Safety Protocols in the Food Industry and Emerging Concerns
This brief reports about safety protocols in the food producing industry. Hygiene, i.e., the prevention of contamination and microbial infections, is of greatest importance in the industry, as are disinfection techniques, to prevent or to fight microbial
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Giovanni Gurnari
Safety Protocols in the Food Industry and Emerging Concerns 123
SpringerBriefs in Molecular Science Chemistry of Foods
Series editor Salvatore Parisi, Industrial Consultant, Palermo, Italy
More information about this series at http://www.springer.com/series/11853
Giovanni Gurnari
Safety Protocols in the Food Industry and Emerging Concerns
123
Giovanni Gurnari Benaquam S.r.l. San Marino Italy
ISSN 2191-5407 ISSN 2191-5415 (electronic) SpringerBriefs in Molecular Science ISSN 2199-689X ISSN 2199-7209 (electronic) Chemistry of Foods ISBN 978-3-319-16491-5 ISBN 978-3-319-16492-2 (eBook) DOI 10.1007/978-3-319-16492-2 Library of Congress Control Number: 2015934041 Springer Cham Heidelberg New York Dordrecht London © The Author(s) 2015 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. Printed on acid-free paper Springer International Publishing AG Switzerland is part of Springer Science+Business Media (www.springer.com)
Contents
Part I
Prevention of Microbial Spreading
1 Decision Procedures and Strategies . . . . . . . . . . . . . . . . . . . 1.1 Introduction to Safety Protocols in Food Industries . . . . . . 1.2 The Role of the HACCP Manager: Food Risks and GMP . 1.3 The Microbial Risk. . . . . . . . . . . . . . . . . . . . . . . . . . . . 1.4 The Chemical Risk . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1.5 Microbial Decontamination and Related Risks . . . . . . . . . References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 The Reduction of Microbial Spreading: Little Details, Great Effects . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.1 Basic Strategies Against Microbial Spreading in Food Industries: An Overview . . . . . . . . . . . . . . 2.2 Correct Selection of Raw Ingredients and Packaging Materials . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.3 Segregation of Raw Materials . . . . . . . . . . . . . . . . 2.4 Segregation of Packaging Materials and Equipments. 2.5 A
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