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Author: Joe Kivett
Publisher:
ISBN: 9780979174100
Category : Food
Languages : en
Pages : 221
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Book Description
Paperback published via Constant Rose Publishing at Amazon.com and Createspace.com
Author: Joe Kivett
Publisher:
ISBN: 9780979174100
Category : Food
Languages : en
Pages : 221
Get Book
Book Description
Paperback published via Constant Rose Publishing at Amazon.com and Createspace.com
Author: Veslemøy Andersen
Publisher: Academic Press
ISBN: 032390209X
Category : Technology & Engineering
Languages : en
Pages : 1160
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Book Description
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. Addresses risks and controls at various stages of the food supply chain based on food type, including a generic HACCP study and new information on FSMA Covers the latest emerging technologies for ensuring food safety Includes observations on what works and what doesn't on issues in food safety management Provides practical guidelines for the implementation of elements of the food safety assurance system Explains the role of different stakeholders of the food supply
Author: Darin Detwiler
Publisher: Academic Press
ISBN: 0128182199
Category : Medical
Languages : en
Pages : 288
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Book Description
Food Safety: Past, Present, and Predictions offers a multidisciplinary approach on major food industry regulatory compliance changes that have emerged since the landmark 1993 E.coli outbreak. The book is broad in coverage, providing a look back at 25 years of change in order to better conceptualize the future of effective and sustainable food safety compliance efforts and technologies. Historical case studies and technological developments are written by experts and those who played key roles in events. Topics are explained in a way that not only helps improve industry and consumer awareness, but also offers tools to improve education and communication. Provides understanding of the true burden of disease Examines industry change over the past 25 years and beyond Explains the consumer and industry forces behind FSMA passage and implementation Analyzes criticisms of FSMA and the quest for an integrated food safety partnership Offers considerations for effective and sustainable use of new technologies, including Blockchain
Author: Marion Nestle
Publisher: Univ of California Press
ISBN: 9780520938090
Category : Cooking
Languages : en
Pages : 378
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Book Description
Food safety is a matter of intense public concern, and for good reason. Millions of annual cases of food "poisonings" raise alarm not only about the food served in restaurants and fast-food outlets but also about foods bought in supermarkets. The introduction of genetically modified foods—immediately dubbed "Frankenfoods"—only adds to the general sense of unease. Finally, the events of September 11, 2001, heightened fears by exposing the vulnerability of food and water supplies to attacks by bioterrorists. How concerned should we be about such problems? Who is responsible for preventing them? Who benefits from ignoring them? Who decides? Marion Nestle, author of the critically acclaimed Food Politics, argues that ensuring safe food involves more than washing hands or cooking food to higher temperatures. It involves politics. When it comes to food safety, billions of dollars are at stake, and industry, government, and consumers collide over issues of values, economics, and political power—and not always in the public interest. Although the debates may appear to be about science, Nestle maintains that they really are about control: Who decides when a food is safe? She demonstrates how powerful food industries oppose safety regulations, deny accountability, and blame consumers when something goes wrong, and how century-old laws for ensuring food safety no longer protect our food supply. Accessible, informed, and even-handed, Safe Food is for anyone who cares how food is produced and wants to know more about the real issues underlying today's headlines.
Author: Frank Yiannas
Publisher: Springer Science & Business Media
ISBN: 0387728678
Category : Technology & Engineering
Languages : en
Pages : 96
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Book Description
Food safety awareness is at an all time high, new and emerging threats to the food supply are being recognized, and consumers are eating more and more meals prepared outside of the home. Accordingly, retail and foodservice establishments, as well as food producers at all levels of the food production chain, have a growing responsibility to ensure that proper food safety and sanitation practices are followed, thereby, safeguarding the health of their guests and customers. Achieving food safety success in this changing environment requires going beyond traditional training, testing, and inspectional approaches to managing risks. It requires a better understanding of organizational culture and the human dimensions of food safety. To improve the food safety performance of a retail or foodservice establishment, an organization with thousands of employees, or a local community, you must change the way people do things. You must change their behavior. In fact, simply put, food safety equals behavior. When viewed from these lenses, one of the most common contributing causes of food borne disease is unsafe behavior (such as improper hand washing, cross-contamination, or undercooking food). Thus, to improve food safety, we need to better integrate food science with behavioral science and use a systems-based approach to managing food safety risk. The importance of organizational culture, human behavior, and systems thinking is well documented in the occupational safety and health fields. However, significant contributions to the scientific literature on these topics are noticeably absent in the field of food safety.
Author: Committee to Ensure Safe Food from Production to Consumption
Publisher: National Academies Press
ISBN: 0309593409
Category : Medical
Languages : en
Pages : 179
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Book Description
How safe is our food supply? Each year the media report what appears to be growing concern related to illness caused by the food consumed by Americans. These food borne illnesses are caused by pathogenic microorganisms, pesticide residues, and food additives. Recent actions taken at the federal, state, and local levels in response to the increase in reported incidences of food borne illnesses point to the need to evaluate the food safety system in the United States. This book assesses the effectiveness of the current food safety system and provides recommendations on changes needed to ensure an effective science-based food safety system. Ensuring Safe Food discusses such important issues as: What are the primary hazards associated with the food supply? What gaps exist in the current system for ensuring a safe food supply? What effects do trends in food consumption have on food safety? What is the impact of food preparation and handling practices in the home, in food services, or in production operations on the risk of food borne illnesses? What organizational changes in responsibility or oversight could be made to increase the effectiveness of the food safety system in the United States? Current concerns associated with microbiological, chemical, and physical hazards in the food supply are discussed. The book also considers how changes in technology and food processing might introduce new risks. Recommendations are made on steps for developing a coordinated, unified system for food safety. The book also highlights areas that need additional study. Ensuring Safe Food will be important for policymakers, food trade professionals, food producers, food processors, food researchers, public health professionals, and consumers.
Author: International Finance Corporation
Publisher: World Bank Publications
ISBN: 1464815496
Category : Technology & Engineering
Languages : en
Pages : 487
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Book Description
The Food Safety Handbook: A Practical Guide for Building a Robust Food Safety Management System, contains detailed information on food safety systems and what large and small food industry companies can do to establish, maintain, and enhance food safety in their operations. This new edition updates the guidelines and regulations since the previous 2016 edition, drawing on best practices and the knowledge IFC has gained in supporting food business operators around the world. The Food Safety Handbook is indispensable for all food business operators -- anywhere along the food production and processing value chain -- who want to develop a new food safety system or strengthen an existing one.
Author: Ronald H. Schmidt
Publisher: John Wiley & Sons
ISBN: 047143227X
Category : Science
Languages : en
Pages : 866
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Book Description
As with the beginning of the twentieth century, when food safety standards and the therapeutic benefits of certain foods and supplements first caught the public’s attention, the dawn of the twenty-first century finds a great social priority placed on the science of food safety. Ronald Schmidt and Gary Rodrick’s Food Safety Handbook provides a single, comprehensive reference on all major food safety issues. This expansive volume covers current United States and international regulatory information, food safety in biotechnology, myriad food hazards, food safety surveillance, and risk prevention. Approaching food safety from retail, commercial, and institutional angles, this authoritative resource analyzes every step of the food production process, from processing and packaging to handling and distribution. The Handbook categorizes and defines real and perceived safety issues surrounding food, providing scientifically non-biased perspectives on issues for professional and general readers. Each part is divided into chapters, which are then organized into the following structure: Introduction and Definition of Issues; Background and Historical Significance; Scientific Basis and Implications; Regulatory, Industrial, and International Implications; and Current and Future Implications. Topics covered include: Risk assessment and epidemiology Biological, chemical, and physical hazards Control systems and intervention strategies for reducing risk or preventing food hazards, such as Hazard Analysis Critical Control Point (HACCP) Diet, health, and safety issues, with emphasis on food fortification, dietary supplements, and functional foods Worldwide food safety issues, including European Union perspectives on genetic modification Food and beverage processors, manufacturers, transporters, and government regulators will find the Food Safety Handbook to be the premier reference in its field.
Author: Steven C Ricke
Publisher: Academic Press
ISBN: 0128004045
Category : Technology & Engineering
Languages : en
Pages : 464
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Book Description
Food Safety: Emerging Issues, Technologies and Systems offers a systems approach to learning how to understand and address some of the major complex issues that have emerged in the food industry. The book is broad in coverage and provides a foundation for a practical understanding in food safety initiatives and safety rules, how to deal with whole-chain traceability issues, handling complex computer systems and data, foodborne pathogen detection, production and processing compliance issues, safety education, and more. Recent scientific industry developments are written by experts in the field and explained in a manner to improve awareness, education and communication of these issues. Examines effective control measures and molecular techniques for understanding specific pathogens Presents GFSI implementation concepts and issues to aid in implementation Demonstrates how operation processes can achieve a specific level of microbial reduction in food Offers tools for validating microbial data collected during processing to reduce or eliminate microorganisms in foods
Author: Ian C. Shaw
Publisher: John Wiley & Sons
ISBN: 111913367X
Category : Technology & Engineering
Languages : en
Pages : 568
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Book Description
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. This revised edition has been updated with the latest information on food safety. It addresses all the topics pertinent to a full understanding of keeping the food we eat safe. Each chapter of Food Safety: The Science of Keeping Food Safe, Second Edition 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 wide range of levels. Illustrated with photographs and examples throughout, this new edition also boasts 4 new chapters covering radioactivity in food; food terrorism; food authenticity; and food supplements. • This second edition has been revised and updated throughout to include the latest topics in this fast-moving field • Includes 4 brand new chapters on radioactivity in food, food terrorism, food authenticity, and food supplements • The most readable and user-friendly food safety book for students, scientists, regulators, and general readers Food Safety 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.
