Food protection and security: preventing and mitigating contamination during food processing and pro

Supply Chain Complexity and Economically Motivated AdulterationREGULATORY AND SUPPLY CHAIN CONTROL CHALLENGES AND GLOBALIZATIONECONOMICALLY MOTIVATED ADULTERATION AND FOOD FRAUD: DEFINITIONS AND SCOPEDRIVERS OF EMA OPPORTUNITY AND INCENTIVEASSESSING THE VULNERABILITY OF FOODS AND INGREDIENTS TO EMAFUTURE TRENDS: LEGISLATION AND EMA MITIGATION EFFORTSSOURCES FOR FURTHER INFORMATIONREFERENCESFingerprinting for Detecting Contaminants in FoodINTRODUCTIONMALDI-TOF MASS SPECTROMETRYSpectral DatabasesMALDI-TOF MS Fingerprinting for the Detection of Bacterial Food ContaminantsVIBRATIONAL SPECTROSCOPYVibrational Spectroscopy for Bacterial IdentificationVibrational Spectroscopy for Detection of Chemical ContaminantsLASER-INDUCED BREAKDOWN SPECTROSCOPYLIBS for Bacterial IdentificationLIBS for the Detection of Chemical ContaminantsFUTURE TRENDSREFERENCESCreating a Food Defense/ Response Plan in Food Processing FacilitiesINTRODUCTION TO DEVELOPING A FOOD DEFENSE PLANWhat Are the Benefits of Developing a Food Defense Plan?What Operations Are Required to Have a Food Defense Plan?Assembling a Food Defense TeamWhat Other Documentation and Supplemental Information Should Operations Gather for Developing the Food Defense Plan?ASSESS VULNERABILITIES (FSIS: CONDUCT FOOD DEFENSE ASSESSMENT; FDA: VULNERABILITY ASSESSMENT)WRITE THE FOOD DEFENSE PLANDeveloping Countermeasures and Mitigation StrategiesMarketing ChallengesPREPARE A RESPONSE PLANContainmentDiagnosisRecallDisposalDecontamination of FacilitiesFacility MapEmergency Phone ListMANAGING THE FOOD DEFENSE PLANEmployee TrainingCorrective ActionsVerificationPlan ReviewsPlan TestsConducting a Food Defense AuditRecord KeepingREFERENCESCreating a Food Defense and Response Plan in Complex Food Production SystemsINTRODUCTIONFRAMING RISKS AND RESPONSESPROCESSES AND PROCEDURES FOR FOOD DEFENSE: HIGH RELIABILITY ORGANIZATIONSANTICIPATING PROBLEMSPreoccupation With FailureReluctance to SimplifySensitivity to OperationsCONTAINMENTCommitment to ResilienceDeference to ExpertisePLANNING A RESPONSE TO A FOOD-RELATED CRISISCrisis PhasesPrecrisisInitial EventMaintenanceResolutionEvaluationThe Unique Nature of Food CrisesTraining and Developing Crisis Response CapacityThe Emergency Operations Plan and Communication PlanCONCLUSIONREFERENCESA Data-Driven Approach to Food Safety Surveillance and ResponseINTRODUCTIONCHALLENGES OF FOOD SAFETYMOVING TO DATA-DRIVEN FOOD SAFETYNEW FOOD SAFETY STAKEHOLDER MODELREDUCING LATENCY IN SURVEILLANCE AND RESPONSEBUILDING SITUATIONAL AWARENESS ACROSS THE FOOD CHAINBUILDING A DATA ANALYTICS ENGINE FOR SURVEILLANCENCFEDA—NORTH CAROLINA FOODBORNE EVENTS DATA INTEGRATION AND ANALYSIS TOOLPULLING IT ALL TOGETHERDay One: Reports of Gastrointestinal IllnessDay Two: Lab Results and Consumer Complaint CallsDay Three: Food Recall IssuedFUTURE TRENDSFURTHER INFORMATIONACKNOWLEDGMENTSREFERENCESHygienic Design of Open Food Processing EquipmentINTRODUCTIONLEGISLATION, STANDARDS AND GUIDELINES COVERING HYGIENIC DESIGNLegislationUS Standards and GuidelinesEuropean Standards and GuidelinesBASIC HYGIENIC DESIGN REQUIREMENTSMATERIALS OF CONSTRUCTION General RecommendationsUse of Metals and AlloysUse of PlasticsUse of RubbersOther MaterialsSURFACE FINISHHYGIENIC DESIGN OF OPEN VESSELS, CONTAINERS, AND BINSInterior and Exterior Design of Open Vessels, Containers, and BinsInstallation of Agitators in Open Vessels (e.g., Kettles)FRAMEWORKFEETCASTERSMaterials of ConstructionDurable Materials of Construction Providing the Casters a Sufficient Load RatingCast-Iron CastersZinc-Plated Mild Steel CastersStainless Steel CastersCasters With Full Thermosetting Plastic WheelsCasters With Full Thermoplastic WheelsRubber-Wheeled CastersHygienic Design RequirementsInspection and Maintenance of CastersBELT CONVEYORConveyor FrameConveyor BedMOTORSCOVERS AND GUARDSCoversGuardsELECTRICAL EQUIPMENT, CABINETS, AND FIELD BOXESElectrical EquipmentElectrical Cabinets and Field BoxesElectrical CablingHUMAN INTERFACESHygienic Design and Installation of Switch BoxesHygienic Design and Installation of Control Panels With Control and Indicator DevicesHygienic Design and Installation of Electronic PanelsINSTALLATION OF THE FOOD PROCESSING EQUIPMENT IN THE FOOD FACTORY Clearance With Respect to the Floor, Walls, and Adjacent EquipmentStairs, Raised Walkways, and PlatformsCONCLUSIONSREFERENCESHygienic Design of Closed Equipment for the Processing of Liquid FoodINTRODUCTIONLEGISLATION, STANDARDS AND GUIDELINES COVERING HYGIENIC DESIGNLegislationEuropean Standards and Guidelines for Liquid Food Processing EquipmentEN StandardsEHEDG GuidelinesOther European StandardsUS Standards and Guidelines-A Sanitary StandardsOther US Sanitary StandardsBASIC HYGIENIC DESIGN REQUIREMENTSSELECTION OF THE CORRECT MATERIALS OF CONSTRUCTIONSURFACE FINISHHYGIENIC DESIGN OF CLOSED VESSELSInterior and Exterior Design of Closed VesselsHygienic Design and Installation of Agitators in Closed VesselsHygienic Design of Permanently Installed Agitators Top Mounted Installation of AgitatorsGood Insulation PracticesHYGIENIC DESIGN OF PROCESS AND UTILITY PIPINGDrainable Process and Utility Lines Without Dead EndsPipe JointsPermanent Pipe Joints (Welded Joints)Dismountable Pipe JointsPiping InsulationApplication of HosesHygienic Integration of Process and Utility Piping in Food FactoriesHYGIENIC DESIGN OF PUMPSCentrifugal Pumps Versus Positive Displacement PumpsBasic Hygienic Design RequirementsHygienic Design of Centrifugal PumpsHygienic Design of Rotary Lobe PumpsHYGIENIC DESIGN OF VALVESDiaphragm ValvesBack-pressure ValvesButterfly ValvesBall ValvesLinear Plug and Stem ValvesMixproof Valve SystemsPlug Cock ValvesFlow Control ValvesNonreturn ValvesTank Outlet ValvesGlobe ValvesMembrane Sampling ValvesPressure Relief ValvesPRESSURE MEASUREMENT DEVICESSelection of the Appropriate Pressure Gauge for Accurate Pressure MeasurementLiquid-Filled Pressure GaugesMechanical GaugesElectronic GaugesHygienic Design of Pressure GaugesProper Installation of a GaugeInstallation for VisibilityMeasures to Eliminate Temperature EffectsMeasures to Eliminate Pressure Misreadings Due to DirtMeasures to Eliminate Vibratory EffectsMeasures to Eliminate the Effect of Magnetic Fields and Electrical PotentialsInstallation for HygieneRetractable Measurement InstrumentsDiaphragm SealsSingle Diaphragm SealDouble Diaphragm Seals With Diaphragm Monitoring SystemCalibration of Pressure Gauges and Pressure SensorsTEMPERATURE MEASUREMENT DEVICESHygienic Design of Temperature Measurement DevicesINSTALLATION OF TEMPERATURE MEASUREMENT DEVICESCONCLUSIONSACKNOWLEDGMENTSREFERENCESPersonal Hygiene and Good Maintenance Practices for the Servicing of Food Processing EquipmentINTRODUCTIONMAINTENANCE AND REPAIR, A NECESSARY EVILSCHEDULED PREVENTIVE MAINTENANCEHYGIENIC VERSUS OPERATIONAL PERFORMANCEMAINTENANCE ACCORDING TO THE PRINCIPLES OF HYGIENIC DESIGNPurchase and Acceptance of Parts, Tools, Lubricants, etc., Brought Onto SiteEquipmentReplacement PartsLubricantsMaterials of ConstructionHygienic Design Principles to Respect During RepairDesign for Maximum AccessCompatible Materials of ConstructionRight Combination of Metals, Steels and Alloys to Avoid Bimetallic Corrosion (Galvanic Corrosion)Selection, Delivery and Storage of Replacement PartsCorrect Installation PracticesMaking Sheet JointsMaking Pipe JointsOther Unsuitable and Suitable Fixing PracticesReplacement of InsulationInstallation of CablingReducing the Surface Roughness of Stainless SteelLubrication According to the Principles of Hygienic DesignRecalibration of Measurement DevicesPERSONAL HYGIENE PRACTICES DURING MAINTENANCE OPERATIONS IN THE FOOD INDUSTRYHYGIENE PRACTICES DURING MAINTENANCE OPERATIONS IN THE FOOD INDUSTRYRecommended Hygiene Practices to Be Taken Before the Onset of Maintenance and Repair OperationsRecommended Hygiene Practices During Maintenance and RepairRecommended Hygiene Practices After Maintenance and RepairEVALUATION OF THE QUALITY OF MAINTENANCE WORK DONE AND RECORDKEEPINGEVALUATION OF THE MAINTENANCE PRACTICESCONCLUSIONREFERENCES
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