by
Wester, Patricia A.
Call Number
363.192 WES
Publication Date
2017
Format:
Electronic Resources
Relevance:
4.7487
by
Andersen, Veslemøy, editor.
Call Number
363.192068 23ENG20230411
Publication Date
2022
Summary
Food Safety Management: A Practical Guide for the Food Industry, Second Edition continues to present a comprehensive, integrated and practical approach to the management of food safety throughout the production chain. While many books address specific aspects of food safety, no other book guides you through the various risks associated with each sector of the production process or alerts you to the measures needed to mitigate those risks. This new edition provides practical examples of incidents and their root causes, highlighting pitfalls in food safety management and providing key insights into different means for avoiding them. Each section addresses its subject in terms of relevance and application to food safety and, where applicable, spoilage. The book covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain, making it an ideal resource.
Format:
Electronic Resources
Relevance:
4.5712
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by
Ansell, Christopher K., 1957-
Call Number
363.192 22
Publication Date
2006
Format:
Electronic Resources
Relevance:
4.5348
by
Brandt, Peter.
Call Number
540
Publication Date
2007
Summary
The food monitoring programme is a joint investigative programme by the German Federal Government and the federal state. This report provides the results of the analysis in 2005 of more than 5000 samples of 50 foods or food groups of domestic and foreign origin.
Format:
Electronic Resources
Relevance:
4.0012
by
Mortimore, Sara.
Call Number
664.07 MOR
Publication Date
2001
Format:
Books
Relevance:
3.3832
by
Mortimore, Sara E.
Call Number
363.192
Publication Date
2015
Summary
Readers of this accessible book - now in a revised and updated new edition - are taken on a conceptual journey which passes every milestone and important feature of the HACCP landscape at a pace which is comfortable and productive. The information and ideas contained in the book will enable food industry managers and executives to take their new-found knowledge into the workplace for use in the development and implementation of HACCP systems appropriate for their products and manufacturing processes. The material is structured so that the reader can quickly assimilate the essentials of the
Format:
Electronic Resources
Relevance:
2.5294
by
J.J. Keller & Associates.
Call Number
363.19262 23
Publication Date
2004
Summary
Featuring an easy-to-read format and full-color illustrations, this convenient and versatile handbook covers 11 critical food safety issues. It's filled with bulleted lists, charts, and chapter quizzes that reinforce key food safety issues and make the material easier to understand.
Format:
Electronic Resources
Relevance:
2.2892
by
Wright, David.
Call Number
363.1926
Publication Date
2015
Summary
This book demonstrates some of the ways in which communication and developing technologies can improve global food and water safety by providing a historical background on outbreaks and public resistance, as well as generating interest in youth and potential professionals in the field History of muckraking in the food industry Case study on groundwater regulation Interviews with members of the beef industry and livestock market owners.
Format:
Electronic Resources
Relevance:
2.2171
by
Maur, Robert, editor.
Call Number
363.1920973 23
Publication Date
2016
Summary
When certain disease-causing bacteria, viruses, or parasites contaminate food, they can cause foodborne illness. The food supply in the United States is among the safest in the world -- but it can still be a source of infection. According to the Centers for Disease Control and Prevention (CDC), foodborne pathogens cause up to 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths in the United States each year.
Format:
Electronic Resources
Relevance:
2.1183
by
De Leon, Sonia Yuson.
Call Number
363.7296 22
Publication Date
2003
Summary
"This book is a reference on food and water safety that will be useful for food managers, trainers/educators, food handlers, and consumers worldwide. The first two chapters emphasize the importance of food and water safety on health and life maintenance. Each chapter has an introductory paragraph that states the objective and scope of the chapter text. Definitions of useful terms, tables, and illustrations serve to make the key points better understood and easier to remember. Review questions at the end of each chapter enhance the learning experience, and the chapter references will give the reader a chance to delve into areas of interest for further information. A unique feature of this book is the segment on foodborne disease outbreaks. A selection of fifty cases are presented that provide important learning tools for problem-solving and evaluating foodborne illnesses. Water safety is explained in great detail, whether it is used for drinking and cooking or in recreational water facilities. Numerous examples of etiologic agents that cause illness from contaminated food and water are discussed. Guidelines to supply safe food and water for emergencies that include preparedness in case of bioterrorism, power outage, floods, hurricanes, and other disasters are given. Practical guidelines about food and water safety when handling foods throughout the food chain are explored in each chapter. In addition, a glossary of terms commonly used in food and water safety, with cross-references to the chapter contents, is included. In light of global trade and increasing cultural diversity in food consumption, this book also deals with challenges for the future to ensure a safe water and food supply."--Jacket.
Format:
Electronic Resources
Relevance:
1.4714
by
Kotzekidou, Parthena, editor.
Call Number
363.1926 23
Publication Date
2016
Summary
"Food Hygiene and Toxicology in Ready-to-Eat Foods" is a solid reference for anyone in the food industry needing to understand the complex issues and mechanisms of biological control and chemical hazards to ensure food safety. infectious and non-infectious contaminants in raw, minimally processed, and prepared foods are covered in detail, as well as effective measures to avoid foodborne infections and intoxications. The book is written by an international team of experts presenting the most up-to-date research in the field, and provides current applications and guidance to enhance food safety in the food industry. Strategies and recommendations for each food category include, among others, how to avoid cross-contamination of pathogens, the proper uses of antimicrobial coatings and spray cleanings of fresh produce, and acrylamide reduction during processing. leafy vegetables, fruit juices, nuts, meat and dairy products are some of the ready-to-eat foods covered.Provides the latest on research and development in the field of food safety incorporating practical real life examples for microbiological risk assessment and reduction in the food industryIncludes specific aspects of potential contamination and the importance of various risks associated with ready-to-eat foodsDescribes potential harmful agents that may arise in foods during processing and packagingPresents information on psychrotropic pathogens and food poisoning strains, effect of temperature, "Salmonella," "Listeria," "Escherichia coli," "Bacillus cereus," "Norovirus," parasites, fungal microbiota, enterotoxins, and more
Format:
Electronic Resources
Relevance:
0.3803
by
Voeller, John G.
Call Number
638.278
Publication Date
2014
Summary
<b><i>Food Safety and Food Security </i></b>features articles from the <i>Wiley Handbook of Science and Technology for Homeland Security</i> covering topics related to processing and packaging methods to protect food supply against contamination and to mitigate the consequences of contaminated foods. It discusses related detection systems as well as decontamination and disposal of contaminated foods.
Format:
Electronic Resources
Relevance:
0.3592
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