Preventing Foreign Material Contamination of FoodsISBN: 978-0-8138-1639-5
Hardcover
326 pages
December 2005, Wiley-Blackwell
This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 10-15 days delivery time. The book is not returnable.
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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.