Global Handbook On Food And Water Safety
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Global Handbook On Food And Water Safety
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Author : Sonia Yuson De Leon
language : en
Publisher: Charles C Thomas Publisher
Release Date : 2003
Global Handbook On Food And Water Safety written by Sonia Yuson De Leon and has been published by Charles C Thomas Publisher this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003 with Business & Economics categories.
A selection of fifty cases are presented that provide important learning tools for problem-solving and evaluating foodborne illnesses. Water safety is explained in great detail, whether it is used for drinking and cooking or in recreational water facilities.
Food Safety Handbook
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Author : International Finance Corporation
language : en
Publisher: World Bank Publications
Release Date : 2020-07-06
Food Safety Handbook written by International Finance Corporation and has been published by World Bank Publications this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-07-06 with Technology & Engineering categories.
The Food Safety Handbook: A Practical Guide for Building a Robust Food Safety Management System, contains detailed information on food safety systems and what large and small food industry companies can do to establish, maintain, and enhance food safety in their operations. This new edition updates the guidelines and regulations since the previous 2016 edition, drawing on best practices and the knowledge IFC has gained in supporting food business operators around the world. The Food Safety Handbook is indispensable for all food business operators -- anywhere along the food production and processing value chain -- who want to develop a new food safety system or strengthen an existing one.
International Food Safety Handbook
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Author : Kees Van der Heijden
language : en
Publisher: Routledge
Release Date : 2019-07-05
International Food Safety Handbook written by Kees Van der Heijden and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-07-05 with Technology & Engineering categories.
Covers all aspects of food safety--science, regulation, and labeling requirements--integrating major developments in the fields of toxicology, analytical chemistry, microbiology, hygiene, and nutrition. Designed to be a reference that bridges the gaps between science, regulation and control of food safety. While this might have been a rather ambitious aim, in putting together this book, the editors have certainly succeeded in gathering a group of experts from industry, government agencies, academia, consumer groups and the media whose knowledge and expertise reflect the complex and multisectoral/multidisciplinary nature of food safety." ---Food Science and Technology
Global Safety Of Fresh Produce
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Author : Jeffrey Hoorfar
language : en
Publisher: Woodhead Publishing
Release Date : 2014-02-14
Global Safety Of Fresh Produce written by Jeffrey Hoorfar and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-02-14 with Technology & Engineering categories.
Continuing food poisoning outbreaks around the globe have put fresh produce safety at the forefront of food research. Global Safety of Fresh Produce provides a detailed and comprehensive overview of best practice for produce safety throughout the food chain, and unique coverage of commercial technologies for fresh produce safety. Part one covers the production and regulation of fresh produce on the agricultural level, including issues of niche farm fresh products, FDA regulation, and zoonotic transfer of pathogens from animals to farm products. Part two moves on to look at safety and environmental issues surrounding fresh produce processing, such as postharvest washing, alternative sanitizers, and using produce waste as animal feed. Part three focuses on current and emerging commercial solutions for fresh produce safety, like ionizing radiation and edible coatings, and part four covers methods of laboratory testing and related legislation. The final section of the book covers a series of case studies of fresh produce safety breaches, including European E. coli outbreaks in sprouts and leafy greens, and the illegal use of fluorescent whitening agents (FWAs) in China. This book is an essential text for R&D managers in the fresh produce industry, quality control professionals working with fresh produce throughout the food chain, postgraduate students, and academic researchers with an interest in fresh produce safety. Provides a comprehensive overview of best practice for produce safety Examines the production and regulation of fresh agricultural produce Looks at safety and environmental issues surrounding fresh produce processing
Food Safety Handbook
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Author : International Finance Corporation
language : en
Publisher:
Release Date : 2020-06-18
Food Safety Handbook written by International Finance Corporation and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-06-18 with Business & Economics categories.
The fourth edition of IFC's Food Safety Handbook is a step-by-step guide to help food sector businesses large or small establish or improve food safety systems. Written in easy-to-follow English and supplemented with useful tools for food safety management system implementation.
Techniques To Measure Food Safety And Quality
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Author : Mohidus Samad Khan
language : en
Publisher: Springer Nature
Release Date : 2021-09-22
Techniques To Measure Food Safety And Quality written by Mohidus Samad Khan and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-09-22 with Technology & Engineering categories.
This book addresses the basic understanding of food contaminants and their sources, followed by the techniques to measure food safety and quality. It is divided into four parts: Part A - sources of contaminants in foods, their associated health risks, and integrated management and alternative options to minimize contaminants; Part B - Technological assessment of conventional methods and selected advanced methods for the detection, identification and enumeration of microbial contaminates; Part C - Technological assessment of different chemical measurements techniques; and Part D – Technological assessment of different instrumental techniques to assess sensory properties of foods. Food safety is a growing concern due to the increase in food-borne illnesses caused by food adulteration, excessive use of pesticides, use of chemical preservatives and artificial fruit ripening agents, microbial contaminations, and improper food handling. Chemical contaminants in food could be transferred from environmental or agrochemical sources, personal care products, and other by-products of water disinfects. In addition, microbial food safety can be threatened due to the presence of many pathogens, such as Salmonella, Escherichia coli, Clostridium botulinum, Staphylococcus aureus, and Listeria monocytogenes in foods. Globally, strict regulations are imposed to limit the potential contaminants in foods. Development of accurate, rapid, and inexpensive approaches to test food contamination and adulteration would be highly valued to ensure global food safety. There are existing processes to ensure safety of food products from chemical and microbial contaminants. Apart from the existing measurement technologies, varieties of new techniques are also being emerged and these could be potential to ensure food safety and quality. In addition to chemical and microbial properties, sensory properties such as texture, mouth feel, flavor, and taste, are among the most important attributes of food products to ensure their acceptability by consumers. Two approaches are available to evaluate sensory properties of food products, namely subjective and objective analyses. The responses are perceived by all five senses: smell, taste, sight, touch, and hearing. The approach used in sensory evaluation varies depending on the types of foods and the ultimate goal of the testing. Sensory attributes are the most important quality parameters after ensuring the safety of foods.
Enhancing Early Warning Capabilities And Capacities For Food Safety
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Author : Food and Agriculture Organization of the United Nations
language : en
Publisher: Food & Agriculture Org.
Release Date : 2018-06-18
Enhancing Early Warning Capabilities And Capacities For Food Safety written by Food and Agriculture Organization of the United Nations and has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-06-18 with Political Science categories.
Worldwide, food safety incidents can have a significant impact on public health, economies, agrifood trade, food security, and public confidence in the food supply. The prevention, mitigation, and management of food safety incidents globally can be enhanced through more effective early warning systems for food safety. Early warning systems help countries to better anticipate food safety threats and respond quicker through appropriate risk management actions. This publication provides a resource for countries to enhance their early warning capabilities and capacities. It emphasizes the need to build and connect links between existing food safety infrastructure (e.g. surveillance and food control) and to improve collaborative relationships among all of the different food chain stakeholders in order to protect public health and the food supply.
Ensuring Global Food Safety
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Author : Christine Boisrobert
language : en
Publisher: Academic Press
Release Date : 2009-11-11
Ensuring Global Food Safety written by Christine Boisrobert and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-11-11 with Technology & Engineering categories.
Taking into account toxicity levels at normal consumption levels, intake per kg bodyweight and other acknowledged considerations, each chapter in this book will be based on one or more proven examples. It is intended to provide specific examples and potential improvements to the safety of the world's food supply, while also increasing the amount of food available to those in undernourished countries. This book is designed to to provide science-based tools for improving legislation and regulation. Reduce amount of food destroyed due to difference in regulations between nations Positively impact the time-to-market of new food products by recognizing benefit of "one rule that applies to all" Use the comparison of regulations and resulting consequences to make appropriate, fully-informed decisions Employ proven science to obtain global consensus for regulations Understand how to harmonize test protocols and analytical methods for accurate measurement and evaluation Take advantage of using a risk/benefit based approach rather than risk/avoidance to maximize regulatory decisions
International Food Safety Handbook
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Author : Vanderheijden
language : en
Publisher:
Release Date : 2017
International Food Safety Handbook written by Vanderheijden and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017 with Electronic books categories.
""Covers all aspects of food safety--science, regulation, and labeling requirements--integrating major developments in the fields of toxicology, analytical chemistry, microbiology, hygiene, and nutrition.""--Provided by publisher.
Handbook Of Hygiene Control In The Food Industry
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Author : Edyta Margas
language : en
Publisher: Woodhead Publishing
Release Date : 2025-01-01
Handbook Of Hygiene Control In The Food Industry written by Edyta Margas and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-01-01 with Technology & Engineering categories.
Handbook of Hygiene Control in the Food Industry, Third Edition continues to be an authoritative reference for anyone in the food industry needing to have hands on practical information to improve best practices to further food safety and quality. The book is written by leaders in the field who understand the complex issues of control surrounding food industry design, operations, and processes, contamination management methods, route analysis processing, as well as allergenic residues, pest management and more. The book provides a comprehensive account of risk analysis and management solutions to minimize risks and hazards in the industry and will guide professionals and students towards a safe food supply, farm to fork. It is book is completely updated to address new issues and concerns and addresses the latest technologies.