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Managing Food Safety Risks in the Agri-Food Industries
Modern farming practices involve more stakeholders in the supply chain, presenting issues of storage, transportation, and distribution prior to reaching the consumer. This increasing complexity in food production chains creates more points for introducing microorganism contamination of crops, livestock, and aquatic organisms. Managing Food Safety R
Foodborne Diseases
Foodborne Diseases: Case Studies of Outbreaks in the Agri-Food Industries defines the context of foodborne disease across a range of food sectors. It provides insight into the causes and management of outbreaks along with practical lessons about foodborne disease prevention strategies relevant to stakeholders throughout the food supply chain. Indiv
The Oxford Handbook of Caribbean Religions
"The Oxford Handbook of Caribbean Religions offers a comprehensive overview of Caribbean religions. The Caribbean is a microcosm of the world's religions, but the small geographic space resulted in the encounter of global religions and indigenous religious practices. The racial, ethnic, and cultural diversity of this region makes brief introductions to Caribbean religions incapable of truly addressing its complex and diverse religious landscape. The Handbook also elaborates on the diversity of the religious traditions and the national particularity of the region while also considering multiple geographic settings. It mentions how often Caribbean religion is studied through the perspective of a discrete religious tradition or geographic setting"--
Food and Drink - Good Manufacturing Practice
The latest updated edition of the market-leading guide to Good Manufacturing Practice (GMP) in the food and drink industry This all-new, 7th edition of Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management features a wealth of new information reflecting changes in the industry and advances in science that have occurred since the publication of the last edition back in 2013. They include topics such as: Food Safety Culture, Food Crime and Food Integrity Management Systems, Food Crime Risk Assessment including vulnerability risk assessment and Threat Analysis Critical Control Point (TACCP), Security and Countermeasures, Food Toxins, Allergens and Risk Assessment, ...
A Handbook of Food Crime
Food today is over-corporatized and under-regulated. It is involved in many immoral, harmful, and illegal practices along production, distribution, and consumption systems. These problematic conditions have significant consequences on public health and well-being, nonhuman animals, and the environment, often simultaneously. In this insightful book, Gray and Hinch explore the phenomenon of food crime. Through discussions of food safety, food fraud, food insecurity, agricultural labour, livestock welfare, genetically modified foods, food sustainability, food waste, food policy, and food democracy, they problematize current food systems and criticize their underlying ideologies. Bringing together the best contemporary research in this area, they argue for the importance of thinking criminologically about food and propose radical solutions to the realities of unjust food systems.
Green Criminology
In the past three decades, a stream of criminological inquiry has emerged which explores, measures, and theorizes crimes and harms to the environment at the micro-, mezzo-, and macro-levels. This “green criminology”, as it has come to be known, has widened the criminological gaze to consider crimes and harms committed against air, land (from forests to wetlands), nonhuman animals, and water in local, regional, national, and international areas or arenas. Accordingly, green criminology has endeavored to understand the causes and consequences of air and water pollution, biodiversity loss, climate change, corporate environmental crime (e.g., illegal waste disposal), food production and dist...
Food Adulteration and Food Fraud
What do we really know about the food we eat? A firestorm of recent food-fraud cases, from the US honey-laundering scandal to the forty-year-old frozen “zombie” meat smuggled into China, to horse-meat episodes in the United Kingdom, suggests fraudulent and intentional acts of food adulteration are on the rise. While often harmless, some incidents have resulted in serious public health consequences. At the heart of these dubious practices are everyone from large food processors to small-time criminals, while many consumers are becoming increasingly concerned about this malfeasance. In this book, Jonathan Rees examines the complex causes and surprising effects of adulteration and fraud across the global food chain. Covering comestibles of all kinds from around the globe, Rees describes the different types of contamination, the role and effectiveness of government regulation, and our willingness to ignore deception if the groceries we purchase are cheap or convenient. Pithy, punchy, and cogent, Food Adulteration and Food Fraud offers important insight into this vital problem of human consumption.
