Food Safety Handbook

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John Wiley & Sons, Mar 10, 2003 - Science - 850 pages
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As with the beginning of the twentieth century, when food safetystandards and the therapeutic benefits of certain foods andsupplements first caught the public’s attention, the dawn ofthe twenty-first century finds a great social priority placed onthe science of food safety. Ronald Schmidt and Gary Rodrick’sFood Safety Handbook provides a single, comprehensive reference onall major food safety issues. This expansive volume covers currentUnited States and international regulatory information, food safetyin biotechnology, myriad food hazards, food safety surveillance,and risk prevention.

Approaching food safety from retail, commercial, andinstitutional angles, this authoritative resource analyzes everystep of the food production process, from processing and packagingto handling and distribution. The Handbook categorizes and definesreal and perceived safety issues surrounding food, providingscientifically non-biased perspectives on issues for professionaland general readers. Each part is divided into chapters, which arethen organized into the following structure: Introduction andDefinition of Issues; Background and Historical Significance;Scientific Basis and Implications; Regulatory, Industrial, andInternational Implications; and Current and Future Implications.Topics covered include:

  • Risk assessment and epidemiology
  • Biological, chemical, and physical hazards
  • Control systems and intervention strategies for reducing riskor preventing food hazards, such as Hazard Analysis CriticalControl Point (HACCP)
  • Diet, health, and safety issues, with emphasis on foodfortification, dietary supplements, and functional foods
  • Worldwide food safety issues, including European Unionperspectives on genetic modification

Food and beverage processors, manufacturers, transporters, andgovernment regulators will find the Food Safety Handbook to be thepremier reference in its field.

 

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Contents

CHARACTERIZATION OF FOOD HAZARDS
11
RISK ANALYSIS FRAMEWORKS FOR CHEMICAL
24
DOSERESPONSE MODELING FOR MICROBIAL RISK
47
EXPOSURE AND DOSERESPONSE MODELING
73
ECONOMIC CONSEQUENCES OF FOODBORNE
89
PREVALENCE OF FOODBOURNE PATHOGENS
127
PHYSIOLOGY AND SURVIVAL OF FOODBOURNE
137
CHARACTERISTICS OF BIOLOGICAL HAZARDS
157
FOOD SAFETY CONTROL SYSTEMS IN FOOD
403
SAFE HANDLING OF FRESHCUT PRODUCE
425
PREREQUISITES
443
INSTITUTIONAL FOOD SERVICE OPERATIONS
523
FOOD SERVICE AT TEMPORARY EVENTS AND CASUAL
549
MEDICAL FOODS
573
FOOD FORTIFICATION
607
SPORTS NUTRITION
627

CONTEMPORARY MONITORING METHODS
197
CHEMICAL
211
CHEMICAL AND PHYSICAL HAZARDS PRODUCED
233
HAZARDS ASSOCIATED WITH NUTRIENT
265
REGULATORY
277
HAZARDS RESULTING FROM ENVIRONMENTAL
291
SYSTEMS FOR FOOD SAFETY
323
USE
337
USE OF SURVEILLANCE NETWORKS
353
FOOD SAFETY OPERATIONS IN FOOD
381
DIETARY SUPPLEMENTS
641
FUNCTIONAL FOODS AND NUTRACEUTICALS
673
INTERNATIONAL ORGANIZATION
691
IMPACT OF FOOD SAFETY ON WORLD TRADE ISSUES
725
UNITED STATES IMPORTEXPORT REGULATION
741
EUROPEAN UNION REGULATIONS WITH AN EMPHASIS
759
CODEX
793
Index
801
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About the author (2003)

RONALD H. SCHMIDT, PhD, and GARY E. RODRICK, PhD, are Professors of Food Science and Human Nutrition at the University of Florida in Gainesville, Florida.