Global Foodservice PDF Download

Author:
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 324

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Book Description

Author: Institute of Medicine
Publisher: National Academies Press
ISBN: 0309259363
Category : Medical
Languages : en
Pages : 418

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Book Description
Globalization of the food supply has created conditions favorable for the emergence, reemergence, and spread of food-borne pathogens-compounding the challenge of anticipating, detecting, and effectively responding to food-borne threats to health. In the United States, food-borne agents affect 1 out of 6 individuals and cause approximately 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths each year. This figure likely represents just the tip of the iceberg, because it fails to account for the broad array of food-borne illnesses or for their wide-ranging repercussions for consumers, government, and the food industry-both domestically and internationally. A One Health approach to food safety may hold the promise of harnessing and integrating the expertise and resources from across the spectrum of multiple health domains including the human and veterinary medical and plant pathology communities with those of the wildlife and aquatic health and ecology communities. The IOM's Forum on Microbial Threats hosted a public workshop on December 13 and 14, 2011 that examined issues critical to the protection of the nation's food supply. The workshop explored existing knowledge and unanswered questions on the nature and extent of food-borne threats to health. Participants discussed the globalization of the U.S. food supply and the burden of illness associated with foodborne threats to health; considered the spectrum of food-borne threats as well as illustrative case studies; reviewed existing research, policies, and practices to prevent and mitigate foodborne threats; and, identified opportunities to reduce future threats to the nation's food supply through the use of a "One Health" approach to food safety. Improving Food Safety Through a One Health Approach: Workshop Summary covers the events of the workshop and explains the recommendations for future related workshops.

Author: June Payne-Palacio
Publisher:
ISBN: 9780135122167
Category : Food service
Languages : en
Pages : 0

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Book Description
This is today's most comprehensive, current, and practical overview of foodservice operations and the business principles needed to manage them successfully. The book covers all core topics, including food safety, organizational design, human resources, performance improvement, finance, equipment, design, layout, and marketing.

Author: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Children
Languages : en
Pages : 140

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Book Description
2365 references to books, journal articles, brochures, and audiovisual aids that are of interest to personnel of the school food service and nutrition education profession. Broad topical arrangement. Entries include accession number, bibliographical information, call number of FNIC, descriptors, and abstract. Indexes by subjects, authors (personal and corporate), and titles.

Author: Jennifer Clapp
Publisher: John Wiley & Sons
ISBN: 1509541780
Category : Political Science
Languages : en
Pages : 181

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Book Description
We all need food to survive, and forty percent of the world’s population relies on agriculture for their livelihood. Yet control over food is concentrated in relatively few hands. Turmoil in the world food economy in recent decades has highlighted a number of vulnerabilities and contradictions inherent in the way we currently organize this vital sector. Extremes of both undernourishment and overnourishment affect a significant proportion of humanity. And attempts to increase production through the spread of an industrial model of agriculture has resulted in serious ecological consequences. The fully revised and expanded third edition of this popular book explores how the rise of industrial agriculture, corporate control, inequitable agricultural trade rules, and the financialization of food have each enabled powerful actors to gain fundamental influence over the practices that dominate the world food economy and result in uneven consequences for both people and planet. A variety of movements have emerged that are making important progress in establishing alternative food systems, but, as Clapp’s penetrating analysis ably shows, significant challenges remain.

Author: Brian Gardner
Publisher: A&C Black
ISBN: 0857851551
Category : Social Science
Languages : en
Pages : 260

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Book Description
Global Food Futures presents a highly accessible account of the global food situation up to 2050, tackling the widespread assumption that world agriculture will fail to feed a projected population of 9 billion.

Author: Warren Belasco
Publisher: Berg
ISBN: 1847886094
Category : Social Science
Languages : en
Pages : 152

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Book Description
Food: The Key Concepts presents an exciting, coherent and interdisciplinary introduction to food studies for the beginning reader. Food Studies is an increasingly complex field, drawing on disciplines as diverse as Sociology, Anthropology and Cultural Studies at one end and Economics, Politics and Agricultural Science at the other. In order to clarify the issues, Food: The Key Concepts distills food choices down to three competing considerations: consumer identity; matters of convenience and price; and an awareness of the consequences of what is consumed. The book concludes with an examination of two very different future scenarios for feeding the world's population: the technological fix, which looks to science to provide the solution to our future food needs; and the anthropological fix, which hopes to change our expectations and behaviors. Throughout, the analysis is illustrated with lively case studies. Bulleted chapter summaries, questions and guides to further reading are also provided.

Author: Rosalee S. Hellberg
Publisher: Academic Press
ISBN: 0128172436
Category : Medical
Languages : en
Pages : 415

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Book Description
Food Fraud: A Global Threat With Public Health and Economic Consequences serves as a practical resource on the topic of food fraud prevention and compliance with regulatory and industry standards. It includes a brief overview of the history of food fraud, current challenges, and vulnerabilities faced by the food industry, and requirements for compliance with regulatory and industry standards on mitigating vulnerability to food fraud, with a focus on the Global Food Safety Initiative (GFSI) Benchmarking Requirements. The book also provides individual chapters dedicated to specific commodities or sectors of the food industry known to be affected by fraud, with a focus on specific vulnerabilities to fraud, the main types of fraud committed, analytical methods for detection, and strategies for mitigation. The book provides an overview of food fraud mitigation strategies applicable to the food industry and guidance on how to start the process of mitigating the vulnerability to food fraud. The intended audience for this book includes food industry members, food safety and quality assurance practitioners, food science researchers and professors, students, and members of regulatory agencies. - Presents industry and regulatory standards for mitigating vulnerability to food fraud including Global Food Safety Initiative (GFSI) Benchmarking Requirements - Provides tools and resources to comply with industry and regulatory standards, including steps for developing a food fraud vulnerability assessment and mitigation plan - Contains detailed, commodity-specific information on the major targets of food fraud, including specific vulnerabilities to fraud, analytical methods, and strategies for mitigation

Author: Helen C. Brittin
Publisher: Pearson Higher Ed
ISBN: 0133003523
Category : Business & Economics
Languages : en
Pages : 384

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Book Description
This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. This book provides specific information on the food and culture of each of the 195 countries in the world. Designed to be consistent and concise, it uses an outline format that details the cultural factors related to food ( such as geography, ethnic group, religions and education) and the food itself ( such as typical dishes, special occasion foods, meals and service and street food and snacks). Its goal is to help readers develop multicultural competence and cultural sensitivity so they are more equipped to provide adequate food service, nutrition education, and health care to an increasingly diverse population. Some features for each country entry include: COUNTRY NAME (Official Name) Culture Geography location and topography Major Languages Ethnic Groups and % of population in each group Major Religions Official religion and % of population affiliated with each religion Agriculture chief crops and livestock Brief History Industries All types of food coverage including influences on food and specialty or occasion food A perfect blend of culture and food, this is a great resource for anyone in the food service industry!

Author: Aleksandra Martinovic
Publisher: Academic Press
ISBN: 0128160128
Category : Technology & Engineering
Languages : en
Pages : 562

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Book Description
Ensuring Global Food Safety: Exploring Global Harmonization, Second Edition, examines the policies and practices of food law which remain top contributors to food waste. This fully revised and updated edition offers a rational and multifaceted approach to the science-based issue of "what is safe for consumption?" and how creating a globally acceptable framework of microbiological, toxicological and nutritional standards can contribute to the alleviation of hunger and food insecurity in the world. Currently, many laws and regulations are so stringent that healthy food is destroyed based on scientifically incorrect information upon which laws and regulations are based. This book illuminates these issues, offering guidelines for moving toward a scientifically sound approach to food safety regulation that can also improve food security without putting consumers at risk. - Presents the progress and current status of regulatory harmonization for food standards - Provides a science-based foundation for global regulatory consensus - Approaches challenges from a risk-benefit approach, also including safety assurance - Includes global perspectives from governmental, academic and industry experts