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Cover -- Title Page -- Copyright Page -- Contents -- List of Contributors -- Foreword -- Series Preface -- Preface for Volume 16: Food Control and Biosecurity -- Chapter 1 - Introduction in Food Safety, Biosecurity and Hazard Control -- 1 - Introduction -- 2 - Ensuring Food Safety Along the Food Chain -- 2.1 - Raw Material -- 2.1.1 - The raw material of plant origin -- 2.1.2 - The raw material of animal origin -- 2.1.3 - Genetically modified organisms -- 2.2 - Food Preservation -- 2.3 - Food Processing -- 2.3.1 - Ambient-temperature processing -- 2.3.2 - Processing by application of heat -- 2.3.2.1 - Heat processing using hot air -- 2.3.3 - Processing by the removal of heat -- 2.4 - Food Additives -- 2.4.1 - Antimicrobials of plant origin (plant-derived compounds, plant by-products) -- 2.4.2 - Antimicrobials of animal origin -- 2.4.3 - Antimicrobials of bacterial origin -- 2.4.4 - Antimicrobials of algae and mushrooms origin -- 3 - Conclusions -- References -- Chapter 2 - Potential Hazards and Biosecurity Aspects Associated on Food Safety -- 1 - Introduction -- 2 - Potential Hazards -- 2.1 - Zoonosis -- 2.2 - Microbial Pathogens -- 2.3 - Genetically Modified Organisms -- 2.4 - Nonmicrobial Hazards -- 3 - Biosecurity -- 4 - Future Challenges and Economic Factors -- 5 - Conclusions -- References -- Further Reading -- Chapter 3 - Tools in Improving Quality Assurance and Food Control -- 1 - Quality as a Phenomenon -- 2 - Seven Basic Quality Tools -- 2.1 - Flowcharts in the Food Industry -- 2.1.1 - Case study: flow chart in the meat industry -- 2.2 - Check Sheets in the Food Industry -- 2.2.1 - Case study: check sheets in sensory analysis -- 2.3 - Histograms in the Food Industry -- 2.3.1 - Case study: histogram in analyzing the net content of yogurt -- 2.4 - Pareto Diagrams in Food Industry.

Introduction: This paper presents an option for evaluating food control effectiveness by analysing the frequency of non-compliances (FnC). Material and methods: A food business establishment can have several different types of control areas (i.e. pest control, HACCP), that can be inspected to assess its compliance with regulations in the food sector. From April 2012 to April 2014, 10 736 inspections were performed in Sweden, covering all 15 types of control areas. In these inspections, 2223 non-compliances were found, giving a FnC of 0.21 per control area inspected. Outlying types of control areas, inspection teams and establishments were selected for supervision of the internal audit procedure. Results and discussion: The key and surprising finding was that types of control area, teams and establishments with high FnC had a higher ratio of false negative non-compliances than those with low FnC. Moreover, false negative non-compliances were more common than false positive non-compliances. Possible explanations include the complexity of legislation affecting food businesses and the complexities of the food business. Conclusions: The risk of non-compliance going undetected is greatest where many non-compliances have already been detected. These results should inform future food control strategies.