Improving Traceability in Food Processing提高食品加工与分配的可追溯性
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作者： Ian Smith著
出 版 社：
出版时间： 2006-3-1字数：版次： 1页数： 258印刷时间： 2006/03/01开本： 16开印次： 1纸张： 胶版纸I S B N ： 9781855739598包装： 精装编辑推荐
This book describes key components of traceability systems and how food manufacturers can manage them effectively. … will be an important reference for Quality Assurance staff in the food industry in meeting regulatory requirements and improving the safety and quality of food products.
— In Food Trade Review, May 2006
…gives food industry managers an expert look at the legal requirements on traceability and the strategies and tools available to fulfill them.
— FoodProductionDaily.com
内容简介
In the light of recent legislation and a number of food safety incidents, traceability of food products back from the consumer to the very beginning of the supply chain has never been so important. This book describes key components of traceability systems and how food manufacturers can manage them effectively. The first part of the book reviews the role of traceability systems not only in ensuring food safety but in optimising business performance. Part 2 looks at ways of building traceability systems whilst Part 3 reviews key traceability technologies such as DNA markers, electronic tagging of farm animals, ways of storing and transmitting traceability data and the range of data carrier technologies.
目录
Contributor contact details
Part Ⅰ Traceability, safety and quality
1 Developing traceability systems across the food supply chain: an overview
1.1 Introduction
1.2 Accommodating multi-functional traceability requirements
1.3 Item-specific data capture
1.4 The EAN.UCC coding system
1.5 Data carrier technologies
1.6 Linking item-attendant data and database information
1.7 The FOODTRACE project
1.8 Conclusions
2 Using traceability systems to optimise business performance
2.1 Introduction: the FoodPrint approach
2.2 Key concepts in traceability
2.3 Traceability in food chains
2.4 Factors affecting traceability systems
2.5 The FoodPrint model for developing traceability systems
2.6 Phases in the development of a traceability system
2.7 Case studies
2.8 Conclusions
2.9 References
3 Optimising supply chains using traceability systems
3.1 Goals and benefits with quality-oriented tracking and tracing systems
3.2 Demand and supply chain management
3.3 Product loss and out-of-stock levels
3.4 Causes of product loss and out-of-stock
3.5 Measures to control product loss and out-of-stock
3.6 Demand and supply chain management optimisation
3.7 Conclusions
3.8 References
Part Ⅱ Building traceability systems
4 Modelling food supply chains for tracking and tracing
4.1 Introduction
4.2 Developing a process model
4.3 Creating a tracking and tracing model
4.4 Process and product issues in tracking and tracing modelling
4.5 Future trends
4.6 Conclusions
4.7 References
5 Dealing with bottlenecks in traceability systems
5.1 Introduction
5.2 Case study: forest fruit quark
5.3 FoodPrint terminology
5.4 Four types of bottleneck
5.5 Analysing and resolving bottlenecks
5.6 Future trends
5.7 Conclusions
6 Ineluding process information in traceability
6.1 Introduction: benefits for the industry and the consumer
6.2 Using process information to improve quality
6.3 Methods for collecting and storing information
6.4 Statistical methods for data analysis
6.5 Conclusions
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Part Ⅲ Traceability technologies
Index
