Preventing Foreign Material Contamination of Foods

Beschreibung

Extraneous foreign material in food products is undeniably aphysical hazard that must be mitigated by processors and foodservice establishments. Beyond this underlying threat to foodsafety, physical contaminants can impact the element most essentialto an organization's success - consumer confidence andtrust in the producer and its brand. Preventing Foreign MaterialContamination of Foods describes the business implications ofnon-conforming products as it provides processors with conceptualstrategies that can be implemented to detect, eliminate, andprevent physical contamination in common commodities utilizedwithin food processing. The text offers a comprehensivecontemporary discussion and ready professional reference on thecontamination of food products with foreign material (from bothproduct related and product non-related sources). Recent and past regulatory enforcement actions and case studiesprovide the reader with clear real world examples of how producershave successfully and unsuccessfully handled issues related toforeign material contamination. Numerous tables and illustrationsassist in developing HACCP plans, or when evaluating the validityof existing plans as an internal/external auditor. Statisticalsampling concepts are presented in combination with industrystandard test methods in a visual manner that is easilyunderstandable. Prevention and evaluation of foreign materialcontamination are discussed with a farm to table focus along withthe latest information on technology/strategies utilized for thedetection and culling of foreign material in food productsincluding: metal detection, density separation, x-ray of productstreams, magnetic separation techniques, automated color and shaperecognition, proper microscopic examination for micro-physicalcontaminants, and analytical test methods for determining theorigin of macroscopic contaminants. Real world strategies of applying these technologies areprofiled for readers to better visualize applications possiblewithin their own environments. The essential concepts ofinstallation qualification, operational qualification and ongoingverification of equipment performance are also presented.Additionally, the reader will be able to identify, quantitativelyevaluate, 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 foodproduction: * * Whole fruit and vegetable processors * Juice and puree processors * Cereal and bakery production * Dairy and cultured food productsMeat and poultryprocessing * Confectionary and snack food manufacturing * Food service establishments and restaurants Written for quality assurance, HACCP, and related professionalscharged with maintaining the integrity of their food product,Preventing Foreign Material Contamination of Foods offersconceptual, pragmatic, and implementable strategies todetect and eliminate physical contamination during foodprocessing.

Autor*in

Doug Peariso

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Food Science & Technology Lebensmittelforschung u. -technologie Microbiology, Food Safety & Security Mikrobiologie u. Nahrungsmittelsicherheit

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"Complete with comprehensive, contemporary discussion and readprofessional reference on the contamination of food products withforeign material, this book also examines the regulatory guidelinesand processes that lead up to enforcement actions." Beverage & Food World, July 2007
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