A Guide to the Food Safety Act 1990 PDF Download
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Author: A. A. Painter
Publisher: Elsevier
ISBN: 148310351X
Category : Law
Languages : en
Pages : 140
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Book Description
Butterworths Law of Food and Drugs: A Guide to the Food Safety Act 1990 contains the text of Food Safety Act 1990. The act aims to regulate modern food manufacture and distribution practice. The coverage of the text includes the preliminary, main provisions, administration and enforcement, and miscellaneous and supplemental discussions on the law. The text provides annotations that cover matters that are "new or important for the understanding of the new Act. The book will be of great use to individuals who wish to fully comprehend the Food Safety Act 1990.
Author: A. A. Painter
Publisher: Elsevier
ISBN: 148310351X
Category : Law
Languages : en
Pages : 140
Get Book Here
Book Description
Butterworths Law of Food and Drugs: A Guide to the Food Safety Act 1990 contains the text of Food Safety Act 1990. The act aims to regulate modern food manufacture and distribution practice. The coverage of the text includes the preliminary, main provisions, administration and enforcement, and miscellaneous and supplemental discussions on the law. The text provides annotations that cover matters that are "new or important for the understanding of the new Act. The book will be of great use to individuals who wish to fully comprehend the Food Safety Act 1990.
Author: Geraint G. Howells
Publisher:
ISBN:
Category : Law
Languages : en
Pages : 152
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Book Description
A guide to the Act which will enable lawyers and professionals within the food industry to understand its major provisions and be prepared for the new regulations. The major changes include the registration and licensing of food premises, controls over unfit food and enforcement procedures.
Author: Sibel Roller
Publisher: CRC Press
ISBN: 1444164856
Category : Technology & Engineering
Languages : en
Pages : 232
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Book Description
Essential Microbiology and Hygiene for Food Professionals is an accessible and practical introduction, providing the basic science relating to microorganisms in food. Assuming no prior knowledge of microbiology, chapters take a fresh and modern approach in helping students appreciate the importance of microbiology and hygiene in assuring
Author: International Finance Corporation
Publisher: World Bank Publications
ISBN: 1464815496
Category : Technology & Engineering
Languages : en
Pages : 505
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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: Richard Hayes
Publisher: Springer Science & Business Media
ISBN: 1461535468
Category : Technology & Engineering
Languages : en
Pages : 535
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Book Description
The aims of this book remain the same, that is, that it should be of in terest to all those people concerned with, or about, food hygiene in the broadest sense. There was clearly a need for a book of this sort and its success has necessitated a second edition. It will, I hope, answer criticisms that were justifiably made about certain omissions and shortcomings levelled at the earlier edition. The whole book has been thoroughly revised with the introduction of several new sections to various chapters. During the time that has elapsed since the earlier edition appeared there has been much publicity about newer forms of 'food poisoning'. Thus listeriosis is discussed in some detail whilst the problems of salmonellas in eggs and BSE are also considered. Interest in irradiated foods has waxed and waned but it is rightly included in the relevant chapter. There has been much progress in methodology with the advent of advanced molecular techniques such as gene probes and that of PCR; these are discussed briefly. I have included sections on HACCP which has come into great prominence in recent years thus answering a specific criticism made of the earlier edition. The chapter on water and waste disposal contains material on Legionnaires' disease and cryptosporidiosis, infections of much concern at the present time. Finally, the chapter on legislation has undergone a major revision with far greater emphasis being placed on EC food hygiene legislation.
Author: Leatherhead Food International
Publisher: Royal Society of Chemistry
ISBN: 1847559239
Category : Science
Languages : en
Pages : 351
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Book Description
Food additives are the cause of a great deal of discussion and suspicion. Now in its third edition, Essential Guide to Food Additives aims to inform this debate and bring the literature right up to date especially focussing on the changes in legislation since the last edition. Key topics include: * A basic introduction to the technology of food additives * Technical information on all food additives currently permitted in the European Union * Discussion covering the general issues surrounding the use of food additives, including the need for them * Coverage of the legal approval process for additives and the labelling of the finished product * Identification of sources or methods of production for each additive * Properties of individual additives and typical products they are used in This book will be an invaluable reference for researchers in the food and drink industry, undergraduates and graduates of courses in food science and technology and indeed all those who are interested in what they eat
Author: Anthony Arthur Painter
Publisher:
ISBN: 9780406327321
Category : Drugs
Languages : en
Pages : 131
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Book Description
Author: Stephen Battersby
Publisher: Routledge
ISBN: 1134368585
Category : Technology & Engineering
Languages : en
Pages : 1476
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Book Description
This classic, definitive reference work for all those involved in environmental health is now available in its 19th edition. Significant changes include those made to chapters on food safety and hygiene, environmental protection, the organisation and management of environmental health in the UK, port health, and waste management. New chapters have been added on health development, an introduction to health and housing, contaminated land, and environmental health in emergency planning, as well as a new glossary of abbreviations and acronyms. New material on training and standards, IT, practical risk assessment, and investigatory powers is also included. Each chapter reflects the wider background against which the subjects must be studied and the new concepts and approaches that have emerged over the past few years.
Author: Dave Potter
Publisher: Taylor & Francis
ISBN: 1135813132
Category : Sports & Recreation
Languages : en
Pages : 272
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Book Description
Produced by PLAYLINK, a registered charity which assists local communities to create adventure playgrounds for children. Established in 1962, PLAYLINK is recognised as the national authority on good practice for play provision of this type. This essential handbook draws on PLAYLINK's 35 years experience with adventure playgrounds, introduces recent changes to legislation and gives guidance on the interpretation of legal responsibilities. It is intende for all those working as play officers, playworkers, playground designers or consultants in supervised play provision, legal advisers and regulatory authorities. It will also be of interst to anyone involved in leisure and recreation management and the design and construction of sports facilities.
Author: Tim Knowles
Publisher: Routledge
ISBN: 1136402624
Category : Business & Economics
Languages : en
Pages : 349
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Book Description
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.
