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Professor in the Department of Food and Nutrition at Ewha Womans University and former official of the United States Food and Drug Administration. This book highlights these issues and provides guidance for moving towards a science-based approach to food safety regulation that can also improve food safety without putting consumers at risk. Aleksandra Martinovic, Associate Professor, Faculty of Food Technology, Food Safety and Ecology – Donja Gorica University Dr. Aleksandra Martinovic`s research interests focus on the practical application of basic knowledge in the field of food safety, food microbiology and the development and implementation of new technologies in the food industry. The Ambassador is the Global Harmonization Initiative (GHI) for Montenegro, the Chair of the Global Interest Harmonization Group (SIG) and the Scientific Committees of the Task Force (TT) of the European Federation of Food Science and Technology of the European Federation of Food Science and Technology, Chair of the Working Group on Meat Hygiene within the European Hygienic Engineering and Design Group (EHEDG). She is a member of a fish processing group within the European Hygienic Engineering and Design Group (EHEDG). Dr. Martinovic has independently authored or co-authored dozens of scientific articles, a chapter of a scholarly monograph published abroad, a textbook for pre-university education, and a study manual. Prof. Dr. h.c.
Huub Lelieveld, formerly of Unilever, now Chairman of the Global Harmonization Initiative, a non-governmental organisation advocating for globally harmonized and science-based food safety regulation, is also an Executive Committee member and former President of EFFoST (European Federation of Food Science and Technology), founder and former President of EHEDG (European Hygienic Engineering and Design Group). He is a member of the IAFoST (International Academy of Food Science and Technology), a member of the Institute of Food Technologists (IFT), a member of the IUFoST (International Union of Food Science and Technology) Board of Directors and President of the IFT Non-Thermal Processing and International Divisions. At Unilever, he was responsible for hygienic treatment and plant design as well as new processing technologies. He is the editor or co-editor of numerous books on food hygiene, food safety and food processing technologies. He has also written numerous chapters for these books, as well as hundreds of articles in relevant scientific and journals. He is a visiting professor at the National University of Food Technology in Kiev, Ukraine. ÐÐ3/4Ð»ÑÑÐ ̧ÑÑ Ð¿ÐμÑÐ°ÑÐ1/2ÑÑ Ð²ÐμÑÑÐ ̧Ñ ÑÑÐ3/4Ð¹ ÐºÐ1/2Ð ̧Ð³Ð ̧ Ensuring Global Food Safety: Exploring Global Harmonization, Second Edition examines the food law policies and practices that remain the main contributors to food waste. This completely revised and updated edition offers a rational and multidimensional approach to the scientific question “What is safe for consumption?” and how creating a globally acceptable framework of microbiological, toxicological and nutritional standards can help reduce hunger and food insecurity worldwide. Currently, many laws and regulations are so strict that healthy foods are destroyed due to scientifically incorrect information on which laws and regulations are based.