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Author: International Association for Food Protection
Publisher: Springer Science & Business Media
ISBN: 1441983961
Category : Technology & Engineering
Languages : en
Pages : 176
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Book Description
Procedures to Investigate Foodborne Illness is designed to guide public health personnel or teams in any country that investigates reports of alleged foodborne illnesses. The manual is based on epidemiologic principles and investigative techniques that have been found effective in determining causal factors of disease incidence. The guidelines are presented in the sequence usually followed during investigations and are organized so that an investigator can easily find the information needed in any phase of an investigation. Included are descriptions of the following procedures: Plan, prepare, investigate and respond to intentional contamination of food Handle illness alerts and food-related complaints that may be related to illness Interview ill persons, those at risk, and controls Develop a case definition Collect and ship specimens and food samples Conduct hazard analysis (environmental assessments) at sites where foods responsible for outbreaks were produced, processed, or prepared Trace sources of contamination Identify factors responsible for contamination, survival of pathogenic microorganisms or toxic substances, and/or propagation of pathogens Collate and interpret collected data Report information about the outbreak This edition also contains extensively updated and more user-friendly keys to assist investigators in identifying the contributing factors that may lead to the contamination, proliferation or survival of agents of foodborne disease.
Author: International Association for Food Protection
Publisher: Springer Science & Business Media
ISBN: 1441983961
Category : Technology & Engineering
Languages : en
Pages : 176
Get Book Here
Book Description
Procedures to Investigate Foodborne Illness is designed to guide public health personnel or teams in any country that investigates reports of alleged foodborne illnesses. The manual is based on epidemiologic principles and investigative techniques that have been found effective in determining causal factors of disease incidence. The guidelines are presented in the sequence usually followed during investigations and are organized so that an investigator can easily find the information needed in any phase of an investigation. Included are descriptions of the following procedures: Plan, prepare, investigate and respond to intentional contamination of food Handle illness alerts and food-related complaints that may be related to illness Interview ill persons, those at risk, and controls Develop a case definition Collect and ship specimens and food samples Conduct hazard analysis (environmental assessments) at sites where foods responsible for outbreaks were produced, processed, or prepared Trace sources of contamination Identify factors responsible for contamination, survival of pathogenic microorganisms or toxic substances, and/or propagation of pathogens Collate and interpret collected data Report information about the outbreak This edition also contains extensively updated and more user-friendly keys to assist investigators in identifying the contributing factors that may lead to the contamination, proliferation or survival of agents of foodborne disease.
Author: Betty Hobbs
Publisher: CRC Press
ISBN: 9780340537404
Category : Technology & Engineering
Languages : en
Pages : 392
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Book Description
Fully revised and updated, the sixth edition of Food Poisoning and Food Hygiene provides an indispensable handbook for professionals involved in the preparation, processing or retailing of food, as well as for scientists and environmental health officers. Causes of food poisoning are explained clearly, and measures which can be taken to reduce the risk of foodborne illness, based on an understanding of the behaviour of microbiological organisms, are described in detail. Since the publication of the fifth edition, there has been increasing concern for the safety of food. This new edition takes account of all the resulting food legislation including the Food Safety Act 1990 and many new EC directives relating to food safety. Case studies provide excellent illustrations of the route of recent outbreaks.
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: Waldemar M. Dabrowski
Publisher: CRC Press
ISBN: 0203502353
Category : Medical
Languages : en
Pages : 376
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Book Description
While systems such as GMP and HACCP assure a high standard of food quality, foodborne poisonings still pose a serious hazard to the consumer's health. The lack of knowledge among some producers and consumers regarding the risks and benefits related to food makes it imperative to provide updated information in order to improve food safety. To
Author: Roger Webber
Publisher: CABI
ISBN: 178639524X
Category : Health & Fitness
Languages : en
Pages : 392
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Book Description
Completely updated and revised, and now published in its 6th edition, this book includes 20 chapters providing an essential overview of infectious diseases for almost 25 years. A comprehensive yet synoptic account of infectious diseases, it covers theory, epidemiology and control, then systematically groups diseases by their main means of transmission. There are special chapters on infections in pregnancy and the concern of new and emerging diseases, and an annex lists all 353 diseases in an easy reference table. This edition includes updates to all chapters and a new section on melioidosis. It provides information concisely so it can be found at a glance, includes numerous clear diagrams, bullet points and tables for rapid review and learning, and contains a new full-colour internal design and online lecture slides to facilitate teaching. This book is an essential resource for physicians, medical students and all those in public health, and for healthcare workers needing a comprehensive yet concise practical text.
Author: FDA
Publisher: Imp
ISBN:
Category : Medical
Languages : en
Pages : 356
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Book Description
The Bad Bug was created from the materials assembled at the FDA website of the same name. This handbook provides basic facts regarding foodborne pathogenic microorganisms and natural toxins. It brings together in one place information from the Food & Drug Administration, the Centers for Disease Control & Prevention, the USDA Food Safety Inspection Service, and the National Institutes of Health.
Author: K. B. Sherrington
Publisher: Taylor & Francis
ISBN: 1136367276
Category : Business & Economics
Languages : en
Pages : 336
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Book Description
First Published in 1998. The textbook provides a thorough grounding in the science of food preparation for BTEC National, HNC/D, and GNVQ Hospitality and Catering. It will also be useful for courses in Home Economics, Food Science, Food Technology, Dietetics and Nutrition. Topics are introduced through clear, concise explanations supported by up-to-date data.
Author: Carolyn Meggitt
Publisher: Hodder Education
ISBN: 147186359X
Category : Study Aids
Languages : en
Pages : 748
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Book Description
Deliver an in depth programme of teaching for level 3 and level 4 with this classic textbook that inspires your students to go further. Written by an expert team of childcare authors, the sixth edition of this classic textbook offers an in-depth approach to Childcare and Early Years study unmatched by any course specific texts. Child Care and Education 6th Edition provides full details of all the topics and frameworks relevant to level 3 and level 4 qualifications. It offers the opportunity to analyse and explore theories and practice at a high level of detail. - Provides post level 3 material in clearly marked 'Moving On' sections at the end of each chapter. - Focuses on the practicalities of working within a real-life setting using case studies and observation tasks. - Suitable for level 3 qualifications and courses that bridge the gap between levels 3 and 4.
Author: Joseph Jwu-Shan Jen
Publisher: John Wiley & Sons
ISBN: 1119237963
Category : Technology & Engineering
Languages : en
Pages : 696
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Book Description
From contaminated infant formula to a spate of all-too familiar headlines in recent years, food safety has emerged as one of the harsher realities behind China's economic miracle. Tainted beef, horse meat and dioxin outbreaks in the western world have also put food safety in the global spotlight. Food Safety in China: Science, Technology, Management and Regulation presents a comprehensive overview of the history and current state of food safety in China, along with emerging regulatory trends and the likely future needs of the country. Although the focus is on China, global perspectives are presented in the chapters and 33 of the 99 authors are from outside of China. Timely and illuminating, this book offers invaluable insights into our understanding of a critical link in the increasingly globalized complex food supply chain of today's world.
Author: Ronald H. Schmidt
Publisher: John Wiley & Sons
ISBN: 047143227X
Category : Science
Languages : en
Pages : 866
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Book Description
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.
