage Industry written by Ebrahim Noroozi and published by CRC Press. This book was released on 2023-06-02 with total page 249 pages. Available in PDF, EPUB and Kindle. Book excerpt: A safe and healthy working environment is a vital aspect of the food and beverage processing industry. Occupational Health and Safety in the Food and Beverage Industry provides key information on food and beverage manufacturing disease, injury management, and safer steps for employees to get back to work and discusses food security, safety, biosecurity, defense food safety, and quality including food adulteration. Features: Discusses fundamentals of occupational health and safety in the food and beverage industry Highlight standards and legislations as related to occupational health and safety for food and beverage processing sectors Covers hazards, elements, accident prevention, various hazards present in food and beverage sectors, and their disease and injury management Explores ethical issues in agri-food processing sectors and their effects on sustainability Introduces importance, organization, and management for food and beverage processing sectors to prevent losses The book is intended for professionals in the fields of occupational health and safety, food engineering, chemical engineering, and process engineering.

Managing Tourism Crises

Author : Joan C Henderson
Publisher : Routledge
ISBN 13 : 1136381422
Total Pages : 201 pages
Book Rating : 4.1/5 (363 download)

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Book Synopsis Managing Tourism Crises by : Joan C Henderson

Download or read book Managing Tourism Crises written by Joan C Henderson and published by Routledge. This book was released on 2007-01-18 with total page 201 pages. Available in PDF, EPUB and Kindle. Book excerpt: In a world of increasing uncertainty it is vital that managers within the tourism industry are equipped with superior decision making skills and expertise necessary to deal with crisis conditions. Tourism Crises provides an effective synthesis of crisis management and tourism research with a solid theoretical foundation. It examines the principles and practices of crisis management within the context of tourism as a multi-sector industry. Using up to date international case studies, it tackles the following areas: · Political disturbance: the relationship between politics and tourism and political inspired tourism crises. · Social unrest: host-guest relations and tourists as targets of unrest · Economic instability: crises arising from fluctuating exchange rates and lack of investor confidence · Environmental conditions: natural disasters and health crises · Technological crises; transport accidents and crises arising from technical failure · Corporate crises. Human resource issues and questions of finance With a user-friendly learning structure, each chapter will assess the presence of and tendency towards particular types of crisis, supported by a series of examples and cases, which describe organisational situations, challenges and responses. Approaches to managing crises will be assessed and appropriate tools and techniques of crisis management are explored, enabling readers to gain an insight into this critical aspect of tourism decision making and equipping them with the skills and expertise necessary to deal with crisis conditions.

Detecting Foreign Bodies in Food

Author : M Edwards
Publisher : Elsevier
ISBN 13 : 1855738392
Total Pages : 329 pages
Book Rating : 4.8/5 (557 download)

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Book Synopsis Detecting Foreign Bodies in Food by : M Edwards

Download or read book Detecting Foreign Bodies in Food written by M Edwards and published by Elsevier. This book was released on 2004-04-22 with total page 329 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Human Resource Management in the Hospitality Industry

Author : Michael John Boella
Publisher : Routledge
ISBN 13 : 0415632536
Total Pages : 354 pages
Book Rating : 4.4/5 (156 download)

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Book Synopsis Human Resource Management in the Hospitality Industry by : Michael John Boella

Download or read book Human Resource Management in the Hospitality Industry written by Michael John Boella and published by Routledge. This book was released on 2013 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: This text now includes updates to all statistics, information on job design and empowerment, updated coverage of trade unionism and a new chapter on business ethics. It matches new NVQ requirements and incorporates new material relevant to courses and learning needs.

Preventing Foreign Material Contamination of Foods

Author : Doug Peariso
Publisher : John Wiley & Sons
ISBN 13 : 0470276452
Total Pages : 324 pages
Book Rating : 4.4/5 (72 download)

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Book Synopsis Preventing Foreign Material Contamination of Foods by : Doug Peariso

Download or read book Preventing Foreign Material Contamination of Foods written by Doug Peariso and published by John Wiley & Sons. This book was released on 2008-02-15 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Encyclopedia of Food Safety

Author :
Publisher : Academic Press
ISBN 13 : 0123786134
Total Pages : 2356 pages
Book Rating : 4.1/5 (237 download)

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Book Synopsis Encyclopedia of Food Safety by :

Download or read book Encyclopedia of Food Safety written by and published by Academic Press. This book was released on 2013-12-12 with total page 2356 pages. Available in PDF, EPUB and Kindle. Book excerpt: With the world’s growing population, the provision of a safe, nutritious and wholesome food supply for all has become a major challenge. To achieve this, effective risk management based on sound science and unbiased information is required by all stakeholders, including the food industry, governments and consumers themselves. In addition, the globalization of the food supply requires the harmonization of policies and standards based on a common understanding of food safety among authorities in countries around the world. With some 280 chapters, the Encyclopedia of Food Safety provides unbiased and concise overviews which form in total a comprehensive coverage of a broad range of food safety topics, which may be grouped under the following general categories: History and basic sciences that support food safety; Foodborne diseases, including surveillance and investigation; Foodborne hazards, including microbiological and chemical agents; Substances added to food, both directly and indirectly; Food technologies, including the latest developments; Food commodities, including their potential hazards and controls; Food safety management systems, including their elements and the roles of stakeholders. The Encyclopedia provides a platform for experts from the field of food safety and related fields, such as nutrition, food science and technology and environment to share and learn from state-of-the art expertise with the rest of the food safety community. Assembled with the objective of facilitating the work of those working in the field of food safety and related fields, such as nutrition, food science and technology and environment - this work covers the entire spectrum of food safety topics into one comprehensive reference work The Editors have made every effort to ensure that this work meets strict quality and pedagogical thresholds such as: contributions by the foremost authorities in their fields; unbiased and concise overviews on a multitude of food safety subjects; references for further information, and specialized and general definitions for food safety terminology In maintaining confidence in the safety of the food supply, sound scientific information is key to effectively and efficiently assessing, managing and communicating on food safety risks. Yet, professionals and other specialists working in this multidisciplinary field are finding it increasingly difficult to keep up with developments outside their immediate areas of expertise. This single source of concise, reliable and authoritative information on food safety has, more than ever, become a necessity

Food and Drink - Good Manufacturing Practice

Author : Institute of Food Science and Technology
Publisher : John Wiley & Sons
ISBN 13 : 1118318234
Total Pages : 277 pages
Book Rating : 4.1/5 (183 download)

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Book Synopsis Food and Drink - Good Manufacturing Practice by : Institute of Food Science and Technology

Download or read book Food and Drink - Good Manufacturing Practice written by Institute of Food Science and Technology and published by John Wiley & Sons. This book was released on 2012-11-26 with total page 277 pages. Available in PDF, EPUB and Kindle. Book excerpt: Good Manufacturing Practice (GMP) refers to advice and guidance put in place to outline the aspects of production and testing that can impact the quality and safety of a product. In the case of food and drink, GMP is aimed at ensuring that products are safe for the consumer and are consistently manufactured to a quality appropriate to their intended use. Manufacturers have for several years been driving towards such goals as Total Quality Management (TQM), lean manufacturing and sustainability – GMP is bound up with these issues. The ever-increasing interest amongst consumers, retailers and enforcement authorities in the conditions and practices in food manufacture and distribution, increases the need for the food manufacturer to operate within clearly defined policies such as those laid down in GMP. The ability to demonstrate that Good Manufacturing Practice has been fully and effectively implemented could, in the event of a consumer complaint or a legal action, reduce the manufacturer’s liability and protect them from prosecution. First launched in 1986, IFST’s Good Manufacturing Practice Guide has been widely recognized as an indispensable reference work for food scientists and technologists. It sets out to ensure that food manufacturing processes deliver products that are uniform in quality, free from defects and contamination, and as safe as it is humanly possible to make them. This 6th edition has been completely revised and updated to include all the latest standards and guidance, especially with regard to legislation-driven areas such as HACCP. The Guide is a must have for anyone in a managerial or technical capacity concerned with the manufacture, storage and distribution of food and drink. It is also a valuable reference for food education, training and for those involved in food safety and enforcement. Food scientists in academic and industry environments will value its precision, and policy makers and regulatory organizations will find it an indispensable guide to an important and multifaceted area. About IFST IFST is the leading independent qualifying body for food professionals in Europe and the only professional body in the UK concerned with all aspects of food science and technology. IFST members are drawn from all over the world and from all ages and backgrounds, including industry (manufacturing, retailing and food service), universities and schools, government, research and development, quality assurance and food law enforcement. IFST qualifications are internationally recognised as a sign of proficiency and integrity.

Food Safety Management

Author : Yasmine Motarjemi
Publisher : Elsevier Inc. Chapters
ISBN 13 : 0128056800
Total Pages : 48 pages
Book Rating : 4.1/5 (28 download)

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Book Synopsis Food Safety Management by : Yasmine Motarjemi

Download or read book Food Safety Management written by Yasmine Motarjemi and published by Elsevier Inc. Chapters. This book was released on 2013-11-01 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt: The history of food safety has been marked by a plethora of small- and large-scale crises, with different outcomes. The learning from these crises has helped in the improvement of food safety as well as of the development of the food safety management system, including advance of risk analysis processes and risk management principles described in Chapter 1. However, failing in managing a crisis can have catastrophic consequences for the health of consumers as well as disastrous economic consequences for food businesses. For governments and industry alike, the loss of consumers’ trust will have a major and long-term impact. While due to the risks inherent to food and food production, a crisis situation cannot be fully prevented, with good preparation and management, crises can be an opportunity to demonstrate to consumers the managerial capabilities and the values of the organizations involved. This chapter summarizes some of the major food safety crises that have made their mark on food safety, the lessons learned from these and essentials of crisis management.

Food Hygiene Auditing

Author : N. Chesworth
Publisher : Springer Science & Business Media
ISBN 13 : 9780834216808
Total Pages : 224 pages
Book Rating : 4.2/5 (168 download)

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Book Synopsis Food Hygiene Auditing by : N. Chesworth

Download or read book Food Hygiene Auditing written by N. Chesworth and published by Springer Science & Business Media. This book was released on 1996-03-31 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Regulatory constraints and current management practices put the onus on food manufacturers to take all responsible precautions where hygiene is concerned. A food hygiene audit is the first step towards identifying weaknesses in an operation and this book explains in detail the areas to be inspected during such an audit. The legislative situation is covered by authors from both sides of the Atlantic, although the procedures described are universally applicable. Many companies employ expensive consultants to advise them on this subject and this book provides a cost-effective supplement or alternative. Written primarily for those in the food industry concerned with hygiene, the book is also essential background for students and researchers in government and academic institutions.

Food Fraud

Author : Rosalee S. Hellberg
Publisher : Academic Press
ISBN 13 : 0128172436
Total Pages : 415 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Food Fraud by : Rosalee S. Hellberg

Download or read book Food Fraud written by Rosalee S. Hellberg and published by Academic Press. This book was released on 2020-11-30 with total page 415 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Fraud: A Global Threat With Public Health and Economic Consequences serves as a practical resource on the topic of food fraud prevention and compliance with regulatory and industry standards. It includes a brief overview of the history of food fraud, current challenges, and vulnerabilities faced by the food industry, and requirements for compliance with regulatory and industry standards on mitigating vulnerability to food fraud, with a focus on the Global Food Safety Initiative (GFSI) Benchmarking Requirements. The book also provides individual chapters dedicated to specific commodities or sectors of the food industry known to be affected by fraud, with a focus on specific vulnerabilities to fraud, the main types of fraud committed, analytical methods for detection, and strategies for mitigation. The book provides an overview of food fraud mitigation strategies applicable to the food industry and guidance on how to start the process of mitigating the vulnerability to food fraud. The intended audience for this book includes food industry members, food safety and quality assurance practitioners, food science researchers and professors, students, and members of regulatory agencies. - Presents industry and regulatory standards for mitigating vulnerability to food fraud including Global Food Safety Initiative (GFSI) Benchmarking Requirements - Provides tools and resources to comply with industry and regulatory standards, including steps for developing a food fraud vulnerability assessment and mitigation plan - Contains detailed, commodity-specific information on the major targets of food fraud, including specific vulnerabilities to fraud, analytical methods, and strategies for mitigation

HACCP

Author : Sara Mortimore
Publisher : Springer Science & Business Media
ISBN 13 : 1461450284
Total Pages : 502 pages
Book Rating : 4.4/5 (614 download)

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Book Synopsis HACCP by : Sara Mortimore

Download or read book HACCP written by Sara Mortimore and published by Springer Science & Business Media. This book was released on 2013-01-17 with total page 502 pages. Available in PDF, EPUB and Kindle. Book excerpt: HACCP: A Practical Approach, 3rd edition has been updated to include the current best practice and new developments in HACCP application since the last edition was published in 1998. This book is intended to be a compendium of up-to-date thinking and best practice approaches to the development, implementation, and maintenance of HACCP programs for food safety management. Introductory chapters set the scene and update the reader on developments on HACCP over the last 15 years. The preliminary stages of HACCP, including preparation and planning and system design, are covered first, followed by a consideration of food safety hazards and their control. Prerequisite program coverage has been significantly expanded in this new edition reflecting its development as a key support system for HACCP. The HACCP plan development and verification and maintenance chapters have also been substantially updated to reflect current practice and a new chapter on application within the food supply chain has been added. Appendices provide a new set of case studies of practical HACCP application plus two new case studies looking at lessons learned through food safety incident investigation. Pathogen profiles have also been updated by experts to provide an up-to-date summary of pathogen growth and survival characteristics that will be useful to HACCP teams. The book is written both for those who are developing HACCP systems for the first time and for those who need to update, refresh and strengthen their existing systems. New materials and new tools to assist the HACCP team have been provided and the current situation on issues that are still undergoing international debate, such as operational prerequisite programs. All tools such as decision trees and record-keeping formats are provided to be of assistance and are not obligatory to successful HACCP. Readers are guided to choose those that are relevant to their situations and which they find are helpful in their HACCP endeavors.

Handbook of Food Process Design, 2 Volume Set

Author : Jasim Ahmed
Publisher : John Wiley & Sons
ISBN 13 : 144433011X
Total Pages : 1543 pages
Book Rating : 4.4/5 (443 download)

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Book Synopsis Handbook of Food Process Design, 2 Volume Set by : Jasim Ahmed

Download or read book Handbook of Food Process Design, 2 Volume Set written by Jasim Ahmed and published by John Wiley & Sons. This book was released on 2012-05-21 with total page 1543 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.

Crisis Management for Small and Medium-Sized Enterprises (SMEs)

Author : Susanne Durst
Publisher : Springer Nature
ISBN 13 : 3030917274
Total Pages : 246 pages
Book Rating : 4.0/5 (39 download)

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Book Synopsis Crisis Management for Small and Medium-Sized Enterprises (SMEs) by : Susanne Durst

Download or read book Crisis Management for Small and Medium-Sized Enterprises (SMEs) written by Susanne Durst and published by Springer Nature. This book was released on 2022-03-19 with total page 246 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides an in-depth introduction to crisis management and leadership in SMEs, as well as methods, approaches and cases against the background of different crises; external ones in particular. Featuring contributions from research and practice, this book covers a plethora of SMEs from different sectors to match the diverse nature of small business practice. The combination of a sound theoretical framework for small firm crisis management along with practical instruments/methods and cases, help to improve the organizational resilience of SMEs. The authors also guide the reader to resources beyond the book, including an online “Crisis Toolkit” comprised of material such as further publications, crisis management blueprints, guidelines, checklists, and company cases on crisis management-related issues.