Open Dating of Foods PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Open Dating of Foods PDF full book. Access full book title Open Dating of Foods by Theodore P. Labuza. Download full books in PDF and EPUB format.
Author: Theodore P. Labuza
Publisher: John Wiley & Sons
ISBN: 0470384883
Category : Technology & Engineering
Languages : en
Pages : 249
Get Book Here
Book Description
Open dating plays a vital role in the distribution of the food products from the farm or place of manufacturing to the consumer's home. One principle is that the shelf life is a function of the distribution conditions and can be looked at as the percentage of consumers a manufacturer is willing to displease. Thus, one purpose of an open date is to give consumers enough time to purchase a food product and store it at home for a reasonable period of time before the product reaches the end of shelf-life in terms of some degree of quality change that is still acceptable. If products are not stored or rotated properly in distribution, then older products or those of lesser quality and perhaps compromised safety because of abuse during distribution chain and causing loss of confidence in the food category. Presently, the lack of uniformity among manufacturers and across state borders has made the practice of open dating confusing and misleading for consumers, retailers and the government. This book addresses these issues, and provides scientific and legal background to both evaluate and influence federally-regulated open-dating legislation in this country
Author: Theodore P. Labuza
Publisher: John Wiley & Sons
ISBN: 0470384883
Category : Technology & Engineering
Languages : en
Pages : 249
Get Book Here
Book Description
Open dating plays a vital role in the distribution of the food products from the farm or place of manufacturing to the consumer's home. One principle is that the shelf life is a function of the distribution conditions and can be looked at as the percentage of consumers a manufacturer is willing to displease. Thus, one purpose of an open date is to give consumers enough time to purchase a food product and store it at home for a reasonable period of time before the product reaches the end of shelf-life in terms of some degree of quality change that is still acceptable. If products are not stored or rotated properly in distribution, then older products or those of lesser quality and perhaps compromised safety because of abuse during distribution chain and causing loss of confidence in the food category. Presently, the lack of uniformity among manufacturers and across state borders has made the practice of open dating confusing and misleading for consumers, retailers and the government. This book addresses these issues, and provides scientific and legal background to both evaluate and influence federally-regulated open-dating legislation in this country
Author: United States. Congress. Office of Technology Assessment
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 120
Get Book Here
Book Description
Abstract: Open shelf-life dating means the use of comprehensible terms such as day, month, and year as an indication of when food was packaged or by when it should beused or sold. A survey revealed that 96 percent of consumers were concerned about food freshness; however, their awareness and comprehension of open dates varied considerably. The benefits of open dating concern food quality, nutrition, food safety, inventory, and education. The types of open dates are: date of pack or manufacture, pull date or sell-by date, best-if-used-by date, expiration or use-by date, or combination of the first four. Food shelf-life is dependent on time and environmental factors. The three alternative open dating systems are: voluntary, mandatory, and voluntary/mandatory. Enforcement and liability would depend on the system used, but Federal and state inspection systems would routinely survey the market. Various congressional options for open dating as well as technical information and the status of open dating in foreign countries are discussed.
Author:
Publisher: DIANE Publishing
ISBN: 1428924841
Category :
Languages : en
Pages : 109
Get Book Here
Book Description
Author: Timothy D. Lytton
Publisher: University of Chicago Press
ISBN: 022661168X
Category : Law
Languages : en
Pages : 357
Get Book Here
Book Description
Foodborne illness is a big problem. Wash those chicken breasts, and you’re likely to spread Salmonella to your countertops, kitchen towels, and other foods nearby. Even salad greens can become biohazards when toxic strains of E. coli inhabit the water used to irrigate crops. All told, contaminated food causes 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths each year in the United States. With Outbreak, Timothy D. Lytton provides an up-to-date history and analysis of the US food safety system. He pays particular attention to important but frequently overlooked elements of the system, including private audits and liability insurance. Lytton chronicles efforts dating back to the 1800s to combat widespread contamination by pathogens such as E. coli and salmonella that have become frighteningly familiar to consumers. Over time, deadly foodborne illness outbreaks caused by infected milk, poison hamburgers, and tainted spinach have spurred steady scientific and technological advances in food safety. Nevertheless, problems persist. Inadequate agency budgets restrict the reach of government regulation. Pressure from consumers to keep prices down constrains industry investments in safety. The limits of scientific knowledge leave experts unable to assess policies’ effectiveness and whether measures designed to reduce contamination have actually improved public health. Outbreak offers practical reforms that will strengthen the food safety system’s capacity to learn from its mistakes and identify cost-effective food safety efforts capable of producing measurable public health benefits.
Author: Gordon L. Robertson
Publisher: CRC Press
ISBN: 9780849337758
Category : Technology & Engineering
Languages : en
Pages : 576
Get Book Here
Book Description
A comprehensive and accessible textbook, Food Packaging: Principles and Practice, Second Edition presents an integrated approach to understanding the principles underlying food packaging and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the fine tradition of its bestselling predecessor - and has been completely updated to include new, updated, and expanded content. The author divides the book's subject matter into five parts for ease-of-use. The first part addresses the manufacture, properties, and forms of packaging materials, placing emphasis on those properties that influence the quality and shelf life of food. The second part then details the various types of deteriorative reactions that foods undergo, examines the extrinsic factors controlling their reaction rates, and discusses specific factors influencing shelf life and the methodology used to estimate that shelf life. Chapters on the aseptic packaging of foods, active and intelligent packaging, modified atmosphere packaging, and microwavable food packaging are explored in the third part, while the fourth part describes packaging requirements of the major food groups. The final section examines the safety and legislative aspects of food packaging. The book also includes over 300 industry abbreviations, acronyms, and symbols, and an expansive index. What's New in the Second Edition: Includes five new chapters and diagrams that explain recent developments in packaging materials and processes Provides the latest information on new and active packaging technologies Presents new, updated, and expanded references Adhering to the highly organized format that made the first edition so straightforward and informative, this latest edition of Food Packaging: Principles and Practice presents students with the most essential and cutting-edge information available. The author maintains a website with more information.
Author:
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 40
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 146
Get Book Here
Book Description
Author: United States. Congress. House. Committee on Appropriations. Subcommittee on Agriculture, Rural Development, and Related Agencies
Publisher:
ISBN:
Category : United States
Languages : en
Pages : 1388
Get Book Here
Book Description
Author: United States. Food and Drug Administration
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 112
Get Book Here
Book Description
Abstract: Myriad aspects of food labeling are discussed. There is widespread agreement that all foods should bear ingredient labeling. It is further recommended that such labeling be precise and comprehensible to the average consumer. Many commenters suggest that nutrition information be included in labels. The open dating of foods also found some support among the commenters. It is suggested that imitation and substitute foods be identified. Some of the commenters also expressed either unqualified or conditional support for food fortification. It is suggested that solid or liquid weight be mentioned on the label. Some commenters advocate less flexibility in FDA's safe and suitable ingredients policy.
Author: United States. Department of Agriculture. Economic Research Service. Marketing Economics Division
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 88
Get Book Here
Book Description
