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Food Safety Management
Language: en
Pages: 1192
Authors: Yasmine Motarjemi, Huub Lelieveld
Categories: Technology & Engineering
Type: BOOK - Published: 2013-11-01 - Publisher: Academic Press

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
The Food Safety Handbook (Level 2)
Language: en
Pages: 64
Authors: Richard A. Sprenger
Categories: Technology & Engineering
Type: BOOK - Published: 2012-07 - Publisher:

Books about The Food Safety Handbook (Level 2)
Food Safety: Theory and Practice
Language: en
Pages: 460
Authors: Paul L Knechtges
Categories: Health & Fitness
Type: BOOK - Published: 2011-07-05 - Publisher: Jones & Bartlett Publishers

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
Food Safety
Language: en
Pages: 568
Authors: Ian C. Shaw
Categories: Technology & Engineering
Type: BOOK - Published: 2018-01-09 - Publisher: John Wiley & Sons

Food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations, and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens, and more. This revised edition has been updated with the latest information on food safety. It addresses all the topics pertinent to
A Kaizen Approach to Food Safety
Language: en
Pages: 389
Authors: Victoria Hill
Categories: Business & Economics
Type: BOOK - Published: 2014-04-12 - Publisher: Springer Science & Business Media

This book provides a Management Science approach to quality management in food production. Aspects of food quality, product conformance and reliability/food safety are examined, starting with wheat and ending with its value chain transformation into bread. Protein qualities that influence glycemic index levels in bread are used to compare the