登入選單
返回Google圖書搜尋
其他書名
Chapter 16. Food Contact Materials
出版Elsevier Inc. Chapters, 2013-11-01
主題Technology & Engineering / Food Science / General
ISBN012805655X9780128056554
URLhttp://books.google.com.hk/books?id=hTtzDAAAQBAJ&hl=&source=gbs_api
EBookSAMPLE
註釋With the exception of foreign bodies, formerly food contact materials (FCM) were generally not considered a source of food safety concern. During the past decade several issues regarding FCM affected the food supply and caught the attention of industries, national bodies and of course consumers. But is it clear what an FCM is? The chapter presents different classifications of FCM depending on the type of contact, type of material and function. The potential hazards (physical, microbiological, chemical and allergen) associated with FCM and their risk factors are explained according to the type of material (e.g. wood, metal, plastic). The chapter also reviews the main standards used in the field (ISO 22000, BRCIoP and EN 15593) and gives an overview of the main regulations applicable. The chapter finishes with five case studies that bring the reader to reality in the management of FCM food safety.