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

Contributor(s): Rodrick, Gary Eugene, 1943- | Schmidt, Ronald H, 1943-.
Publisher: Hoboken, N.J. : Wiley-Interscience, c2003Description: xiii, 850 p. : ill. ; 25 cm.ISBN: 0471210641 (hbk.); 9780471210641 (hbk.).Subject(s): Food industry and trade -- Safety measures | Food industry and trade -- SanitationDDC classification: 363.192
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.
Item type Current location Shelf location Call number Copy number Status Notes Date due Barcode Remark
Main Collection TU External Storage-Block E
363.192 FOO 2003 (Browse shelf) 1 Available SHTEx,70002,02,GR 5000000059 Please fill up online form at https://taylorslibrary.taylors.edu.my/services/external_storage1
Main Collection Taylor's Library-TU
363.192 FOO (Browse shelf) 1 Available SHTEx,70002,02,GR 5000027924
Main Collection Taylor's Library-TU

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

 363.192 FOO (Browse shelf) 1 Available SHTEx,70002,02,GR 5000027969

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.