Ensuring Global Food Safety: Exploring Global Harmonization

Christine Boisrobert · Sangsuk Oh · Aleksandra Stjepanovic · Huub Lelieveld

nóv. 2009 · Academic Press

Um þessa rafbók

Taking into account toxicity levels at normal consumption levels, intake per kg bodyweight and other acknowledged considerations, each chapter in this book will be based on one or more proven examples. It is intended to provide specific examples and potential improvements to the safety of the world's food supply, while also increasing the amount of food available to those in undernourished countries. This book is designed to to provide science-based tools for improving legislation and regulation.

• Reduce amount of food destroyed due to difference in regulations between nations
• Positively impact the time-to-market of new food products by recognizing benefit of "one rule that applies to all"
• Use the comparison of regulations and resulting consequences to make appropriate, fully-informed decisions
• Employ proven science to obtain global consensus for regulations
• Understand how to harmonize test protocols and analytical methods for accurate measurement and evaluation
• Take advantage of using a risk/benefit based approach rather than risk/avoidance to maximize regulatory decisions

Um höfundinn

Prof. dr. h.c. Huub Lelieveld, formerly with Unilever, now President of the Global Harmonization Initiative, a non-governmental organisation working towards globally harmonised and science based food safety regulations, is also a member of the Executive Committee and Past-President of EFFoST (the European Federation of Food Science and Technology), Founder and Past-President of EHEDG (the European Hygienic Engineering and Design Group). He is Fellow of IAFoST (the International Academy of Food Science and Technology), Fellow of IFT (the Institute of Food Technologists), served on the Governing Council of IUFoST (the International Union of Food Science and Technology) and has been Chair of the Nonthermal Processing and International divisions of IFT. At Unilever, he was responsible for hygienic processing and plant design and novel processing technologies. He is editor or co-editor of many books, on food hygiene, food safety and food processing technologies. He also wrote many chapters for such books as well as hundreds of articles in peer-reviewed scientific journals and in relevant magazines. He is visiting professor at the National University of Food Technologies in Kiev, Ukraine.