Food Standards Agency's Books

Food and Drink - Good Manufacturing Practice

A Guide to its Responsible Management

By: Institute of Food Science and Technology,Louise Manning

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Food and Drink - Good Manufacturing Practice

A Guide to its Responsible Management

By: Institute of Food Science and Technology,Louise Manning

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.

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277

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John Wiley & Sons

Published Date

ISBN 10

1118318234

ISBN 13

9781118318232

Enhancing Early Warning Capabilities and Capacities for Food Safety

Training Handbook - First Edition

By: Food and Agriculture Organization of the United Nations

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Enhancing Early Warning Capabilities and Capacities for Food Safety

Training Handbook - First Edition

By: Food and Agriculture Organization of the United Nations

Worldwide, food safety incidents can have a significant impact on public health, economies, agrifood trade, food security, and public confidence in the food supply. The prevention, mitigation, and management of food safety incidents globally can be enhanced through more effective early warning systems for food safety. Early warning systems help countries to better anticipate food safety threats and respond quicker through appropriate risk management actions. This publication provides a resource for countries to enhance their early warning capabilities and capacities. It emphasizes the need to build and connect links between existing food safety infrastructure (e.g. surveillance and food control) and to improve collaborative relationships among all of the different food chain stakeholders in order to protect public health and the food supply.

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105

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Food & Agriculture Org.

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ISBN 10

9251089892

ISBN 13

9789251089897

Desinewed meat

fifth report of session 2012-13, report, together with formal minutes, oral and written evidence

By: Great Britain: Parliament: House of Commons: Environment, Food and Rural Affairs Committee

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Desinewed meat

fifth report of session 2012-13, report, together with formal minutes, oral and written evidence

By: Great Britain: Parliament: House of Commons: Environment, Food and Rural Affairs Committee

The European Commission demanded in March that desinewed meat, which closely resembles minced meat and is used in many processed meat products, must be classified as "mechanically separated meat." Under EU rules, this meant that it could no longer be obtained from the bones of cattle, sheep and goats. The Government was caught unawares and has so far failed to protect UK producers despite that it has made it clear that there are no food safety risks associated with the use of desinewed meat. This report highlights the impact that the Commission's decision has had on the UK meat industry. One producer of desinewed meat, Newby Foods Ltd, has been forced to make almost half of its workforce redundant. Consumers are also expected to pay a price as desinewed meat, traditionally used in value ranges, is replaced by more expensive cuts of meat. The Committee's inquiry found that although similar processes are used elsewhere in the EU, only the UK has been forced into a ban after being threatened with "safeguarding measures" by the Commission. Now we must put pressure on the Commission to bring forward visits to other Member States so that there is a level playing field for our producers. We are now in the absurd situation where we could see this meat imported from elsewhere in the EU to take the place of domestically produced meat. The Committee also criticises the European Commission for failing to provide oral evidence to the Committee's inquiry, saying that it shows a "worrying disregard for democratic accountability

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102

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The Stationery Office

Published Date

ISBN 10

0215047257

ISBN 13

9780215047250

Make It Safe

A Guide to Food Safety

By: CSIRO Food and Nutritional Sciences,

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Make It Safe

A Guide to Food Safety

By: CSIRO Food and Nutritional Sciences,

All people involved with preparation of food for the commercial or retail market need a sound understanding of the food safety risks associated with their specific products and, importantly, how to control these risks. Failure to control food safety hazards can have devastating consequences for not only the consumer, but also the food manufacturer. Make It Safe provides practical guidance on how to control food safety hazards, with a specific focus on controls suitable for small-scale businesses to implement. Small businesses make up around two-thirds of businesses in Australia’s food and beverage manufacturing industry. This book is aimed at those small-scale businesses already in or considering entering food manufacture. Those already operating a small business will develop a better understanding of key food safety systems, while those who are in the ‘start-up’ phase will gain knowledge essential to provide their business with a solid food safety foundation while also learning about Australian food regulations relevant to food safety. The content will also be useful for students studying food technology or hospitality who wish to seek employment in the manufacturing industry or are planning on establishing their own manufacturing operation. Illustrated in full colour throughout, Make It Safe outlines the major food safety hazards – microbial, chemical and physical – which must be controlled when manufacturing all types of food products. The control of microbial hazards is given special emphasis as this is the greatest challenge to food manufacturers. Topics covered include: premises, equipment, staff, product recipes, raw ingredients, preparation, processing, packaging, shelf-life, labelling and food recalls. Key messages are highlighted at the end of each chapter.

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CSIRO PUBLISHING

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ISBN 10

0643101950

ISBN 13

9780643101951

Make it Safe!

A Guide to Food Safety

By: CSIRO. Food and Nutritional Sciences

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Make it Safe!

A Guide to Food Safety

By: CSIRO. Food and Nutritional Sciences

All people involved with preparation of food for the commercial or retail market should have a sound understanding of the food safety risks associated with their specific products and, importantly, how to control these risks - failure to control food safety hazards can have devastating consequences. Make It Safe provides a science and risked-based intervention approach to the Australian food industry for the control of food safety hazards. The huge variety of manufactured foods available to Australian consumers today has largely been the result of the hard work of a group of relatively small manufacturers. Small businesses make up around two-thirds of businesses in Australia's food and beverage manufacturing industry. This book is aimed at those currently manufacturing food on a small-scale or those considering entering this market. It will assist those already operating a small business to develop a better understanding of key food safety systems, while those who are in the "start-up" phase will gain knowledge essential to provide their business with a solid food safety foundation. The content will also be useful for students of food technology who wish to seek employment in the industry or are planning on establishing their own manufacturing operation. Key features - Outlines the three food safety hazards: microbial, chemical and physical, with a special emphasis on microbial hazards and food recalls are explained - Offers practical guidance on how to control food safety hazards - Information is presented in a straightforward, instructive manner and key messages are highlighted at the end of each chapter

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297

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CSIRO PUBLISHING

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ISBN 10

0643095683

ISBN 13

9780643095687

Safety Evaluation of Certain Contaminants in Food

By: Joint FAO/WHO Expert Committee on Food Additives. Meeting,World Health Organization

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Safety Evaluation of Certain Contaminants in Food

By: Joint FAO/WHO Expert Committee on Food Additives. Meeting,World Health Organization

This volume contains monographs prepared at the 64th meeting of the Joint FAO/WHO Expert Committee on Food additives (JECFA), which met in Rome, Italy, from 8 to 17 February 2005. Six food contaminants or groups of contaminants were evaluated at the meeting (acrylamide, cadmium, ethyl carbamate, inorganic tin, polybrominated dipenyl ethers (PBDEs) and polycyclic aromatic hydrocarbons (PAHs). The monographs summarise data reviewed on these contaminants, including information on metabolism and toxicity, epidemiology, analytical methods for their measurement in food commodities, sampling protocols, effects of processing, levels and patterns of contamination of food commodities, food consumption, and prevention and control.

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780

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World Health Organization

Published Date

ISBN 10

9241660554

ISBN 13

9789241660556

Ensuring Safe Food

From Production to Consumption

By: Committee to Ensure Safe Food from Production to Consumption,Institute of Medicine,Board on Agriculture,Institute of Medicine and National Research Council

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Ensuring Safe Food

From Production to Consumption

By: Committee to Ensure Safe Food from Production to Consumption,Institute of Medicine,Board on Agriculture,Institute of Medicine and National Research Council

How safe is our food supply? Each year the media report what appears to be growing concern related to illness caused by the food consumed by Americans. These food borne illnesses are caused by pathogenic microorganisms, pesticide residues, and food additives. Recent actions taken at the federal, state, and local levels in response to the increase in reported incidences of food borne illnesses point to the need to evaluate the food safety system in the United States. This book assesses the effectiveness of the current food safety system and provides recommendations on changes needed to ensure an effective science-based food safety system. Ensuring Safe Food discusses such important issues as: What are the primary hazards associated with the food supply? What gaps exist in the current system for ensuring a safe food supply? What effects do trends in food consumption have on food safety? What is the impact of food preparation and handling practices in the home, in food services, or in production operations on the risk of food borne illnesses? What organizational changes in responsibility or oversight could be made to increase the effectiveness of the food safety system in the United States? Current concerns associated with microbiological, chemical, and physical hazards in the food supply are discussed. The book also considers how changes in technology and food processing might introduce new risks. Recommendations are made on steps for developing a coordinated, unified system for food safety. The book also highlights areas that need additional study. Ensuring Safe Food will be important for policymakers, food trade professionals, food producers, food processors, food researchers, public health professionals, and consumers.

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209

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National Academies Press

Published Date

ISBN 10

0309593409

ISBN 13

9780309593403

Securing food supplies up to 2050

the challenges faced by the UK, fourth report of session 2008-09, Vol. 2: Oral and written evidence

By: Great Britain: Parliament: House of Commons: Environment, Food and Rural Affairs Committee

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Securing food supplies up to 2050

the challenges faced by the UK, fourth report of session 2008-09, Vol. 2: Oral and written evidence

By: Great Britain: Parliament: House of Commons: Environment, Food and Rural Affairs Committee

Incorporating HC 266, session 2008-09

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484

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The Stationery Office

Published Date

ISBN 10

0215540093

ISBN 13

9780215540096

Enhancing Food Safety

The Role of the Food and Drug Administration

By: National Research Council,Institute of Medicine,Board on Agriculture and Natural Resources,Food and Nutrition Board,Committee on the Review of the Food and Drug Administration's Role in Ensuring Safe Food

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Enhancing Food Safety

The Role of the Food and Drug Administration

Recent outbreaks of illnesses traced to contaminated sprouts and lettuce illustrate the holes that exist in the system for monitoring problems and preventing foodborne diseases. Although it is not solely responsible for ensuring the safety of the nation's food supply, the U.S. Food and Drug Administration (FDA) oversees monitoring and intervention for 80 percent of the food supply. The U.S. Food and Drug Administration's abilities to discover potential threats to food safety and prevent outbreaks of foodborne illness are hampered by impediments to efficient use of its limited resources and a piecemeal approach to gathering and using information on risks. Enhancing Food Safety: The Role of the Food and Drug Administration, a new book from the Institute of Medicine and the National Research Council, responds to a congressional request for recommendations on how to close gaps in FDA's food safety systems. Enhancing Food Safety begins with a brief review of the Food Protection Plan (FPP), FDA's food safety philosophy developed in 2007. The lack of sufficient detail and specific strategies in the FPP renders it ineffectual. The book stresses the need for FPP to evolve and be supported by the type of strategic planning described in these pages. It also explores the development and implementation of a stronger, more effective food safety system built on a risk-based approach to food safety management. Conclusions and recommendations include adopting a risk-based decision-making approach to food safety; creating a data surveillance and research infrastructure; integrating federal, state, and local government food safety programs; enhancing efficiency of inspections; and more. Although food safety is the responsibility of everyone, from producers to consumers, the FDA and other regulatory agencies have an essential role. In many instances, the FDA must carry out this responsibility against a backdrop of multiple stakeholder interests, inadequate resources, and competing priorities. Of interest to the food production industry, consumer advocacy groups, health care professionals, and others, Enhancing Food Safety provides the FDA and Congress with a course of action that will enable the agency to become more efficient and effective in carrying out its food safety mission in a rapidly changing world.

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588

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National Academies Press

Published Date

ISBN 10

0309152739

ISBN 13

9780309152730

FAO/WHO Guidance to Governments on the Application of HACCP in Small And/or Less-developed Food Businesses

By: Food and Agriculture Organization of the United Nations

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FAO/WHO Guidance to Governments on the Application of HACCP in Small And/or Less-developed Food Businesses

By: Food and Agriculture Organization of the United Nations

This document has been developed by FAO and WHO following a request from the Thirty-fifth Session of the Codex Committee on Food Hygiene (CCFH) for guidance on hazard analysis and critical control points (HACCP) in small and less-developed businesses (SLDBs), to address obstacles, identified by member countries, facing the small food business sector. It provides a historical background and a summary of the work of the Codex Alimentarius Commission on HACCP. It identifies the challenges facing small food businesses in the application of HACCP, outlines the steps for the development of a HACCP strategy and describes a number of strategic activities based on the collective experience of experts. Wherever possible, examples of national approaches are provided.--Publisher's description.

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100

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Food & Agriculture Org.

Published Date

ISBN 10

9251055963

ISBN 13

9789251055960

Microbiological Risk Assessment – Guidance for food

By: Food and Agriculture Organization of the United Nations,World Health Organization

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Microbiological Risk Assessment – Guidance for food

By: Food and Agriculture Organization of the United Nations,World Health Organization

This document provides guidance on undertaking risk assessment of all microbial hazards which may adversely affect human health in foods along a food chain. This document is also intended to provide practical guidance on a structured framework for carrying out risk assessment of microbiological hazards in foods, focussing on the four components including hazard identification, hazard characterization, exposure assessment and risk characterization. These guidelines therefore represent the best practice at the time of their preparation, and it is hoped that they will help stimulate further developments and disseminate the current knowledge.

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288

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Food & Agriculture Org.

Published Date

ISBN 10

925134518X

ISBN 13

9789251345184

Safety Evaluation of Certain Food Additives

By: Joint FAO/WHO Expert Committee on Food Additives. Meeting,World Health Organization

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Safety Evaluation of Certain Food Additives

By: Joint FAO/WHO Expert Committee on Food Additives. Meeting,World Health Organization

IPCS--International Programme on Chemical Safety.

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641

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World Health Organization

Published Date

ISBN 10

9241660600

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9789241660600

Food contamination

fifth report of session 2013-14, Vol. 1: Report, together with formal minutes, oral and written evidence

By: Great Britain: Parliament: House of Commons: Environment, Food and Rural Affairs Committee

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Food contamination

fifth report of session 2013-14, Vol. 1: Report, together with formal minutes, oral and written evidence

By: Great Britain: Parliament: House of Commons: Environment, Food and Rural Affairs Committee

The Committee agrees that Ministers must be responsible for policy, but there was confusion about where responsibility lay for responding to the horse meat discovery and urges the Government to reconsider the machinery of government changes it made in 2010 and make the FSA one step removed from the Government departments it reports to. Those responsible for the horsemeat scandal must be identified and prosecuted in order to restore consumer confidence in the UK's frozen meat sector. There was also surprise at the comparatively large number of horse carcasses from the UK which tested positive for the veterinary drug bute. A newly introduced system for testing horses for bute before they are released to the food system must continue with government and industry sharing the cost. The Committee also recommends: the Food Standards Agency must be more effective and given powers to compel industry to carry out food testing when needed; large retailers must carry out regular DNA testing of meat ingredients for frozen and processed meat products, with the costs borne by industry; all test results must be submitted to the FSA and a summary published on the retailers' website; the present system for issuing horse passports must change and a single national database be established in all EU Member States; the FSA should have powers to ensure all local authorities carry out some food sampling each year; local authorities should adopt targeted sampling without requiring intelligence to support it; the Government should ensure there are sufficient, properly trained public analysts in the UK

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158

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Stationery Office

Published Date

ISBN 10

0215060814

ISBN 13

9780215060815

The English Pig Industry

First Report of Session 2008-09; Report, Together with Formal Minutes, Oral and Written Evidence

By: Great Britain. Parliament. House of Commons. Environment, Food and Rural Affairs Committee

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The English Pig Industry

First Report of Session 2008-09; Report, Together with Formal Minutes, Oral and Written Evidence

By: Great Britain. Parliament. House of Commons. Environment, Food and Rural Affairs Committee

This report finds that, although the pig industry is highly competitive and is well known for being cyclical, the last ten years have seen a steady decline in the scale and productivity of the English pig industry and an increase in the pig meat imported into the UK to satisfy consumer demand. The lack of transparency in the supply chain leads farmers to form the view that they are not getting their fair share. UK pigs cost more to produce than their EU counterparts. The industry blames this on the effects of disease outbreaks, high feed prices, burdensome environmental regulations and the high cost of the introduction of new welfare standards of housing for pigs in 1999. Pig producers are rightly proud of their high welfare standards, but the Committee believes that they have not successfully promoted to the consumer the justification for the higher cost of English pig meat. Retailers and catering suppliers are responsible for ensuring that labelling of pig meat products is clear and unambiguous, but producers, animal welfare groups such as the RSPCA, and Government, have a role in making certain that consumers understand the difference between the standards of welfare in the various methods of pig production and ensuring that pig meat produced in the UK is of a high welfare standard. Defra must continue to: advise other Government departments and public bodies on the welfare standards of farm assurance schemes in order to encourage them to adopt a more innovative approach in public sector procurement of pig meat; liaise closely with the industry on its Health and Welfare Council; fund research into the pig-specific diseases which have severely impacted on the industry in recent years.

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178

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The Stationery Office

Published Date

ISBN 10

0215525752

ISBN 13

9780215525758

Evaluation of Certain Food Additives and Contaminants

Fifty-seventh Report of the Joint FAO/WHO Expert Committee on Food Additives

By: Joint FAO/WHO Expert Committee on Food Additives. Meeting,World Health Organization

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Evaluation of Certain Food Additives and Contaminants

Fifty-seventh Report of the Joint FAO/WHO Expert Committee on Food Additives

By: Joint FAO/WHO Expert Committee on Food Additives. Meeting,World Health Organization

This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives and contaminants with a view to recommending Acceptable Daily Intakes (ADIs) and tolerable intakes respectively and to prepare specifications for the identity and purity of food additives. The first part of the report contains a general discussion of the principles governing the toxicological evaluation of food additives (including flavouring agents) and contaminants assessments of intake and the establishment and revision of specifications of food additives. A summary follows of the Committee's evaluations of toxicological and intake data on various specific food additives (diacetyltartaric and fatty acid esters of glycerol quillaia extracts invertase from Saccharomyces cerevisiae ß-carotene from Blakeslea trispora curcumin phosphates diphosphates and polyphosphates hydrogenated poly-1-decene natamycin D-tagatose carrageenan processed Eucheuma seaweed curdlan acetylated oxidized starch a-cyclodextrin and sodium sulfate) flavouring agents and contaminants (3-chloro-1 2-propanediol 1 3-dichloro-2-propanol and a large number of polychlorinated dibenzodioxins polychlorinated dibenzofurans and coplanar polychlorinated biphenyls). Annexed to the report are tables summarizing the Committee's recommendations for ADIs of the food additives and tolerable intakes of the contaminants considered changes in the status of specifications of these food additives and specific flavouring agents and further information required or desired.

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186

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World Health Organization

Published Date

ISBN 10

9241209097

ISBN 13

9789241209090

Compendium of Food Additive Specifications

Addendum 10

By: Joint FAO/WHO Expert Committee on Food Additives. Meeting

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Compendium of Food Additive Specifications

Addendum 10

By: Joint FAO/WHO Expert Committee on Food Additives. Meeting

This publication provides information on the identity and purity of certain food additives and flavouring agents. The specifications have three main objectives: to identify the substance that has been subject to biological testing; to ensure that the substance is of the quality required for safe use in food; and to reflect and encourage good manufacturing practice. This document is one of three publications prepared by the 59th session of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), held in Geneva in June 2002 to discuss food additives and contaminants in food.

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136

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Food & Agriculture Org.

Published Date

ISBN 10

9251048185

ISBN 13

9789251048184

Safety Evaluation of Certain Mycotoxins in Food

By: Joint FAO/WHO Expert Committee on Food Additives. Meeting,Food and Agriculture Organization of the United Nations

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Safety Evaluation of Certain Mycotoxins in Food

By: Joint FAO/WHO Expert Committee on Food Additives. Meeting,Food and Agriculture Organization of the United Nations

This volume contains monographs prepared at the fifty-sixth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA). Five mycotoxins or groups of mycotoxins that contaminate food commodities were evaluated at the meeting: aflatoxin M1, fumonisins B1, B2, and B3, ochratoxin A, deoxynivalenol, and T -2 and HT -2 toxins. The monographs in this volume summarize the data that were reviewed on these contaminants, including information on metabolism and toxicity, epidemiology, analytical methods for their measurement in food commodities, sampling protocols, effects of processing, levels and patterns of contamination of food commodities, food consumption, and prevention and control. Based upon this information the Committee assessed the risks associated with intake of these mycotoxins.

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712

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Food & Agriculture Org.

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ISBN 10

9251046646

ISBN 13

9789251046647

The Fish-Vet Dialogue: Improving communication and collaboration in aquatic organism health management

By: Food and Agriculture Organization of the United Nations

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The Fish-Vet Dialogue: Improving communication and collaboration in aquatic organism health management

By: Food and Agriculture Organization of the United Nations

The purpose of this Circular article is to inform national policymakers and other stakeholders of issues related to aquatic organism health and aquaculture biosecurity throughout the aquaculture supply and value chains, and to promote more effective collaboration between stakeholders to minimize risks of disease introduction, transmission, spread and associated production losses. [Author] A survey was undertaken to determine country organizational arrangements for managing the health of aquatic organisms and aquaculture biosecurity, including with respect to the direct and indirect impacts of the COVID-19 pandemic. [Author] A platform was then developed to inform respective mandates, share experiences and identify areas for collaboration with these matters as a basis for generating recommendations for further development of aquatic organism health and biosecurity systems. [Author] This led to the Fish-Vet Dialogue: Exploring Collaboration on Managing Health of Aquatic Organisms, an event organized by FAO and the World Organisation for Animal Health (WOAH), with the support of the Norwegian Agency for Development Cooperation (NORAD) and the Norwegian Veterinary Institute (NVI). [Author] Key aspects from the survey and the Fish-Vet Dialogue included: enhancing collaboration by engaging stakeholders and establishing public–private partnerships (PPPs); addressing the wider scope of collaboration, especially the One Health Initiative; scientific collaboration; and transparency in support of biosecurity and trade. [Author] Collaboration across government agencies is the minimum requirement, and policies or regulations are unlikely to succeed unless developed together with stakeholders, through PPPs. [Author] Trust and transparency are also required at all levels of management to support biosecurity and trade. [Author] Furthermore, the One Health approach should be taken to promote regional and international cooperation to improve biosecurity along the aquaculture supply and value chain and reduce the risks of disease outbreaks. [Author] Future actions to be taken include continuing the Fish-Vet Dialogue as a regular event to raise awareness, share experiences and generate collaborative actions to support a sustainable global aquaculture industry. [Author]

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171

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Food & Agriculture Org. [Author]

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ISBN 10

925138536X

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9789251385364

Contamination of Beef Products

Eighth Report of Session 2012-13, Vol. 1: Report, Together with Formal Minutes

By: Great Britain: Parliament: House of Commons: Environment, Food and Rural Affairs Committee

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Contamination of Beef Products

Eighth Report of Session 2012-13, Vol. 1: Report, Together with Formal Minutes

By: Great Britain: Parliament: House of Commons: Environment, Food and Rural Affairs Committee

The Environment, Food and Rural Affairs Committee report that current arrangements for testing and control across the European food industry have failed UK consumers. The Food Standards Agency (FSA) needs clear powers and responsibilities so that it can respond more effectively to any future food adulteration scandal. The Committee's short inquiry into contamination of beef products by horsemeat and pork follows a growing problem of food adulteration across Europe, first reported from Ireland in January 2013. The report recommends: the FSA be given the statutory powers to require producers to undertake testing, taking into account the level of risk; all testing results must be reported to the FSA whether they are mandated by the FSA or carried out independently; a broader range of testing to provide greater assurance to consumers. The Committee warns the Government that it should not, at this time, propose to reduce the labelling standards applied to British food. Moreover, the findings to date are likely to be the tip of the iceberg. The strong indications that people have intentionally substituted horsemeat for beef lead the Committee to conclude that British consumers have been cynically and systematically duped in pursuit of profit by elements within the food industry.

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The Stationery Office

Published Date

ISBN 10

0215054199

ISBN 13

9780215054197

Wholesale distributors

By: Food Standards Agency

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Wholesale distributors

By: Food Standards Agency

This publication provides food business operators with practical guidance on how to comply with general food hygiene legislation and related requirements. It has been officially recognised by the UK Food Standards Agency and agreed with enforcers, industry and other relevant stakeholders. The use of this guidance is optional and food business operators can choose to comply in other ways. However, where a food business operator is following the guidance in a recognised industry guide, the enforcement authority must take this into account when assessing compliance with the legislation.

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The Stationery Office

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ISBN 10

0112431011

ISBN 13

9780112431015

Regional Overview of Food Security and Nutrition in Europe and Central Asia 2018

The role of migration, rural women and youth in sustainable development

By: Food and Agriculture Organization of the United Nations

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Regional Overview of Food Security and Nutrition in Europe and Central Asia 2018

The role of migration, rural women and youth in sustainable development

By: Food and Agriculture Organization of the United Nations

The Regional Overview of Food Security and Nutrition in Europe and Central Asia 2018 provides new evidence for monitoring trends in food security and nutrition within the framework of the 2030 Sustainable Development Agenda. The in-depth analysis of progress made against Sustainable Development Goal 2 Target 2.1 (to end hunger and ensure access to food by all) and Target 2.2 (to end all forms of malnutrition), as well as the state of micronutrient deficiencies, is complemented by a review of recent policy measures taken to address food security and nutrition in all its dimensions. The Europe and Central Asia (ECA) region encompasses great economic, social and environmental diversity, and its countries are facing various food security and nutrition challenges. While they have made significant progress in reducing the prevalence of undernourishment over the past two decades, new evidence shows a stagnation of this trend, particularly in Central Asia. Malnutrition in one or more of its three main forms – undernutrition, micronutrient deficiencies, and overweight and obesity – is present to varying degrees in all countries of the region. Often, all three forms coexist, creating what is called the “triple burden of malnutrition.” Overweight among children and obesity among adults continue to rise – with now almost one-fourth of the region’s adults obese – and constitute a significant concern for future health and well-being and related costs. While poverty levels in most ECA countries have been declining in recent years, poverty coupled with inequality has led to increased vulnerability of disadvantaged groups and populations in rural and remote areas of low- and lower-middle-income countries. New analysis shows that adult women have a higher prevalence of severe food insecurity than men in some areas, pointing to gender inequalities that are reflected in access to food. Addressing gender and other inequalities is key to achieving the Sustainable Development Goals and heeding the call to “leave no one behind.” The publication’s focus this year is on migration, gender and youth and the linkages with rural development and food security in Europe and Central Asia. Migration is linked in multiple ways to gender, youth, and agricultural and rural development – both as a driver and possible source of development opportunities, with labour migration and remittances playing significant roles in the region. Changing migration processes need to be fully understood to better address the challenges of migration and harness the potential benefits for sustainable development and revitalized rural areas. Governments, public and private institutions, communities and other concerned parties must strengthen collaboration and scale up efforts towards achieving the goals of a thriving, healthy and food-secure region.

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112

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Food & Agriculture Org.

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ISBN 10

9251311536

ISBN 13

9789251311530

Toxicological Evaluation of Certain Veterinary Drug Residues in Food

By: Joint FAO/WHO Expert Committee on Food Additives,Joint FAO/WHO Expert Committee on Food Additives. Meeting

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Toxicological Evaluation of Certain Veterinary Drug Residues in Food

By: Joint FAO/WHO Expert Committee on Food Additives,Joint FAO/WHO Expert Committee on Food Additives. Meeting

The monographs in this volume summarize data on the veterinary drug residues that were evaluated toxicologically by the Committee, which included three antimicrobial agents (cefuroxime, flumequine and pirlimycin), two insecticides (cyhalothrin, and cypermethrin and alpha-cypermethrin) and one production aid (ractopamine). The Committee also evaluated the safety of low levels of the antimicrobial agent chloramphenicol in animal products. This volume and others in the WHO Food Additives Series contain information that is useful to those who produce and use food additives and veterinary drugs and those involved with controlling contaminants in food, government and food regulatory officers, industrial testing laboratories, toxicological laboratories, and universities.

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206

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World Health Organization

Published Date

ISBN 10

9241660538

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9789241660532

Global community meeting of the FAO GM Foods Platform

Towards effective risk-based food safety assessment and regulatory management. Meeting report

By: Food and Agriculture Organization of the United Nations

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Global community meeting of the FAO GM Foods Platform

Towards effective risk-based food safety assessment and regulatory management. Meeting report

By: Food and Agriculture Organization of the United Nations

In order for Codex Alimentarius Members to share information on the results of Genetically Modified (GM) food safety assessments, the Food and Agriculture Organization of the United Nations (FAO) maintains an online database entitled “FAO GM Foods Platform”. Upon requests from several Members, a global community meeting of the FAO GM Foods Platform was organized from 10 to 13 September 2019 in Bangkok, Thailand. Ninety-nine people from 73 different Platform community members participated in the meeting. This report describes the key points of discussions that took place during the three and a half days of the meeting; these include, but are not limited to, clear benefits of data sharing, and good practices in the process of sharing and utilizing the shared data. While the main purpose of the Platform is to simply share the relevant official data globally, the community of the Platform was recognized as a great value, providing an opportunity for all focal points of the Platform to be able to directly communicate and learn from each other on technical issues around GM food safety assessments, and more importantly, to develop mutual trust among the community members from different countries. The Platform itself has become a model for an effective community of practice, resulting in many collaborative and successful joint activities, including bilateral and multilateral capacity development actions. At the end of the meeting, participants had the opportunity to network through the World Café to identify concrete steps for follow-up actions at the national and regional level.

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Food & Agriculture Org.

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ISBN 10

9251325715

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9789251325711

Comprehensive analysis of the disaster risk reduction system for the agriculture sector in the Republic of Moldova

By: Food and Agriculture Organization of the United Nations

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Comprehensive analysis of the disaster risk reduction system for the agriculture sector in the Republic of Moldova

By: Food and Agriculture Organization of the United Nations

This report aims to highlight the current strengths of the institutional disaster risk reduction (DRR) system for agriculture in the Republic of Moldova as well as indicate existing gaps and capacity needs to further enhance it. A comprehensive assessment is conducted, which includes a general overview of the country’s agricultural sector and outlines the most frequent natural hazards that are impacting the sector. It is followed by an analysis of the existing legal, policy and institutional structure and discusses various components of the system, including the functioning of early warning systems, assessments of disaster risks, post-disaster needs assessments, including damages and losses assessments and the availability of agricultural insurance for farmers. It concludes by providing recommendations for capacity building interventions to strengthen the current system to reduce the adverse impacts of natural hazards, in particular, floods, landslides and droughts, and climate change on agriculture in the Republic of Moldova.

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113

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Food & Agriculture Org.

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ISBN 10

9251377073

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9789251377079

Ensuring Safe Foods and Medical Products Through Stronger Regulatory Systems Abroad

By: Institute of Medicine,Board on Health Sciences Policy,Board on Global Health,Committee on Strengthening Core Elements of Food and Drug Regulatory Systems in Developing Countries

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Ensuring Safe Foods and Medical Products Through Stronger Regulatory Systems Abroad

By: Institute of Medicine,Board on Health Sciences Policy,Board on Global Health,Committee on Strengthening Core Elements of Food and Drug Regulatory Systems in Developing Countries

A very high portion of the seafood we eat comes from abroad, mainly from China and Southeast Asia, and most of the active ingredients in medicines we take originate in other countries. Many low- and middle-income countries have lower labor costs and fewer and less stringent environmental regulations than the United States, making them attractive places to produce food and chemical ingredients for export. Safe Foods and Medical Products Through Stronger Regulatory Systems Abroad explains that the diversity and scale of imports makes it impractical for U.S. Food and Drug Administration (FDA) border inspections to be sufficient to ensure product purity and safety, and incidents such as American deaths due to adulterated heparin imported from China propelled the problem into public awareness. The Institute of Medicine Committee on Strengthening Core Elements of Regulatory Systems in Developing Countries took up the vital task of helping the FDA to cope with the reality that so much of the food, drugs, biologics, and medical products consumed in the United States originate in countries with less-robust regulatory systems. Ensuring Safe Foods and Medical Products Through Stronger Regulatory Systems Abroad describes the ways the United States can help strengthen regulatory systems in low and middle income countries and promote cross-border partnerships - including government, industry, and academia - to foster regulatory science and build a core of regulatory professionals. This report also emphasizes an array of practical approaches to ensure sound regulatory practices in today's interconnected world.

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366

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National Academies Press

Published Date

ISBN 10

030922408X

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9780309224086

Study on the State of Agriculture in the Caribbean

By: The Food and Agriculture Organization of the United Nations ,Caribbean Development Bank

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Study on the State of Agriculture in the Caribbean

By: The Food and Agriculture Organization of the United Nations ,Caribbean Development Bank

Strategic investments in the agriculture sector are a catalyst for sustainable, economic growth and poverty reduction. Through their partnership, the Caribbean Development Bank (CDB) and the Food and Agriculture Organization of the United Nations (FAO) have produced this comprehensive study on the State of Agriculture in the Caribbean, drawing upon decades of research on the many drivers of change affecting the CDB’s Borrowing Member Countries (BMCs), including international trade, institutional policies, and climate change. This report follows forty years of structural change in the agriculture sector of BMCs, and can support the development of an updated Agriculture Sector Strategy, by identifying key trends in agriculture in BMCs, and the related opportunities for investments in support of growth, poverty reduction, and sustainability. The Study concludes that agriculture can be an important source for economic growth and a key contributor to poverty reduction, particularly for households that are profiting less from the growth in other sectors. Through the promotion of inclusive and sustainable agricultural development, CDB can play an instrumental role in supporting BMCs in meeting their SDGs targets particularly in relation to socio-economic and environmental challenges, including poverty (SDG1) food and nutrition insecurity (SDG2), obesity (SDG3), youth unemployment (SDG8), resilient infrastructure (SDG9), gender inequality (SDG5), sustainable use of natural resources, and climate change (SDG13).

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214

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Food & Agriculture Org.

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ISBN 10

9251320063

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9789251320068

Risk assessment of Food Allergens – Part 3: Review and establish precautionary labelling in foods of the priority allergens

Meeting report

By: Food and Agriculture Organization of the United Nations

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Risk assessment of Food Allergens – Part 3: Review and establish precautionary labelling in foods of the priority allergens

Meeting report

By: Food and Agriculture Organization of the United Nations

FAO and WHO reconvened a third meeting to review and evaluate the evidence in support of precautionary allergen labelling to address unintended allergen presence in foods. The Expert Committee at the third meeting reviewed the data on the current status and uses of the precautionary allergen labelling (PAL) and unanimously agreed that current PAL systems used in many countries needed to be improved as they were neither uniform nor informative and were not consistently risk based on amount and frequency of UAP found in food products. The Expert Committee also found that current PAL approaches led to widespread PAL that diminished information and value for consumers. The Expert Committee reviewed again the principles and basis of RfD from the second meeting and reached a consensus that the RfD for each priority allergen, as described by the HBGV and safety objectives, was a valid risk assessment endpoint for determining when sporadic or unexpected UAP posed more than appreciable risk to consumers and needed to be communicated to consumers by PAL.

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104

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Food & Agriculture Org.

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ISBN 10

9251378789

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9789251378786

Seafood Choices

Balancing Benefits and Risks

By: Institute of Medicine,Food and Nutrition Board,Committee on Nutrient Relationships in Seafood: Selections to Balance Benefits and Risks

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Seafood Choices

Balancing Benefits and Risks

By: Institute of Medicine,Food and Nutrition Board,Committee on Nutrient Relationships in Seafood: Selections to Balance Benefits and Risks

The fragmented information that consumers receive about the nutritional value and health risks associated with fish and shellfish can result in confusion or misperceptions about these food sources. Consumers are therefore confronted with a dilemma: they are told that seafood is good for them and should be consumed in large amounts, while at the same time the federal government and most states have issued advisories urging caution in the consumption of certain species or seafood from specific waters. Seafood Choices carefully explores the decision-making process for selecting seafood by assessing the evidence on availability of specific nutrients (compared to other food sources) to obtain the greatest nutritional benefits. The book prioritizes the potential for adverse health effects from both naturally occurring and introduced toxicants in seafood; assesses evidence on the availability of specific nutrients in seafood compared to other food sources; determines the impact of modifying food choices to reduce intake of toxicants on nutrient intake and nutritional status within the U.S. population; develops a decision path for U.S. consumers to weigh their seafood choices to obtain nutritional benefits balanced against exposure risks; and identifies data gaps and recommendations for future research. The information provided in this book will benefit food technologists, food manufacturers, nutritionists, and those involved in health professions making nutritional recommendations.

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736

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National Academies Press

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ISBN 10

0309133866

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9780309133869

Developing the sheep value chain in Azerbaijan – Vision 2025

By: Food and Agriculture Organization of the United Nations

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Developing the sheep value chain in Azerbaijan – Vision 2025

By: Food and Agriculture Organization of the United Nations

The Sheep Value chain analysis is the first comprehensive document that describes a methodological approach to analyze the current situation of the sheep sector and its potential development. It is based on comprehensive interviews of more than 300 producers , traders and Government officials that each provides and insight in the different stakeholders role in this sector. It presents the results in a very simple way so it is accessible to all stakeholders. Finally it provides some recommendations as how to continue developing the sector, whether meat, wool or dairy.

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156

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Food & Agriculture Org.

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ISBN 10

9251330859

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9789251330852

FAO/INFOODS Food Composition Table for Western Africa (2019) / Table de composition des aliments FAO/INFOODS pour l’Afrique de l’Ouest (2019)

User Guide & Condensed Food Composition Table / Guide d’utilisation & table de composition des aliments condensée

By: Food and Agriculture Organization of the United Nations

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FAO/INFOODS Food Composition Table for Western Africa (2019) / Table de composition des aliments FAO/INFOODS pour l’Afrique de l’Ouest (2019)

User Guide & Condensed Food Composition Table / Guide d’utilisation & table de composition des aliments condensée

By: Food and Agriculture Organization of the United Nations

Food composition data are useful throughout the food system for nutrition-sensitive agriculture, improved processing methods that ensure greater nutrient retention in foods, nutrition labelling, and to inform, educate and protect consumers through food-based dietary guidelines, nutrition education and communication, and legislation. The FAO/INFOODS Food Composition Table for Western Africa (WAFCT 2019) is an update of the West African Food Composition Table of 2012, which lacked some important components, foods and recipes. WAFCT 2019 contains almost three times as many food entries and double the number of components, with increased overall data quality. Many of the data points from WAFCT 2012 have been replaced with better data – mostly analytical data from Africa, with a special emphasis on Western Africa. These improvements are essential to understanding the nutrient composition of foods in the region and to promoting their appropriate use. WAFCT 2019 is the result of four years of collaboration among INFOODS network researchers in Africa and the Nutrition and Food Systems Division of FAO, and was developed as part of the International Dietary Data Expansion (INDDEX) Project, implemented by Tufts University’s Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy, with funding from the Bill & Melinda Gates Foundation. These new data from WAFCT 2019 will support further research towards an expanded and improved evidence base and will support better, more informed decisions and effective policies and programmes for improved nutrition in Africa.

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556

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Food & Agriculture Org.

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ISBN 10

9251322236

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9789251322239

Strengthening National Food Control Systems

Guidelines to Assess Capacity Building Needs

By: Marlynne Hopper,Ezzeddine Boutrif,Food and Agriculture Organization of the United Nations

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Strengthening National Food Control Systems

Guidelines to Assess Capacity Building Needs

By: Marlynne Hopper,Ezzeddine Boutrif,Food and Agriculture Organization of the United Nations

Food safety and quality are essential for food security, public health and economic development. These guidelines have been developed by the FAO, in collaboration with the WHO, to assist countries to identify capacity building needs in the core components of a national food control system, in relation to: food control management; legislation; inspection; official food control laboratories; food safety and quality information, education and communication.

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156

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Food & Agriculture Org.

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ISBN 10

925105536X

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9789251055366

Perspectives from United Kingdom and United States Policy Makers on Obesity Prevention

Workshop Summary

By: Institute of Medicine,Food and Nutrition Board,Standing Committee on Childhood Obesity Prevention

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Perspectives from United Kingdom and United States Policy Makers on Obesity Prevention

Workshop Summary

By: Institute of Medicine,Food and Nutrition Board,Standing Committee on Childhood Obesity Prevention

Both the United Kingdom and the United States are grappling with nationwide epidemics of obesity. Obesity contributes to diabetes, cardiovascular disease, and some cancers, among other diseases. Although many people are aware of obesity's causes and consequences, few see it as a problem for their own families-despite clinical evidence to the contrary. Given this disconnect between perception and reality, policy makers in both countries struggle to find a way to reach people to encourage change. The IOM brought together policy makers from the U.K. and U.S. for a workshop on October 22, 2009, to discuss the challenges of and promising approaches to the struggle against obesity. Presenters spoke about current policies, programs, and partnerships that are addressing the obesity epidemic and evidence for effective strategies to change perception and behaviors. The workshop, summarized in this document, provided an opportunity for both countries to learn from each other's efforts and to consider how to apply new strategies at home.

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National Academies Press

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ISBN 10

0309161541

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9780309161541

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