Guide to Food Safety and Quality During Transportation Controls Standards and Practices 1st Edition by John Ryan 9780124077751 0124077757
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Product details:
ISBN 10: 0124077757
ISBN 13: 9780124077751
Author: John M. Ryan
Guide to Food Safety and Quality During Transportation provides a sound foundation for the improvement of the transportation sector responsible for the movement of food. While food safety agencies have been focused on producer, processor, retail, and restaurant food safety, the industry that moves the food has been largely overlooked. Ensuring trucks and containers are properly cleaned and disinfected, proper maintenance of refrigeration temperatures during transport, and avoiding paperwork delays are all areas of concern. Lack of government oversight has resulted in multiple, non-standardized approaches to food safety that are inspection-dependent.
This book focuses specifically on the food movers normally overlooked by today’s food safety auditors, compliance schemes, government agencies, quality control personnel, and transportation executives. It outlines delivery control solutions and provides basic standards designed to protect the transportation industry, as well as addressing problems associated with food transportation and practical solutions that are focused on container sanitation and traceability food safety and quality needs.
- Explores food transportation in transition including science, research, current writings and law, bringing the reader quickly up to date on industry practices and trends
- Presents case studies of the latest resources for identifying, tracking, and addressing safe transport issues
- Includes FDA and USDA Guidance information , standards and certification, and food safety and quality planning procedures to establish a foundation for transportation system prevention, implementation, standardization, measurement and improvement
Table of contents:
Chapter One – Introduction to Transporter Container Sanitation, Traceability and Temperature Control
Chapter Two – Current and Emerging Transportation Food Safety Models
Chapter Three – Introduction to In-Transit Food Safety Auditing and Standards
Chapter Four – System Management and Record Keeping
Chapter Five – In-Transit HACCP Planning and Implementation: Concepts and Standards
Chapter Six – In-Transit Container Sanitation Standards: Packaging and Control of Packaging
Chapter Seven – In-Transit Traceability Standards
Chapter Eight – System Implementation
Chapter Nine – The Future
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Tags: John Ryan, Food, Safety, Quality, Transportation