The higher the concentration of any type of contamination in the environment, the larger the risk of contamination of the product produced. The integrity of a food factory building determines the access of pests, microorganisms, dust and polluted air. Consequently, it is essential for the production of safe food to pay attention to the construction, layout and location of the food factory building.
These case stories focus on an important event, mishap, management practice, or ethical question, and present important lessons to the reader. Their objective is to educate, inspire, motivate, challenge, and encourage food professionals to better understand food safety management and to help increase job effectiveness and productivity with ethics and integrity. Each case addresses its subject in terms of relevance and application to food safety and covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain. In an engaging format, the book provides an analysis of incidents or near misses. It highlights pitfalls in food safety management and provides key insight into the means of avoiding them. The book captures the real-life experience of food safety professionals around the world in very challenging situations, and invites the reader to reflect on and discuss the situations depicted. It is an essential reference for students and food professionals, including scientists, managers, trainers, food inspectors, public health officials, and more. Each of the 87 short cases includes a paragraph on “Discussion and key learnings”, which will appeal equally to educators, students and working professionals in this field.
Everybody involved in the food chain needs both education and training to be competent to fulfill the assigned tasks, but there is more. All staff should be well motivated, but without sufficient time, an adequate infrastructure, clear procedures and instructions, feasible policies and directives, consistency between responsibilities and authority and adequate resources, product safety will still be at risk, in particular because lacking these requirements will lead to conflicts and potentially to wrong decisions. This chapter discusses the relation between the many factors that play an essential role in food safety management, of which proper training and education, of course, are primary requirements.
These case stories focus on an important event, mishap, management practice, or ethical question, and present important lessons to the reader. Their objective is to educate, inspire, motivate, challenge, and encourage food professionals to better understand food safety management and to help increase job effectiveness and productivity with ethics and integrity. Each case addresses its subject in terms of relevance and application to food safety and covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain. In an engaging format, the book provides an analysis of incidents or near misses. It highlights pitfalls in food safety management and provides key insight into the means of avoiding them. The book captures the real-life experience of food safety professionals around the world in very challenging situations, and invites the reader to reflect on and discuss the situations depicted. It is an essential reference for students and food professionals, including scientists, managers, trainers, food inspectors, public health officials, and more. Each of the 87 short cases includes a paragraph on “Discussion and key learnings”, which will appeal equally to educators, students and working professionals in this field.
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