Food Safety Management: A Practical Guide for the Food Industry-with an Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers-is the first book to present an integrated, practical approach to the management of food safety throughout the production chain. While many books address specific aspects of food safety, no other book guides you through the various risks associated with each sector of the production process or alerts you to the measures needed to mitigate those risks.
Using practical examples of incidents and their root causes, this book highlights pitfalls in food safety management and provides key insight into the means of avoiding them. Each section addresses its subject in terms of relevance and application to food safety and, where applicable, spoilage. It covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain. The book is a reference for food safety managers in different sectors, from primary producers to processing, transport, retail and distribution, as well as the food services sector.
A comprehensive treatise on new developments in biotechnology, the authors of Biotechnology and Safety Assessment, 3e, bring readers an up-to-date review of food safety issues, pre-clinical safety and development of new foods and drugs, plant biotechnology, food allergies and safety assessment, and consumer benefits with regard to genetically modified food.
This book focuses on food safety for food processors. First it explores rules and regulations imposed by government agencies, customers, and the processing plants themselves (including GMP, SSOP, HACCP, Food Security, and Pest Control programs). Next it analyzes the allergens and allergen programs used by food manufacturers. Last, but certainly not least, it examines the types of recalls and recall programs implemented by food processors when unsafe product reaches the public.
For courses in cultural foods (food and culture) and general education courses in cultural diversity.
Discover the evolution of food.
Food Around the World: A Cultural Perspective, 4e is a unique and fascinating text examining the geography, history, economic, religious, and cultural factors influencing food consumption and availability. Appropriate for all students, especially those in food science, dietetics, and nutrition, it examines cultural food patterns and fosters an appreciation for various regions, nations, and cuisines. Chapters explore how and why different regions developed their unique cuisines and include recipes from each region. Vivid maps and photographs bring global cultures and foods to life as students travel through each chapter. Extensive learning tools help students master material and make the text an instructor-friendly resource.
Teaching and Learning Experience
This text provides a comprehensive and engaging cultural examination of food around the globe. It provides:
This much anticipated new edition provides employers and employees with a day-to-day guide to reducing accidents and injuries, ensuring compliance, avoiding fines and penalties, and controlling workers' compensation costs. You'll not only find comprehensive discussions on all of the construction safety regulations found in the Code of Federal Regulations (CFR) Title 29 Part 1926, but you'll also find the actual legal text of the regulations and overviews for each subpart for easier reference. This Construction Safety Handbook covers both the obvious and the hidden dangers of construction and addresses the latest changes in OSHA standards, including new recordkeeping requirements, new ergonomic guidelines, new requirements in the Steel Erection standard, and new additions to signs, signals, and barricades requirements. Written in plain English, this comprehensive handbook provides you with the legal background, practical advice, and ready-to-use written compliance programs you need to ensure your sites meet workplace safety requirements, protect workers, and comply with the standards. Each chapter provides a description of the requirements of the standard, and a sample written compliance program, checklists, and the appropriate citations from the 29 CFRs. The latest changes in enforcement and inspection policy are also detailed, and a list of OSHA's most frequently cited construction standards is given.
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