Quality Progress - August 2016 - (Page 60)
Food Safety in the Seafood
Industry: A Practical Guide
for ISO 22000 and FSSC 22000
mented and maintained for ISO 22000
(and recommended for any management
ers are explored.
This book is rich for those leading
system). The second is a compilation of
teams, but ideas offered are not directly
all the food and feed safety hazard alerts
applicable for measuring, documenting
Nuno F. Soares, António A. Vicente and
related to seafood since the European
and reporting specifics of quality pro-
Christina M. A. Martins, Wiley-Blackwell,
Union Commission created the database.
grams. This book is an executive's man-
2016, 200 pp., $99.95 (book).
This can be useful in anticipating problems
agement resource as opposed to a guide
in your system.
for persons at operations level. Though
of this book is
The authors do an exceptional job
ideas are transferable, the book's length
to provide key,
summarizing the drivers and issues while
and organization may not be the best for a
providing context for the required actions.
hands-on operations manager.
Numerous discussions, illustrations and
the available food
tables make the material easy to grasp.
for leaders to explore what leadership
A thorough reference section completes
is, why it matters, and how to move into
the coverage. Anyone dealing with food
and manage from a leadership posi-
such as ISO
safety or having to implement or maintain
tion. The book is a how-to reference
22000 and FSSC
ISO 22000 or FSSC 22000 will benefit from
for executive-level managers. The word
22000 in one
reading this book.
"quality" does not appear in the table of
book. It does this in easily and under-
The book's three sections offer a plan
Marc A. Feldman
contents or the index, though meeting
expectations and standards is implied
standable way for non-specialists tasked
with implementing or maintaining these
throughout. This is not a resource with
All the Leader You Can Be:
The Science of Achieving
technical information on quality pro-
Section one covers the seafood industry
Suzanne Bates, McGraw-Hill Education,
effective organizational leadership are
and the identification and description of
2016, 304 pp., $30 (book).
standards. While it highlights seafood food
safety, parallels may be made for any food
or feed type.
The book is divided into five sections.
cesses, measurement, documentation or
reporting outcomes, but concepts about
quality results made possible through
the most relevant food hazards, whether
In the broad
biological, chemical or physical. Sec-
workshop-seminar programs, and the
tion two deals with food safety. It briefly
book offers research results confirming 15
introduces the Codex Alimentarius, hazard
essential qualities of an executive leader.
analysis and critical control points and the
According to Bates, executive presence
predominantly used food safety systems.
and make orga-
has been proven in many organizations
Parts three and four examine ISO 22000.
and over time it allows leaders to align,
The ISO standard's clauses are reviewed
inspire and move people to act.
and explained. The last section does the
same with FSSC 22000, and points out
not a one-size-fits-all plan. Recognizing
differences between ISO 22000 and FSSC
that every leader is different, the book
The author is a presenter of executive
Bates confirms executive presence is
and managers can use to make impact
allows the reader to measure individual
on their organizations and operational
qualities using a three dimensional model
appendixes. The first contains a compre-
teams. High expectations are set as 15
of character, substance and style.
hensive list of documents to be imple-
traits for effective executive level lead-
Additionally, there are two useful
60 QP * www.qualityprogress.com
Readers may learn how to leverage
Table of Contents for the Digital Edition of Quality Progress - August 2016
Mr. Pareto Head
Recognize, Rate and Resolve
Station to Station
Quality in the First Person
One Good Idea
Back to Basics
Quality Progress - August 2016