Food Safety Theory And Practice

Author : Paul Knechtges
Publisher : Jones & Bartlett Publishers
ISBN 13 : 0763785563
Total Pages : 473 pages
Book Rating : 4.67/5 ( download)

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Download or read book Food Safety: Theory and Practice written by Paul Knechtges and published by Jones & Bartlett Publishers. This book was released on 2012 with total page 473 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written for graduate students or college seniors, Food Safety: Theory and Practice emphasizes a comprehensive and multidisciplinary approach to food safety. It covers important topics related to the prevention of foodborne illnesses and diseases with a “farm-to-fork” perspective. Each chapter starts with a set of learning objectives for the student and ends with a list of important references and websites for further study and research. Scientific principles that underpin food safety are introduced, and terminology is explained to facilitate comprehension by the student. In keeping with current trends, risk analysis and food safety management are stressed throughout the textbook. The writing style is concise and to the point, and the book contains hundreds of references, figures, and tables. Extremely well organized, this book can serve as the primary text for a food safety course, or it can serve as a background text for more specialized courses in food safety. Key topics include: Risk and hazard analysis of goods - covers risk assessment and hazard analysis and critical control point (HACCP) evaluations of food safety. Safety management of the food supply - provides a farm-to-fork overview of food safety, emphasizing the risks associated with each step in the food supply. Food safety laws, regulations, enforcement, and responsibilities - describes the major provisions, relationship, and hierarchy of laws and guidelines designed to ensure a safe food supply. The pivotal role of food sanitation/safety inspectors - including the interpretation of standards, problem solving and decision making, education of the food handling staff, and participation in foodborne illness outbreak investigations.

Author : Shyam N. Jha
Publisher : Springer Science & Business Media
ISBN 13 : 3642157963
Total Pages : 288 pages
Book Rating : 4.67/5 ( download)

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Download or read book Nondestructive Evaluation of Food Quality written by Shyam N. Jha and published by Springer Science & Business Media. This book was released on 2010-11-30 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: Numerous works on non-destructive testing of food quality have been reported in the literature. Techniques such as Near InfraRed (NIR) spectroscopy, color and visual spectroscopy, electronic nose and tongue, computer vision (image analysis), ultrasound, x-ray, CT and magnetic resonance imaging are some of the most applied for that purpose and are described in this book. Aspects such as theory/basics of the techniques, practical applications (sampling, experimentation, data analysis) for evaluation of quality attributes of food and some recent works reported in literature are presented and discussed. This book is particularly interesting for new researchers in food quality and serves as an updated state-of-the-art report for those already familiar with the field.

Author : Nurhayati Khairatun, Siti
Publisher : IGI Global
ISBN 13 : 1799874168
Total Pages : 334 pages
Book Rating : 4.64/5 ( download)

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Download or read book Food Safety Practices in the Restaurant Industry written by Nurhayati Khairatun, Siti and published by IGI Global. This book was released on 2021-11-26 with total page 334 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years, cases of food-borne illness have been on the rise and are creating a significant public health challenge worldwide. This situation poses a health risk to consumers and can cause economic loss to the food service industry. Identifying the current issues in food safety practices among the industry players is critical to bridge the gap between knowledge, practices, and regulation compliance. Food Safety Practices in the Restaurant Industry presents advanced research on food safety practices investigated within food service establishments as an effort to help the industry pinpoint risks and non-compliance relating to food safety practices and improve the practices in preventing food-borne illnesses from occurring. Covering a range of topics such as food packaging, safety audits, consumer awareness, and standard safety practices, it is ideal for food safety and service professionals, food scientists and technologists, policymakers, restaurant owners, academicians, researchers, teachers, and students.

Author : Dennis Freeman
Publisher :
ISBN 13 : 9781639872329
Total Pages : 0 pages
Book Rating : 4.29/5 ( download)

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Download or read book Food Safety: Theory and Practice written by Dennis Freeman and published by . This book was released on 2022-09-13 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The branch of science which studies the methods related to the storage, preparation, transportation and handling of food in ways which prevent food borne diseases is known as food safety. Some of the important practices of this discipline are related to the origin of food, labeling of food, food additives and food hygiene. According to the nature of contaminants, food contamination can be classified into physical contamination, chemical contamination and biological contamination. Physical contaminants include foreign bodies such as hair, paper, pieces of metal and plastic. Chemical contamination refers to spoilage of food products due to presence of substances like pesticides, herbicides, veterinary drugs, etc. Presence of harmful microorganisms including bacteria, viruses and parasites in food products is termed as biological contamination. This book unfolds the innovative aspects of food safety which will be crucial for the holistic understanding of the subject matter. Different approaches, evaluations and methodologies on food safety have been included herein. Those in search of information to further their knowledge will be greatly assisted by this book.

Author : Salleh Mohd Radzi
Publisher : CRC Press
ISBN 13 : 1315737353
Total Pages : 624 pages
Book Rating : 4.55/5 ( download)

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Download or read book Theory and Practice in Hospitality and Tourism Research written by Salleh Mohd Radzi and published by CRC Press. This book was released on 2014-08-12 with total page 624 pages. Available in PDF, EPUB and Kindle. Book excerpt: Theory and Practice in Hospitality and Tourism Research includes 111 contributions from the 2nd International Hospitality and Tourism Conference 2014 (Penang, Malaysia, 2-4 September 2014), and covers a comprehensive range of topics, including:- Hospitality management- Hospitality & tourism marketing- Tourism management- Technology & innova

Author : Bjørg Marit Andersen
Publisher : Springer
ISBN 13 : 3319999214
Total Pages : 1127 pages
Book Rating : 4.10/5 ( download)

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Download or read book Prevention and Control of Infections in Hospitals written by Bjørg Marit Andersen and published by Springer. This book was released on 2019-02-25 with total page 1127 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume offers extensive information on preventive and infection surveillance procedures, routines and policies adapted to the optimal infection control level needed to tackle today’s microbes in hospital practice. It especially focuses on preventive measures for serious hospital infections. Each chapter includes a practical section that addresses the main aspects of procedures and treatment, and a theoretical section that contains updated documentation that can be used for further study, or to help select infection control measures. Infection control concerns all healthcare professional working directly or indirectly with patients; in diagnosis, treatment, isolation measures, operations, equipment, drugs, cleaning, textiles, transport, porter service, food and water, building and maintenance, etc. Hygiene and environmental control is central to infection prevention for patients, visitors and staff alike. Good hygienic practices, individual infection control, well implemented and frequent environmental cleaning, and a high professional standard of hygiene in the treatment and care of patients, are essential to patient safety and a safe working environment. Addressing this essential topic, this book is intended for doctors, nurses and other healthcare workers, students in health-related subjects, hospital managers and health bureaucrats, as well as patients and their families.

Author : Ronald Allen Knief
Publisher : American Nuclear Society
ISBN 13 :
Total Pages : 256 pages
Book Rating : 4.12/5 ( download)

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Download or read book Nuclear Criticality Safety written by Ronald Allen Knief and published by American Nuclear Society. This book was released on 1985 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nuclear criticality safety is the prevention of nuclear chain reactions in fissile materials outside of reactors. This book presents the underlying principles of nuclear criticality safety theory along with descriptions of the principal methods currently used and their in-plant applications. Exercises are provided at the end of each chapter to increase understanding of the text.

Author : Frank Yiannas
Publisher : Springer Science & Business Media
ISBN 13 : 0387728678
Total Pages : 96 pages
Book Rating : 4.74/5 ( download)

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Download or read book Food Safety Culture written by Frank Yiannas and published by Springer Science & Business Media. This book was released on 2008-12-10 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 : Committee to Ensure Safe Food from Production to Consumption
Publisher : National Academies Press
ISBN 13 : 0309593409
Total Pages : 209 pages
Book Rating : 4.03/5 ( download)

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Download or read book Ensuring Safe Food written by Committee to Ensure Safe Food from Production to Consumption and published by National Academies Press. This book was released on 1998-09-02 with total page 209 pages. Available in PDF, EPUB and Kindle. Book excerpt: How safe is our food supply? Each year the media report what appears to be growing concern related to illness caused by the food consumed by Americans. These food borne illnesses are caused by pathogenic microorganisms, pesticide residues, and food additives. Recent actions taken at the federal, state, and local levels in response to the increase in reported incidences of food borne illnesses point to the need to evaluate the food safety system in the United States. This book assesses the effectiveness of the current food safety system and provides recommendations on changes needed to ensure an effective science-based food safety system. Ensuring Safe Food discusses such important issues as: What are the primary hazards associated with the food supply? What gaps exist in the current system for ensuring a safe food supply? What effects do trends in food consumption have on food safety? What is the impact of food preparation and handling practices in the home, in food services, or in production operations on the risk of food borne illnesses? What organizational changes in responsibility or oversight could be made to increase the effectiveness of the food safety system in the United States? Current concerns associated with microbiological, chemical, and physical hazards in the food supply are discussed. The book also considers how changes in technology and food processing might introduce new risks. Recommendations are made on steps for developing a coordinated, unified system for food safety. The book also highlights areas that need additional study. Ensuring Safe Food will be important for policymakers, food trade professionals, food producers, food processors, food researchers, public health professionals, and consumers.

Author : Richard J. Marshall
Publisher : Springer Science & Business Media
ISBN 13 : 0387339574
Total Pages : 322 pages
Book Rating : 4.73/5 ( download)

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Download or read book Food Safety written by Richard J. Marshall and published by Springer Science & Business Media. This book was released on 2006-12-22 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Safety: A Practical and Case Study Approach, the first volume of the ISEKI-Food book series, discusses how food quality and safety are connected and how they play a significant role in the quality of our daily lives. Topics include methods of food preservation, food packaging, benefits and risks of microorganisms and process safety.