Guide to Food Safety and Quality During Transportation: Controls, Standards and Practices (BOK)
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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. It explores food transportation in transition including science, research, current writings and law, bringing the reader quickly up to date on industry practices and trends. It presents case studies of the latest resources for identifying, tracking, and addressing safe transport issues. It 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.