The advancement of technological interventions in food quality analysis and safety detection has to be inculcated among these beneficiaries. With a unique blend of both agriculture and animal food segments, this book is expected to occupy a distinct position among the various publications in the post harvest sector. The content of the book is useful both for those looking to begin food science careers and to established specialists. The various chapters define safety and quality aspects of plantation crops, the milling industry, meat, milk, water, fish, bakery, street foods, etc.
The book also enlightens readers about the various hazards involved in the food supply chain, pre-requisite programmes, GMP, food safety management systems, and international trading issues. The PRP approach in food safety management systems has been elaborated in a comprehensible manner. Pre-requisite programmes, GAP, GMP and GHP to be implemented before HACCP in meat industry is well detailed in a chapter along with the applicable statutory and regulatory requirements. The significance of these pre-requisite programmes for effective establishment of HACCP in meat processing are lucidly explained.
Note: T&F does not sell or distribute the Hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA.
Table of Contents
1 Relevance of Safety and Quality in Food Supply Chain 2. Good Agricultural Practices for Ensuring Safety and Quality of Food Products 3. Food Safety Management Systems 4. Hazards in Food Safety Chain 5. Pre Requisite Programs 6. Risk Analysis 7. Safety and Quality of Fresh Fruits and Vegetables 8. Grading of Fruits and Vegetables 9. Pesticide Residues in Edible Commodities and Environmental Samples 10. Food Additives: Safety and Quality Aspects 11. Process Induced Toxicants in Foods 12. Street Foods: Safety Concerns 13. Traditional Indian Foods: Safety and Quality 14. Organic Farming and Food Safety 15. Safety Aspects of Food Packaging 16. Safety and Quality of Novel Food Processing Techniques 17. Food Laws and Regulations 18. Food Safety and Standard Authority of India: An Overview 19. Food Certification: Theory and Practice
K P Sudheer, Kerala Agricultural University, Kerala, India
Bindu Lakshmanan, Kerala Veterinary and Animal Sciences University, Kerala, India