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Author:
Publisher:
ISBN:
Category : Canada
Languages : en
Pages : 1116
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Author:
Publisher:
ISBN:
Category : Canada
Languages : en
Pages : 1116
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Author:
Publisher:
ISBN:
Category : New Brunswick
Languages : en
Pages : 426
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Book Description
A checklist of New Brunswick government documents received at the Legislative Library, Fredericton, N.B.
Author: A. A. Ruitenberg
Publisher: Alma, N.B. : [Parks Canada, Atlantic Region]
ISBN:
Category : Science
Languages : en
Pages : 52
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Ecology, New Brunswick.
Author: Committee of Provincial Geologists (Canada)
Publisher:
ISBN:
Category : Geology
Languages : en
Pages : 134
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Author:
Publisher:
ISBN:
Category : Mines and mineral resources
Languages : en
Pages : 294
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Author:
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ISBN:
Category : Geology
Languages : en
Pages : 276
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Author: Geological Survey of Wyoming
Publisher:
ISBN:
Category : Geology
Languages : en
Pages : 16
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Book Description
Author: Yasmine Motarjemi
Publisher: CRC Press
ISBN: 9780849334290
Category : Technology & Engineering
Languages : en
Pages : 664
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Book Description
Developments such as the increasing globalization of the food industry, constant innovations in technologies and products, and changes in the susceptibility of populations to disease have all highlighted the problem of emerging pathogens, either newly discovered through more sensitive analytical methods, linked for the first time to disease in humans, or newly associated with a particular food. Designed for microbiologists and quality assurance professionals and for government and academic food safety scientists, this timely reference discusses ways of identifying emerging pathogens and includes chapters on individual pathogens, their epidemiology, methods of detection, and means of control.
Author: Frank Yiannas
Publisher: Springer Science & Business Media
ISBN: 0387728678
Category : Technology & Engineering
Languages : en
Pages : 96
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Book Description
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:
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ISBN:
Category : Mines and mineral resources
Languages : en
Pages : 84
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Book Description
