Taylor's Library Banner
Image from Google Jackets

Food safety handbook / [edited by] Ronald H. Schmidt, Gary E. Rodrick.

Contributor(s): Publication details: Hoboken, N.J. : Wiley-Interscience, c2003.Description: xiii, 850 p. : ill. ; 25 cmISBN:
  • 0471210641 (hbk.)
  • 9780471210641 (hbk.)
Subject(s): DDC classification:
  • 363.192 FOO
Contents:
Medical foods. 30. Food fortification. 31. Sports nutrition. 32. Dietary supplements. 33. Functional foods and nutraceuticals. - Part VIII World-wide food safety issues: 34. International organization for standardization ISO 9000 and related standards. 35. Impact of food safety on world trade issues. 36. United States import/export regulation and certification. 37. European union regulations with an exphasis on genetically modified foods. 38. FAO/WHO food standards program: CODEX alimentarius.
Part I Characterization of food safety and risks : 1. Definition of food safety. 2. Characterization of food hazards. 3. Risk analysis frameworks for chemical and microbial hazards. 4. Dose-response modeling for microbial risk. 5. Exposure assessment of microbial food hazards. 6. Exposure and dose-response modeling for food chemical risk assessment. 7. Economic consequences of foodborne hazards. - Part II Food hazards: Biological : 8. Prevalence of foodborne pathogens. - 9. Physiology and survival of foodborne pathogens in various food systems. 10. Characteristics of biological hazards in foods. 11. Contemporary monitoring methods. - Part III Food hazards: Chemical and physical : 12. Hazards from natural origins. 13. Chemical and physical hazards produced during food processing, storage, and preparation. 14. Hazards associated with nutrient fortification. 15. Monitoring chemical hazards: regulatory information. 16. Hazards resulting from environmental, industrial, and agricultural contaminants. - Part IV Systems for food safety surveillance and risk prevention : 17. Implementation of FSIS regulatory programs for pathogen reduction. 18. Advances in food sanitation: use of intervention strategies. 19. Use of surveillance networks. 20. Hazard analysis critical control point (HACCP). - Part V Food safety operations in food processing, handling, and distribution: 21. Food plant sanitation. 22. Food safety control systems in food processing. 23. Food safety and innovative food packaging. 24. Safe handling of fresh-cut produce and salads. 25. Good manufacturing practices: prerequisites for food safety. - Part VI Food safety in retail foods: 26. Commercial food service establishments: the principles of modern food hygiene. 27. Institutional food service operations. 28. Food service at temporary events and casual public gatherings. - Part VII Diet, health and food safety: 29.
Holdings
Cover image Item type Current library Home library Collection Shelving location Shelf location Call number Materials specified Vol info Copy number Status Notes Date due Barcode Item holds Item hold queue priority Course reserves
Main Collection TU External Storage-Block E Please fill up online form at https://taylorslibrary.taylors.edu.my/services/external_storage1 363.192 FOO 2003 (Browse shelf(Opens below)) 1 Available SHTEx,70002,02,GR 5000000059
Main Collection Taylor's Library-TU

Floor 4, Shelf 10 , Side 1, TierNo 2, BayNo 3

 363.192 FOO (Browse shelf(Opens below)) 1 Available SHTEx,70002,02,GR 5000027924

Includes bibliographical references and index.

Medical foods. 30. Food fortification. 31. Sports nutrition. 32. Dietary supplements. 33. Functional foods and nutraceuticals. - Part VIII World-wide food safety issues: 34. International organization for standardization ISO 9000 and related standards. 35. Impact of food safety on world trade issues. 36. United States import/export regulation and certification. 37. European union regulations with an exphasis on genetically modified foods. 38. FAO/WHO food standards program: CODEX alimentarius.

Part I Characterization of food safety and risks : 1. Definition of food safety. 2. Characterization of food hazards. 3. Risk analysis frameworks for chemical and microbial hazards. 4. Dose-response modeling for microbial risk. 5. Exposure assessment of microbial food hazards. 6. Exposure and dose-response modeling for food chemical risk assessment. 7. Economic consequences of foodborne hazards. - Part II Food hazards: Biological : 8. Prevalence of foodborne pathogens. - 9. Physiology and survival of foodborne pathogens in various food systems. 10. Characteristics of biological hazards in foods. 11. Contemporary monitoring methods. - Part III Food hazards: Chemical and physical : 12. Hazards from natural origins. 13. Chemical and physical hazards produced during food processing, storage, and preparation. 14. Hazards associated with nutrient fortification. 15. Monitoring chemical hazards: regulatory information. 16. Hazards resulting from environmental, industrial, and agricultural contaminants. - Part IV Systems for food safety surveillance and risk prevention : 17. Implementation of FSIS regulatory programs for pathogen reduction. 18. Advances in food sanitation: use of intervention strategies. 19. Use of surveillance networks. 20. Hazard analysis critical control point (HACCP). - Part V Food safety operations in food processing, handling, and distribution: 21. Food plant sanitation. 22. Food safety control systems in food processing. 23. Food safety and innovative food packaging. 24. Safe handling of fresh-cut produce and salads. 25. Good manufacturing practices: prerequisites for food safety. - Part VI Food safety in retail foods: 26. Commercial food service establishments: the principles of modern food hygiene. 27. Institutional food service operations. 28. Food service at temporary events and casual public gatherings. - Part VII Diet, health and food safety: 29.