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Food safety handbook

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Bibliographic Details
Group Author: Schmidt, Ronald H., 1943- (Editor); Rodrick, Gary Eugene, 1943- (Editor)
Published: Wiley-Interscience,
Publisher Address: Hoboken, N.J. :
Publication Dates: [2003]
©2003
Literature type: eBook
Language: English
Subjects:
Food industry and trade > Safety measures.
Food industry and trade > Sanitation.
HEALTH & FITNESS > Safety.
Food Contamination > prevention & control.
Food industry.
Safety Management.
Industrial Chemistry.
Electronic books.
Online Access: http://onlinelibrary.wiley.com/book/10.1002/047172159X
Carrier Form: 1 online resource (xiii, 850 pages) : illustrations
Bibliography: Includes bibliographical references and index.
ISBN: 9781591248057
1591248051
9780471432272
047143227X
9780471721598
047172159X
Index Number: TP373
CLC: TS201.6
Contents: Definition of food safety ;
Characterization of food hazards /
Risk analysis frameworks for chemical and microbial hazards /
Dose-response modeling fro microbial risk /
Exposure assessment of microbial food hazards /
Exposure and dose-response modeling for food chemical risk assessment /
Economic consequences of foodborne hazards /
Prevalence of foodbourne pathogens /
Physiology and survival of foodbourne pathogens in various food systems /
Characteristics of biological hazards in food /
Contemporary monitoring methods /
Hazards from natural origins /
Chemical and physical hazards produced during food processing, storage, and preparation /
Hazards associated with nutrient fortification /
Monitoring chemical hazards: regulatory information /
Hazards resulting from enivronmental, industrial, and agricultural contaminants /
Implementation of FSIS regulatory programs for pathogen reduction /
Advances in food sanitation: use of intervention strategies /
Use of surveillance networks /
Hazard analysis critical control point (HACCP) /
Food plant sanitation /
Food safety control systems in food processing /
Food safety and innovative food packaging /
Safe handling of fresh-cut produce and salads /
Good manufacturing practices: prerequisites for food safety /
Commercial food service establishments: the principles of modern food hygiene /
Institutional food service operations /
Food service at temporary events and casual public gatherings /
Medical foods /
Food fortification /
Sports nutrition /
Dietary supplements /
Functional foods and nutraceuticals /
International organization for standardization ISO 9000 and related standards /
Impact of food safety on world trade issues /
United States import/export regulation and certification /
European Union regulations with an emphasis on genetically modified foods /
FAO/WHO food standards program: codex alimentarius /

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