سیستم‌های ایمنی و کیفیت غذا در کشورهای در حال توسعه: جلد سوم: ملاحظات فنی و بازار

__Food Safety and Quality Systems in Developing Countries: Volume III: Technical and Market Considerations__ is a practical resource for companies seeking to supply food products from developing countries to developed country markets or to transnational business located in developing countries. It explores practical approaches to complying with food safety and quality systems requirements, backed by the science-based approaches used in the major markets applied in a developing country context. It explores the topic from the perspective of agribusiness value chains and includes deconstructions of regulatory and market channel-specific technical requirements in North America, Europe, and other major markets. Volume III builds on the platforms laid by the previous two volumes, providing guidance from industry-leading experts on addressing regulatory and market-specific microbiological, chemical, packaging and labelling, supply chain, and systems-related food safety and quality compliance requirements. This book addresses technical and market-determined standards that value chain participants in developing countries face supplying developed country markets or transnational firms, including hotels, major multiples, and quick serve restaurant brands. Cover Food Safety and Quality Systems in Developing Countries Copyright Dedication Contents List of Contributors Acknowledgments 1 Technical considerations for the implementation of food safety and quality systems in developing countries Part I Background to technical considerations for food safety & quality systems in developing countries Introduction Food safety and food security Impact of food safety in developing countries on food security and nutrition globally Global food system resilience Domestic considerations for food safety in developing countries Impact of foodborne illnesses on developing countries: a driver in FSQS implementation Other domestic considerations Technical FSQS considerations related to local and regional regulatory infrastructure, requirements and implementation Export considerations for FSQS in developing countries Summary: Technical & market-related FSQS considerations in developing countries Part II Selected market-specific considerations for exports from developing countries Overview of the European Union regulatory structure for foods Introduction Key EU food laws Selected EU food regulations impacting exports to the EU Summary of EU regulations (EC) 178/2002 Summary of EU regulations (EC) 852/2004 Regulation (EC) No. 882/2004 – official controls EU reference laboratories Update of labeling legislation Impact of BREXIT2 and the relationship of EU food laws to the United Kingdom food businesses Synopsis of selected important components of the US Food and Drug Administration (FDA)’s Food Safety Modernization Act (FSMA) Background 21 CFR 117: cGMP/preventive controls for human food Hazard analysis Preventive control program Supply chain program controls Process controls Food allergen controls Sanitation controls Other control programs Recall plan Overview of the regulatory environment for exporters to Canada Summary of the Safe Food for Canadians Act (2012) Foreign food safety systems recognition framework Example of Canada’s food laws in action: export of nutritional beverages to Canada Categories of allowable dietary and health products Product labeling and composition Rationale Composition Labeling10 Importer responsibilities Overview of the regulatory environment for exporters to Australia & New Zealand References Further reading 2 Addressing trade and market access issues based on food safety strategies Introduction Background Strategies to deal with cultural issues Case study 1: Getting seafood from developing countries back into the EU: sea change in food safety systems Introduction Approach to the market access challenge Industry-wide transformation: the implementation of HACCP-based food safety systems Attaining equivalence to the EU regulatory infrastructure and requirements Case study 2: retaining access to the USA market for mango exports Background Description of the mango export industry in Haiti (2004–2006) Structure of the sector The supply chain and production process The post-harvest intervention component of the programme Outline of the intervention Observations and recommendations on practices Outcome of the interventions Case study 3: Removal of curry powder from FDA’s red list Background Approach to the problem Investigation and remediation of the cause of salmonella contamination of curry powder The cause of the contamination Implementing sustainable preventative programmes Getting the import alert on CPBL’s curry products removed Conclusion Case study 4: Fortified beverages exported to Canada Background Description of the case Regulatory review, findings and recommended course of action Action Recommendations Label assessment & findings Flavoured drink mix Scope General information Excerpts from Canada’s Food and Drugs Act Common name Findings Net quantity Nutrition facts table Findings Ingredient list and allergens Dealer name and address (Domicile) Regarding the web address Date codes Claims Lactose-free Rich in protein Rich in calcium Fortified with iron Recommendation Sweeteners Artificial flavors/picture on PDP Information specific to supplemented foods Findings Recommendation Product labeling and composition Rationale Composition Importer responsibilities Recommendations Summary and recommendations Case study 5: Expanding market success through food safety system certification: The Pickapeppa Company Background The need for Food Safety & Quality Systems (FSQS) Certification A global food safety initiative The benefit of a GFSI certificated FSQS Food Safety System Certification References Further reading 3 Food safety and quality systems implementation along value chains Introduction The value chain concept Food value chains: activities and participants Value addition and value creation along agri-food value chains Synergies in value vs. supply chains Food safety and quality assurance along food industry value chains Summary Case studies Case study 1: enabling safe and sustainable fresh vegetable value chains Important linkages and activities in the greenhouse vegetable value chain Food safety & quality considerations along the greenhouse vegetable value chain Summary Case study 2: value chains producing safe, high quality papaya for the US and United Kingdom markets Introduction Background information and description of the value chain Food safety & quality considerations along the Jamaican solo papaya value chain WARNING!!! DUMMY ENTRY At the farm At the pack house Other considerations Case study 3: a fine flavored cocoa production and chocolate industry value chain Introduction Background information and description of the value chain The cocoa production/chocolate manufacturing process Description of the value chain Food safety and quality management along the cocoa industry value chain Case study 4: the Indo-Ivorian cashew nut value chain: influence of FSQS considerations Introduction Background information and description of the value chain Food safety and quality systems in the Indo-Ivorian cashew nut value chain References Further reading 4 Supplier quality assurance systems: important market considerations Introduction The importance of specifications in food safety and quality in a supplier assurance program Combating food fraud: technical approaches to brand protection Basic requirements for agricultural production systems Selection of the location of the farm Water quality and water management Planting material Good agricultural practices (GAPs) Factors to be controlled Summary of important control points & compliance criteria for GAP Basic requirements for warehousing & distribution operations Control of reception and handling in warehouses Loading Transportation Basic requirements for manufacturing Basic requirements of a system for food service Control of suppliers & supply chain Storage of raw materials, ingredients & inputs Sanitation programs Food preparation and handling practices for prevention of contamination Pest prevention programs Maintenance of safe temperatures for prepared food3 Dispatch and distribution Management of suppliers to the food manufacturing & food service industries Introduction Evaluation of suppliers Documentation Monitoring of supplier’s performance GFSI-benchmarked certification programs Background FSSC 22000 certification Providing examples of control measures, including prerequisite programs & guidance for their selection & use Organization Safe quality food certification SQF food safety codes GLOBALG.A.P. certification Background Organic certification and organic agriculture Introduction Organic agriculture Organic certification Considerations for soil fertility and plant nutrition Considerations for crop protection Considerations for certification of farm inputs Considerations for planting materials Considerations for conversion period Considerations for cross contamination Considerations for biodiversity Considerations for records Considerations for knowledge Cost considerations for organic certification Benefits of organic certification Financial benefit for selected organically grown crops Cocoa Spices Environmental benefits of organic certification Halal certification A description of Halal: what is it? Why seek Halal certification? Applying for Halal certification Kosher certification What are Kosher foods? The global demand for Kosher foods Categories of Kosher foods The Kosher certification process References Further reading 5 Microbiological considerations in food safety and quality systems implementation Introduction Sources of pathogenic bacteria in foods: a brief overview Pathogenic bacteria of major concern in food safety: ecology and characteristics Salmonella spp. Shiga-toxin-producing Escherichia coli Campylobacter jejuni Yersinia enterocolitica Vibrio parahaemolyticus Shigella spp. Staphylococcus aureus Listeria monocytogenes Bacillus cereus Clostridium perfringens Clostridium botulinum Establishing microbiological criteria for food products: use of indicator organisms Indicator organisms Aerobic plate count Psychrotrophic and thermoduric organisms Enterobacteriaceae and coliforms Fecal coliforms Escherichia coli Enterococci Staphylococci Pseudomonas aeruginosa Thermophilic spore count Yeast and mold counts Incidence of pathogenic microorganisms in food products from developing countries Incidence of pathogenic microorganisms and foodborne illness outbreaks in developing countries Pathogenic bacteria in fruits, vegetables, meats, prepared meals and other foods in the Caribbean Incidence of pathogenic microorganisms and foodborne illness outbreaks in developing country regions Prevalence of pathogenic microorganisms on selected foods from developing countries Red meat Salmonella Campylobacter spp. Shiga-toxin-producing E. coli Listeria spp. and L. monocytogenes Poultry meat Salmonella and Campylobacter Staphylococcus aureus Listeria spp. and L. monocytogenes Seafood Microbiological criteria for food products from developing countries Types of microbiological criteria Standards Guidelines Specifications Components of microbiological criteria Food product and sample type Microorganism(s) or toxin Sampling plan Two-class sampling plan Three-class sampling plan Microbiological limit Use of information on microbiological criteria Indicators & spoilage microorganisms in meat Pathogenic microorganisms in meat Indicators & spoilage microorganisms in raw poultry Pathogenic microorganisms in raw poultry meats Indicators & spoilage microorganisms in raw vegetables Pathogenic microorganisms in raw vegetables Indicators and spoilage microorganisms in seafood Pathogenic microorganisms and toxins in seafood Indicators and spoilage microorganisms in fruits and fruit products Pathogenic microorganisms in fruit and fruit products Indicators & spoilage microorganisms in dried cereal products Pathogenic microorganisms in dried cereal products Indicators & spoilage microorganisms in herbs, spices and seasonings Pathogenic microorganisms Pathogenic microorganisms in nut and nut products Indicators & spoilage microorganisms in nut and nut products Indicators & spoilage microorganisms in milk and dairy products Pathogenic microorganisms in milk and dairy products Indicators & spoilage microorganisms in prepared meals Pathogenic microorganisms in prepared meals Microbiological criteria for developing country beverages Indicators & spoilage microorganisms in fruit drinks & alcoholic beverages Pathogenic microorganisms in fruit drinks & alcoholic beverages Specific challenges for entry of developing countries products into the global food trade References 6 The role and importance of packaging and labeling in assuring food safety, quality & compliance with regulations I: Packa... Packaging basics Types of packaging Glass packaging Metal packaging Plastic packaging Paper packaging Wood packaging Composites Different packaging options Container closure integrity and evaluation Integrity testing of glass containers Integrity testing of metal containers Integrity testing of plastic containers Integrity testing of paper-based containers Packaging considerations in new product development Packaging considerations in risk and hazard analysis and HACCP plans References Further reading 7 The role and importance of packaging and labeling in assuring food safety, quality and regulatory compliance of export pr... The importance of packaging for exporting products from developing countries to developed country markets Background Special considerations for wood and flexible packaging Secondary functions of packaging Trends in food packaging for exporters Making a statement Sustainability Telling a story/sharing values Convenience Healthier packaging & cleaner labels The rise of private labels Vintage packaging Responsible packaging Incorporation of technology into packaging Transparent packaging Stricter labeling regulations Hollowing of the middle class Container closure evaluation Can seam evaluation for metal and semi-rigid containers Preliminary examination Visual examination Can seam defects (definitions) Can seam defects (visual examination and testing) Packaging considerations for food safety and quality Food/packaging interactions Important considerations for flexible packaging for exports Wood packaging: considerations Regulation of the export of wooden packaging materials Impact of packaging on shelf life Extending shelf life Controlling moisture Controlling oxygen Packaging innovations driving changes in food safety, marketing and distribution Active and intelligent packaging Active packaging Intelligent packaging Edible packaging Sustainable (biodegradable) packaging Personalization and digital printing Biodegradable packaging Selection of biodegradable packaging Assessment and testing of biodegradable packaging Stability testing Thermal degradation testing Testing for the presence of metal ions Thickness testing Conclusion The importance of labeling for exporting products from developing countries to selected developed country markets Introduction Labeling basics Labeling requirements for export to the UK and EU Food information to consumers Nutrition labeling Front of pack labeling Appropriate durability indication Warning on labels Country of origin labeling (COOL) Organic food labels Using the e mark Signposting Labeling requirements for export to the United States of America Food allergens Labeling requirements for export to the Canada Allergen labeling for Canada Other labeling requirements Labeling of irradiated foods Nutrition labeling References Further reading 8 Food safety and quality considerations for cassava, a major staple containing a natural toxicant Introduction Cassava production and consumption trends Cassava toxicology and safety Cassava safety Effects of cassava-mediated cyanide exposure Processing and utilization of cassava tubers (roots) and leaves Processing of the leaves Processing of the roots Cassava bread: traditional production in Belize, Central America Nutritional value of cassava The tubers (roots) The leaves Cassava’s critical role in global food security The impact of urbanization on the role of cassava in developing countries References Further reading 9 Market & technical considerations for spices: Nutmeg & Mace case study Introduction to the global spice industry The nature of the global trade in spices Food safety, quality & other technical considerations The market for herb and spice products globally – considerations Considerations for future growth of the spices sector Specific considerations for the market for herb and spice products in the European Union Market channels in the EU for culinary spices The nutmeg & mace trade globally Case study: nutmeg & mace Background to the nutmeg industry The nutmeg tree Culinary uses of the fruit Impact on health Grenada nutmeg & mace industry development case study The Grenadian nutmeg industry Description of the production of Grenada #1 and #2 mace Description of the production of Grenada nutmegs Technical interventions in Grenada Value chain interventions to improve good agricultural practices (GAPs) & compliance with export requirements Food safety & quality system assessments & guidance to selected export-oriented entities Programmes assessed Overview of findings General observations GCNA facilities Industry-wide practices Traceability The upgrade of the value chain partner firms Specific interventions to strengthen the value chain Compliance with export requirements: GAPs, GMPs, HACCP & capacity building Building the technical capacity to support the industry Improved collaboration along the value chain Chemical, phenotypic and genetic characterization and differentiation of nutmeg Technical information on varieties Relationship between cultivars Technical support for branding programme Appendix 9A Studies on genetic diversity (DNA fingerprinting) of Grenadian nutmegs – PCR and RAPD methodology Introduction Materials and methods DNA isolation Plant material - leaves Plant material – nutmeg & mace PCR analysis PCR parameters RAPD analysis PCR parameters Amplification parameters Analysis of PCR products Results References Further reading Index Back Cover Food Safety and Quality Systems in Developing Countries: Volume III: Technical and Market Considerations is a practical resource for companies seeking to supply food products from developing countries to developed country markets or to transnational business located in developing countries. It explores practical approaches to complying with food safety and quality systems requirements, backed by the science-based approaches used in the major markets applied in a developing country context. It explores the topic from the perspective of agribusiness value chains and includes deconstructions of regulatory and market channel-specific technical requirements in North America, Europe, and other major markets. Volume III builds on the platforms laid by the previous two volumes, providing guidance from industry-leading experts on addressing regulatory and market-specific microbiological, chemical, packaging and labelling, supply chain, and systems-related food safety and quality compliance requirements. This book addresses technical and market-determined standards that value chain participants in developing countries face supplying developed country markets or transnational firms, including hotels, major multiples, and quick serve restaurant brands. Provides detailed, scientific, and technical information to assist food safety and marketing professionals operating in the global market Helps farmers, processors, exporters, food scientists and technologists, regulators, students, and other stakeholders in the global food industry understand and apply tailored technical and scientific information to their food industry sector Uses specific real-world examples of systems implementation, supported by case studies and the required scientific and marketing inputs in a range of product categories including fruits and vegetables, sauces and spices, beverages, produce staples, dairy products, seafood, and others Food Safety And Quality Systems In Developing Countries, Volume Iii: Technical And Market Considerations Is A Practical Resource For Developing Countries That Face A Range Of Challenges In The Food Trading Market. This Information Will Help Exporters, Inspectors, Regulators And Other Stakeholders In The Food Industry Understand The Unique Differences Between Countries To Improve Food Chain Distribution. Specific Examples Of Food Safety Systems In A Range Of Environments-supported By Structured Case Studies-illustrate The Differences Between Entities And How System Implementation Is Done To Improve Food Safety And Quality Worldwide. Explores Safety And Quality Standards For The Exportation Of Traditional Foods To Countries Involved In Food Trade Describes Proper Assessment And Implementation Techniques Of Food Safety And Quality Systems Provides Case Studies Of Various Food Items, Including Packaging, Labeling And Delivery Conditions Includes Standards, Such As Tqm (total Quality Management), Root Cause Analysis, Iso 9001, 5s, And Six Sigma