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Author: National Restaurant Association Educational Foundation
Publisher: Wiley
ISBN: 9780471225164
Category : Technology & Engineering
Languages : en
Pages : 352
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Book Description
With concern about foodborne illness increasing among consumers, it is more important than ever for restaurants and foodservice operations to be able to assure customers that the food they are eating is safe. This book teaches basic food safety concepts and prepares readers for the ServSafe® Food Protection Manager Certification Examination.
Author: National Restaurant Association Educational Foundation
Publisher: Wiley
ISBN: 9780471225164
Category : Technology & Engineering
Languages : en
Pages : 352
Get Book Here
Book Description
With concern about foodborne illness increasing among consumers, it is more important than ever for restaurants and foodservice operations to be able to assure customers that the food they are eating is safe. This book teaches basic food safety concepts and prepares readers for the ServSafe® Food Protection Manager Certification Examination.
Author: N. R. A. NRA National Restaurant Association
Publisher: Prentice Hall
ISBN: 9780135026779
Category :
Languages : en
Pages : 460
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Book Description
Author:
Publisher:
ISBN:
Category : Electronic journals
Languages : en
Pages : 730
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Book Description
Author: National Restaurant Association Educational Foundation
Publisher: Wiley
ISBN: 9780471263449
Category : Technology & Engineering
Languages : es
Pages : 40
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Book Description
Author: Ed Bowker Staff
Publisher: R. R. Bowker
ISBN: 9780835246422
Category : Reference
Languages : en
Pages : 3274
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Book Description
Author:
Publisher:
ISBN:
Category : Convenience stores
Languages : en
Pages : 1232
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Book Description
Author:
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 52
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Book Description
Author: Rose Arny
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 1254
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Book Description
Author: National Restaurant Association
Publisher: Prentice Hall
ISBN: 9780132100663
Category : Bars (Drinking establishments)
Languages : en
Pages : 0
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Book Description
Includes detachable examination answer sheet in front of book.
Author: National Academies of Sciences, Engineering, and Medicine
Publisher: National Academies Press
ISBN: 0309450314
Category : Medical
Languages : en
Pages : 575
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Book Description
Over the past 20 years, public concerns have grown in response to the apparent rising prevalence of food allergy and related atopic conditions, such as eczema. Although evidence on the true prevalence of food allergy is complicated by insufficient or inconsistent data and studies with variable methodologies, many health care experts who care for patients agree that a real increase in food allergy has occurred and that it is unlikely to be due simply to an increase in awareness and better tools for diagnosis. Many stakeholders are concerned about these increases, including the general public, policy makers, regulatory agencies, the food industry, scientists, clinicians, and especially families of children and young people suffering from food allergy. At the present time, however, despite a mounting body of data on the prevalence, health consequences, and associated costs of food allergy, this chronic disease has not garnered the level of societal attention that it warrants. Moreover, for patients and families at risk, recommendations and guidelines have not been clear about preventing exposure or the onset of reactions or for managing this disease. Finding a Path to Safety in Food Allergy examines critical issues related to food allergy, including the prevalence and severity of food allergy and its impact on affected individuals, families, and communities; and current understanding of food allergy as a disease, and in diagnostics, treatments, prevention, and public policy. This report seeks to: clarify the nature of the disease, its causes, and its current management; highlight gaps in knowledge; encourage the implementation of management tools at many levels and among many stakeholders; and delineate a roadmap to safety for those who have, or are at risk of developing, food allergy, as well as for others in society who are responsible for public health.
