Food Safety and Quality Systems in Developing Countries : Vol. II Case Studies of Effective Implementation edited by André Gordon, PhD, CFS.

Table of Contents
Dedication;
Contributors;
Preface;
Acknowledgments;
1: Introduction: effective implementation of food safety and quality systems: prerequisites and other considerations
Abstract Introduction Food safety and quality Food safety and quality considerations in accessing and developing export markets
Conclusions Endnotes;
2: Food safety–based strategies for addressing trade and market access issues Abstract Introduction Sources of contamination in foods and foodborne illnesses Meeting market requirements Conclusions Endnotes;
3: Case study: Improving the quality and viability of a traditional beverage—Irish Moss Abstract Introduction Background to the case study Approach to the technical support intervention Outcome of the first intervention Equipment and supplies
An assessment of the quality-related issues and proposed solutions The second intervention Subsequent technical interventions
Conclusions Endnotes;
4: Case study: food safety and quality systems implementation in small beverage operations—Mountain Top Springs Limited
Abstract Introduction Background to bottled water exports and Mountain Top Springs Limited Food safety and quality considerations The improvement opportunity and process and system description Food safety and quality system implementation
Process and systems upgrade at Mountain Top Springs Limited Business impact of the implementation: cost/benefit comparison
Summary of the benefits Conclusions and lessons learned Endnotes;
5: Case study: formula safe foods—sauces Abstract Formula safe foods Browning Case study 1: UL Manufacturing’s Browning made by the traditional method Case study 2: Walkers wood Browning and browning made by other processes Case study 3: soy sauce as a formula safe food Case study 4: Walkers wood Jerk Seasoning and other cold fill and hold products Outcome and conclusions Endnotes;
6: Case study: formula safe foods—canned pasteurized processed cheese Abstract Introduction Case study 1: proving compliance of canned pasteurized processed cheese with US thermal processing and safety requirements Market access prohibition: imposition of the import alert Scientific background to Tastee processed cheddar cheese production Formulation safety of Tastee canned processed cheese FRI’s assessment of the data on the thermal process and product safety Resolution of the problem and regaining market access Implementation of the recommendations from FRI and regaining of the market access Conclusions
Case study 2: attaining compliance of canned pasteurized processed cheese with Canadian requirements Challenge study: survival of selected pathogens in Tastee Canadian formulation processed cheese Endnotes;
7: Case study: application of appropriate technologies to improve the quality and safety of coconut water Abstract Introduction
Quality and processing of coconut water Case study 1: development of objective easy-to-use approaches to manage the quality, safety, and shelf life of coconut water Conclusions Case study 2: modification of the production of bottled coconut water to improve its quality, safety, and shelf life The nascent coconut water industry in the Caribbean Recommended process and applicable quality assurance for coconut water produced by the traditional method Summary Endnotes;
8: Case study: FSQS in solving market access prohibition for a vegetable product—callaloo (Amaranthus sp.) Abstract
Introduction Case study: production of callaloo with compliant extraneous matter levels Approach to addressing the market access prohibition (import alert) Optimizing the agronomy of the growing of callaloo (Amaranthus sp.) Development of quality assurance criteria The quality assurance program Petitioning the FDA to lift the import alert
Conclusions Case study: contamination of callaloo (Amaranthus sp.) with pesticides residues Cause of the problem Resolution of the problem Conclusions and lessons learned Endnotes;
9: Case study: addressing the problem of Alicyclobacillus in tropical beverages Abstract Introduction Thermophilic acidophilic bacteria in foods and beverages Case study: protecting tropical beverages against Alicyclobacillus-mediated spoilage and the resultant possible brand damage Summary, conclusions, and lessons learned Endnotes;
10: Conclusions and lessons learned: steps for successful Food Safety and Quality System (FSQS) systems implementation
Abstract Conclusions and lessons learned Summary of the steps for successful implementation of a food safety and quality system
A step-by-step guide to the implementation of a food safety and quality system Scientific information to support FSQS
Endnotes;
References;
Index

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