Pocket Dictionary of Food Safety

Pocket Dictionary of Food Safety
Author: Jeffrey T. Solate
Publisher: CRC Press
Total Pages: 170
Release: 2010-11-10
Genre: Technology & Engineering
ISBN: 1439842051
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With tentacles that reach into several biological and medical sciences, including epidemiology, infectious diseases, community medicine, and public health, food science has become a truly interdisciplinary discipline. To compete successfully in this field, you must have a basic understanding of these related areas. Practical, portable, and easy to

Dictionary of Food Science and Nutrition

Dictionary of Food Science and Nutrition
Author: Bloomsbury Publishing
Publisher: A&C Black
Total Pages: 331
Release: 2009-01-01
Genre: Foreign Language Study
ISBN: 1408102196
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Covering nutrition, dietary requirements, chemistry, preparation and cooking, hygiene, health and safety, commercial food production, labelling, packaging and public health, this dictionary provides clear, informative and up-to-date terms relating to all aspects of food science and nutrition. An eseential reference for GCSE and A-level students of food technology, undergraduate students of food science/sports nutrition, students of city and guilds food-related courses, and new recruits to catering, food safety, public health or nutrition.

Essentials of Food Sanitation

Essentials of Food Sanitation
Author: Norman G. Marriott
Publisher: Springer Science & Business Media
Total Pages: 356
Release: 2012-12-06
Genre: Technology & Engineering
ISBN: 1461560454
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An Aspen Food Science Text Series Book. All of the essential information that you have come to rely on in the widely-acclaimed 'Principles of Food Sanitation' by Norman G. Marriott is now available to you in a simplified, practical, and updated format. Providing a step-by-step, hands-on approach, this incomparable text offers useful and interesting information on food sanitation at all stages of food processing and food service and stresses how important the role of each employee is at each stage. Essentials of Food Sanitation covers a wide variety of topics from cleaning and sanitizing compounds, systems and equipment to food sanitation in various types of food processing such as dairy products, seafood, meat and poultry, etc. Each chapter provides food handlers and students with interesting real-life reports of recent food sanitation problems plus different techniques to ensure firm understanding of the subject, including: visual aides; a comprehensive glossary; several summaries, study questions; references; chapter bibliographies; a resource section on how to learn more about the topic; and case studies. A thorough discussion of HACCP and how a HACCP system relates to quality assurance and sanitation functions is also outlined in the text. Furthermore, expanded material on foodservice, including the methods and principles for sanitary food handling and considerations at various control points inthe flow of foodservice is provided.

A Dictionary of Food and Nutrition

A Dictionary of Food and Nutrition
Author: DAVID A. BENDER
Publisher:
Total Pages: 608
Release: 2018-03-22
Genre:
ISBN: 9780198829003
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This leading dictionary contains over 6,150 entries covering all aspects of food and nutrition, diet and health. With jargon-free definitions and useful appendix material, including RDA lists, it is an essential A-Z for anyone studying, teaching or working with food and nutrition and for those who want to know more about the food they are eating.

Food Safety Management

Food Safety Management
Author: Huub L. M. Lelieveld
Publisher: Academic Press
Total Pages: 1193
Release: 2013-11-01
Genre: Technology & Engineering
ISBN: 0123815053
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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. - Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers - Addresses risks and controls (specific technologies) at various stages of the food supply chain based on food type, including an example of a generic HACCP study - Provides practical guidance on the implementation of elements of the food safety assurance system - Explains the role of different stakeholders of the food supply

Hobbs' Food Poisoning and Food Hygiene, Seventh Edition

Hobbs' Food Poisoning and Food Hygiene, Seventh Edition
Author: Jim McLauchlin
Publisher: CRC Press
Total Pages: 433
Release: 2007-06-29
Genre: Medical
ISBN: 0340905301
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This unique textbook takes a holistic approach to food poisoning and food hygiene, explaining in clear and non-technical language the causes of food poisoning with practical examples from 'real-life' outbreaks. Now in its seventh edition, the book retains its longstanding clarity, while being completely revised and updated by a new team of editors and contributing authors. Hobbs' Food Poisoning and Food Hygiene gives the reader a practical and general introduction to the relevant micro-organisms that affect food in relation to food safety and foodborne illness. Emphasis is given to the main aspects of hygiene necessary for the production, preparation, sale and service of safe food. Information about the behaviour of microbiological agents in various foods, their ability to produce toxins and the means by which harmful organisms reach food is applied to manufacture and retail procedures, and to equipment and kitchen design. For the first time the book includes coverage of waterborne infections and sewage and, through judicious selection of case examples, indicates the global nature of food and water hygiene today. The contribution of different professional groups to the control of food- and waterborne organisms is also recognized. This book remains an essential course text for students and lecturers dealing with food science, public health, microbiology, environmental health and the food service industry. It also serves as an invaluable handbook for professionals within the food industry, investigators, researchers in higher education and those in the retail trade.

Dictionary of Public Health and Hygiene

Dictionary of Public Health and Hygiene
Author: Peter Collin Publishing
Publisher: Poyser
Total Pages: 0
Release: 2003
Genre: Public health
ISBN: 9781901659597
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Many books have been published that cover various aspects of public health and hygiene such as personal hygiene, medical microbiology and food hygiene. So far, none to date have provided a comprehensive guide for the beginner who is baffled by public health and hygiene jargon. This is the only dictionary to give the student and non-expert a foothold in this complex subject; Over 8,000 entries defined in a concise, up-to-date manner; Comprehensive coverage of all aspects of public health & hygiene; Terms are explained in clear and simple English; Includes spellings, punctuation, abbreviations, acronyms and symbols; Written in a lively style, this dictionary aims to be a frequently consulted, informative and practical guide to the subject.