Food Safety Short Stories

Food Safety Short Stories: A Collection of Real-Life Experiences is a novel and unique collection of situations experienced or witnessed by food professionals in the form of short stories. These stories, which focus on an important event, mishap, management practice, or ethical question, present important lessons. Their objective is to educate, inspire, motivate, challenge, and encourage food professionals to better understand food safety management and to help increase job effectiveness and productivity with ethics and integrity. Each story addresses its subject in terms of relevance and application to food safety and covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain. In an entertaining format, the book provides an analysis of incidents or near misses. It highlights pitfalls in food safety management and provides key insight into the means of avoiding them.

This book is an essential reference for students and food professionals of all sectors, including scientists, managers, trainers, food inspectors, and those working in the food industry, public health, food control agencies, and certification bodies.

• Includes real-life food safety stories detailing an event, its analysis, and lessons learned
• Encourages critical thinking
• Presents scenarios in all areas of the food sector throughout different regions of the world
• Provides practical and experience-based guidance for food safety management

Section 1: Risks and Controls in the Food Supply Chain
Section 2: Technologies and Food Safety
Section 3: Food Safety Assurance Systems
Section 4: Sustainability and Ethics
Section 5: Epilogue

Dr. Peter Overbosch previous Vice President of Corporate Quality Assurance, Metro Cash & Carry (based in Düsseldorf, Germany) and Senior Director Quality Kraft Foods Europe, Middle East & Africa (Munich, Germany), Senior Director Quality Kraft Foods Latin America (East Hanover, NJ, USA), VP of Quality at Nabisco Inc (East Hanover, NJ, USA) and Head of Quality for Unilever Foods worldwide (Rotterdam, Netherlands). He has developed and implemented global quality systems at all these companies, has driven multi-site ISO 9001 and ISO 22000 certification across Latin America and Europe and has initiated 6 Sigma programs. Peter has been one of the initiators of the BSI PAS 220:2008 Standard for prerequisite programs of food safety for food manufacturing, now being used in the GFSI recognized FSSC 22000 scheme. Furthermore, Peter has developed Incident Management procedures and trained and led IM Teams around the world.
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.
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.