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Food safety awareness is at an all-time high with the identification of emerging threats to the food supply, while consumers eat more and more meals prepared outside the home. This book offers a significant contribution toward creating a behavior-based food safety management system

In the article the activity of Šiauliai County State Food and Veterinary Service (hereinafter referred to as SFVS) Food Department is substantiated. Strategic management peculiarities in public sector organizations have been analyzed, the most important food safety and quality criteria have been defined, the food safety and hygiene implementation mechanism in the European Union and in Lithuania has been discussed, furthermore, the Lithuanian food safety supervision system and legal basis have been introduced. The analysis of results of the implemented activity of Šiauliai County SFVS Food Department has been carried out, the forecasts for 2010 and 2011 were prepared, and the activity strategy goals have been formulated. In the food chain, responsibility for food safety, nourishment and quality are shared by all participants of the food chain: producers, processors, distributors, and users. It includes the entire food chain from the initial production to the final user. This holistic approach requires integrated food control system at the national and international levels in entire food chain. The scientific research problem is raised by the following problem oriented questions: what is the food control situation in Šiauliai County? What should the Šiauliai County SFVS Food Department improvement strategy goals be? Which arguments could be used to ground these strategy goals? The subject of the research: activities of Šiauliai County SFVS Food Department. The goal of the research: to research the activity of Šiauliai county SFVS Food Department. The aims of the research: 1. to highlight the main indicators having the greatest impact on activity of Šiauliai County SFVS Food Department, which enable to realize the forecasted strategy goals. 2. on the basis of the carried out activity analysis of Šiauliai County SFVS Food Department to substantiate the strategic aims of this department defined in accordance to the Lithuanian SFVS strategic plan. [.]

In the article the activity of Šiauliai County State Food and Veterinary Service (hereinafter referred to as SFVS) Food Department is substantiated. Strategic management peculiarities in public sector organizations have been analyzed, the most important food safety and quality criteria have been defined, the food safety and hygiene implementation mechanism in the European Union and in Lithuania has been discussed, furthermore, the Lithuanian food safety supervision system and legal basis have been introduced. The analysis of results of the implemented activity of Šiauliai County SFVS Food Department has been carried out, the forecasts for 2010 and 2011 were prepared, and the activity strategy goals have been formulated. In the food chain, responsibility for food safety, nourishment and quality are shared by all participants of the food chain: producers, processors, distributors, and users. It includes the entire food chain from the initial production to the final user. This holistic approach requires integrated food control system at the national and international levels in entire food chain. The scientific research problem is raised by the following problem oriented questions: what is the food control situation in Šiauliai County? What should the Šiauliai County SFVS Food Department improvement strategy goals be? Which arguments could be used to ground these strategy goals? The subject of the research: activities of Šiauliai County SFVS Food Department. The goal of the research: to research the activity of Šiauliai county SFVS Food Department. The aims of the research: 1. to highlight the main indicators having the greatest impact on activity of Šiauliai County SFVS Food Department, which enable to realize the forecasted strategy goals. 2. on the basis of the carried out activity analysis of Šiauliai County SFVS Food Department to substantiate the strategic aims of this department defined in accordance to the Lithuanian SFVS strategic plan. [.]

The Food Safety Handbook: A Practical Guide for Building a Robust Food Safety Management System, contains detailed information on food safety systems and what large and small food industry companies can do to establish, maintain, and enhance food safety in their operations. This new edition updates the guidelines and regulations since the previous 2016 edition, drawing on best practices and the knowledge IFC has gained in supporting food business operators around the world. The Food Safety Handbook is indispensable for all food business operators -- anywhere along the food production and processing value chain -- who want to develop a new food safety system or strengthen an existing one.

This book helps in Achieving food safety success which requires going beyond traditional training, testing, and inspectional approaches to managing risks. It requires a better understanding of the human dimensions of food safety. In the field of food safety today, much is documented about specific microbes, time/temperature processes, post-process contamination, and HACCP-things often called the hard sciences. There is not much published or discussed related to human behavior-often referred to as the 'soft stuff.' However, looking at foodborne disease trends over the past few decades and published regulatory out-of-compliance rates of food safety risk factors, it's clear that the soft stuff is still the hard stuff. Despite the fact that thousands of employees have been trained in food safety around the world, millions have been spent globally on food safety research, and countless inspections and tests have been performed at home and abroad, food safety remains a significant public health challenge. Why is that? Because to improve food safety, we must realize that it's more than just food science; it's the behavioral sciences, too. In fact, simply put, food safety equals behavior. This is the fundamental principle of this book. If you are trying to improve the food safety performance of a retail or food service establishment, an organization with thousands of employees, or a local community, what you are really trying to do is change people's behavior. The ability to influence human behavior is well documented in the behavioral and social sciences. However, significant contributions to the scientific literature in the field of food safety are noticeably absent. This book will help advance the science by being the first significant collection of 50 proven behavioral science techniques, and be the first to show how these techniques can be applied to enhance employee compliance with desired food safety behaviors and make food safety the social norm in any organization. In addition to working for well-known global brands, Frank Yiannas is the author of Food Safety Culture: Creating a Behavior-Based Food Safety Management System, Past President of the International Association for Food Protection, and recipient of the 2007 NSF Lifetime Achievement Award for Leadership in Food Safety.

Front Cover -- Contents -- Foreword -- Acknowledgments -- Abbreviations -- Introduction -- Chapter 1 Food Safety Standards and Schemes -- Introduction -- BRC Global Standards -- International Featured Standards -- Food Safety System Certification 22000 -- The PrimusGFS Standards -- The Global Red Meat Standard -- CanadaGAP -- GLOBALG.A.P. -- The Seafood Processing Standard of the Global Aquaculture Alliance -- The Safe Quality Food Institute Standard -- The Japan Food Safety Management Association -- ASIAGAP and Japan GAP -- Other GFSI-benchmarked standards and certification programs -- The Global Markets Program -- Notes -- References -- Chapter 2 Principal Food Safety Regulations -- Introduction -- The main food safety regulations -- Requirements for FBOs -- Import and export -- Regulatory authority -- Other relevant regulations -- Other jurisdictions: The Eurasian Economic Union -- Notes -- References -- Chapter 3 Food Safety Tools and Techniques -- An overview of prerequisite programs -- General information on PRPs -- PRP workbook: Instructions and examples -- PRP 6: Utilities-supply of air, water, and energy -- PRP 9: Management of purchased materials -- PRP 11: Cleaning and sanitizing -- PRP 12: Pest control -- PRP 13: Personnel hygiene and employee facilities -- PRP 14: Rework -- General information on HACCP -- Main work sheets -- Work sheet 1: HACCP scope -- Work sheet 2: Product and ingredient description -- Work sheet 3: Flow diagram -- Work sheet 4: Hazard identification and description -- Work sheet 5: Control measure selection and categorization -- Work sheet 6: Validation of control measures -- Work sheet 7: Hazard control plan -- Work sheet 8: Verification plan -- Work sheet 9: Modification(s) and follow-up -- Work sheet 10: Meeting summary -- Supplementary work sheets -- Work sheet A: Hazardous agent codes and classification.

"Food Safety: Does the Current US System Ensure Food Safety?; Are New Food Technologies Safe?; Are Certain Foods Unsafe to Eat?"--Provided by publisher