Food safety handbook / 
[edited by] Ronald H. Schmidt, Gary E. Rodrick. 
 - Hoboken, N.J. :  Wiley-Interscience,  c2003. 
 - xiii, 850 p. :  ill. ;  25 cm. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>0471210641 (hbk.) 9780471210641 (hbk.) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food industry and trade--Safety measures.<br/>Food industry and trade--Sanitation.
<br/><br/><label>Dewey Class. No.: </label>363.192  / FOO