Development and implementation of food safety programs in the food industry

Sergio Nieto-Montenegro, Katherine Lynn Cason

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

The distance from farm to table is currently longer and more complicated than ever. It includes many steps that were not present 50 years ago. This can introduce new and more resistant foodborne pathogens into the food chain due to changing production methods, processes, practices, and habits (Kaferstein and Abdussalam 1999). Much of our food is not locally grown; it is now produced and shipped across the country by large corporations. This has changed the face of food safety, resulting in the need for adaptive changes to the current system to keep the food supply safe (Shank and Carson 1997). The previous chapters in this book have presented up-to-date information regarding science and product/process technologies that, when applied alone or in combination, help food companies to produce safe foods while maintaining desirable levels of quality. In addition to these technologies, food companies also are required to have programs in place to achieve the safety and quality of foods. Food quality and safety are issues that are closely related; and, in most instances, food safety management within a food company lies under the jurisdiction of the quality control team.

Original languageEnglish (US)
Title of host publicationProcessing Effects on Safety and Quality of Foods
PublisherCRC Press
Pages545-560
Number of pages16
ISBN (Electronic)9781420061154
ISBN (Print)9781420061123
StatePublished - Jan 1 2009

All Science Journal Classification (ASJC) codes

  • Engineering(all)
  • Agricultural and Biological Sciences(all)
  • Social Sciences(all)

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