As with the beginning of the twentieth century, when food safety standards and the therapeutic benefits of certain foods and supplements first caught the publicas attention, the dawn of the twenty-first century finds a great social priority placed on the science of food safety. Ronald Schmidt and Gary Rodrickas Food Safety Handbook provides a single, comprehensive reference on all major food safety issues. This expansive volume covers current United States and international regulatory information, food safety in biotechnology, myriad food hazards, food safety surveillance, and risk prevention. Approaching food safety from retail, commercial, and institutional angles, this authoritative resource analyzes every step of the food production process, from processing and packaging to handling and distribution. The Handbook categorizes and defines real and perceived safety issues surrounding food, providing scientifically non-biased perspectives on issues for professional and general readers. Each part is divided into chapters, which are then organized into the following structure: Introduction and Definition of Issues; Background and Historical Significance; Scientific Basis and Implications; Regulatory, Industrial, and International 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 risk or preventing food hazards, such as Hazard Analysis Critical Control Point (HACCP) Diet, health, and safety issues, with emphasis on food fortification, dietary supplements, and functional foods Worldwide food safety issues, including European Union perspectives on genetic modification Food and beverage processors, manufacturers, transporters, and government regulators will find the Food Safety Handbook to be the premier reference in its field.There is some indication that blow dryers may harbor microorganisms and deposit them on hands during their use (Restiano and Wind, ... There is no definite rule as to how many sinks are required or their placement in terms of square footage or distance apart. ... for some with sensitive skin: the Food Code allows 100- 1 10 F) and a water volume of 2 gallons per minute. Most regulatory agencies do not list the three-compartment sink or the utility sink as acceptable for hand washing.
|Title||:||Food Safety Handbook|
|Author||:||Ronald H. Schmidt, Gary E. Rodrick|
|Publisher||:||John Wiley & Sons - 2003-03-10|