Food Safety Management

Veslemøy Andersen graduated from the Department of Microbiology at the University of Oslo, Norway. She has been working as a microbiologist at the Norwegian Institute of Public Health, Oslo, Norway, at the University of Groningen, The Netherlands, and at the University of Applied Sciences in Eindhoven, The Netherlands. Prof. Dr. h.c. H.L.M. (Huub) Lelieveld is President of the Global Harmonization Initiative and Fellow of the International Academy of Food Science and Technology, and was formerly at Unilever in Vlaardingen, The Netherlands. He editor or co-editor of numerous books, including several on hygiene and food safety management; novel food processing technologies and harmonization of food safety regulations. He produced chapters for many books and encyclopaedia, hundreds of scientific articles and articles for magazines and presented hundreds of papers, globally. He has been awarded doctor honoris causa at the National University of Food Technologies in Kiev, Ukraine. Dr. Yasmine Motarjemi Previous Food Safety Manager/Quality Management at Nestle, Dr. Motarjemi is a food safety consultant and has 30 years of industry-based, real-world experience in all phases of quality assurance programs. She developed internal training materials to address the knowledge gap between the various production stages at Nestle, is Editor in Chief of Elsevier’s Encyclopedia of Food Safety and has published numerous chapters, books, and ~60 research articles.

• 1. Food Safety Management: A Practical Guide for the Food Industry: The Story Behind the Book2. Fundamentals in Management of Food Safety in the Industrial Setting: Challenges and Outlook of the 21st Century3. Management of Safety in the Feed Chain4. Naturally Occurring Contaminants and Inherent Toxicants of Plant Origin5. Allergens6. Milk and Dairy Products 7. Bakery and Farinaceous Products 8. Meat and Meat Products 9. Poultry Meat and Eggs 10. Seafood 11. Food Safety Management of Insect-Based Foods 12. Fruits and Vegetables (Including Herbs)13. Coffee, Cocoa, and Derived Products (e.g., Chocolate) 14. Confectionery and Bakery Products; Including Honey 15. Edible Nuts, Oilseeds and Legumes16. Vegetable Oils and Fats 17. Bottled and Drinking Water18. Pet Food19. Food Contact Materials 20. Thermal Treatment 21. Non-Thermal Processing Technologies 22. Acids and Fermentation 23. Chilling and Freezing 24. Detection of Physical Hazards25. Principles and Systems for Quality and Food Safety Management 26. The Use of Big Data in Food Safety Management: Predicting Food Safety Risks Using Big Data and Artificial Intelligence 27. Hygiene in Primary Production 28. Principles of Hygienic Practice in Food Processing and Manufacturing 29. Site Selection, Site Layout, Building Design 30. Hygienic Design of Food Processing Equipment 31. Development of a Comprehensive Cleaning and Sanitizing Program for Food Production Facilities 32. Personal Hygiene and Food Worker Health 33. Pest Management 34. Safe Handling of Food in Homes and Food Services 35. Preventing and Managing Travel- Related Foodborne Disease 36. Hazard Analysis and Critical Control Point System (HACCP) 37. HACCP Misconceptions and Shortcomings 38. Detection of Microbiological Hazards 39. Management of Microbiological Hazards: Role of Testing as Verification 40. Management of Chemical Contaminants 41. Food Defense 42. Effective and Efficient Leadership 43. Human Factors in Food Safety Management 44. Assessment of Food Safety Management Systems45. Incident Management and Root Cause Analysis46. Crisis Management 47. Food Safety During Pandemics: A Focus on COVID-19 48. The Role of International, Regional, and National Organizations in the Development of Standards 49. Sustainability and Food Systems50. Climate Change and Food Safety 51. Nutritional Trends and Health Claims52. Consumer Information and Labeling 53. Misinformation About Food Safety 54. Ethics in Food Safety Management 108155. Whistleblowing: An Essential Element of Public Health and Food Safety Management56. Training and Education