IRMA-International.org: Creator of Knowledge
Information Resources Management Association
Advancing the Concepts & Practices of Information Resources Management in Modern Organizations

Food Microbial Hazards, Safety, and Quality Control: A Strategic Approach

Food Microbial Hazards, Safety, and Quality Control: A Strategic Approach
View Sample PDF
Author(s): Aysha Sameen (University of Agriculture, Faisalabad, Pakistan), Amna Sahar (University of Agriculture, Faisalabad, Pakistan), Farwa Tariq (University of Agriculture, Faisalabad, Pakistan), Usman Mir Khan (University of Agriculture, Faisalabad, Pakistan), Tayyaba Tariq (University of Agriculture, Faisalabad, Pakistan) and Bushra Ishfaq (University of Agriculture, Faisalabad, Pakistan)
Copyright: 2022
Pages: 32
Source title: Food Safety Practices in the Restaurant Industry
Source Author(s)/Editor(s): Siti Nurhayati Khairatun (Universiti Putra Malaysia, Malaysia), Ainul Zakiah Abu Bakar (Universiti Putra Malaysia, Malaysia), Noor Azira Abdul Mutalib (Universiti Putra Malaysia, Malaysia) and Ungku Fatimah Ungku Zainal Abidin (Universiti Putra Malaysia, Malaysia)
DOI: 10.4018/978-1-7998-7415-7.ch004

Purchase

View Food Microbial Hazards, Safety, and Quality Control: A Strategic Approach on the publisher's website for pricing and purchasing information.

Abstract

Food is any material or substance eaten or drunk to provide energy and nutrients for the body's growth, development, and maintenance. Food can be considered safe if it is free from all hazardous substances that can affect consumer health. Food safety issues can place a high burden of responsibility on traders, government bodies, and international organizations. This chapter covers the hazards, their types, foodborne diseases, and strategies to ensure food safety and quality. Different food quality and safety assurance programs are discussed as well like quality management systems, HACCP certification, ISO 9000 family, good manufacturing practices (GMP)/good hygiene practices (GHP), total quality management (TQM), good working practices (GWP), good lab practices (GLP), etc. Moreover, the role of some novel processing technologies is also focused on in this regard.

Related Content

Ruby Siwach. © 2022. 25 pages.
Noor Azira Abdul Mutalib, Noor Aniza Abdul Rahim, Ungku Fatimah Ungku Zainal Abidin. © 2022. 15 pages.
Muhammad Haseeb Ahmad, Amna Sahar, Muhammad Imran, Muhammad Kamran Khan, Rabia Shabir Ahmad, Muhammad Bilal Hussain, Muhammad Faizan Afzal, Marwa Waheed. © 2022. 26 pages.
Aysha Sameen, Amna Sahar, Farwa Tariq, Usman Mir Khan, Tayyaba Tariq, Bushra Ishfaq. © 2022. 32 pages.
Ungku Fatimah Ungku Zainal Abidin, Maimunah Sanny, Nur Hanani Zainal Abedin. © 2022. 23 pages.
Suzita Ramli, Jun Xian Wong. © 2022. 28 pages.
Genevie Eleanor Ruby, Ungku Fatimah Ungku Zainal Abidin. © 2022. 21 pages.
Body Bottom