Food Safety Management: a Practical Guide for the Food Industry

Yasmine Motarjemi holds a Masters degree in Food Science and Technology from the University of Languedoc, Montpellier, France (1978) and a Doctoral degree in Food Engineering from the University of Lund, Sweden (1988). In 2003, she followed a training at the IMD business school in Lausanne, Switzerland and in 2014 a course on Human Rights at the University of Geneva Switzerland. After her research and academic career at the University of Lund, in 1990 she joined the World Health Organization (WHO) in Geneva as Senior Scientist. In WHO, she was responsible for the surveillance and prevention of foodborne illnesses (including education of professional and domestic food handlers), the development of the food safety assurance system (e.g. Hazard Analysis and Critical Control Point system), and for assistance to the WHO Member States in strengthening their national food safety programme and the development of the risk analysis process. She has served in the Secretariat of various sessions of the Codex Alimentarius Commissions and its Committees. From 2000 to 2011, she held the position of Assistant Vice President in Nestl and worked as the Corporate Food Safety Manager. In this capacity, she has, among others, developed the Nestl Food Safety Management system and managed various emerging food safety issues and crises. She was active in several industry organizations, among others FooddrinkEuorpe (formerly Conf deration des Industries Agroalimentaires (CIAA)) where she advised management of international crisis. She is the author, co-author or editor of numerous peer-reviewed articles, books, training manuals and other publications, including a book on food safety for children. In 2014 she published Encyclopedia on Food Safety and the book Food Safety Management: A Practical Guide for the Food Industry (both published by Elsevier/Academic Press).