Food safety management : a practical guide for the food industry / edited by Yasmine Motarjemi, Nyon, Switzerland, Huub Lelieveld, Global Harmonization Initiative, Bilthoven, The Netherlands.

Format:

Book

Contributor:

Motarjemi, Yasmine, editor.

Lelieveld, H. L. M., editor.

Series:

Gale eBooks

Language:

English

Subjects (All):

Food industry and trade--Safety measures.

Food industry and trade.

Food--Safety measures.

Food.

Food contamination--Prevention.

Food contamination.

Physical Description:

1 online resource (xxv, 1166 pages) : illustrations (some color), color map

Place of Publication:

London : Academic Press, 2014.

Language Note:

English

Summary:

Food Safety Management: A Practical Guide for the Food Industry is the first book to present an integrated, practical approach to the management of food safety throughout the production chain. While many books address specific aspects of food safety, no other book guides you through the various risks associated with each sector of the production process or alerts you to the measures needed to mitigate those risks. Using practical examples of incidents and their root causes, this book highlights pitfalls in food safety management and provides key insight into the means of avoid

Contents:

History and overview of food safety

Foodborne infectious and microbial agents

Foodborne toxic agents

Food safety: principles of prevention

Food safety: engineering controls and technology

Risk assessment and hazard analysis of foods

Laboratory methods for food safety

Safety management of the food supply.

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

Description based on online resource; title from PDF title page (ebrary, viewed December 10, 2013).

ISBN:

9780123815057

0123815053

OCLC:

862369770