Food Safety Theory And Practice

Author : Paul Knechtges
Publisher : Jones & Bartlett Publishers
Page : 473 pages
File Size : 44,8 Mb
Release : 2012
Category : Family & Relationships
ISBN : 9780763785567

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Food Safety: Theory and Practice by Paul Knechtges Pdf

Written for graduate students or college seniors, Food Safety: Theory and Practice emphasizes a comprehensive and multidisciplinary approach to food safety. It covers important topics related to the prevention of foodborne illnesses and diseases with a “farm-to-fork” perspective. Each chapter starts with a set of learning objectives for the student and ends with a list of important references and websites for further study and research. Scientific principles that underpin food safety are introduced, and terminology is explained to facilitate comprehension by the student. In keeping with current trends, risk analysis and food safety management are stressed throughout the textbook. The writing style is concise and to the point, and the book contains hundreds of references, figures, and tables. Extremely well organized, this book can serve as the primary text for a food safety course, or it can serve as a background text for more specialized courses in food safety. Key topics include: Risk and hazard analysis of goods - covers risk assessment and hazard analysis and critical control point (HACCP) evaluations of food safety. Safety management of the food supply - provides a farm-to-fork overview of food safety, emphasizing the risks associated with each step in the food supply. Food safety laws, regulations, enforcement, and responsibilities - describes the major provisions, relationship, and hierarchy of laws and guidelines designed to ensure a safe food supply. The pivotal role of food sanitation/safety inspectors - including the interpretation of standards, problem solving and decision making, education of the food handling staff, and participation in foodborne illness outbreak investigations.

Author : Salleh Mohd Radzi,Mohd Faeez Saiful Bakhtiar,Zurinawati Mohi,Mohd Salehuddin Mohd Zahari,Norzuwana Sumarjan,C.T. Chik,Faiz Izwan Anuar
Publisher : CRC Press
Page : 624 pages
File Size : 53,8 Mb
Release : 2014-08-12
Category : Business & Economics
ISBN : 9781315737355

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Theory and Practice in Hospitality and Tourism Research by Salleh Mohd Radzi,Mohd Faeez Saiful Bakhtiar,Zurinawati Mohi,Mohd Salehuddin Mohd Zahari,Norzuwana Sumarjan,C.T. Chik,Faiz Izwan Anuar Pdf

Theory and Practice in Hospitality and Tourism Research includes 111 contributions from the 2nd International Hospitality and Tourism Conference 2014 (Penang, Malaysia, 2-4 September 2014), and covers a comprehensive range of topics, including:- Hospitality management- Hospitality & tourism marketing- Tourism management- Technology & innova

Author : Dennis Freeman
Publisher : Unknown
Page : 0 pages
File Size : 55,9 Mb
Release : 2022-09-13
Category : Electronic
ISBN : 1639872329

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Food Safety: Theory and Practice by Dennis Freeman Pdf

The branch of science which studies the methods related to the storage, preparation, transportation and handling of food in ways which prevent food borne diseases is known as food safety. Some of the important practices of this discipline are related to the origin of food, labeling of food, food additives and food hygiene. According to the nature of contaminants, food contamination can be classified into physical contamination, chemical contamination and biological contamination. Physical contaminants include foreign bodies such as hair, paper, pieces of metal and plastic. Chemical contamination refers to spoilage of food products due to presence of substances like pesticides, herbicides, veterinary drugs, etc. Presence of harmful microorganisms including bacteria, viruses and parasites in food products is termed as biological contamination. This book unfolds the innovative aspects of food safety which will be crucial for the holistic understanding of the subject matter. Different approaches, evaluations and methodologies on food safety have been included herein. Those in search of information to further their knowledge will be greatly assisted by this book.

Author : Shyam N. Jha
Publisher : Springer Science & Business Media
Page : 288 pages
File Size : 44,7 Mb
Release : 2010-11-30
Category : Science
ISBN : 9783642157967

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Nondestructive Evaluation of Food Quality by Shyam N. Jha Pdf

Numerous works on non-destructive testing of food quality have been reported in the literature. Techniques such as Near InfraRed (NIR) spectroscopy, color and visual spectroscopy, electronic nose and tongue, computer vision (image analysis), ultrasound, x-ray, CT and magnetic resonance imaging are some of the most applied for that purpose and are described in this book. Aspects such as theory/basics of the techniques, practical applications (sampling, experimentation, data analysis) for evaluation of quality attributes of food and some recent works reported in literature are presented and discussed. This book is particularly interesting for new researchers in food quality and serves as an updated state-of-the-art report for those already familiar with the field.

Author : Nurhayati Khairatun, Siti,Zakiah Abu Bakar, Ainul,Azira Abdul Mutalib, Noor,Fatimah Ungku Zainal Abidin, Ungku
Publisher : IGI Global
Page : 334 pages
File Size : 53,5 Mb
Release : 2021-11-26
Category : Business & Economics
ISBN : 9781799874164

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Food Safety Practices in the Restaurant Industry by Nurhayati Khairatun, Siti,Zakiah Abu Bakar, Ainul,Azira Abdul Mutalib, Noor,Fatimah Ungku Zainal Abidin, Ungku Pdf

In recent years, cases of food-borne illness have been on the rise and are creating a significant public health challenge worldwide. This situation poses a health risk to consumers and can cause economic loss to the food service industry. Identifying the current issues in food safety practices among the industry players is critical to bridge the gap between knowledge, practices, and regulation compliance. Food Safety Practices in the Restaurant Industry presents advanced research on food safety practices investigated within food service establishments as an effort to help the industry pinpoint risks and non-compliance relating to food safety practices and improve the practices in preventing food-borne illnesses from occurring. Covering a range of topics such as food packaging, safety audits, consumer awareness, and standard safety practices, it is ideal for food safety and service professionals, food scientists and technologists, policymakers, restaurant owners, academicians, researchers, teachers, and students.

Author : Oluwatosin Ademola Ijabadeniyi,Omotola Folake Olagunju
Publisher : Walter de Gruyter GmbH & Co KG
Page : 536 pages
File Size : 53,9 Mb
Release : 2023-12-31
Category : Science
ISBN : 9783110748345

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Food Safety and Toxicology by Oluwatosin Ademola Ijabadeniyi,Omotola Folake Olagunju Pdf

Author : Guanqi Zhou
Publisher : Springer
Page : 303 pages
File Size : 46,5 Mb
Release : 2017-05-23
Category : Political Science
ISBN : 9783319504421

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The Regulatory Regime of Food Safety in China by Guanqi Zhou Pdf

This book examines the decade from 2004 to 2013 during which people in China witnessed both a skyrocketing number of food safety crises, and aggregating regulatory initiatives attempting to control these crises. Multiple cycles of “crisis – regulatory efforts” indicated the systemic failure of this food safety regime. The book explains this failure in the “social foundations” for the regulatory governance of food safety. It locates the proximate causes in the regulatory segmentation, which is supported by the differential impacts of the food regulatory regime on various consumer groups. The approach of regulatory segmentation does not only explain the failure of the food safety regime by digging out its social foundation, but is also crucial to the understanding of the regulatory state in China.

Author : Frank Yiannas
Publisher : Springer Science & Business Media
Page : 96 pages
File Size : 50,7 Mb
Release : 2008-12-10
Category : Technology & Engineering
ISBN : 9780387728674

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Food Safety Culture by Frank Yiannas Pdf

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 : Institute of Medicine,Food and Nutrition Board,Food Forum
Publisher : National Academies Press
Page : 116 pages
File Size : 45,5 Mb
Release : 2009-06-12
Category : Medical
ISBN : 9780309131667

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Managing Food Safety Practices from Farm to Table by Institute of Medicine,Food and Nutrition Board,Food Forum Pdf

Legal regulations and manufacturers' monitoring practices have not been enough to prevent contamination of the national food supply and protect consumers from serious harm. In addressing food safety risks, regulators could perhaps better ensure the quality and safety of food by monitoring food production not just at a single point in production but all along the way, from farm to table. Recognizing the troubled state of food safety, the Institute of Medicine's (IOM) Food Forum met in Washington, DC, on September 9, 2008, to explore the management of food safety practices from the beginning of the supply chain to the marketplace.

Author : Breisinger, Clemens,Keenan, Michael,Mbuthia, Juneweenex,Njuki, Jemimah
Publisher : Intl Food Policy Res Inst
Page : 536 pages
File Size : 41,6 Mb
Release : 2024-02-12
Category : Political Science
ISBN : 8210379456XXX

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Food systems transformation in Kenya: Lessons from the past and policy options for the future Loading... Files Full Book (7.78 MB, pdf) Chapters List (73 KB, pdf) Authors Breisinger, Clemens Keenan, Michael Mbuthia, Juneweenex Njuki, Jemimah Date Issued 2023-12-20 Language en Type Book Review Status Peer Review Access Rights Open Access Open Access Usage Rights CC-BY-4.0 Metadata Sha by Breisinger, Clemens,Keenan, Michael,Mbuthia, Juneweenex,Njuki, Jemimah Pdf

The new Kenyan government faces a complex domestic and global environment, and it is widely expected to address key food and agricultural challenges with a new set of policies and programs. This policy brief presents key recommendations from a forthcoming book, Food Systems Transformation in Kenya: Lessons from the Past and Policy Options for the Future, which provides research-based “food for thought and action” to support the Kenyan government’s efforts to improve food security.

Author : Anonim
Publisher : Academic Press
Page : 2356 pages
File Size : 54,6 Mb
Release : 2013-12-12
Category : Technology & Engineering
ISBN : 9780123786135

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Encyclopedia of Food Safety by Anonim Pdf

With the world’s growing population, the provision of a safe, nutritious and wholesome food supply for all has become a major challenge. To achieve this, effective risk management based on sound science and unbiased information is required by all stakeholders, including the food industry, governments and consumers themselves. In addition, the globalization of the food supply requires the harmonization of policies and standards based on a common understanding of food safety among authorities in countries around the world. With some 280 chapters, the Encyclopedia of Food Safety provides unbiased and concise overviews which form in total a comprehensive coverage of a broad range of food safety topics, which may be grouped under the following general categories: History and basic sciences that support food safety; Foodborne diseases, including surveillance and investigation; Foodborne hazards, including microbiological and chemical agents; Substances added to food, both directly and indirectly; Food technologies, including the latest developments; Food commodities, including their potential hazards and controls; Food safety management systems, including their elements and the roles of stakeholders. The Encyclopedia provides a platform for experts from the field of food safety and related fields, such as nutrition, food science and technology and environment to share and learn from state-of-the art expertise with the rest of the food safety community. Assembled with the objective of facilitating the work of those working in the field of food safety and related fields, such as nutrition, food science and technology and environment - this work covers the entire spectrum of food safety topics into one comprehensive reference work The Editors have made every effort to ensure that this work meets strict quality and pedagogical thresholds such as: contributions by the foremost authorities in their fields; unbiased and concise overviews on a multitude of food safety subjects; references for further information, and specialized and general definitions for food safety terminology In maintaining confidence in the safety of the food supply, sound scientific information is key to effectively and efficiently assessing, managing and communicating on food safety risks. Yet, professionals and other specialists working in this multidisciplinary field are finding it increasingly difficult to keep up with developments outside their immediate areas of expertise. This single source of concise, reliable and authoritative information on food safety has, more than ever, become a necessity

Author : Veslemøy Andersen,Huub L. M. Lelieveld,Yasmine Motarjemi
Publisher : Academic Press
Page : 1160 pages
File Size : 45,5 Mb
Release : 2023-03-28
Category : Technology & Engineering
ISBN : 9780323902090

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Food Safety Management by Veslemøy Andersen,Huub L. M. Lelieveld,Yasmine Motarjemi Pdf

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 : Patricia Desmarchelier
Publisher : Elsevier Inc. Chapters
Page : 1192 pages
File Size : 40,7 Mb
Release : 2013-11-01
Category : Technology & Engineering
ISBN : 9780128056691

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Food Safety Management by Patricia Desmarchelier Pdf

Preparing food in the home or food services is frequently the last link in the food chain before food is consumed and in essence it entails catering/cooking and serving of food. Safe food handling at this point is critical in preventing foodborne illness and also in maintaining the food safety measures undertaken by other supply chain participants up to this point. Challenges in managing food safety are related to many factors such as diversity of foods prepared within a facility or at a food event; the multi-ingredient or component nature of the food; extremes in volume of foods handled and size of the operation; wide ranges of food worker education and communication levels and high employment turnover; and overriding socioeconomic factors enabling the practice of safe food handling worldwide. All of these factors have to be considered in managing food safety in this sector.

Author : Bjørg Marit Andersen
Publisher : Springer
Page : 1127 pages
File Size : 47,9 Mb
Release : 2019-02-25
Category : Medical
ISBN : 9783319999210

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Prevention and Control of Infections in Hospitals by Bjørg Marit Andersen Pdf

This volume offers extensive information on preventive and infection surveillance procedures, routines and policies adapted to the optimal infection control level needed to tackle today’s microbes in hospital practice. It especially focuses on preventive measures for serious hospital infections. Each chapter includes a practical section that addresses the main aspects of procedures and treatment, and a theoretical section that contains updated documentation that can be used for further study, or to help select infection control measures. Infection control concerns all healthcare professional working directly or indirectly with patients; in diagnosis, treatment, isolation measures, operations, equipment, drugs, cleaning, textiles, transport, porter service, food and water, building and maintenance, etc. Hygiene and environmental control is central to infection prevention for patients, visitors and staff alike. Good hygienic practices, individual infection control, well implemented and frequent environmental cleaning, and a high professional standard of hygiene in the treatment and care of patients, are essential to patient safety and a safe working environment. Addressing this essential topic, this book is intended for doctors, nurses and other healthcare workers, students in health-related subjects, hospital managers and health bureaucrats, as well as patients and their families.

Author : József Berács
Publisher : Akademiai Kiads
Page : 412 pages
File Size : 40,8 Mb
Release : 2004
Category : Business & Economics
ISBN : IND:30000094769738

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Marketing Theory and Practice by József Berács Pdf

This volume of the series was compiled by the heads of the marketing departments of Hungarian universities leading in the field of marketing education and research. The authors of the studies and essays that make up this volume of the Transition Competitiveness and Economic Growth series dedicate the book to Professor Pl Tomcsnyi, a member of the Hungarian Academy of Sciences on the occasion of his 80th birthday. Professor Tomcsnyis name in Hungary is the hallmark of the creation of scientific-based marketing. Hungarian Pl Tomcsnyi is what Philip Kotler is for the Americans, Heribert Meffert for the Germans, Peter Doyle for the British, and Matthew Meulenberg for the Dutch. This volume contains thematically grouped essays from the most outstanding Hungarian representatives of marketing science. Part one deals with questions of marketing theory such as change of paradigm in the concept of marketing and the appearance of synergy and value in marketing relationships. Part two deals