Recent advances in agri-food technology have brought increasing complexity and emerging challenges to food safety regulation and governance, with many countries greatly divided in their regulatory approaches. As more advanced CRISPR-based gene-editing technologies and novel foods such as cloned animal products, non-traditional plants, nanofood, and plant-based meat are rapidly being developed, debates arise as to whether the existing models of governance require revision to ensure consumer safety. Of equal importance is the extensive use of pesticides, additives, and animal drugs, which raise concerns over the methods and approaches of government approval and phasing out of potentially risk-causing chemicals. Heightened public criticism of food safety and technology poses a signifi cant challenge to governments around the world, which struggle to strike a proper balance between technocracy- and democracy-oriented risk governance models. Drawing on expertise from the United States, European Union, Japan, China, Korea, Association of South East Asian Nations, Malaysia, and Taiwan, this book explores existing and emerging issues of food law and policy in the context of technology governance to offer an overarching framework for the interaction between food regulation and technology. It will be essential reading for academics, students, and practitioners with an interest in food law and policy, agricultural law and policy, and food safety and nutrition studies.

Food Safety Management: A Practical Guide for the Food Industry, Second Edition continues to present a comprehensive, integrated and practical approach to the management of food safety throughout the production chain. While many books address specific aspects of food safety, no other book guides you through the various risks associated with each sector of the production process or alerts you to the measures needed to mitigate those risks. This new edition provides practical examples of incidents and their root causes, highlighting pitfalls in food safety management and providing key insights into different means for avoiding them. Each section addresses its subject in terms of relevance and application to food safety and, where applicable, spoilage. The book covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain, making it an ideal resource. Addresses risks and controls at various stages of the food supply chain based on food type, including a generic HACCP study and new information on FSMA Covers the latest emerging technologies for ensuring food safety Includes observations on what works and what doesn't on issues in food safety management Provides practical guidelines for the implementation of elements of the food safety assurance system Explains the role of different stakeholders of the food supply

working mechanisms and to develop the overall governance framework in which we operate. Catherine Geslain-Lanéelle Executive Director European Food Safety Authority (EFSA) Parma, March 2008 Acknowledgements This book and the General Framework for the Precautionary and Inclusive Governance of Food Safety that it presents and critically discusses have grown out of research undertaken within one of the subprojects (work package 5) of the research project SAFE FOODS, ‘Promoting Food Safety through a New Integrated Risk Analysis Approach for Foods’. The Integrated Project SAFE FOODS has been funded by the European Commission under the 6th Framework Programme (April 2004 to June 2008) and coordinated by Dr H.A. Kuiper and Dr H.J.P. Marvin of RIKILT-Institute of Food Safety at the University of Wageningen in the Netherlands. Subproject 5 of SAFE FOODS has dealt with institutional aspects of food safety governance with a focus on ways (procedural and structural mec- nisms) to improve the implementation of precaution, participation and a politi- science interface, and has been coordinated by the editors of this book. The General Framework and this book have been a collaborative effort of subproject 5 in which all contributors to the first part of this book were involved. We have very much appreciated this exceptionally fruitful cooperation. It has always been both greatly intellectually inspiring (with many intensive, focused discussions) and very pleasant (highly cooperative and reliable).

Food Safety: A Roadmap to Success is a hands-on book that discusses the key pieces of the food safety puzzle, culture, management commitment, organizational structure, implementation, and the glue that holds it together, communication/education/training, influence, accountability, and metrics. By utilizing this information, food safety professionals can protect their companies’ brands, customers, and consumers, and get the resources (people, money, and departmental cooperation) they need to effectively do their jobs and be successful. Provides practical information that helps readers determine which culture they currently have in their workplace Offers a framework to greatly reduce food safety risks Presents pertinent information in tables, outlining differences in approach by size and food industry segment Includes solid recommendations and further resources applicable to all levels within an organization to ensure success Covers fundamental principles of change management through open communication, education, and measurement implementation

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.

From contaminated infant formula to a spate of all-too familiar headlines in recent years, food safety has emerged as one of the harsher realities behind China's economic miracle. Tainted beef, horse meat and dioxin outbreaks in the western world have also put food safety in the global spotlight. Food Safety in China: Science, Technology, Management and Regulation presents a comprehensive overview of the history and current state of food safety in China, along with emerging regulatory trends and the likely future needs of the country. Although the focus is on China, global perspectives are presented in the chapters and 33 of the 99 authors are from outside of China. Timely and illuminating, this book offers invaluable insights into our understanding of a critical link in the increasingly globalized complex food supply chain of today's world.

The Institute of Medicine's (IOM's) Food Forum was established in 1993 to allow science and technology leaders in the food industry, top administrators in several federal government agencies from the United States and Canada, representatives from consumer interest groups, and academicians to openly communicate in a neutral setting. The Food Forum provides a mechanism for these diverse groups to discuss food, food safety, and food technology issues and to identify possible approaches for addressing these issues by taking into consideration the often complex interactions among industry, regulatory agencies, consumers, and academia. The objective, however, is to illuminate issues, not to resolve them. Unlike study committees of the IOM, forums cannot provide advice or recommendations to any government agency or other organization. Similarly, workshop summaries or other products resulting from forum activities are precluded from reaching conclusions or recommendations but, instead, are intended to reflect the variety of opinions expressed by the participants. On July 13-14, 1999, the forum convened a workshop on Food Safety Policy, Science, and Risk Assessment: Strengthening the Connection. The purpose of the workshop was to address many of the issues that complicate the development of microbiological food safety policy, focusing on the use of science and risk assessment in establishing policy and in determining the utilization of food safety resources. The purpose was not to find fault with past food safety regulatory activities or food safety policy decisions. Rather, the goal was to determine what actions have been taken in the past to address food safety issues, to consider what influences led to the policies that were put in place, and to explore how improvements can be made in the future. This report is a summary of the workshop presentations. It is limited to the views and opinions of those invited to present at the workshop and reflects their concerns and areas of expertise. As such, the report does not provide a comprehensive review of the research and current status of food safety policy, science, and risk assessment. The organization of the report approximates the order of the presentations at the workshop. The identification of a speaker as an "industry representative" or a "Food and Drug Administration representative" is not intended to suggest that the individual spoke for that organization or others who work there.