The food safety hazard guidebook / Richard Lawley, Laurie Curtis and Judy Davis.

Format:

Book

Author/Creator:

Lawley, Richard.

Contributor:

Curtis, Laurie.

Davis, Judy.

Royal Society of Chemistry (Great Britain)

Language:

English

Subjects (All):

Food--Microbiology--Handbooks, manuals, etc.

Food.

Food handling--Handbooks, manuals, etc.

Food handling.

Food poisoning--Handbooks, manuals, etc.

Food poisoning.

Physical Description:

1 online resource (547 p.)

Edition:

2nd ed.

Place of Publication:

Cambridge [England] : RSC Pub., c2012.

Language Note:

English

Summary:

Consumers have a right to expect that the food industry has taken care to ensure their products are safe to eat. Those with regulatory responsibility recognize this principle and legislate accordingly. This guidebook acts as a portal for the immense and ever expanding body of scientific knowledge on food safety. It is unique in its coverage of a very wide range of food safety hazards, both biological and chemical. Each chapter follows the same risk analysis-based structure to enable the reader to find information easily. Up-to-date sources of additional facts, published and web-based, are supp

Contents:

section 1. Biological hazards

section 2. Chemical hazards

section 3. Allergens

section 4. HACCP and food safety management systems

section 5. Food safety legislation

section 6. Sources of further information.

Notes:

Description based upon print version of record.

Description based on print version record.

Includes bibliographical references and index.

Other Format:

Print version: Lawley, Richard. Food safety hazard guidebook.

ISBN:

1-78262-562-3

1-62198-142-8

1-84973-481-X

9781849734813 (electronic bk.)

184973481X (electronic bk.)

9781621981428 (electronic bk.)

1621981428 (electronic bk.)

OCLC:

789150266