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Food Safety in Food Manufacturing a Practical Guide

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Food Safety in Food Manufacturing a Practical Guide

By: Robert Wach
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 Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. Food safety refers to the extent to which food is safe to eat. Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning. General Food Law Regulation that apply to food business operators states that food shall not be placed on the market if it is unsafe. Food is deemed to be unsafe if it is considered to be injurious to health or/and unfit for human consumption. Food businesses must also notify the competent authorities. Retailers and distributors must help with the withdrawal of unsafe food and pass on information necessary to trace it. HACCPEuropa has developed comprehensive food safety training programs. These training courses are complemented by the edition of this book. This book is designed as an easy-to-use reference guide to help all staff understand and implement a thorough food safety programs into businesses. The book contains detailed descriptions of all food safety programs required to be considered by food operators. This publication can be used as an introduction to the basics for those who have never received food safety training or as a checklist for those who are already using programs on a daily basis. Safety
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