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    Home » Store » Books » Validating Preventive Food Safety and Quality Controls 1st Edition
    food book.jpg

    Validating Preventive Food Safety and Quality Controls 1st Edition

    $150.00
    Books

    Product Details

    Authors: John M. Ryan
    Paperback ISBN: 9780128109946
    Published Date: 3rd January 2017
    Page Count: 350
     
     

    Description

    Validating Preventive Food Safety and Quality Controls: An Organizational Approach to System Design and Implementation is a how-to-guide for food industry personnel providing essential preventative control system guidance to help design and implement scientifically verifiable food safety controls in food processes. This reference includes proven tools and techniques to move positively towards the validating preventive control challenges that the food industry is facing, and helps implement compliance strategies to adhere to the food safety and modernization act requirements.

    Key Features

    • Covers a systematic strategy for validating preventive controls
    • Presents ways to learn how to improve control over suppliers and includes strategies
      to evaluate food risk and supplier performance
    • Prepares your business to comply with changing food safety and quality planning,
      standards, and audits
    • Includes Chipotle case study which challenges students to plan a valid preventive system

    Readership

    Food safety practitioners, managers, professionals/corporate executives and food safety auditors across the food supply chain involved in human and animal foods, import/export trade practitioners, international food safety organizations needing reliable information resources, consultants, training organizations, universities and lecturers on food safety

    Table of Contents

    Preface
    Introduction
    Chapter 1. Background: Understanding common and assignable causes, laws, and costs
    Chapter 2. Teams and teamwork for validating preventive food safety and quality control
    Chapter 3. Environmental monitoring and sampling
    Chapter 4. Developing a preventive controls plan: Food safety and quality
    Chapter 5. Preventive system data analysis strategies for common and assignable causes
    Chapter 6. Preventing cross-contamination through the supply chain
    Chapter 7. Supplier preventive controls and solutions
    Chapter 8. Cycle time analysis in preventive food safety and quality control practices
    Chapter 9. Other critical preventive control issues, concepts and validation concerns
    Chapter 10. Step-by-step implementation of your valid food safety and quality preventive control system
    Chapter 11. Case study Chipotle: Common cause failures
    Index

     

    About the Author:

    John M. Ryan

    Dr. John Ryan was the Administrator for the Hawaii State Department of Agriculture's Quality Assurance Division. He was responsible for developing food safety and traceability systems within the state of Hawaii. Dr. Ryan piloted the USA's first farm-to-fork award winning internet-enabled RFID food traceability system and one of America's early high-technology sensor based temperature control supply chain food safety system. He has recently worked with a number of international companies to establish real-time international food traceability that reports trans-Pacific transportation temperatures and tests for bacteria, explosives and container tampering. He spent two years as co-team leader for President Obama's FDA/CDC Information Technology team and also served on the FDA Performance Management and Standards Developments team. He is the president of Ryan Systems, located in Canyon Lake, CA.

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