Production And Management Of Beverages

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Production and Management of Beverages

Production and Management of Beverages
  • Author : Alexandru Grumezescu,Alina Maria Holban
  • Publisher : Woodhead Publishing
  • Release Date : 2018-12-07
  • Total pages : 504
  • ISBN : 9780128157008
  • File Size : 46,5 Mb
  • Total Download : 158
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Production and Management of Beverages, Volume One in the Science of Beverages series, introduces the broad world of beverage science, providing an overview of the emerging trends in the industry and the potential solutions to challenges such as sustainability and waste. Fundamental information on production and processing technologies, safety, quality control, and nutrition are covered for a wide range of beverage types, including both alcoholic and nonalcoholic beverages, fermented beverages, cocoa and other powder based beverages and more. This is an essential resource for food scientists, technologists, chemists, engineers, microbiologists and students entering into this field. • Describes different approaches to waste management and eco-innovative solutions for the wine and beer industry • Offers information on ingredient traceability to ensure food safety and quality • Provides overall coverage of hot topics and scientific principles in the production and management of beverages for sustainable industry

Food and Beverage Management

Food and Beverage Management
  • Author : Bernard Davis,Andrew Lockwood,Ioannis Pantelidis,Peter Alcott
  • Publisher : Routledge
  • Release Date : 2013-01-11
  • Total pages : 412
  • ISBN : 9781136001222
  • File Size : 32,9 Mb
  • Total Download : 877
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This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors – fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.

Safety Issues in Beverage Production

Safety Issues in Beverage Production
  • Author : Alexandru Grumezescu,Alina Maria Holban
  • Publisher : Academic Press
  • Release Date : 2019-08-25
  • Total pages : 508
  • ISBN : 9780128166802
  • File Size : 38,7 Mb
  • Total Download : 489
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Safety Issues in Beverage Production, Volume 18, in the Science of Beverages series, offers a multidisciplinary approach to the complex issues emerging in the beverage industry. The book is broad in coverage and provides the necessary foundation for a practical understanding of the topics that includes recent scientific industry developments that are explained to improve awareness, educate and create communication. The latest trends in legislation, safety management and novel technologies specific to beverages are discussed. This resource is ideal as a practical reference for scientists, engineers and regulators, but can also be used as a reference for courses. Provides tools to assess and measure sulfites in beverages using different instrumental techniques Presents applications of nanotechnology to the improvement of beverages, including taste, structure and overall quality Includes analytical procedures for measuring and controlling quality

Food and Drink - Good Manufacturing Practice

Food and Drink - Good Manufacturing Practice
  • Author : Institute of Food Science and Technology,Louise Manning
  • Publisher : John Wiley & Sons
  • Release Date : 2012-11-26
  • Total pages : 280
  • ISBN : 9781118318232
  • File Size : 18,6 Mb
  • Total Download : 891
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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.

Processing and Sustainability of Beverages

Processing and Sustainability of Beverages
  • Author : Alexandru Grumezescu,Alina Maria Holban
  • Publisher : Woodhead Publishing
  • Release Date : 2018-12-07
  • Total pages : 594
  • ISBN : 9780128156995
  • File Size : 27,8 Mb
  • Total Download : 907
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Processing and Sustainability of Beverages, Volume Two in the Science of Beverages series, is a general reference of the current and future actions for a sustainable beverage industry. This resource takes a unique approach, combining processing with sustainability. Topics of note include waste treatment and management, environmental analysis for a sustainable beverage industry, and modern technologies for beverage processing to reduce contaminants and increase the quality. This book is essential to scientists, researchers and technologists in the beverages field, covering both alcoholic and nonalcoholic beverages. Covers a broad range of beverage products to increase knowledge of quality improvement and product development Presents novel food processing technologies on beverage antioxidants Offers sustainable management strategies for implementing added value in beverage products

Food and Drink - Good Manufacturing Practice

Food and Drink - Good Manufacturing Practice
  • Author : Institute of Food Science and Technology,Louise Manning
  • Publisher : John Wiley & Sons
  • Release Date : 2018-08-06
  • Total pages : 384
  • ISBN : 9781119388524
  • File Size : 13,6 Mb
  • Total Download : 575
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The latest updated edition of the market-leading guide to Good Manufacturing Practice (GMP) in the food and drink industry This all-new, 7th edition of Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management features a wealth of new information reflecting changes in the industry and advances in science that have occurred since the publication of the last edition back in 2013. They include topics such as: Food Safety Culture, Food Crime and Food Integrity Management Systems, Food Crime Risk Assessment including vulnerability risk assessment and Threat Analysis Critical Control Point (TACCP), Security and Countermeasures, Food Toxins, Allergens and Risk Assessment, Provenance and authenticity, Electronic and digital traceability technologies, Worker Welfare Standards; Smart Packaging, Food Donation Controls and Animal Food Supply, Safety Culture; Provenance and integrity testing and Sustainability Issues. In addition to the new topics mentioned above, Food and Drink - Good Manufacturing Practice, 7th Edition offers comprehensive coverage of information in chapters on Quality Management System; Hazard Analysis Critical Control Point (HACCP); Premises and Equipment; Cleaning and Sanitation; Product Control, Testing and Inspection; Heat Preserved Foods; Frozen Foods; Foods for Catering and Vending Operations; and much more. Comprises both general guidance and food sector-specific requirements for good manufacturing practice Incorporates all the most recent developments and changes in UK and EU law Provides a readable and accessible reference for busy managers in the food industry Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management, 7th Edition is a valuable reference for anyone in a managerial or technical capacity concerned with the manufacture, storage, and distribution of food and drink. The book is also a “must –read” for the recommended reading lists for food science, food technology and food policy undergraduate and postgraduate studies. IFST - the Institute of Food Science and Technology is the leading qualifying body for food professionals in Europe and the only professional qualifying body in the UK concerned with all aspects of food science and technology.

Food and Beverage Management

Food and Beverage Management
  • Author : Bernard Davis,Andrew Lockwood,Ioannis Pantelidis,Peter Alcott
  • Publisher : Routledge
  • Release Date : 2008-04-22
  • Total pages : 448
  • ISBN : 9781136402838
  • File Size : 29,6 Mb
  • Total Download : 839
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Food and Beverage Management 4e provides a complete introduction to this vital area of hospitality management. Now in its fourth edition, this best-selling text has been completely revised and restructured to reflect current practice and teaching and includes updated information on all areas, especially technology, operations and staffing issues. Each chapter has a user friendly structure including aims, exercises and further study hints. Food and Beverage Management 4e is the introductory bible for people entering food and beverage management studies or practice.

Key Concepts in Hospitality Management

Key Concepts in Hospitality Management
  • Author : Roy C Wood
  • Publisher : SAGE
  • Release Date : 2013-02-01
  • Total pages : 200
  • ISBN : 9781446290729
  • File Size : 46,6 Mb
  • Total Download : 141
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"Accessibly written and thoughtfully edited, making it essential reading for those studying hospitality and embarking on a career in the industry." - Peter Lugosi, Oxford School of Hospitality Management "This text is a fascinating read... Roy Wood has spent 25 years teaching, researching and writing on the hospitality industry - much of that learning is here in this book." - Erwin Losekoot, Auckland University of Technology "All different aspects of the hospitality industry are elaborated on... All in all a wonderful course book for for our students!" - Claudia Rothwangl, ITM College This book covers the major concepts students are likely to encounter throughout their study within the hospitality management, giving a comprehensive and up-to-date overview as well as providing engaging everyday examples from around the world. A leading figure in the field, Roy Wood has successfully gathered international contributors with direct experience of hospitality management and the hospitality industry as a whole, ensuring the academic, geographical and practical integrity of the book. Key Concepts in Hospitality Management is written for undergraduate students and those studying short postgraduate or executive education courses in hospitality management, events management, tourism management and leisure management.

Food and Beverage Operations Management

Food and Beverage Operations Management
  • Author : Joseph Wambua
  • Publisher : GRIN Verlag
  • Release Date : 2015-03-19
  • Total pages : 13
  • ISBN : 9783656923763
  • File Size : 37,6 Mb
  • Total Download : 443
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Seminar paper from the year 2014 in the subject Business economics - Business Management, Corporate Governance, grade: A, , course: Supply Chain Management, language: English, abstract: The paper presents the application of concepts learned in class on food and beverage services system. It discusses a case study of Mr. Brown. He is a client who has requested for food and beverage services from the hotel. The paper will show how the event is organized inclusive of the purchasing of the raw materials, preparation and conservation of food. In addition to that, the paper addresses the usage of the available resources and make profits. The development also includes a budget for the event. KCA limited provides the services to Mr. Brown and his colleagues, family, suppliers, and employees in celebration of 50 years in business.

The Principles and Practice of Bar and Beverage Management

The Principles and Practice of Bar and Beverage Management
  • Author : James Murphy
  • Publisher : Goodfellow Publishers Ltd
  • Release Date : 2013
  • Total pages : 16
  • ISBN : 9781908999580
  • File Size : 38,8 Mb
  • Total Download : 235
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The bar and drinks business is hugely competitive. The key to success or failure between the many beverages and services offered in any bar is the employees who make, sell and serve them. Customer expectation and demand is constantly increasing and so it's crucial for all staff to have comprehensive product knowledge and superior specialized service skills.The Principles and Practices of Bar and Beverage Management - The Drinks Handbook is a comprehensive training guide and authoritative resource essential for all students, bartenders, sommeliers, mixologists, waiters and food and beverage practitioners the world over. Packed with facts, explanatory illustrations and case studies it provides an in-depth knowledge of the products, plus the technical skills, practices and latest developments in the bar and beverage area.Its 13 chapters are divided into two sections as follows:* Theory: a complete guide to beers, wines, spirit, liqueurs, teas and coffee and soft drinks - where they're from, how they're made, how to serve and how to achieve maximum profits.* Reference: a compilation of facts including 'beers of the world' and an indispensible listing of over 90 cocktail recipes. Its companion textbook, Principles and Practices of Bar and Beverage Management concentrates on the complexities of managing modern bars. Together the two books create a must-have toolkit for all students and industry professionals in the fields of food and beverage management. Online resources in the form of PowerPoint slides will accompany this handbook.

Biotechnological Progress and Beverage Consumption

Biotechnological Progress and Beverage Consumption
  • Author : Alexandru Grumezescu,Alina Maria Holban
  • Publisher : Academic Press
  • Release Date : 2019-09-17
  • Total pages : 536
  • ISBN : 9780128172858
  • File Size : 50,6 Mb
  • Total Download : 944
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Biotechnological Progress and Beverage Consumption, Volume 19 in the Science of Beverages series, presents a scientific resource that discusses current and emerging advancements in technologies and novel applications to help researchers understand and apply the latest techniques to improve beverages. This reliable reference explores how beverages have been improved through biotechnology and provides technical information to improve professional development in a competitive market. Topics include a broad range of trends where some of the most advancements have been made, including improvements in bioactive concentration, probiotics, green technologies in fermentation, and in clarification processes. Provides technical aspects of bioprocesses for a deeper understanding of product creation Presents modeling and simulation examples for quality control and safety of fermented beverages Includes research methods and analysis to improve product development including texture and flavor

State of the Art : Wastewater Management in the Beverage Industry

State of the Art : Wastewater Management in the Beverage Industry
  • Author : Industrial Research Laboratory. Food and Waste Products Branch,Michael E. Joyce
  • Publisher : Unknown
  • Release Date : 1977
  • Total pages : 126
  • ISBN : UOM:39015095340660
  • File Size : 36,5 Mb
  • Total Download : 135
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PDF book entitled State of the Art : Wastewater Management in the Beverage Industry written by Industrial Research Laboratory. Food and Waste Products Branch,Michael E. Joyce and published by Unknown which was released on 1977 with total hardcover pages 126, the book become popular and critical acclaim.

Quality Control in the Beverage Industry

Quality Control in the Beverage Industry
  • Author : Alexandru Mihai Grumezescu,Alina Maria Holban
  • Publisher : Academic Press
  • Release Date : 2019-08-15
  • Total pages : 594
  • ISBN : 9780128166826
  • File Size : 43,8 Mb
  • Total Download : 982
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Quality Control in the Beverage Industry, volume 17, in the Science of Beverages series, presents a detailed account of the most common aspects and challenges relating to quality control. It covers the latest global trends in how to improve beverages using assessment tools, authenticity approaches and novel quality control technologies. The book presents a great, hands on approach for anyone who needs to understand the big picture regarding analytical methods. Topics covered include safety, the economic impacts of contamination, and detection techniques. Provides tools to assess and measure sulfites in beverages using different instrumental techniques Presents the application of nanotechnology for the improvement of beverages, including taste, structure and overall quality Includes analytical procedures for measuring and controlling quality

Food and Beverage Production Management for Hospitality Industry

Food and Beverage Production Management for Hospitality Industry
  • Author : Parminder Singh Dhillon,Sanjiv Verma
  • Publisher : Unknown
  • Release Date : 2012
  • Total pages : 282
  • ISBN : 9381136777
  • File Size : 50,5 Mb
  • Total Download : 666
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PDF book entitled Food and Beverage Production Management for Hospitality Industry written by Parminder Singh Dhillon,Sanjiv Verma and published by Unknown which was released on 2012 with total hardcover pages 282, the book become popular and critical acclaim.

Strategic Questions in Food and Beverage Management

Strategic Questions in Food and Beverage Management
  • Author : Roy C. Wood
  • Publisher : Routledge
  • Release Date : 2010-02-17
  • Total pages : 260
  • ISBN : 9781136362101
  • File Size : 20,8 Mb
  • Total Download : 940
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'Strategic Questions in Food and Beverage Management' examines both enduring and topical issues in the field. Written in a clear, accessible and distinctive style, this is a comprehensive text for all areas of Food and Beverage, Hospitality, Hotel and Catering Management. With contributions from widely respected and acclaimed thinkers in the field of hospitality, this text tackles 'hot' topics such as: * Is McDonaldization inevitable? * Do restaurant reviews have any impact? * Can hotel restaurants ever be profitable? * Celebrity chefs and cooks - do we need them? Challenging and provocative, Strategic Questions in Food and Beverage Management is an essential text for all final year and postgraduate students of hospitality.

Environmental management in the Dutch food and beverage industry

Environmental management in the Dutch food and beverage industry
  • Author : Derk-Jan Haverkamp
  • Publisher : Wageningen Academic Publishers
  • Release Date : 2007-09-27
  • Total pages : 198
  • ISBN : 9789086866205
  • File Size : 47,9 Mb
  • Total Download : 989
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Because of the growing societal concerns regarding industrial environmental pollution, it is essential to get a deeper understanding of the factors influencing firms to reduce their environmental impact. This book considers these concerns by evaluating the importance of these factors in reference to environmental management in the Dutch food and beverage industry. It develops an integrated research framework building on the inside-out and outside-in perspectives on environmental management. Empirical data were gathered in 2002 and 2005. This book provides interesting insights into the developments in this period showing that the impact of the business environment has extended from the traditionally important stakeholders, such as government and societal groups, to include commercial chain and network actors as well, including buyers and suppliers, but also bank and insurance firms. Furthermore, the analyses demonstrate that public-private voluntary agreements can be an effective policy instrument. Firms with a proactive business strategy appear to pay more attention to environmentally friendly product (re)design, which is crucial to reduce environmental impact from a cradle-to-cradle perspective. This book is of interest to environmental and general management in firms that want to reach environmental excellence. Policy implications are drawn for environmental policy-makers, environmental agencies and environmental interest groups that aim for stimulating firms to clean up.

Probiotic Beverages

Probiotic Beverages
  • Author : Sandeep K. Panda,Julie Kellershohn,Inge Russell
  • Publisher : Academic Press
  • Release Date : 2021-04-29
  • Total pages : 494
  • ISBN : 9780128185896
  • File Size : 10,5 Mb
  • Total Download : 112
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Probiotic Beverages is an essential reference guide to traditional, emerging and unique probiotic beverage products throughout different regions of the world. The book includes in-depth knowledge by local authors on indigenous and commercially produced probiotic beverages and related products. Examining current advancements in probiotic beverages and consumer health relationships, with a focus on large-scale beverage technology, sections cover starter cultures, regulatory challenges, genetic engineering, quality and safety. From practical issues of developing probiotic beverages, to the marketing of these drinks to the consumer, the full product lifecycle of a probiotic beverage is discussed. Describes probiotic beverages of different geographical locations, market status and scope Discusses the potential of probiotic beverages in preventing disease Covers controversial regulatory matters (labeling claims, GMO-free) and sustainability Includes dairy, nondairy, cereal and fruit beverages

Professional Hotel Management ( P.B.)

Professional Hotel Management ( P.B.)
  • Author : J M S Negi
  • Publisher : S. Chand Publishing
  • Release Date : 2023
  • Total pages : 229
  • ISBN : 9788121915182
  • File Size : 50,9 Mb
  • Total Download : 585
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This book, an essential text for hospitality management students, examines the relevance and applications of general management theory and principles to hospitality organizations. Using contemporary material and case studies, the book indicates ways in which performance may be improved through better use of human resources. Rigorous academic theory is related to hospitality practice, based on the authors' great knowledge of the hospitality industry. The text takes a vocational basis and the illustration of the theory with the real-life examples of hospitality management in action provides a solid and stimulating introduction to the subject.

Advances in Production Management Systems. Production Management for the Factory of the Future

Advances in Production Management Systems. Production Management for the Factory of the Future
  • Author : Farhad Ameri,Kathryn E. Stecke,Gregor von Cieminski,Dimitris Kiritsis
  • Publisher : Springer Nature
  • Release Date : 2019-08-23
  • Total pages : 735
  • ISBN : 9783030300005
  • File Size : 43,6 Mb
  • Total Download : 222
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The two-volume set IFIP AICT 566 and 567 constitutes the refereed proceedings of the International IFIP WG 5.7 Conference on Advances in Production Management Systems, APMS 2019, held in Austin, TX, USA. The 161 revised full papers presented were carefully reviewed and selected from 184 submissions. They discuss globally pressing issues in smart manufacturing, operations management, supply chain management, and Industry 4.0. The papers are organized in the following topical sections: lean production; production management in food supply chains; sustainability and reconfigurability of manufacturing systems; product and asset life cycle management in smart factories of industry 4.0; variety and complexity management in the era of industry 4.0; participatory methods for supporting the career choices in industrial engineering and management education; blockchain in supply chain management; designing and delivering smart services in the digital age; operations management in engineer-to-order manufacturing; the operator 4.0 and the Internet of Things, services and people; intelligent diagnostics and maintenance solutions for smart manufacturing; smart supply networks; production management theory and methodology; data-driven production management; industry 4.0 implementations; smart factory and IIOT; cyber-physical systems; knowledge management in design and manufacturing; collaborative product development; ICT for collaborative manufacturing; collaborative technoloy; applications of machine learning in production management; and collaborative technology.

Food Safety Management

Food Safety Management
  • Author : Yasmine Motarjemi,Huub Lelieveld
  • Publisher : Academic Press
  • Release Date : 2013-11-01
  • Total pages : 1192
  • ISBN : 9780123815057
  • File Size : 10,5 Mb
  • Total Download : 590
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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

Food Safety Management

Food Safety Management
  • Author : Anett Winkler
  • Publisher : Elsevier Inc. Chapters
  • Release Date : 2013-11-01
  • Total pages : 1192
  • ISBN : 9780128056493
  • File Size : 34,6 Mb
  • Total Download : 200
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Food safety management in cocoa and chocolate focuses mainly on incoming hazards and their controls at different stages of processing, as well as prevention of recontamination during further processing. Due to the nature of the products (low moisture, high fat) some specifics need to be taken into account in order to ensure efficient and successful food safety management. The risks associated with these products had been recognized by European industry organizations for chocolate, confectionery and biscuits. In the 1990s, the IOCCC published two codes of practice: one based on the HACCP, and one for specific GMPs for the cocoa, chocolate and confectionery industry [(Caobisco) Brochures available from CAOBISCO (Association of Chocolate, Biscuit and Confectionery Industry of the EU).(accessed 02.06.11)]. The microbiological safety of chocolate products can be ensured by consequent application of the HACCP concept and adherence to prerequisite programs to ensure good manufacturing and agricultural practices, throughout the whole processing chain. This includes not only the final processing steps of making chocolate, but starts at the level – and sourcing – of raw agricultural materials used in chocolate making like cocoa and nuts. Microbial data can play an important role in the verification of implemented controls, but their validity and limitations need to be understood (Kvenberg, J.E., Schwalm, D.J., 2000. Use of microbial data for hazard analysis and critical control point verification – Food and Drug Administration perspective. J. Food Prot. 63 (6), 810 -814; Swanson, K.M.J., Anderson, J.E., 2000. Industry perspective on the use of microbial data for hazard analysis and critical control point validation and verification. J. Food Prot. 63 (6), 815–818; Kornacki, J.L., 2006. Microbiological sampling in the dry foods processing environment. Food Safety. Mag., pp.66).