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With an Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards, this work helps readers to design food quality and safety assurance programs efficiently and effectively

Table of Contents

1.  FUNDAMENTALS IN MANAGEMENT OF FOOD SAFETY IN THE INDUSTRIAL SETTING: CHALLENGES AND OUTLOOK OF THE 21ST CENTURY

SECTION 1: RISKS AND CONTROLS IN THE FOOD SUPPLY CHAIN

SECTION 2: TECHNOLOGIES AND FOOD SAFETY

SECTION 3: FOOD SAFETY ASSURANCE SYSTEMS

SECTION 4: SUSTAINABILITY AND ETHICS

SECTION 5: EPILOGUE

About the Author

Yasmine Motarjemi holds a Masters degree in Food Science and Technology from the University of Languedoc, Montpellier, France (1978) and a Doctoral degree in Food Engineering from the University of Lund, Sweden (1988). After her research and academic career at the University of Lund, in 1990 she joined the World Health Organization in Geneva as Senior Scientist. In WHO, she was responsible for the surveillance and prevention of foodborne illnesses (including education of professional and domestic food handlers), the development of the food safety assurance system (e.g. Hazard Analysis and Critical Control Point system), and for assistance to the WHO Member States in strengthening their national food safety programme and the development of the risk analysis process. She has served in the Secretariat of various sessions of the Codex Alimentarius Commissions and its Committees. From 2000 to 2011, she held the position of Assistant Vice President in Nestle and worked as the Corporate Food Safety Manager. In this capacity, she has, among others, developed the Nestle Food Safety Management system and managed various emerging food safety issues and crises. She is the author, co-author or editor of numerous peer-reviewed articles, books, training manuals and other publications. She is also the author of Les invisibles, a book on food safety for children.

Reviews

"Recognizing that food safety is a multi-disciplinary responsibility and that not all food safety professionals have the same scientific and technical background, this book presents essentials of managing food safety that food safety professionals from any discipline should know. It provides an overview and integrated perspective, including risk and control measures for various categories of food, the elements of food safety assurance systems used in the food industry,…" --ProtoView.com, 2014