by
Ansell, Christopher K., 1957-
Call Number
363.192 22
Publication Date
2006
Format:
Electronic Resources
Relevance:
4.5348
by
Heldt, Benjamin.
Call Number
363.192014
Publication Date
2012
Format:
Electronic Resources
Relevance:
3.7239
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by
J.J. Keller & Associates.
Call Number
363.19262 22
Publication Date
2006
Summary
Provides food safety and general safety awareness training. This must-have handbook contains practical, real-world food safety information that will help foodservice employees recognize and deal with potential hazards ... and reduce the chances of foodborne illness.
Format:
Electronic Resources
Relevance:
3.6657
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:
3.6073
5.
by
Yiannas, Frank.
Call Number
363.1
Publication Date
2015
Summary
This book helps in Achieving food safety success which requires going beyond traditional training, testing, and inspectional approaches to managing risks. It requires a better understanding of the human dimensions of food safety. In the field of food safety today, much is documented about specific microbes, time/temperature processes, post-process contamination, and HACCP-things often called the hard sciences. There is not much published or discussed related to human behavior-often referred to as the "soft stuff." However, looking at foodborne disease trends over the past few decades and publi
Format:
Electronic Resources
Relevance:
2.7663
by
Cardoso, Ryzia De Cássia Vieira.
Call Number
641.59 STR
Publication Date
2014
Summary
Prepared foods, for sale in streets, squares or markets, are ubiquitous around the world and throughout history. This volume is one of the first to provide a comprehensive social science perspective on street food, illustrating its immense cultural diversity and economic significance, both in developing and developed countries. Key issues addressed include: policy, regulation and governance of street food and vendors; production and trade patterns ranging from informal subsistence to modern forms of enterprise; the key role played by female vendors; historical roots and cultural meanings of selling and eating food in the street; food safety and nutrition issues. Many chapters provide case studies from specific cities in different regions of the world. These include North America (Atlanta, Philadelphia, Portland, Toronto, Vancouver), Central and South America (Bogota, Buenos Aires, La Paz, Lima, Mexico City, Montevideo, Santiago, Salvador da Bahia), Asia (Bangkok, Dhaka, Penang), Africa (Accra, Abidjan, Bamako, Freetown, Mozambique) and Europe (Amsterdam).
Format:
Electronic Resources
Relevance:
2.2371
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
Marcom Projects.
Call Number
TR DVD 363.1926 FOO
Publication Date
2003
Summary
Test the knowledge of the audience gained from the first two programs.
Format:
Other
Relevance:
0.3482
by
ClickView (Firm)
Call Number
XX(302868.1)
Summary
Food safety is an integral and vital part of any hospitality or food technology subject. This program focuses on a large food service workplace and follows their food safety practices from the start to the end of the day. Interspersed with the visual footage are practical examples of employees following good hygiene practices, checking foods, cleaning, recording information and corrective action. Key elements of a comprehensive food safety program such as reasons for a food safety program, getting ready for work, food preparation, serving food and cleaning up are all examined. The programme is a comprehensive study of the processes, safety issues and control measures relating to food safety associated with the food service industry.
Format:
Other
Relevance:
0.2949
by
Husain Nik Rosmawati Nik.
Call Number
363.192
Publication Date
2021
Format:
Electronic Resources
Relevance:
0.2722
by
Agriculture and Resource Management Council of Australia and New Zealand. Standing Committee on Agriculture and Resource Management.
Call Number
664.90021894 AGR
Publication Date
1997
Format:
Books
Relevance:
0.2357
by
Smith, David, 1942-, author.
Call Number
363.19260941 SMI
Publication Date
2007
Format:
Electronic Resources
Relevance:
0.2132
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