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Regulatory Foundations for the Food Protection Professional

  • Book
  • © 2015

Overview

Editors:
  1. Julia Bradsher

    1. International Food Protection Training Institute, Battle Creek, USA

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  2. Gerald Wojtala

    1. International Food Protection Training Institute, Battle Creek, USA

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    You can also search for this editor in PubMed   Google Scholar

  3. Craig Kaml

    1. International Food Protection Training Institute, Battle Creek, USA

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  4. Christopher Weiss

    1. International Food Protection Training Institute, Battle Creek, USA

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  5. David Read

    1. International Food Protection Training Institute, Battle Creek, USA

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  • An essential practical guide for food protection professionals in both the public (regulatory) and private sectors
  • Consistent chapter layout covering regulatory basics
  • Based on curriculum framework created by International Food Protection Training Institute

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Table of contents (23 chapters)

  1. Front Matter

    Pages i-viii
    Download chapter PDF

  2. Introduction

    • Julia Bradsher, Gerald Wojtala, Craig Kaml, Christopher Weiss, David Read
    Pages 1-5

  3. Regulatory Program Foundations

    • Neal Fortin, Scott Gilliam, Cathy Weir
    Pages 7-20

  4. Prevailing Statutes, Regulations, and Ordinances

    • Steven Mandernach, Dan Sowards, Virginia Veneziano
    Pages 21-35

  5. Integrated Food Safety System (IFSS) Orientation

    • Joe Corby, Ron Klein, Gary Elliott, John Ryan
    Pages 37-54

  6. Regulatory Program Foundations: Program Standards

    • Ellen Buchanan, Tressa Madden, Christopher Smith, Alan Tart, Amanda Buell
    Pages 55-75

  7. Microbiology (of the Food Code)

    • David McSwane, Yvonne Salfinger, Brian Nummer, Angela Winslow
    Pages 77-89

  8. Public Health Principles

    • James Rutherford, John Luke, Melinda Wilkins, Sarah Rockhill
    Pages 91-104

  9. Outbreak Investigations (Epidemiology)

    • Melinda Wilkins, Ernest Julian, Kim Kutzko, Sarah Rockhill
    Pages 105-124

  10. Environmental Health and Safety

    • David McSwane, Jeffrey French, Ron Klein
    Pages 125-141

  11. Jurisdiction

    • Daniel Gump, Virginia Veneziano, Jeffrey French, Ellen Buchanan
    Pages 143-162

  12. Hazard Analysis and Critical Control Points (HACCP)

    • Brian Nummer, Daniel Gump, Steven Wells, Scott Zimmerman, Angela Montalbano
    Pages 163-178

  13. Inspections, Compliance, and Enforcement

    • Kristin DeMarco Shaw, Byron Beerbower, Cynthia Walker
    Pages 179-200

  14. Sampling

    • Rita Johnson, Lisa Hainstock, Angela Montalbano
    Pages 201-219

  15. Labeling

    • Dan Sowards, Kristin DeMarco Shaw, Shirley Jankowski, Jim Sevchik
    Pages 221-236

  16. Allergens

    • Christopher Weiss, Kristin DeMarco Shaw, Steven Gendel, George Dunaif, Jim Sevchik, Laurel Francoeur et al.
    Pages 237-249

  17. Employee Safety

    • Jim Topie, Ellen Buchanan, Tressa Madden, Michael Fagel
    Pages 251-262

  18. Communication Skills

    • Alan Tart, William Lachowsky, Tressa Madden, Paul Dezendorf
    Pages 263-279

  19. Unprocessed Foundations

    • Christopher Weiss, David Read, Steve Steinhoff, Julie Henderson
    Pages 281-293

  20. Manufactured Foundations

    • Katherine Simon, Catherine Martin, Scott Gilliam
    Pages 295-306
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Keywords

About this book

Regulatory Foundations for the Food Protection Professional is a comprehensive guide for the entry-level food protection professional (FPP) working in either the public or private sector. The book can also serve as a foundation for students in academic programs preparing for a career in food protection. Additionally, as the Food Safety Modernization Act (FSMA) is implemented, this book will provide valuable information for countries wishing to export foods and food ingredients to the U.S. and comply with U.S. food safety regulations.


The book is based on the Entry-Level component of the National Curriculum Framework for regulators, created by the International Food Protection Training Institute (IFPTI) located in Battle Creek, Michigan. The Entry-Level component of the National Curriculum Framework contains more than twenty content areas, including Epidemiology, Microbiology, Labeling, Food Defense Awareness, Program Standards, Environmental Health and Safety, Sampling, and Allergens.




Each chapter is divided into specific learning objectives aimed at equipping the entry-level FPP with the knowledge and skills necessary to successfully perform his or her job, whether in the public or private sector, and whether in food safety or food defense.

Established in 2009, IFPTI is improving public health by building competency-based training and certification systems, and cultivating leadership for the
food protection community worldwide. Our mission is to enhance public health by improving the protection of the world's food supply through training, certification, thought leadership, and technology. See more at www.ifpti.org.

Editors and Affiliations

  • International Food Protection Training Institute, Battle Creek, USA

    Julia Bradsher, Gerald Wojtala, Craig Kaml, Christopher Weiss, David Read

About the editors

Established in 2009 IFPTI is improving public health by building competency-based training and certification systems, and cultivating leadership for the food protection community worldwide. Our mission is to enhance public health by improving the protection of the world's food supply through training, certification, thought leadership, and technology. See more at www.ifpti.org.

Bibliographic Information

  • Book Title: Regulatory Foundations for the Food Protection Professional

  • Editors: Julia Bradsher, Gerald Wojtala, Craig Kaml, Christopher Weiss, David Read

  • DOI: https://doi.org/10.1007/978-1-4939-0650-5

  • Publisher: Springer New York, NY

  • eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)

  • Copyright Information: Springer Science+Business Media New York 2015

  • Hardcover ISBN: 978-1-4939-0649-9

  • Softcover ISBN: 978-1-4939-4876-5

  • eBook ISBN: 978-1-4939-0650-5

  • Edition Number: 1

  • Number of Pages: VIII, 367

  • Number of Illustrations: 2 b/w illustrations, 67 illustrations in colour

  • Topics: Food Microbiology, Food Science, Public Health

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