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Author: Jill Trickett
Publisher: Cengage Learning
ISBN: 9781861526908
Category : Food contamination
Languages : en
Pages : 0
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Book Description
A practical approach to the subject at the level which is required by the primary exams of The Royal Institute of Public Health & Hygiene, The Institute of Environmental Health Officers & the Royal Society of Health.
Author: Jill Trickett
Publisher: Cengage Learning
ISBN: 9781861526908
Category : Food contamination
Languages : en
Pages : 0
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Book Description
A practical approach to the subject at the level which is required by the primary exams of The Royal Institute of Public Health & Hygiene, The Institute of Environmental Health Officers & the Royal Society of Health.
Author: Jill Trickett
Publisher:
ISBN: 9780333555743
Category : Food contamination
Languages : en
Pages : 121
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Book Description
A text aimed at food handlers and the catering industry that seeks to provide a comprehensive guide to food hygiene. It concludes with a series of examination questions on the subject.
Author: Jill Trickett
Publisher:
ISBN:
Category : Food handling
Languages : en
Pages : 120
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Book Description
Jill Trickett's book provides a practical approach to the subject at the level which is required by the primary exams of The Royal Institute of Public Health & Hygiene, The Institute of Environmental Health Officers & the Royal Society of Health.
Author: Joe Kivett
Publisher:
ISBN: 9780979174100
Category : Food
Languages : en
Pages : 221
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Book Description
Paperback published via Constant Rose Publishing at Amazon.com and Createspace.com
Author: Michael Jacob
Publisher:
ISBN: 9789241542456
Category : Food
Languages : en
Pages : 0
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Book Description
Gives information on how food becomes contaminated and on the measures that should be taken to avoid such contamination, and gives guidance on how to plan and implement a training program for food handlers that will encourage a responsible and conscientious approach to food preparation. Intended for use by managers and supervisors in the food service industry.
Author: Norman G. Marriott
Publisher: Springer Science & Business Media
ISBN: 1475762631
Category : Technology & Engineering
Languages : en
Pages : 432
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Book Description
Large volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge to every employee in the food processing and food prepara tion industry. Sanitation is an applied science for the attainment of hygienic conditions. Because of increased emphasis on food safety, sanitation is receiving increased attention from those in the food industry. Traditionally, inexperienced employees with few skills who have received little or no training have been delegated sanitation duties. Yet sanitation employees require intensive training. In the past, these employees, including sanitation program managers, have had only limited access to material on this subject. Technical information has been confined primarily to a limited number of training manuals provided by regulatory agen cies, industry and association manuals, and recommendations from equipment and cleaning compound firms. Most of this material lacks specific information related to the selection of appropriate cleaning methods, equipment, compounds, and sanitizers for maintaining hygienic conditions in food processing and prepara tion facilities. The purpose of this text is to provide sanitation information needed to ensure hygienic practices. Sanitation is a broad subject; thus, principles related to con tamination, cleaning compounds, sanitizers, and cleaning equipment, and specific directions for applying these principles to attain hygienic conditions in food processing and food preparation are discussed. The discussion starts with the importance of sanitation and also includes regulatory requirements and voluntary sanitation programs including additional and updated information on Hazard Analysis Critical Control Points (HACCP).
Author: Puja Dudeja
Publisher: Academic Press
ISBN: 0128018461
Category : Technology & Engineering
Languages : en
Pages : 628
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Book Description
Food Safety in the 21st Century: Public Health Perspective is an important reference for anyone currently working in the food industry or those entering the industry. It provides realistic, practical, and very usable information about key aspects of food safety, while also systematically approaching the matter of foodborne illness by addressing the intricacies of both prevention and control. This book discusses ways to assess risk and to employ epidemiological methods to improve food safety. In addition, it also describes the regulatory context that shapes food safety activities at the local, national, and international levels and looks forward to the future of food safety. - Provides the latest research and developments in the field of food safety - Incorporates practical, real-life examples for risk reduction - Includes specific aspects of food safety and the risks associated with each sector of the food chain, from food production, to food processing and serving - Describes various ways in which epidemiologic principles are applied to meet the challenges of maintaining a safe food supply in India and how to reduce disease outbreaks - Presents practical examples of foodborne disease incidents and their root causes to highlight pitfalls in food safety management
Author: Ram Lakhan Singh
Publisher: Academic Press
ISBN: 0128163348
Category : Medical
Languages : en
Pages : 405
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Book Description
Despite advances in hygiene, food treatment, and food processing, diseases caused by foodborne pathogens continue to constitute a worldwide public health concern. Ensuring food safety to protect public health remains a significant challenge in both developing and developed nations. Food Safety and Human Health provides a framework to manage food safety risks and assure a safe food system. Political, economic, and ecological changes have led to the re-emergence of many foodborne pathogens. The globalization of food markets, for example, has increased the challenge to manage the microbial risks. This reference will help to identify potential new approaches in the development of new microbiologically safe foods that will aid in preventing food borne illness outbreaks and provides the basic principles of food toxicology, food processing, and food safety. Food Safety and Human Health is an essential resource to help students, researchers, and industry professionals understand and address day-to-day problems regarding food contamination and safety. - Encompasses the first pedagogic treatment of the entire range of toxic compounds found naturally in foods or introduced by industrial contaminatio - Identifies areas of vital concern to consumers, such as toxicological implications of food, and human health implications of food processing - Focuses on safety aspects of genetically modified foods and the range of processing techniques along with the important food safety laws
Author: Rajeev Bhat
Publisher: John Wiley & Sons
ISBN: 1118474600
Category : Technology & Engineering
Languages : en
Pages : 652
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Book Description
The past few years have witnessed an upsurge in incidences relating to food safety issues, which are all attributed to different factors. Today, with the increase in knowledge and available databases on food safety issues, the world is witnessing tremendous efforts towards the development of new, economical and environmentally-friendly techniques for maintaining the quality of perishable foods and agro-based commodities. The intensification of food safety concerns reflects a major global awareness of foods in world trade. Several recommendations have been put forward by various world governing bodies and committees to solve food safety issues, which are all mainly targeted at benefiting consumers. In addition, economic losses and instability to a particular nation or region caused by food safety issues can be huge. Various ‘non-dependent’ risk factors can be involved with regard to food safety in a wide range of food commodities such as fresh fruits, vegetables, seafood, poultry, meat and meat products. Additionally, food safety issues involves a wide array of issues including processed foods, packaging, post-harvest preservation, microbial growth and spoilage, food poisoning, handling at the manufacturing units, food additives, presence of banned chemicals and drugs, and more. Rapid change in climatic conditions is also playing a pivotal role with regard to food safety issues, and increasing the anxiety about our ability to feed the world safely. Practical Food Safety: Contemporary Issues and Future Directions takes a multi-faceted approach to the subject of food safety, covering various aspects ranging from microbiological to chemical issues, and from basic knowledge to future perspectives. This is a book exclusively designed to simultaneously encourage consideration of the present knowledge and future possibilities of food safety. This book also covers the classic topics required for all books on food safety, and encompasses the most recent updates in the field. Leading researchers have addressed new issues and have put forth novel research findings that will affect the world in the future, and suggesting how these should be faced. This book will be useful for researchers engaged in the field of food science and food safety, food industry personnel engaged in safety aspects, and governmental and non-governmental agencies involved in establishing guidelines towards establishing safety measures for food and agricultural commodities.
Author: ALOK. KUMAR
Publisher:
ISBN: 9789386768346
Category :
Languages : en
Pages :
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Book Description
