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Author : Bob Salmon
Publisher : Unknown
Page : 0 pages
File Size : 46,9 Mb
Release : 2009
Category : Food
ISBN : 0955746612
Author : Stuart Fellows (Writer on industrial safety),Paul Stedman
Publisher : Unknown
Page : 0 pages
File Size : 41,8 Mb
Release : 2016
Category : Food handling
ISBN : 0955229448
Author : Beverley Gail Nash
Publisher : Unknown
Page : 51 pages
File Size : 40,5 Mb
Release : 2010
Category : Bills, Legislative
ISBN : OCLC:1002377125
Author : International Finance Corporation
Publisher : World Bank Publications
Page : 487 pages
File Size : 52,8 Mb
Release : 2020-07-06
Category : Technology & Engineering
ISBN : 9781464815492
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 : Committee to Ensure Safe Food from Production to Consumption,Institute of Medicine,Board on Agriculture,Institute of Medicine and National Research Council
Publisher : National Academies Press
Page : 209 pages
File Size : 52,8 Mb
Release : 1998-09-02
Category : Medical
ISBN : 9780309593403
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 : Tim Knowles
Publisher : Routledge
Page : 349 pages
File Size : 50,8 Mb
Release : 2012-06-14
Category : Business & Economics
ISBN : 9781136402623
Food Safety in the Hospitality Industry is a user-friendly guide to current food safety and hygiene legislation and is vital reading for all those involved in food handling and preparation. Using frequent practical examples, the text outlines and explains what you need to know about the following areas: · The key legislation and legal background in easy-to-follow terms - includes a comparison of the UK and European Union. · Safe food handling in practice - an easy reference source for all areas of a catering operation, including food service and labelling, storage and temperature controls and health and safety. · The application of food safety policies in business - practical guidance on food hazard analysis, including planning, implementation, control and measurement. Ideal reading for the core food safety component of hospitality management and catering degrees, the text is also a useful reference for industry practitioners who need to be up to speed on the legal requirements and best practice for maintaining safety and hygiene in the workplace.
Author : Richard Lawley,Laurie Curtis,Judy Davis
Publisher : Royal Society of Chemistry
Page : 547 pages
File Size : 50,8 Mb
Release : 2012
Category : Science
ISBN : 9781849733816
The second edition of this highly usable working companion on food safety is an indispensable resource for food scientists worldwide.
Author : Ian C. Shaw
Publisher : John Wiley & Sons
Page : 479 pages
File Size : 43,5 Mb
Release : 2012-10-02
Category : Technology & Engineering
ISBN : 9781118402214
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.
Author : Dagmar Engel
Publisher : Unknown
Page : 110 pages
File Size : 49,9 Mb
Release : 2000
Category : Education
ISBN : 1902423542
HACCP has been widely misunderstood and misinterpreted in recent years. Despite the implementation of the food safety regulations, many food handlers do not have a thorough understanding of HACCP or hazard analysis, often as a result of poor training and lack of opportunity and motivation. This book gives assistance to those who have to explain HACCP to the work floor in a straightforward style by: solving common problems in hygiene education; highlighting the importance of motivation techniques and skills; demonstrating how to turn complicated facts into common sense; and tackling training from a basic to an advanced level. The food industry, especially small- to medium-sized companies who need training guidance, should benefit from this book.
Author : Julia Smedley,Finlay Dick,Steven Sadhra
Publisher : Oxford University Press
Page : 950 pages
File Size : 44,6 Mb
Release : 2013-03-28
Category : Law
ISBN : 9780199651627
Resource added for the Human Resources program 101161.
Author : Paul J. Abbott
Publisher : Grosvenor House Publishing
Page : 249 pages
File Size : 42,8 Mb
Release : 2023-10-31
Category : Business & Economics
ISBN : 9781803816180
Events Are Easy... At least, that is what a lot of people think! It's just some people in a place, at a time, and it happens... Of course, it looks easy when events have been planned with care, detail and precision. That is the art of the events professional. This book offers a practical overview to help anyone who needs to plan and deliver an event, however small or large. Paul J. Abbott is a seasoned events professional who has enjoyed an exciting and varied career in the meetings and events industry. Like many people, he learned 'on the job' and made plenty of mistakes along the way. From Event Coordinator on international conferences to Director in a mixed-use performance venue, he has an extensive history to draw on, from the mundane to the extraordinary. This book is the simple, straight-talking guide he would have wanted when he started out. Paul shares thoughts and insights on everything from developing an idea and turning it into a plan, to delivering and evaluating the event. Along the way, he presents simple explanations of common terminology and practical guides on a range of subjects from identifying content to working with venues, via integrated risk management, sustainability, and a whole lot more. "I have a unique perspective on how events work... This book brings together practical advice from my own experiences with reflections from an exciting career which I hope will inspire you, whatever stage you are at on your events journey." PAUL J. ABBOTT
Author : Hope Warshaw
Publisher : American Diabetes Association
Page : 377 pages
File Size : 46,6 Mb
Release : 2010-03-15
Category : Health & Fitness
ISBN : 9781580403894
Planning a meal around diabetes doesn’t have to be difficult Meal planning is one of the hardest parts of managing diabetes. The new edition of Hope Warshaw’s best-selling book gives you all the tools you need to plan and eat healthier meals. Updated to include the latest nutrition recommendations for the American Diabetes Association and the federal government's Dietary Guidelines for Americans, Diabetes Meal Planning Made Easy is a resource no person with diabetes should be without. The Fourth Edition of Diabetes Meal Planning Made Easy provides the answers to all questions you have. What are my health and nutrition goals? What is the best kind of oil to use? How do I make my favorite recipes healthier? Do I need dietary supplements? What strategies can I use to make food shopping and preparation easier?
Author : V. Prakash,Olga Martin-Belloso,Larry Keener,Siân B. Astley,Susanne Braun,Helena McMahon,Huub Lelieveld
Publisher : Academic Press
Page : 536 pages
File Size : 42,8 Mb
Release : 2015-11-25
Category : Technology & Engineering
ISBN : 9780128006207
Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value. Many traditional foods provide excellent nutrition from sustainable resources, with some containing nutraceutical properties that make them not only a source of cultural and traditional value, but also valuable options for addressing the growing need for food resources. This book discusses these ideas and concepts in a comprehensive and scientific manner. Addresses the need for balance in safety regulation and retaining traditional food options Includes case studies from around the world to provide practical insight and guidance Presents suggestions for developing appropriate global safety standards
Author : Stephen Battersby,W.H. Bassett
Publisher : Routledge
Page : 976 pages
File Size : 55,9 Mb
Release : 2012-10-12
Category : Science
ISBN : 9781135810337
The latest edition of this classic, definitive reference work for all those involved in environmental health, is opened by a new chapter which discusses the changing approaches to Environmental Health. There are other new chapters on risk assessment and the epidemiology of non-infectious diseases with new introductory chapters both for food safety and occupational health and safety which place those activities into the rapidly changing conceptual and organisational contexts. There is additional work on meat hygiene to highlight developments in that area and substantial material on the enforcement function and on air pollution. There are also new organisational case studies.
Author : Frank Yiannas
Publisher : Springer Science & Business Media
Page : 96 pages
File Size : 43,8 Mb
Release : 2008-12-10
Category : Technology & Engineering
ISBN : 9780387728674
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.