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Author : Richard A. Sprenger
Publisher : Unknown
Page : 64 pages
File Size : 44,9 Mb
Release : 2012-07
Category : Electronic
ISBN : 1907751114
Author : Richard A. Sprenger
Publisher : Unknown
Page : 60 pages
File Size : 41,9 Mb
Release : 2015
Category : Food handling
ISBN : 1909749966
Author : Richard A. Sprenger
Publisher : Unknown
Page : 56 pages
File Size : 46,7 Mb
Release : 1995-01-01
Category : Food
ISBN : 1871912458
Author : Richard A. Sprenger
Publisher : Unknown
Page : 24 pages
File Size : 40,9 Mb
Release : 2007
Category : Food
ISBN : 190640450X
Author : Anonim
Publisher : Unknown
Page : 128 pages
File Size : 46,9 Mb
Release : 2021
Category : Electronic
ISBN : 191263371X
Author : Christian M. R. Sprenger,Richard A. Sprenger
Publisher : Unknown
Page : 64 pages
File Size : 42,5 Mb
Release : 2009
Category : Food
ISBN : 1906404798
Author : International Finance Corporation
Publisher : World Bank Publications
Page : 487 pages
File Size : 52,5 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 : Ronald H. Schmidt,Gary E. Rodrick
Publisher : John Wiley & Sons
Page : 866 pages
File Size : 52,8 Mb
Release : 2005-03-11
Category : Science
ISBN : 9780471432272
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 : Christian M. R. Sprenger
Publisher : Unknown
Page : 128 pages
File Size : 51,6 Mb
Release : 2007
Category : Industrial safety
ISBN : 1904544959
Author : Anonim
Publisher : Unknown
Page : 52 pages
File Size : 49,9 Mb
Release : 2008
Category : Food
ISBN : MINN:31951P01019668Y
Author : Food and Agriculture Organization of the United Nations
Publisher : Fao
Page : 244 pages
File Size : 44,6 Mb
Release : 1998
Category : Food
ISBN : UIUC:30112045024947
One important element of FAO's work is building the capacity of food control personnel, including government authorities and food industry personnel carrying out food quality and safety assurance programmes. Such programmes should include specific food risk control procedures such as the Hazard Analysis and Critical Control Point (HACCP) system. FAO has prepared this manual in an effort to harmonise the approach to training in the HACCP system based on the already harmonised texts and guidelines of the Codex Alimentarius Commission. The manual is structured to provide essential information in a standardised, logical and systematic manner while adhering to effective teaching and learning strategies. Each section is made up of specific training modules which can be combined and customised to meet the specific needs of the students. 1998 (first edition), 2009 (this reprint). Also published in French, Russian and Spanish.
Author : Anonim
Publisher : Unknown
Page : 0 pages
File Size : 51,5 Mb
Release : 2004
Category : Food adulteration and inspection
ISBN : 1590422856
Author : Food Standards Agency,Scottish Food Enforcement Liaison Committee. Scottish HACCP Working Group
Publisher : Unknown
Page : 200 pages
File Size : 46,8 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.
Author : Frank Yiannas
Publisher : Springer Science & Business Media
Page : 96 pages
File Size : 40,5 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 : Carolyn Meggitt
Publisher : Heinemann
Page : 198 pages
File Size : 46,7 Mb
Release : 2003
Category : Medical
ISBN : 0435455311
When is it safe to serve food to clients? This is a question posed by many responsible carers. This volume covers the issues faced by a range of occupations where people have to handle food, from hazards to hygiene to legislation.