Guide to Food Safety and Quality During Transportation

Guide to Food Safety and Quality During Transportation : Controls, Standards and Practices

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Description

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.
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Product details

  • Paperback | 288 pages
  • 152 x 229 x 15mm | 484g
  • Academic Press Inc
  • San Diego, United States
  • English
  • Reprint
  • 0128101105
  • 9780128101100

Table of contents

Background

Chapter 1 - Introduction to Transporter Container Sanitation, Traceability and Temperature Controls

Chapter II - Current and Emerging Transportation Food Safety Models

Chapter III - Introduction to an In-Transit Food Safety Auditing and Standards

Chapter IV - System Management and Record Keeping

Chapter V - In-Transit HACCP Planning and Implementation: Concepts and Standards

Chapter VI - In-Transit Container Sanitation Standards

Chapter VII - In-Transit Traceability Standards

Chapter VIII - System Implementation

Chapter IX - The Future
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Review quote

"...summary of methods and standards for maintaining food safety during the transportation phases of its journey from production to consumption. The book begins by introducing transport container sanitation, traceability, and temperature control, current models for monitoring and incentivizing good practice including RFID tracking integrated with multiple condition sensors, and auditing and certifications in the industry."--ProtoView.com, April 2014
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About John M. Ryan

Dr. John Ryan was the Administrator for the Hawaii State Department of Agriculture's Quality Assurance Division. He was responsible for developing food safety and traceability systems within the state of Hawaii. Dr. Ryan piloted the USA's first farm-to-fork award winning internet-enabled RFID food traceability system and one of America's early high-technology sensor based temperature control supply chain food safety system. He has recently worked with a number of international companies to establish real-time international food traceability that reports trans-Pacific transportation temperatures and tests for bacteria, explosives and container tampering. He spent two years as co-team leader for President Obama's FDA/CDC Information Technology team and also served on the FDA Performance Management and Standards Developments team. He is the president of Ryan Systems, located in Canyon Lake, CA.
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