Guide to Food Safety and Quality During Transportation:
Controls, Standards & Practices
by Dr. John M Ryan
Hawaii State Department of Agriculture, Administrator of Quality Assurance (Rtd).
The book, published by Elsevier Press, includes FDA and USDA guidance
information, standards and certification, and food safety and quality planning
procedures to establish a foundation for transportation system prevention,
implementation, standardization, measurement and improvement. Hit the link below:
http://www.elsevier.com/books/guide-to-food-safety-and-quality-during-transportation/ryan/978-0-12-407775-1
Guide to Food Safety and Quality During Transportation
provides a sound foundation for the improvement of the transportation
sector responsible for the movement of food. While food safety agencies
have been focused on producer, processor, retail, and restaurant food
safety, the industry that moves the food has been largely overlooked.
Ensuring trucks and containers are properly cleaned and disinfected,
proper maintenance of refrigeration temperatures during transport, and
avoiding paperwork delays are all areas of concern. Lack of government
oversight has resulted in multiple, non-standardized approaches to food
safety that are inspection-dependent.
This book focuses
specifically on the food movers normally overlooked by today's food
safety auditors, compliance schemes, government agencies, quality
control personnel, and transportation executives. It outlines delivery
control solutions and provides basic standards designed to protect the
transportation industry, as well as addressing problems associated with
food transportation and practical solutions that are focused on
container sanitation and traceability food safety and quality needs.
Audience
Those
involved in ensuring the safe transport of food commodities, including
Supply Chain Management, Food Safety Management and Quality Management
Personnel
