224 pages · 2025
Food Safety and Inspection
An Introduction, Second Edition
By Madeleine Smith · Iain Ferris
- Published
- November 24, 2025
- Imprint
- CRC Press
- Edition
- 2nd Edition
- ISBN
- 9781003460213
Overview
About this book
The process of food inspection relies on an inspector's understanding of the intrinsic hazards associated with individual foods. Whereas spoilage can usually be determined through a simple organoleptic assessment, the judgment of whether a food is fit for human consumption requires an evaluation of health hazards, many of which may not be apparent through physical assessment. Instead, the inspector must analyse and integrate scientific and handling information to evaluate the potential health risk. Now fully updated and expanded in this second edition, Food Safety and Inspection: An Introduction focuses on food categories and describes common hazards associated with each, using published peer-reviewed research to explain and evaluate the health risk.
With the adulteration of foods becoming an increasing problem, and the complexity of the food supply chain an understanding of risk points to allow targeted inspection and assessment is required. This book offers solutions to this as well as new chapters and material that centres on specialist products and processes that are challenging to inspect, including charcuterie, sous vide and allergen contamination. This practically minded book is designed to support the role of food inspection in the modern food industry.
This book is an essential read for anyone interested in studying for certification to become a food inspector and those studying food safety courses at university or in practice.
Subjects
Built Environment, Engineering & Technology, Food Science & Technology, Health and Social Care, Tourism, Hospitality and Events
Inside the book
Table of contents
Select a chapter to read its abstract.
Chapter 1Safe Food
Pages: 12
This chapter uses the concepts of hazard and risk to explain the need for food control systems and how they can be structured. The delivery of official controls is defined and explained using globally accepted principles, including the importance of a risk-based approach.
Part IFish and Seafood
Pages: 32
No chapter abstract available.
Chapter 2Parasites Associated with Fish
Pages: 13
The chapter describes the main parasites which can be acquired by eating fish. Examples include saltwater and freshwater species, their life cycles, data relating to infections and where possible, research supporting appropriate controls.
Chapter 3Shellfish
Pages: 10
This chapter describes the food animals that are categorised as shellfish, including the Crustacea, Mollusca and Cephalopoda. Definitions used in EU legislation inform the categorisation. The main hazards associated with eating shellfish are discussed using relevant research to explain the risk. Controls, where possible, are discussed.
Chapter 4Smoked Fishery Products
Pages: 7
This chapter describes the process of hot and cold smoking of fish together with a discussion of the main hazards associated with the product. Published research is used to support the discussion which includes comments on the difficulty of developing HACCP plans for the process.
Part IIMeat
Pages: 55
No chapter abstract available.
Chapter 5Parasites Associated with Meat
Pages: 18
This chapter covers the common parasites associated with the main meat animals. Life cycles are described and published data are used to demonstrate incidence. Examples include Taenia solium where humans can be either primary or secondary hosts and the emerging problem of human cysticercosis in countries or populations where eating of pork is prohibited. A discussion of traditional meat inspection and research evaluating a risk-based approach is included.
Chapter 6Charcuterie
Pages: 12
The production of charcuterie meat products uses a variety of different processes to provide their characteristic flavours and appearance but also ensure they are safe to eat. This chapter explains many of the important methods and food safety hurdles introduced in the production of charcuterie. It describes the role of the ingredients used in addition to the methods of salting, curing, drying and fermenting meats, as well as describing how Hazard Analysis and Critical Control Points (HACCP) applies to these products.
Chapter 7Thermal Processing of Meat
Pages: 23
This chapter approaches thermal processes by examining the factors that can impact the microbiological safety of the end-product. Published research is used to support a discussion on the factors that can affect the thermal resistance of common meat-associated pathogens and what this might mean for the time: temperature combinations used in processing. Studies assessing the effect of pre-stressing, low aW and cross-protection are referenced and the potential significance for common processes such as curing hams or sous vide is described. Guidance from national competent authorities is also referenced and discussed where appropriate.
Part IIIDairy
Pages: 34
No chapter abstract available.
Chapter 8Milk
Pages: 11
Pasteurisation is the main control used to produce safe drinking milk, and this chapter uses descriptions of outbreaks to illustrate the impact. Post-pasteurisation contamination by Listeria is discussed in the context of cleaning and disinfection. This is also supported by outbreak data and includes the use of environmental sampling as part of the monitoring programme.
Chapter 9Dairy Products
Pages: 21
The chapter is divided into fermented and non-fermented milk products and the hazards associated with each are addressed separately. Published outbreak information is used to illustrate the microbiological hazards, including those associated with dried milk powder and infant formula. Hazards associated with fermented products made from unpasteurised milk are discussed and described with learning points from documented outbreaks highlighting the complexity of the issues. Guidance from important organisations is included and referred to as appropriate.
Part IVProducts Not of Animal Origin
Pages: 17
No chapter abstract available.
Chapter 10Outbreaks Associated with Fresh Fruit and Vegetables
Pages: 15
Outbreak data is used to identify common hazards associated with the ingestion of fruit and vegetables. The reasons are explored using published research to explain the association, including attachment mechanisms and acid shock response.
Part VContamination and Adulteration
Pages: 53
No chapter abstract available.
Chapter 11Mycotoxins
Pages: 14
Some of the possible health impacts of this complex group of contaminants are described using outbreak data, together with the difficulties of establishing exposure impact. Controls and monitoring including post-harvest control, sampling and standards are discussed, based on published research, as are emerging concerns such as synergistic effects or the impacts of masked mycotoxins.
Chapter 12Food Allergies and Hypersensitivities
Pages: 20
Food hypersensitivities and allergies are common ailments affecting millions of people worldwide. This chapter describes many of these conditions, as well as the effects of living with them. It also explores some of the challenges associated with food production and explains the legal framework within the United Kingdom and EU in relation to allergen management. It includes the provision of accurate food information, assessment of the risk of cross-contamination and how Hazard Analysis and Critical Control Points (HACCP) methods apply to allergen management.
Chapter 13Food Fraud
Pages: 17
This chapter examines the deliberate compromise of food for economic gain. Food fraud is defined and the circumstances which enable it are discussed. Different types of fraud are listed and the vulnerable categories are considered. Evaluation tools which are available for the industry and inspectorate are summarised.