Suchergebnisse

Intro -- Contents -- Abbreviations -- 1 The RASFF: Legal Bases, Aims and Procedures for Notifications -- Abstract -- 1.1 The Road to RASFF: Historical Notes and Current Notification Procedures -- References -- 2 RASFF Alert and Information Notifications. A Statistical Review -- Abstract -- 2.1 The RASFF and the Analysis of Notifications. An Overview -- 2.2 RASFF Alert Notifications. Food Safety Concerns and Related 'Agents' (1979-1990) -- 2.3 Recent RASFF Alert Notifications. Food Safety Concerns and Related 'Agents' (2011-2014) -- 2.4 Chemical Risks by the RASFF Viewpoint -- References -- 3 EU Border Rejection Cases: Reasons and RASFF Notifications -- Abstract -- 3.1 The RASFF and the Analysis of Notifications: An Overview -- 3.2 RASFF Border Rejection Notifications: Food Safety Concerns and Related 'Agents' (2008-2011) -- 3.3 Recent RASFF Border Rejection Notifications: Food Safety Concerns and Related 'Agents' (2012-2014) -- References -- 4 Conclusions and the Future of the RASFF -- Abstract -- 4.1 RASFF Notifications and Emerging Concerns. A Brief Summary -- 4.2 RASFF Notifications. Emerging Product and Hazard Categories -- 4.2.1 Emerging Products Categories -- 4.2.2 Emerging Hazard Categories -- 4.3 The Future of the RASFF System -- References.

Intro -- Contents -- Abbreviations -- Food Traceability and Raw Materials for Cheese Productions -- 1 Food Traceability System in Europe: Basic and Regulatory Requirements -- 1.1 Food Traceability System in Europe: An Introduction -- References -- 2 Raw Materials in the Cheesemaking Field and Related Input Data in the Traceability -- 2.1 Raw Materials in the Cheesemaking Field-The Milk -- 2.2 From Milk to Cheese-Cheesemaking and Traceability -- 2.3 Traceability and Cheese-Different Technical Strategies -- 2.4 Traceability, Milk Products and Different National Approaches-The Italian Situation -- References -- 3 The ExTra Tool-A Practical Example of Extended Food Traceability for Cheese Productions -- 3.1 Traceability in Cheese Industries-A Practical Introduction -- 3.2 Traceability in Cheese Productions-The Flow of Input Information -- 3.2.1 Milk for Cheese Productions -- 3.2.2 Coagulant Enzymes for Cheese Productions -- 3.2.3 Lactic Acid Bacteria for Cheese Productions -- 3.2.4 Salt for Cheese Productions -- 3.2.5 Minor Ingredients for Normal Cheese Productions-Three Examples -- 3.3 Traceability in Cheese Productions-The Flow of Output Information -- 3.3.1 Traceability Pathways in Cheese Productions-One Processor -- 3.3.2 Traceability Pathways in Cheese Productions- Many Processors -- 3.4 Traceability in Cheese Productions-Curds and the Role of Water -- 3.5 Traceability in Cheese Productions-The Importance of 'Off-line' By-Products -- 3.6 Traceability in a Cheese Industry-The ExTra Tool -- 3.6.1 The ExTra Tool-An Overview -- 3.6.2 The ExTra Tool-One Single Product, One Single Sheet -- References -- 4 The ExTra Tool-Practical Simulations in the Cheesemaking Industry When Using Cheeses, Butter and Rennet Caseins -- 4.1 Processed Cheeses and Traceability. A Practical Introduction.

This book explores food traceability in raw materials, additives and packing of the dairy sector and it provides an accessible and succinct overview of the new Extended Traceability (ExTra) software. In this work, the authors present several practical examples of extended food traceability for edible products and food-contact materials in the cheese-making industry. Readers will also discover a summary of the existing legal and regulatory requirements for food traceability in Europe. This book will appeal to a wide readership, from academic researchers to professionals and auditors in industry working in quality control, food and packing traceability, and international regulation.