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.
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Recognising that food safety is not only concerned with microbiology, this comprehensive and accessible book addresses all the topics pertinent to a full understanding of keeping food safe.
Hazard Analysis and Risk Based Preventive Controls: Building a (Better) Food Safety Plan is directed to those food safety professionals charged with ensuring or assisting with FSMA's preventative controls (PC) implementation and compliance in their routine job duties. The target…
This volume offers a systems approach to learning how to understand and address some of the major complex issues that have emerged in the food industry. The book is broad in coverage and provides a foundation for a practical understanding in food safety initiatives and safety ru…
"Newly updated for the 2003 supplement to the 2001 FDA Food Code"--Cover.
If you work with food or manage those who do, you know the importance of providing safe food for your customers, guests, or staff. This [book] contains the "must know" information about food safety and sanitation in the food service industry. Geared to the industry supervisor an…