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Author: Lisa M. Berger Publisher: Berger Food Safety ISBN: 0615331823 Category : Education Languages : en Pages : 78
Book Description
Based on the 2011 FDA Food Code, this book will guide you through the technical and practical knowledge you need to serve safe food in your business and to pass the certification exam.
Author: Lisa M. Berger Publisher: Berger Food Safety ISBN: 0615331823 Category : Education Languages : en Pages : 78
Book Description
Based on the 2011 FDA Food Code, this book will guide you through the technical and practical knowledge you need to serve safe food in your business and to pass the certification exam.
Author: Michael Jacob Publisher: ISBN: 9789241542456 Category : Food Languages : en Pages : 0
Book Description
Gives information on how food becomes contaminated and on the measures that should be taken to avoid such contamination, and gives guidance on how to plan and implement a training program for food handlers that will encourage a responsible and conscientious approach to food preparation. Intended for use by managers and supervisors in the food service industry.
Author: Lisa Gordon-Davis Publisher: Juta and Company Ltd ISBN: 9780702178115 Category : Technology & Engineering Languages : en Pages : 292
Book Description
Increased tourism has turned the food service and hospitality industry into one of our economy's fastest-growing sectors. This growth presents new challenges to food-handling professionals throughout the industry. This 2nd edition has incorporated additional content and features to reflect the fast-moving changes and to benefit both students and employees of the hospitality industry.
Author: International Finance Corporation Publisher: World Bank Publications ISBN: 1464815496 Category : Technology & Engineering Languages : en Pages : 505
Book Description
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.
Author: Jeremy Stranks Publisher: Kogan Page Publishers ISBN: 0749461209 Category : Business & Economics Languages : en Pages : 352
Book Description
This practical guide continues to provide advice on how to establish procedures in your organization. Written in jargon-free language, it cuts through the legal complexities to enable you to fully understanding the law and its implications to your business. The 9th edition has been updated to comply with all recent changes and additions to Health and Safety law. Updates include guidance on: The Corporate Manslaughter and Homicide Act 2007, Heath and Safety Offences Act , EU Regulation concerning the Registration, Evaluation, Authorisation and Restriction of Chemicals (REACH), Asbestos and the Control of Asbestos at Work Regulations and Vibration induced injury and the Control of Vibration at Work Regulations. Formerly published as A Manager's Guide to Health & Safety at Work
Author: Ronald H. Schmidt Publisher: John Wiley & Sons ISBN: 047143227X Category : Science Languages : en Pages : 866
Book Description
As with the beginning of the twentieth century, when food safety standards and the therapeutic benefits of certain foods and supplements first caught the public’s attention, the dawn of the twenty-first century finds a great social priority placed on the science of food safety. Ronald Schmidt and Gary Rodrick’s Food Safety Handbook provides a single, comprehensive reference on all major food safety issues. This expansive volume covers current United States and international regulatory information, food safety in biotechnology, myriad food hazards, food safety surveillance, and risk prevention. Approaching food safety from retail, commercial, and institutional angles, this authoritative resource analyzes every step of the food production process, from processing and packaging to handling and distribution. The Handbook categorizes and defines real and perceived safety issues surrounding food, providing scientifically non-biased perspectives on issues for professional and general readers. Each part is divided into chapters, which are then organized into the following structure: Introduction and Definition of Issues; Background and Historical Significance; Scientific Basis and Implications; Regulatory, Industrial, and International Implications; and Current and Future Implications. Topics covered include: Risk assessment and epidemiology Biological, chemical, and physical hazards Control systems and intervention strategies for reducing risk or preventing food hazards, such as Hazard Analysis Critical Control Point (HACCP) Diet, health, and safety issues, with emphasis on food fortification, dietary supplements, and functional foods Worldwide food safety issues, including European Union perspectives on genetic modification Food and beverage processors, manufacturers, transporters, and government regulators will find the Food Safety Handbook to be the premier reference in its field.
Author: Lisa M. Berger
Author: Lisa M. Berger
Author: Michael Jacob
Author: Lisa Gordon-Davis
Author: International Finance Corporation
Author: 
Author: Jeremy Stranks
Author: Ronald H. Schmidt
Author: Royal Institute of Public Health and Hygiene
Author: 
Author: