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Author : Stuart Fellows (Writer on industrial safety),Paul Stedman
Publisher : Unknown
Page : 0 pages
File Size : 50,5 Mb
Release : 2016
Category : Food handling
ISBN : 0955229448
Author : Richard A. Sprenger
Publisher : Unknown
Page : 60 pages
File Size : 46,5 Mb
Release : 2015
Category : Food handling
ISBN : 1909749966
Author : Bob Salmon
Publisher : Unknown
Page : 0 pages
File Size : 41,8 Mb
Release : 2009
Category : Food
ISBN : 0955746612
Author : Richard A. Sprenger
Publisher : Unknown
Page : 64 pages
File Size : 49,8 Mb
Release : 2012-07
Category : Electronic
ISBN : 1907751114
Author : Richard A. Sprenger
Publisher : Unknown
Page : 128 pages
File Size : 52,9 Mb
Release : 2020
Category : Electronic
ISBN : 1912633531
Author : John R. Grubbs,Sean M. Nelson
Publisher : Government Institutes
Page : 246 pages
File Size : 48,6 Mb
Release : 2007-03-06
Category : Law
ISBN : 9781591919551
If you're new to the safety field, or if you've just been given safety responsibilities, making sense of your compliance responsibilities can be overwhelming! This newly updated and easy-to-read guide is your key to understanding and complying with the Title 29 Code of Federal Regulations (CFR) Parts 1900-1910.END. It addresses common OSHA regulations in alphabetical order and helps eliminate the regulatory circles that make compliance difficult. Filled with illustrations, recommendations, and sample documents, this reference contains 34 sections on selected topics from the CFRs that all general-industry safety professionals must understand, including the forklift, personal protective equipment, and respiratory standards; workplace ergonomic standard; and Hazardous Waste Operations and Emergency Response (HAZWOPER). New features included in this edition include terms and definitions within each section, section summaries to help you quickly locate needed information, and new 'Best Practice' recommendations for achieving compliance. Other features in this book include a description of the authority and mechanics of the OSHA inspection; addresses, telephone numbers, and fax numbers for the OSHA Regional Offices; a list of published resources; useful references; and a self-inspection checklist featuring 19 pages of requirements.
Author : Richard A. Sprenger
Publisher : Unknown
Page : 168 pages
File Size : 44,9 Mb
Release : 2008
Category : Food
ISBN : 1906404623
Author : Richard A. Sprenger
Publisher : Unknown
Page : 24 pages
File Size : 51,9 Mb
Release : 2007
Category : Food
ISBN : 190640450X
Author : CSIRO Food and Nutritional Sciences,
Publisher : CSIRO PUBLISHING
Page : 296 pages
File Size : 51,7 Mb
Release : 2010-05-06
Category : Technology & Engineering
ISBN : 9780643101951
All people involved with preparation of food for the commercial or retail market need a sound understanding of the food safety risks associated with their specific products and, importantly, how to control these risks. Failure to control food safety hazards can have devastating consequences for not only the consumer, but also the food manufacturer. Make It Safe provides practical guidance on how to control food safety hazards, with a specific focus on controls suitable for small-scale businesses to implement. Small businesses make up around two-thirds of businesses in Australia’s food and beverage manufacturing industry. This book is aimed at those small-scale businesses already in or considering entering food manufacture. Those already operating a small business will develop a better understanding of key food safety systems, while those who are in the ‘start-up’ phase will gain knowledge essential to provide their business with a solid food safety foundation while also learning about Australian food regulations relevant to food safety. The content will also be useful for students studying food technology or hospitality who wish to seek employment in the manufacturing industry or are planning on establishing their own manufacturing operation. Illustrated in full colour throughout, Make It Safe outlines the major food safety hazards – microbial, chemical and physical – which must be controlled when manufacturing all types of food products. The control of microbial hazards is given special emphasis as this is the greatest challenge to food manufacturers. Topics covered include: premises, equipment, staff, product recipes, raw ingredients, preparation, processing, packaging, shelf-life, labelling and food recalls. Key messages are highlighted at the end of each chapter.
Author : Dagmar Engel
Publisher : Unknown
Page : 110 pages
File Size : 46,6 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 : Sue Atkins
Publisher : Random House
Page : 258 pages
File Size : 46,7 Mb
Release : 2012-04-05
Category : Family & Relationships
ISBN : 9781446490075
Be the parent you want to be with Parenting Made Easy. Parenting coach Sue Atkins has helped thousands of parents build stronger relationships with their children using her straightforward strategies. In this practical guide she shares her positive methods to help you parent with confidence and raise motivated, well-behaved and happy kids. - Develop your childrens' self-esteem - Turn conflicts into conversations - Encourage independence and good behaviour - Be confident and positive in your abilities as a parent
Author : David Zachary McSwane
Publisher : Prentice Hall
Page : 0 pages
File Size : 53,6 Mb
Release : 2004
Category : Food handling
ISBN : 0130424080
If you work with food or manage those who do, you know the importance of providing safe food for your customers, guests, or staff. This new, full color guide contains the "must know" information about food safety and sanitation in the food service industry. Geared to the industry supervisor and based on the 2001 FDA Food Code, this book is designed to give you the key concepts and details you need to ensure food safety. Use it as an on-the-job reference every day! Quick and Easy to Read! "Food Safety Fundamentals" is filled with many special features that make it easier to learn and remember the food safety details, including: Color illustrations and photos Icons used throughout the book to signal methods of preventing foodborne illness How-to procedures, flowcharts, and checklists Quick reference chapter summaries End of chapter questions Quick reference charts Prepare for National Certification Use "Food Safety Fundamentals" to assist you in preparing for one of the nationally certified exams for food safety and sanitation. You'll find all the information you'll need! Remember, there's never been a case of foodborne illness that couldn't have been prevented!
Author : Frank Yiannas
Publisher : Springer Science & Business Media
Page : 96 pages
File Size : 51,5 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.
Author : Elaine Landau
Publisher : Twenty-First Century Books
Page : 132 pages
File Size : 51,6 Mb
Release : 2010-08-01
Category : Young Adult Nonfiction
ISBN : 9780761363743
Tainted peanuts, deadly hamburgers, recalled tomatoes. Every year new problems erupt with the safety of the foods we eat and water we drink. Widespread recalls occur when food becomes infected by bacteria and viruses. Water supplies are turned off when parasites are detected. As USA TODAY, the Nation's No. 1 Newspaper noted, "The increasing reports of illness, many of them caused by food-borne bugs, are in part a result of global food distribution, which allows unusual microbes to ride into the USA on fresh produce, and of better technology, which allows doctors to identify disease-causing organisms." Most people who eat or drink contaminated food or water end up with uncomfortable symptoms, such as diarrhea or vomiting. But sometimes, particularly in young and old people, the microbes can cause lifetime problems and even death. In this book, you'll read case studies involving many of the diseases that can be caused by ingesting unsafe foods. You'll also find out what happens when a problem is detected, how government agencies attempt to inspect and protect our food supplies, and what we can do to carefully prepare and handle foods to keep ourselves safe.
Author : Food Standards Agency,Scottish Food Enforcement Liaison Committee. Scottish HACCP Working Group
Publisher : Unknown
Page : 200 pages
File Size : 46,7 Mb
Release : 2007-03
Category : Business & Economics
ISBN : 0117021407
This manual contains guidance on food safety standards for the catering industry, developed by the Scottish HACCP Working Group of the Scottish Food Enforcement Liaison Committee on behalf of the Food Standards Agency Scotland. The guidance builds on existing good practice and takes account of the requirements of European food safety legislation which requires that all food businesses apply food safety management procedures based on 'Hazard Analysis and Critical Control Point' (HACCP) principles.
