Food Safety Lessons for Cannabis-Infused Edibles

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Book
April 2020
Elsevier Science and Technology
ID: 4844392

Food Safety Lessons for Cannabis-Infused Edibles details the world of cannabis-infused edibles and the way its manufacturing is evolving as the industry moves from isolation to regulatory compliance. The cannabis industry has unique challenges as cannabis-infused edibles are not regulated as food, drugs or dietary supplements at the federal level. Despite these current conditions, the industry is aware of the need to examine the safety of these edibles and prepare for a future of federal compliance. The book looks at the cannabis industry through a scientific lens to increase awareness and expertise in food safety within the field of cannabis-infused edibles.

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1. Introduction2. Overview of the Cannabis Industry3. Begin with the End in Mind� The Dispensary4. Food Safety Builds on a Foundation of Good Manufacturing Practices (GMPs)5. Chemistry of CBD and THC6. The Hazard Analysis7. Preventive Controls8. Nobody is Talking About Environmental Monitoring9. Operation: Manufacturing of Edibles10. Operation: Packaging and Labeling of Edibles11. Training Needed in the Cannabis Industry12. Jobs in the Cannabis Industry13. Final Thoughts

Authors

Kathy Knutson Kathy Knutson Food Safety Consulting LLC. Dr. Kathy Knutson works nationwide with food and cannabis manufacturers on recall investigations, problem-solving, training, and FDA compliance. Dr. Knutson writes a food safety blog on ConnectFood. She trains and consults on writing Hazard Analysis and Critical Control Points (HACCP), food defense, and food safety plans; laboratory methods and results; environmental monitoring; Standard Operating Procedures (SOPs); Good Manufacturing Practices (GMPs); and FDA's Food Safety Modernization Act (FSMA). As Project Manager with ImEpik, she updated the online curriculum for a Preventive Controls Qualified Individual (PCQI) certificate and developed a course for GMPs for the cannabis industry. Dr. Knutson is a consultant with Kornacki Microbiology Solutions, NSF International, EAS Consulting Group, and Kathy Knutson Food Safety Consulting LLC.

Table of Contents

Authors

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