Search Results for risk management - Narrowed by: 1

State of the art on the initiatives and activities relevant to risk assessment and risk management of nanotechnologies in the food and agriculture sectors - FAO/WHO technical paper - [electronic resource].

2024-05-18T02:53:40Z

by FAO.
Call Number 664.0092
Publication Date 2014
Format: Electronic Resources
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Crisis Management and Recovery for Events : Impacts and Strategies.

2024-05-18T02:53:40Z

by Ziakas, Vassilios.
Call Number 394.2068
Publication Date 2021
Summary The first text to fully explore the issue of ownership and governance of international events. Split onto two distinct parts of 'Theory' and 'Cases', it presents cases from sports as well as non-sports events, in addition to general principles regarding ownership and governance based on historical, legal and managerial considerations.
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Space, Mobility, and Crisis in Mega-Event Organisation : Tokyo Olympics 2020's Atmospheric Irradiations.

2024-05-18T02:53:40Z

by Tzanelli, Rodanthi.
Call Number 394.206809752135
Publication Date 2022
Format: Electronic Resources
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FAO/WHO Guidelines on Risk Characterization of Microbiological Hazards in Food : Microbiological Risk Assessment Series No. 17.

2024-05-18T02:53:40Z

by FAO/WHO.
Call Number 363.82636.0855
Publication Date 2009
Summary Risk characterization is one of the four steps of microbiological risk assessment, which include hazard identification, exposure assessment, hazard characterization and risk characterization. Risk characterization is defined as an estimation of the probability of occurrence and severity of known or potential adverse health effects in a population based on hazard identification, hazard characterization and exposure assessment. It is in the risk characterization step that the results of the risk assessment are presented. These results are provided in the form of risk estimates and risk descriptions that present answers to the questions risk managers pose to risk assessors. These answers, in turn provide the best available science-based evidence to be used by risk managers to assist them in managing food safety. This volume presents guidelines for risk characterization of microbiological hazards in foods. These guidelines provide descriptive guidance on how to conduct risk characterizations in various contexts, and utilizing a variety of tools and techniques. They have been developed in recognition of the fact that reliable estimation of risk is critical to the overall risk assessment. This volume and others in the Microbiological Risk Assessment Seriescontain information that is useful to both risk assessors and risk managers, including international scientific committees, the Codex Alimentarius Commission, governments and food regulatory agencies, scientists, food producers and industries and other people or institutions with an interest in the area of microbiological hazards in foods, their impact on human health and food trade and their control.
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Food Safety Management [electronic resource] : Implementing a Food Safety Program in a Food Retail Business

2024-05-18T02:53:40Z

by King, Hal.
Call Number 363.192014
Publication Date 2013
Summary The goal of this book is to show how to build and manage a food safety department that is tasked with ensuring food safety within a food retail business. The experiences of the author as the head of Food and Product Safety at Chick-fil-A will be used as the model. Specifically, the book will discuss the specific components of a food safety program, the tactics needed to establish these components (forming the majority of the chapters), how to measure the success of each component, and how to influence the organization to ensure resources to support the program. The book will also focus on how
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Events Project Management.

2024-05-18T02:53:40Z

by Els, Georgiana.
Call Number 394.2
Publication Date 2016
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Recreation, Event, and Tourism Businesses [electronic resource].

2024-05-18T02:53:40Z

by Pfister, Robert.
Call Number 790.069
Publication Date 2008
Format: Electronic Resources
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Practical Customer Success Management : A Best Practice Framework for Rapid Generation of Customer Success.

2024-05-18T02:53:40Z

by Adams, Rick.
Call Number 658.812
Publication Date 2019
Format: Electronic Resources
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Events Management.

2024-05-18T02:53:40Z

by Tassiopoulos, Dimitri.
Call Number 394.2068
Publication Date 2011
Summary Managing events is both an art and a science. Events managers need to understand and fully embrace the multi-dimensional nature of events management, and cultivate the leadership skills and attitudes in themselves and those they manage. The importance of successfully staging events has increased around the world, as more government agencies begin to realise the potential benefit of using events as strategic development tools. This third edition of Events Management: A developmental and managerial approach provides a definitive grounding in the development and management of small to large scale events.   The book provides an introduction to events management, then goes on to examine the design, administration and marketing of events, as well as the operational and risk management aspects. It also deals with applied events management through a number of event genre types.
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Hospitality Security [electronic resource] : Managing Security in Today?s Hotel, Lodging, Entertainment, and Tourism Environment

2024-05-18T02:53:40Z

by Clifton, Darrell.
Call Number 647.94068
Publication Date 2012
Summary A security director must have knowledge of criminal and civil law, risk and personnel management, budgeting and finance, and a host of other areas in order to be effective. Hospitality Security: Managing Security in Today's Hotel, Lodging, Entertainment, and Tourism Environment provides experience-based, proven methods for preventing and resolving the challenges faced by today's hospitality practitioner.Designed for both novice security professionals and industry veterans in need of a reference, the book covers: Risk assessment, where threats and vulnerabilities are calculated with probabiliti
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Wine Finance [electronic resource] : Issues and Challenges

2024-05-18T02:53:40Z

by Couderc, Jean-Pierre.
Call Number 663.20068
Publication Date 2010
Summary With the current structural world wine crisis (overproduction, down-pricing consumption, firms hyper-competition etc.) economic survival has become a prime priority for an increasing part of the industry actors. Consequently, this e-book contains some particularly relevant, original and exploratory research papers which cover the four main issues the wine industry must face - risk management, strategy in order to reach a critical size and improve financial performances, modelling and prospective work for more profitable decision making, for example, brand and pricing management, entrepreneuria
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Events Management : Principles and Practice.

2024-05-18T02:53:40Z

by Raj, Razaq.
Call Number 394.2068
Publication Date 2022
Summary Now in its Fourth Edition, this key text has been fully revised and updated and includes two new chapters on Evaluation and Impact of Events and The Future of the Events Industry. Packed with case studies, both in-text and online, it takes the reader through the whole process of events management.
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Crisis Management in the Tourism Industry : Beating the Odds?.

2024-05-18T02:53:40Z

by Hosie, Peter.
Call Number 910.684
Publication Date 2009
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Mastering Betfair : How To Make Serious Money Trading Betting Exchanges.

2024-05-18T02:53:40Z

by Nordsted, Pete.
Call Number 795.02854678
Publication Date 2009
Format: Electronic Resources
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FAO/WHO Technical Meeting on Salmonella and Campylobacter in Chicken Meat [electronic resource].

2024-05-18T02:53:40Z

by FAO/WHO.
Call Number 664.93
Publication Date 2009
Summary Salmonella and campylobacteriosis are among the most frequently reported foodborne diseases worldwide. Codex Alimentarius Commission agreed that guidelines for the control of both diseases in poultry was a priority and initiated their development in 2007. In order to continue their work the Codex Committee in Food Hygiene requested FAO and WHO to provide them with the necessary scientific advice. In response to that a technical meeting was convened; the discussions and the outcome of which are documented in this report. This volume contains information that is useful to both risk assessors and
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Crisis Management, Destination Recovery and Sustainability : Tourism at a Crossroads.

2024-05-18T02:53:40Z

by Kennell, James.
Call Number 910.68
Publication Date 2022
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Destination Resilience : Challenges and Opportunities for Destination Management and Governance.

2024-05-18T02:53:40Z

by Innerhofer, Elisa.
Call Number 910.68
Publication Date 2018
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Allergen Management in the Food Industry.

2024-05-18T02:53:40Z

by Boye, Joyce I.
Call Number 664.07
Publication Date 2011
Summary This book comprehensively addresses the sources of allergenic contaminants in foods, their fate during processing, and the specific measures that need to be taken to minimize their occurrence in foods. The book provides up-to-date information on the nine major allergens (as well as other emerging allergens) and practical guidelines on how these allergens can be identified and controlled during production and processing. Starting with an introduction to food allergens, the book follows with sections on food allergen management during production and processing, guidelines for the processing of specific allergen-free foods, techniques for hypo-allergenization and allergen detection, and allergen-free certification.
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Volunteer Tourism [electronic resource] : Theoretical Frameworks and Practical Applications

2024-05-18T02:53:40Z

by Benson, Angela M.
Call Number 361.37
Publication Date 2010
Summary Volunteer Tourism is one of the major growth areas in contemporary tourism, where tourists for various reasons seek alternative goodwill experiences and activities. There has been a surge in volunteer programmes offered in range of destinations organised by variety of charities & tour operators. This book aims to take an in-depth analysis of the complex issues associated with traditional and contemporary volunteer tourism, from volunteer tourism and sustainability to the examination of volunteer tourism stakeholders: volunteers themselves, the host to guest exchange amd the organis
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The science of healthy drinking / Gene Ford.

2024-05-18T02:53:40Z

by Ford, Gene
Call Number ARC 615.7828 FOR
Publication Date 2003
Format: Books
Table of contents http://www.loc.gov/catdir/toc/fy043/2003105531.html

Journal of Financial Reporting and Accounting.

2024-05-18T02:53:40Z

by Said, Jamaliah.
Call Number 657
Publication Date 2013
Summary This ebook contains 6 papers on the topic of Islamic finance and Mualamat. The first paper, 'Stock option fraud prevention in Islamic country: does corporate governance matter?', aims to investigate the extent to which companies in Egypt are complying with the Islamic implementation of the Anglo-Saxon model of corporate governance and testing the impact, if any, of such compliance on mitigating of stock option fraud incentives. The second paper, 'Impact of Banking Regulation on Risk and Efficiency in Islamic Banking' examines whether bank regulation, supervision and monitoring enhance or impede technical efficiency and risk taking behaviour of Islamic banks across the globe. Paper 3, 'An appraisal on the business success of entrepreneurial asnaf: an empirical study on the state zakat organization (the Selangor Zakat Board or Lembaga Zakat Selangor) in Malaysia' aims to evaluate and measure the business model of the state welfare organization in assisting and ensuring the business success of its entrepreneurs or zakat recipients.'A Probabilistic Evolutionary Learning Model with Epistemological Meaning in Islamic Economics and Finance' describes a process-oriented learning that takes place in fields of events characterized by their problem-specific variables, their relations in mathematical form, and are governed entirely by the episteme of unity of organic knowledge.'Credit risk management pertaining to profit and loss sharing instruments in Islamic banking' aims to provide a new approach for the credit risk management process of profit and loss sharing instruments in Islamic banks.The final paper 'Efficiency of Islamic and conventional banks in Malaysia' examines cost efficiencies of the selected Islamic and conventional commercial banks over the period of 2006 to 2009 in Malaysia.
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Events MISmanagement : Learning from Failure.

2024-05-18T02:53:40Z

by Brown, Tim.
Call Number 394.2068
Publication Date 2022
Summary A unique text that looks at events from a very different perspective - that of how and why events fail and what can be learnt from this in both a practical and academic perspective. It provides a case study approach to the event planning process with the cases illustrating how core planning theory and concepts fails to emerge in practice and why.
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Strategic Sports Event Management [electronic resource].

2024-05-18T02:53:40Z

by Masterman, Guy.
Call Number 796.069
Publication Date 2007
Summary The hosting of sports events, be they large international events or smaller niche interest events, has huge and long-lasting impacts on the local environment, economy and industry.Strategic Sports Event Management: An international approach provides students and event managers in the industry with an insight into the strategic management of sports events of all scales and nature. The framework offers a planning process that can be used to firstly understand the importance of a strategic approach, and secondly how to implement strategies that can achieve successful sports events over the short
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Destination Competitiveness, the Environment and Sustainability [electronic resource].

2024-05-18T02:53:40Z

by Artal-Tur, A.
Call Number 910.68
Publication Date 2015
Format: Electronic Resources
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Security and Risk Assessment for Facility and Event Managers.

2024-05-18T02:53:40Z

by Hall, Stacey.
Call Number 394.2
Publication Date 2022
Summary Security and Risk Assessment for Facility and Event Managers introduces a risk assessment framework that helps readers identify and plan for potential security threats, develop countermeasures and emergency response strategies, and implement training programs to prepare staff.
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The Influence of Chemistry on New Foods and Traditional Products.

2024-05-18T02:53:40Z

by Barbieri, Giampiero.
Call Number 641.3
Publication Date 2014
Summary This Brief concerns the influence of chemistry in the modern food and beverages industry. The world of traditional foods has been soundlessly but increasingly interconnected with the chemical industry in the last century. Different areas are considered in a  multidisciplinary approach: - the production of chemical additives and of non-food components needed in the food industry (e.g. packaging materials) - the regulatory perspective of the whole food production chain - commercialization of food commodities - the problem of food safety from the viewpoint of official auditors with medical or veterinarian competencies - new and emerging risks related to food packaging materials - the assessment of the authenticity of edible products. This Brief includes different viewpoints, ranging from the management of allergens and food additives in the food plant to the complex matter of the formulation of traditional products with the consequent production of "alternative" versions of the same food.
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Food and Environment II : The Quest for a Sustainable Future.

2024-05-18T02:53:40Z

by BREBBIA, C. A.
Call Number 664
Publication Date 2013
Summary This book includes papers presented at the second international conference convened to discuss these challenges. Topics include Impact of food production and food processing on the environment; Contamination of food; Food processing issues; Food production and climate change; Transportation problems; Traceability; Food characterisation; Pharmaceuticals in food; Pesticides and nutrients; Food and fecundity; Temperature control, freezing and thawing; Policies and regulations; Consumer risk and safety issues.
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Sport Operations Management and Development : An Applied Approach.

2024-05-18T02:53:40Z

by Piekarz, Mark.
Call Number 796.069
Publication Date 2021
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Sport Facility and Event Management.

2024-05-18T02:53:40Z

by Aicher, Thomas J.
Call Number 796.069
Publication Date 2019
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The Practical Guide to Organising Events.

2024-05-18T02:53:40Z

by Berners, Philip.
Call Number 394.2068
Publication Date 2017
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Global Climate Change and Coastal Tourism : Recognizing Problems, Managing Solutions and Future Expectations.

2024-05-18T02:53:40Z

by Jones, Andrew.
Call Number 338.479109146
Publication Date 2017
Summary This book explores current threats to, and consequences of, climate change on existing tourism coastal destinations. With a theoretical platform it addresses topics such as sustainability, tourism impacts, governance trade and innovation. Case studies from all regions of the world (Europe, The Americas, Asia, Africa and Australasia) are included.
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Hospitality and Tourism [electronic resource] : Synergizing Creativity and Innovation in Research

2024-05-18T02:53:40Z

by Sumarjan, Norzuwana.
Call Number XX(158488.1)
Publication Date 2013
Summary Hospitality and tourism managementSustainable approach of fishing tourism in Kenyir Lake M.A. Alias, N.A. Ahmad, M.A. Ahmad & F.H. Muhammad SafriAn overview of Yield Management practices among the front office employees in five-star hotels D.A.A. Mohd Asri & N. SumarjanWork motivation and job satisfaction of middle level management at five-star hotels in Kuala Lumpur M.F. NurDalila, S.M. Radzi & Z. OthmanCorporate Social Responsibility (CSR) activities, brand image and hotel guest retention N.Z. Othman & M.A. Hemdi
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Evaluation of Certain Contaminants in Food : Seventy-second Report of the Joint FAO/WHO Expert Committee on Food Additives.

2024-05-18T02:53:40Z

by Organization, World Health.
Call Number XX(290541.1)
Publication Date 2010
Summary This report represents the conclusions of a Joint FAO/WHO Expert Committeeconvened to evaluate the safety of various food contaminants with theaim to advise on risk management options for the purpose of public healthprotection. The first part of the report contains a general discussion of the principlesgoverning the toxicological evaluation of contaminants and assessments ofdietary exposure. A summary follows of the Committee s evaluations oftechnical toxicological and dietary exposure data for certain food contaminants:acrylamide arsenic deoxynivalenol furan mercury and perchlorate.Annexed to the report are tables summarizing the Committee s recommendationsfor dietary exposures and toxicological evaluations of the foodcontaminants considered.
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The Non-Commercial Food Service Manager's Handbook [electronic resource] : A Complete Guide for Hospitals, Nursing Homes, Military, Prisons, Schools, and Churches

2024-05-18T02:53:40Z

by Brown, Douglas.
Call Number 647.95068
Publication Date 2007
Summary Finally, the non-commercial food service director has a comprehensive manual to aid them in their day-to-day operations. This massive 624-page new book will show you step by step how to set up, operate, and manage a financially successful food service operation. The author has left no stone unturned. The book has 19 chapters that cover the entire process from startup to ongoing management in an easy-to-understand way, pointing out methods to increase your chances of success, and showing how to avoid many common mistakes. While providing detailed instruction and examples, the author leads yo
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Food Safety in China : A Comprehensive Review.

2024-05-18T02:53:40Z

by Wu, Linhai.
Call Number 363.19260951
Publication Date 2014
Summary China is the world's top agricultural producer according to a World Trade Organization 2010 report, but a growing number of alarming safety issues has put the world's top manufacturer of food on the defensive. Food Safety in China: A Comprehensive Review chronicles China's current food safety problems from a professional perspective. This text describes key concepts, incorporates a research thread, considers various methods, provides context, and presents main conclusions. Containing investigative research and presenting an authoritative analysis of the subject, this text considers the complex issues that span the entire food supply chain system. It provides an overview of the current food safety situation, as well as its development and changes. It also details the structure of the food safety support system, and addresses growing concerns. Explores Involvement in Stages The book considers the interrelationship between the government, producers and traders, and consumers. It studies technical and management issues, and explains how that impacts businesses, the government regulatory system, and the end user. Factoring in the risks that can be caused by both natural and human influences, including the abuse of food additives, this book reviews the efforts put forth by China to prevent food safety issues. It examines the changing track of food safety (including imported and exported products) in key aspects such as production, circulation, and consumption from 2006 to 2011 based on empirical investigation and comprehensive use of various statistical data, and examines most specifically China's food safety situation in 2011. This book addresses: Food production and processing Food transportation Food consumption Environment and consumer awareness of food safety Efforts and technical means of the government in food regulation Social responsibility of food producers and traders, and moral traits and professional qualities of employees Rationality, effectiveness, and operability of the technical specifications in production, processing, circulation, and consumption Food Safety in China: A Comprehensive Review provides an assessment of the actual state and future trends of the food safety risk in China. This text is an ideal resource for food product developers, regulators and government researchers, regulatory agencies, policy makers, and policy analysts as well as universities, colleges, researchers, students, investors, importers, exporters, and manufacturers of food.
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Intelligent Agrifood Chains and Networks [electronic resource].

2024-05-18T02:53:40Z

by Bourlakis, Michael.
Call Number 664.00687
Publication Date 2011
Summary Food has a fundamental position in society, ensuring health, happiness and political stability. Consequently, the management of food chains and networks is one of the most important aspects of the modern food industry. Yet food is difficult to handle along long supply chains, with a limited window for storage and handling time, and the risk of spoiling if incorrectly handled or processed. These issues can lead to logistical problems that can severely affect product quality and freshness. Intelligent Agrifood Chains and Networks offers a timely discussion of the current state of food l
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Fueling the Teen Machine.

2024-05-18T02:53:40Z

by Shanley, Ellen.
Call Number 613.7042
Publication Date 2010
Summary Addressing the growing trend of teenagers whose eating habits keep fast-food restaurants flourishing but do little to keep the kids themselves in shape, this guide presents parents with the tools to ensure the daily health of their children. Providing the latest information on a wide range of food topics, this handbook covers everything from carbohydrates to eating disorders and vitamins, discussing each aspect sensitively and suggesting the ultimate new frontier for busy teenscooking their meals themselves. This updated edition contains an expanded section on portion distortion, fitness for health, and how to read food labels, while outlining the latest studies, statistics, nutrition guidelines, and health information. New recipes, tips on creating shopping lists, and meal-planning ideas are included and vegetarian and vegan issues for teens are addressed. With sections on weight management, sports nutrition, and vital facts on fast food, this is the ideal companion for parents watching out for their kids' diets.
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World of Chance [electronic resource] : Betting on Religion, Games, Wall Street

2024-05-18T02:53:40Z

by Brenner, Reuven.
Call Number 306.482
Publication Date 2008
Summary Although financial markets often try to distance themselves from gambling, the two factors have far more in common than usually thought. When, historically, there were no financial institutions such as banks, lotteries constituted the ways by which expensive items were disposed of, and governments raised money quickly. Gambling tables fulfilled roles that venture capital and banking do today. 'Gamblers' created clearinghouses and sustained liquidity. When those gamblers bet on price distributions in futures markets, they were redefined as 'speculators'. Today they are called 'hedge fund manage
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Foodborne Disease Outbreaks : Guidelines for Investigation and Control.

2024-05-18T02:53:40Z

by Organization, World Health.
Call Number 615.954
Publication Date 2008
Summary The investigation and control of foodborne disease outbreaks are multi-disciplinary tasks requiring skills in the areas of clinical medicine, epidemiology, laboratory medicine, food microbiology and chemistry, food safety and food control, and risk communication and management. Many outbreaks of foodborne disease are poorly investigated, if at all, because these skills are unavailable or because a field investigator is expected to master them all single-handedly without having been trained.These guidelines have been written for public health practitioners, food and health inspectors, district and national medical officers, laboratory personnel and others who may undertake or participate in the investigation and control of foodborne disease outbreaks.While the book focuses on practical aspects of outbreak investigation and control, it also provides generic guidance that can be adapted to individual countries and local requirements. At the field level it will be valuable in initial epidemiological, environmental and laboratory investigations, in implementation of appropriate control measures, and in alerting investigators to the need to seek assistance for more complex situations. At national and regional levels, the guidelines will assist decision-makers in identifying and coordinating resources and in creating an environment appropriate for the successful management of foodborne disease outbreaks.
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Handbook of Waste Management and Co-Product Recovery in Food Processing [electronic resource].

2024-05-18T02:53:40Z

by Waldron, Keith W.
Call Number 664.00286
Publication Date 2007
Summary The intensification of agriculture and food production in recent years has led to an increase in the production of food co-products and wastes. Their disposal by incineration or landfill is often expensive as well as environmentally sensitive. Methods to valorise unused co-products and improve the management of wastes that cannot be reused, as well as techniques to reduce the quantity of waste produced in the first place, are increasingly important to the food industry. With its distinguished editor and array of international contributors, Waste management and co-product recovery in food proce
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Hazards in the Food Processing and Distribution Chain.

2024-05-18T02:53:40Z

by Haddad, Nabila.
Call Number 664.07
Publication Date 2022
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Managing Agricultural Enterprises : Exploring Profitability and Best Practice in Central Europe.

2024-05-18T02:53:40Z

by Bryła, Paweł.
Call Number 664
Publication Date 2017
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Predictive Microbiology in Foods.

2024-05-18T02:53:40Z

by Perez-Rodriguez, Fernando.
Call Number 664.0286
Publication Date 2014
Summary Predictive microbiology is a recent area within food microbiology, which studies the responses of microorganisms in foods to environmental factors (e.g., temperature, pH) through mathematical functions. These functions enable scientists to predict the behavior of pathogens and spoilage microorganisms under different combinations of factors. The main goal of predictive models in food science is to assure both food safety and food quality.   Predictive models in foods have developed significantly in the last  20 years due to the emergence of powerful computational resources and sophisticated statistical packages. This book presents the concepts, models, most significant advances, and future trends in predictive microbiology. It will discuss the history and basic concepts of predictive microbiology. The most frequently used models will be explained, and the most significant software and databases (e.g., Combase, Sym'Previus) will be reviewed.  Quantitative Risk Assessment, which uses predictive modeling to account for the transmission of foodborne pathogens across the food chain, will also be covered. .
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Technology of Bottled Water [electronic resource].

2024-05-18T02:53:40Z

by Dege, Nicholas.
Call Number 663.61
Publication Date 2011
Summary The fully revised third edition of this unique and comprehensive overview of the science and technology of the bottled waters industry contains brand new chapters which address these new developments. As well as an updated introductory chapter reviewing the market, the degree to which the global legislative and regulatory picture has changed is examined, and new and increasingly-used quality standards are assessed. The book provides a definitive source of reference for all those involved in bottled water production: beverage technologists, packaging technologists, analytical chemists, microbio
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Risk Regulation in Non-Animal Food Imports [electronic resource] : The European Union Approach

2024-05-18T02:53:40Z

by Montanari, Francesco.
Call Number 341.2422
Publication Date 2015
Summary This Brief aims at providing a general understanding of the rationale - scientific as well as political - behind EU policy and related risk management decisions in the area on non-animal food imports. Lately, various menaces associated with imported food and feed of non-animal origin appeared in the media: imported sprout seeds contaminated with <i>E. coli</i>, strawberries containing hepatitis A or noro viruses, to name but a few, are now as much discussed as the different well-known meat scandals. The authors explain the reinforced official controls at EU borders on certain imports of non-an
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Sport Facility and Event Management.

2024-05-18T02:53:40Z

by Aicher, Thomas J.
Call Number 796.069
Publication Date 2015
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Evaluation of Certain Food Additives and Contaminants : Seventy-third Report of the Joint FAO/WHO Expert Committee on Food Additives.

2024-05-18T02:53:40Z

by Organization, World Health.
Call Number XX(290542.1)
Publication Date 2010
Summary This report represents the conclusions of a Joint FAO/WHO Expert Committeeconvened to evaluate the safety of various flavouring agents with aview to concluding as to safety concerns and to preparing specifications foridentity and purity. The Committee also evaluated the risk posed by two foodcontaminants with the aim of deriving tolerable intakes where appropriateand advising on risk management options for the purpose of public healthprotection. The first part of the report contains a general discussion of the principlesgoverning the toxicological evaluation of and assessment of dietary exposureto food additives (particularly flavouring agents) and contaminants. A summaryfollows of the Committee s evaluations of technical toxicological anddietary exposure data for 12 groups of flavouring agents (alicyclic ketones secondary alcohols and related esters; alicyclic primary alcohols aldehydes acids and related esters; aliphatic acyclic and alicyclic á-diketones and relatedá-hydroxyketones; aliphatic acyclic and alicyclic terpenoid tertiary alcoholsand structurally related substances; aliphatic and aromatic amines andamides; aliphatic lactones; aliphatic primary alcohols aldehydes carboxylicacids acetals and esters containing additional oxygenated functional groups;aliphatic secondary alcohols ketones and related esters and acetals; aromaticsubstituted secondary alcohols ketones and related esters; benzyl derivatives;phenol and phenol derivatives; and simple aliphatic and aromatic sulfides andthiols) and two food contaminants (cadmium and lead). Specifications for the following food additives were revised: activated carbon cassia gum indigotine steviol glycosides sucrose esters of fatty acids sucrose monoesters of lauric palmitic or stearic acid and titanium dioxide.Specifications for the following flavouring agents were revised: 4-carvomentholand 5 6 7 8-tetrahydroquinoxaline. Annexed to the report are tables summarizing the Committee s recommendationsfor dietary exposures to and toxicological evaluations of the flavouringagents and contaminants considered.
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The Everything Guide to the Insulin Resistance Diet : Lose Weight, Reverse Insulin Resistance, and Stop Pre-Diabetes.

2024-05-18T02:53:40Z

by Feldman, Marie.
Call Number 641.563837
Publication Date 2021
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Applied Food Science.

2024-05-18T02:53:40Z

by Wernaart, Bart.
Call Number 664.07
Publication Date 2022
Summary The food sciences cover a wide area from ethics to microbiology; from toxicology to law; from marketing to genetics. Professionals in the food sector may have to deal daily with issues related to another expertise than their own and with colleagues who have their expertise in any of these fields. The purpose of this book is to provide an introduction for (future) professionals, students, researchers, and teachers to all these different fields collectively known as the food sciences. Understanding the basics of other professionals' expertise will improve mutual understanding and communication. It will help to ask the right questions at the right moment to the right person.Each chapter is dedicated to one of the food sciences. It provides the basics in terms of scope, terminology, methods, and content. It is placed in a dynamic context by addressing recent developments and ongoing debates.
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Food borne viruses and prions and their significance for public health.

2024-05-18T02:53:40Z

by Smulders, Frans.
Call Number 664.07
Publication Date 2013
Summary Many risk management plans as currently implemented by the food industry, appear to be primarily designed to address bacteriological concerns. Hence, these often fail to function when public health risks associated with biological agents such as viruses and prions are to be addressed. Similarly, veterinary education in food hygiene mainly focusses on bacterial agents transferred by domestic animal species via meat and milk and the products manufactured therefrom. Additionally, training rarely includes the dangers associated with other (non-animal based) food ingredients as processed in ready-to-eat meals. It thus appears that food safety professionals - employed by industry or serving as governmental officials commissioned to inspect and audit food manufacturing enterprises - would benefit from being updated on the public health risks associated with foodborne viruses and prions. This book, the sixth in the series Food Safety Assurance and Veterinary Public Health, provides this update.This volume - authored by recognised experts - is targeted at animal and food scientists, students in (veterinary) public health, public health officials and risk managers active in the food industry.
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Food Safety Risks from Wildlife : Challenges in Agriculture, Conservation, and Public Health.

2024-05-18T02:53:40Z

by Jay-Russell, Michele.
Call Number 664.001579
Publication Date 2015
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Mediterranean Diet for Dummies.

2024-05-18T02:53:40Z

by Staff, Consumer Dummies.
Call Number 613.25
Publication Date 2013
Summary Expert advice on transitioning to this healthy lifestyle The Mediterranean diet is a widely respected and highly acclaimed diet based on the food and lifestyles common to the people of Greece, Cyprus, Southern France, Spain, and coastal Italy. In addition to being a healthy, extremely effective way of losing weight, the Mediterranean diet is considered an effective means of avoiding or reversing many health problems, such as cardiovascular issues, pre-Diabetes, and obesity. This hands-on, friendly guide covers the numerous health benefits of the Mediterranean diet and encourages meals that consist largely of healthy foods such as whole grains, fresh fruits and vegetables, olive oil and other healthy fats, fish, and foods high in Omega-3 fat content, such as seafood, nuts, beans, and dairy products. Featuring 20 delicious and nutritious recipes and chock-full of tips from consuming the best oils to whether wine is okay with meals (it is), Mediterranean Diet For Dummies serves as the formula for maximizing success in achieving ideal weight and health. Explains how switching to a Mediterranean diet can ward off the risk of many diseases Includes 20 tasty recipes Also available: Mediterranean Diet Cookbook For Dummies If you've heard of this highly acclaimed and publicized diet, Mediterranean Diet For Dummies helps you make the switch.
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Critical Questions in Sustainability and Hospitality.

2024-05-18T02:53:40Z

by Legrand, Willy.
Call Number 647.94068
Publication Date 2023
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Excellence in Managing Worldwide Customer Relationships.

2024-05-18T02:53:40Z

by Cook, Thomas A.
Call Number 658.812
Publication Date 2016
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Molluscan Shellfish Safety.

2024-05-18T02:53:40Z

by Sauvé, Gilbert.
Call Number 664.9497
Publication Date 2013
Summary Based on presentations at the 8th International Conference on Molluscan Shellfish Safety (ICMSS), this book offers recent research on shellfish safety, risk assessment and management, regulation and analytical methods, plus insights into the latest findings.
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Guide to Food Safety and Quality During Transportation : Controls, Standards and Practices.

2024-05-18T02:53:40Z

by Ryan, John M.
Call Number 664
Publication Date 2013
Summary Guide to Food Safety and Quality During Transportation provides a sound foundation for the improvement of the transportation sector responsible for the movement of food. While food safety agencies have been focused on producer, processor, retail, and restaurant food safety, the industry that moves the food has been largely overlooked. Ensuring trucks and containers are properly cleaned and disinfected, proper maintenance of refrigeration temperatures during transport, and avoiding paperwork delays are all areas of concern. Lack of government oversight has resulted in multiple, non-standardized approaches to food safety that are inspection-dependent. This book focuses specifically on the food movers normally overlooked by today's food safety auditors, compliance schemes, government agencies, quality control personnel, and transportation executives. It outlines delivery control solutions and provides basic standards designed to protect the transportation industry, as well as addressing problems associated with food transportation and practical solutions that are focused on container sanitation and traceability food safety and quality needs. Explores food transportation in transition including science, research, current writings and law, bringing the reader quickly up to date on industry practices and trends Presents case studies of the latest resources for identifying, tracking, and addressing safe transport issues Includes FDA and USDA Guidance information , standards and certification, and food safety and quality planning procedures to establish a foundation for transportation system prevention, implementation, standardization, measurement and improvement.
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The Role of Biotechnology in a Sustainable Food Supply.

2024-05-18T02:53:40Z

by Popp, Jennie S.
Call Number 664
Publication Date 2012
Summary This is a multidisciplinary volume on the use of agricultural biotechnology to provide a sustainable food supply.
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Sociology Research Summaries.

2024-05-18T02:53:40Z

by Landry, Alias T.
Call Number 301.072
Publication Date 2010
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Quantitative Methods for Food Safety and Quality in the Vegetable Industry.

2024-05-18T02:53:40Z

by Pérez-Rodríguez, Fernando.
Call Number 664
Publication Date 2018
Format: Electronic Resources
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Microbiological Guidelines : Support for Interpretation of Microbiological Test Results of Foods.

2024-05-18T02:53:40Z

by Collective.
Call Number 664.001579
Publication Date 2018
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Lyophilized Biologics and Vaccines : Modality-Based Approaches.

2024-05-18T02:53:40Z

by Varshney, Dushyant.
Call Number 664.02845
Publication Date 2015
Summary This book provides a detailed account of the most recent developments, challenges and solutions to seamlessly advance and launch a lyophilized biologics or vaccine product, based on diverse modalities, ranging from antibodies (e.g., monoclonal, fused), complex biologics (e.g., antibody drug conjugate, PEGylated proteins), and vaccines (e.g., recombinant-protein based). The authors adeptly guide the reader through all crucial aspects, from biophysical and chemical stability considerations of proteins, analytical methods, advances in controlled ice nucleation and quality-by-design approaches, alternate drying technology, to latest regulatory, packaging and technology transfer considerations to develop a stable, safe and effective therapeutic protein, vaccine and biotechnology products. Lyophilized Biologics and Vaccines: Modality-Based Approaches is composed of four sections with a total of 17 chapters. It serves as a reference to all critical assessments and steps from early pre-formulation stages to product launch: Provides recent understanding of heterogeneity of protein environment and selection of appropriate buffer for stabilization of lyophilized formulations Details the latest developments in instrumental analysis and controlled ice nucleation technology Explains in-depth lyophilized (or dehydrated) formulation strategies considering diverse modalities of biologics and vaccines, including plasmid DNA and lipid-based therapeutics Details an exhaustive update on quality-by-design and process analytical technology  approaches, illustrated superbly by case studies and FDA perspective Provides the latest detailed account of alternate drying technologies including spray drying, bulk freeze-drying and crystallization, supported exceptionally by case studies Provides a step-by-step guide through critical considerations during process scale-up, technology transfer, packaging and drug delivery device selection, for a successful lyophilization process validation, regulatory submission and product launch Chapters are written by one or more world-renowned leading authorities from academia, industry or regulatory agencies, whose expertise cover lyophilization of the diverse modalities of biopharmaceuticals. Their contributions are based on the exhaustive review of literature coupled with excellent hands-on experiences in laboratory or GMP setup, making this an exceptional guide to all stages of lyophilized or dehydrated product development.
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Progress on Quantitative Approaches of Thermal Food Processing.

2024-05-18T02:53:40Z

by Valdramidis, Vasilis P.
Call Number 363.192
Publication Date 2012
Format: Electronic Resources
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Sustainable Urban Tourism in Sub-Saharan Africa : Risk and Resilience.

2024-05-18T02:53:40Z

by Leonard, Llewellyn.
Call Number 307.760967
Publication Date 2021
Format: Electronic Resources
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Challenges and Potential Solutions in Gluten Free Product Development.

2024-05-18T02:53:40Z

by Singh Deora, Navneet.
Call Number 664.6
Publication Date 2021
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Caring and Sharing : 2016 ALECTOR Conference, Istanbul, Turkey.

2024-05-18T02:53:40Z

by Vasile, Valentina.
Call Number 363.69
Publication Date 2018
Format: Electronic Resources
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Olive Mill Waste : Recent Advances for Sustainable Management.

2024-05-18T02:53:40Z

by Galanakis, Charis Michel.
Call Number 641.6463
Publication Date 2016
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Education Management and Management Science : Proceedings of the International Conference on Education Management and Management Science (ICEMMS 2014), August 7-8, 2014, Tianjin, China.

2024-05-18T02:53:40Z

by Zheng, Dawei.
Call Number 371.2
Publication Date 2015
Summary This proceedings volume contains selected papers presented at the 2014 International Conference on Education Management and Management Science (ICEMMS 2014), held August 7-8, 2014, in Tianjin, China. The objective of ICEMMS2014 is to provide a platform for researchers, engineers, academicians as well as industrial professionals from all over the world to present their research results and development activities in Education Management and Management Science.
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Food Safety : The Science of Keeping Food Safe.

2024-05-18T02:53:40Z

by Shaw, Ian C.
Call Number 363.1926
Publication Date 2012
Summary Food safety is a modern concept. Remarkably, it is only in the last 200 years that such concepts as foodborne germs, and the means of combating them (such as antiseptics and refrigeration), have been popularised. Yet in the 21st Century, consumers in the developed world do not accept that the food which they purchase and consume might carry a risk of making them ill - that our food should be safe is something we all take for granted. Food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens and more. In Food Safety: The Science of Keeping Food Safe, Professor Ian C. Shaw introduces these topics with wit and practical wisdom, providing an accessible guide to a vibrant and constantly evolving subject. Each chapter proceeds from introductory concepts and builds towards a sophisticated treatment of the topic, allowing the reader to take what knowledge is required for understanding food safety at a range of levels. Illustrated with photographs and examples throughout, this book is the ideal starting point for students and non-specialists seeking to learn about food safety issues, and an enjoyable and stylish read for those who already have an academic or professional background in the area.
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Innovation of Food Products in Halal Supply Chain Worldwide.

2024-05-18T02:53:40Z

by Bujang, Aisah.
Call Number 664
Publication Date 2023
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Guidelines for Laboratory Quality Managers.

2024-05-18T02:53:40Z

by Mannino, Saverio.
Call Number 664.07
Publication Date 2022
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Food Control and Biosecurity.

2024-05-18T02:53:40Z

by Grumezescu, Alexandru Mihai.
Call Number 664.07
Publication Date 2018
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Agricultural Policy Monitoring and Evaluation 2012 : OECD Countries.

2024-05-18T02:53:40Z

by Publishing, OECD.
Call Number 333.70959
Publication Date 2012
Summary This report on agricultural policies covers OECD member countries (including the new members who joined during 2010 - Chile, Estonia, Israel and Slovenia). This edition shows that after an increase in 2009, producer support in OECD area declined in 2010 and remained rather stable in 2011. In the longer term perspective the OECD estimates of support confirm the downward trend in support to farmers. This report is a unique source of up-to-date estimates of support to agriculture in the OECD area and is complemented by individual chapters on agricultural policy developments in OECD countries. Data for the calculations of support are available on line www.oecd.org/agriculture/PSE .
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Innovative Quick Response Programs in Logistics and Supply Chain Management.

2024-05-18T02:53:40Z

by Cheng, T. C. Edwin.
Call Number 658.5
Publication Date 2010
Summary Quick Response (QR) policy is a market-driven business strategy in which supply chain members work together to react quickly to volatile market demand. Nowadays, with advances in information technologies (such as RFID and ERP systems), new challenges and opportunities arise for the application of QR. This handbook explores QR extensively with a view to discovering innovative QR measures that can help tackle the observed and emerging challenges. The book is organized into four parts, which include chapters on analytical modeling and analyses, information technologies, cases, reviews, and applications. This handbook provides new analytical and empirical results with valuable insights, which will not only help supply chain agents to better understand the latest applications of QR in business, but also help practitioners and researchers to know how to improve the effectiveness of QR using innovative m.
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Sectoral Plans and Pilot Projects for Sustainable Development : Sierra Calderona Strategic Plan, Spain.

2024-05-18T02:53:40Z

by Galan, Juanjo.
Call Number 338.94607
Publication Date 2019
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Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods.

2024-05-18T02:53:40Z

by Podolak, Richard.
Call Number 664.001579
Publication Date 2017
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The Microbiological Safety of Low Water Activity Foods and Spices.

2024-05-18T02:53:40Z

by Gurtler, Joshua B.
Call Number 664.001579
Publication Date 2014
Summary Low water activity (aw) and dried foods such as dried dairy and meat products, grain-based and dried ready-to-eat cereal products, powdered infant formula, peanut and nut pastes, as well as flours and meals have increasingly been associated with product recalls and foodborne outbreaks due to contamination by pathogens such as Salmonella spp. and enterohemorrhagic E. coli.  In particular, recent foodborne outbreaks and product recalls related to Salmonella-contaminated spices have raised the level of public health concern for spices as agents of foodborne illnesses. Presently, most spices are grown outside the U.S., mainly in 8 countries: India, Indonesia, China, Brazil, Peru, Madagascar, Mexico and Vietnam. Many of these countries are under-developed and spices are harvested and stored with little heed to sanitation. The FDA has regulatory oversight of spices in the United States; however, the agency's control is largely limited to enforcing regulatory compliance through sampling and testing only after imported foodstuffs have crossed the U.S. border. Unfortunately, statistical sampling plans are inefficient tools for ensuring total food safety. As a result, the development and use of decontamination treatments is key.  This book provides an understanding of the microbial challenges to the safety of low aw foods, and a historic backdrop to the paradigm shift now highlighting low aw foods as vehicles for foodborne pathogens.  Up-to-date facts and figures of foodborne illness outbreaks and product recalls are included.  Special attention is given to the uncanny ability of Salmonella to persist under dry conditions in food processing plants and foods.  A section is dedicated specifically to processing plant investigations, providing practical approaches to determining sources of persistent bacterial strains in the industrial food processing environment.  Readers are guided through dry cleaning, wet cleaning and alternatives to processing plant hygiene and sanitation.  Separate chapters are devoted to low aw food commodities of interest including spices, dried dairy-based products, low aw meat products, dried ready-to-eat cereal products, powdered infant formula, nuts and nut pastes, flours and meals, chocolate and confectionary, dried teas and herbs, and pet foods.  The book provides regulatory testing guidelines and recommendations as well as guidance through methodological and sampling challenges to testing spices and low aw foods for the presence of foodborne pathogens.  Chapters also address decontamination processes for low aw foods, including heat, steam, irradiation, microwave, and alternative energy-based treatments.
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A Kaizen Approach to Food Safety : Quality Management in the Value Chain from Wheat to Bread.

2024-05-18T02:53:40Z

by Hill, Victoria.
Call Number 664
Publication Date 2014
Summary This book examines food quality, product conformance, reliability and safety, starting with wheat and ending with its value chain transformation into bread. Shows how to apply Kaizen with classic quality improvement methods to strengthen food safety systems.
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Health Benefits of Nuts and Dried Fruits.

2024-05-18T02:53:40Z

by Alasalvar, Cesarettin.
Call Number 641.34500000000003
Publication Date 2020
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