Product Description
This digital document is an article from Issues in Science and Technology, published by National Academy of Sciences on June 22, 2001. The length of the article is 2924 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

Citation Details
Title: Redesigning Food Safety.
Author: Michael R. Taylor
Publication: Issues in Science and Technology (Refereed)
Date: June 22, 2001
Publisher: National Academy of Sciences
Volume: 17Issue: 4Page: 26

Distributed by Thomson Gale ... Read more

Product Description
This digital document is an article from Food Trade Review, published by Food Trade Press Ltd. on October 1, 1989. The length of the article is 525 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

Citation Details
Title: IFST speaks out about proposed food bill. (Institute of Food Science Technology seeks further controls and safety in the British food industry)
Publication: Food Trade Review (Magazine/Journal)
Date: October 1, 1989
Publisher: Food Trade Press Ltd.
Volume: v59Issue: n10Page: p539(1)

Distributed by Thomson Gale ... Read more

Product Description
In recent years, both domestic and imported produce have been linked to reported outbreaks of food-borne illness. Contamination in produce is of particular concern because produce is often consumed raw. The Food and Drug Administration (FDA) has primary responsibility for ensuring the safety of both domestic and imported fresh produce. The authors were asked to examine the resources FDA has spent on fresh produce safety and how it has allocated those resources, the effectiveness of FDA's actions to oversee fresh produce safety, and the extent to which FDA's planned actions to enhance fresh produce oversight address identified challenges. For this review, the authors analysed FDA spending data and estimates and FDA activities data, reviewed FDA plans, and interviewed FDA officials and others. ... Read more

Product Description
If you deal with food in any capacity, whether in a deli, hotel, day care center, healthcare facility, catering, food service operation or restaurant, it's your responsibility to make sure the food is safe to eat. Protect yourself and others by knowing the code, The Food Code. Essentials of Food Safety and Sanitation, Fourth Edition is compliant with the 2003 Supplement to the 2001 FDA Food Code and is designed to serve as a workplace reference guide to safe food handling procedures. Fully colorized, this edition features stories, and examples, expanded appendices, index and chapter references including related websites. Questions at the end of each chapter can help students prepare for exams and tests in the classroom. Use this book to prepare for any one of the national certification exams or as a teaching tool for training everyone on the basics of food safety.Essentials of Food Safety and Sanitation, Fourth Edition provides key information on these important topics: *Management of food safety and sanitation *Hazards to food safety *Factors affecting foodborne illness *Food flow *Seven steps of HACCP *Choosing tools and equipment *Cleaning and sanitizing *Accident prevention and crisis management *Training and education for line employees and management *Food safety regulations Remember, there's never been a case of foodborne illness that could not have been prevented! ... Read more

Customer Reviews (5)

Great Product
The purchaser shipped my item on time and it was in pristine condition. I would definitely recommend or order from this purchaser again.

Essential of Food Safety & Sanitation
I am using your textbook for a class I teach for the Oklahoma City/County Health Department.I Love It!The class I teach is the Food Service Operator's Certification Course that is required by all food service operators in this county. I am a Registered Dietitian who is contracted by Oklahoma State University-OKC and Francis Tuttle to teach the class for the health department. It is kind of a community service offered by the two schools. I have only been teaching the class for three years now, and by far your book is the best.

Your book has made my job so easy and so much fun!Some of my students are returning to do the re-certification class and bringing managers in who have not taken the class in 20 years.In the past, they have just challenged the test every three years, because they thought the class was too boring. (and theyknew it all).
I would highly recommend this book to educators in the nutrition field. I think all nutrition majors need to know this important information. I also recommend it for a reference for my food service managers in my nursing homes and assisted living facilities.

Meets the training needs for Food Handlers
As an instructor who teaches Food Safety classes to front-line employees, I find this text an excellent resource. It is comprehensive yet still easy-to-understand, a difficult combination to achieve for some of the technical aspects of foodborne illness, pathogens, etc. The cartoon-style drawings add to the enjoyment. I have had many trainees who share these positive comments. Only negative comment would be to include color photos instead of the old, grainy B&W.

Also recommended for the Food Safety Trainer: "Keyword Index: 1999 FDA Model Food Code"

An excellent food safety training resource
Essentials of Food Safety & Sanitation is a comprehensive, easy-to-understand guide to help food workers produce safe food. In my job as editor of a food safety-oriented newsletter, I review and have access toa lot of training materials, but "Essentials" is the one I referto the most for current, reliable information.

Study Guide Available to accompany Essentials Textbook
I wanted to make your users aware of the fact that a Study Guide has been developed to accompany Essentials of Food Safety and Sanitation.There are a growing number of states in America that require retail food managers intheir state to be certified in food safety. In many instances,certification is based on the ability to pass a nationally recognized foodprotection manager certification examination.Many people who are seekingcertification desire to have some training in food safety before sittingfor the certification exam.However, these people do not always live inareas where such training is readily available.This is why the authors ofEssentials of Food Safety and Sanitation developed the Study Guide toaccompany the book.The Study Guide is published by Prentice Hall, and itsISBN is 0-13-532144-1. ... Read more

Product Description
This new, full color guide contains the “must know” information about food safety and sanitation in the food service industry. Geared to the industry supervisor, this book is designed to give you the key concepts and details you need to ensure safe food. Also available in Spanish!Food Safety and Sanitation Management; Hazards to Food Safety; Factors That Affect Foodborne Illnesses; Following the Food Product Flow; The Hazard Analysis Critical Control Point (HACCP) System; Facilities, Equipment, and Utensils; Cleaning and Sanitizing Operations; Environmental Sanitation and Maintenance; Accident Prevention and Crisis Management; Education and Training; and Food Safety Regulations. For food service industry managers. Serves as an effective learning tool for any food handling facility from supermarkets to care centers to restaurants. Can be used to prepare for any one of the national certification exams or as a teaching tool for training on the basics of food safety. ... Read more

Customer Reviews (1)

right on the money
The book was exactly what I wanted. It was in excellent condition as stated by the previous owner. ... Read more

Product Description

With tentacles that reach into several biological and medical sciences, including epidemiology, infectious diseases, community medicine, and public health, food science has become a truly interdisciplinary discipline. To compete successfully in this field, you must have a basic understanding of these related areas. Designed to be practical, portable, and easy to use, Pocket Dictionary of Food Safety provides a collection of terms and definitions as well as an extensive list of biological organisms.

The book delivers a comprehensive list of definitions that are commonly used in the food industry and in the testing of food products as well as in food service facilities and restaurants. Classifying and organizing food safety terms from various sources into alphabetical listings, the dictionary covers related areas such as:

• Food microbiology
• Food chemistry
• Food quality assurance
• Food borne incidents
• Food regulations
• Standards
• Equipment

Although the author draws information from numerous disciplines, the book keeps its focus tightly on food safety, making it an excellent resource for students, educators, and anyone involved in the growing, handling, preparation, packaging, or serving of any food product as well as for anyone in biochemistry or biology educational programs inside and beyond the food industry. It makes an ideal companion to other technical and industry materials.

Product Description
Food Safety offers an intriguing, anecdotal assessment of food- and waterborne illnesses "from farm to fork." It examines how modern technology and traditional views about food safety and food handling can affect consumer safety and it concludes that the responsibility for a safe food supply lies with a variety of people, including regulators, food producers, food handlers, and consumers. Readers will become familiar with the history and causes behind many well-known outbreaks from cholera to E. coli O157:H7 to mad cow disease.

This informative book is accessible and engaging, with minimal jargon. Extensive references are included at the conclusion of each chapter, and three appendixes detail the pathogens that cause most foodborne illness, key terms, and common abbreviations and acronyms used by the major world regulatory agencies.

Key Features
* Offers an international scope of coverage, including information on food outbreaks in various countries
* Traces the safety lapses and responsibilities behind modern and historic outbreaks of food- and waterborne disease
* Emphasizes that food safety is everyone's responsibility from governments down to the food handler in the restaurant or home
* Presents summary information on the pathogens that are the major causes of most food-borne illnesses
* Engages readers with its accessible writing style ... Read more

Customer Reviews (1)

Agood book
El título del libro no se condice con lo que uno encuentra. Da la impresión equivocada que es un libro para principiantes, pero no lo es. Es un muy buen libro para aquellas personas que trabajan en el área de la seguridad e higiene alimentaria. Me parece didáctico y actualizado en sus conceptos. ... Read more

Product Description

This updated guide identifies best industry practices to prevent foodborne illnesses, incorporating the standards in the most current Food and Drug Administration Food Code. This is the essential knowledge that retail food establishments need to apply each time they prepare, handle, display or offer food. This practices will help ensure that their customers remain confident that they have the best food safety program in place. This book is rich in industry photos, cartoon illustrations and fast read charts/graphs. Don't forget the SuperSafeMark Qucik Reference to Food Safety and Sanitation is the perfect compliment for hourly workers - it provides best practices that local health departments want to see in place.  KEY FEATURES: A Retail look at Food Safety and Sanitation in the key areas of: Good Personal Hygiene Time and Temperature Management Avoiding Cross Contamination Cleaning and Sanitizing Features Include: Control symbol icons In-text glossary Quick reference time and temperature chart of safe temperatures Industry case studies Sanitizing and warewashing chart.  Retail food establishments.

Customer Reviews (1)

Finally, a diet book that really works!
Want to lose weight?

Read this book and you will never want to eat again!

Yikes!There are over 1,000 foodborne illnesses in my kitchen alone.I'm going to hide under my bed until all the bad things go away. ... Read more

Product Description
Food Regulation: Law, Science, Policy, and Practice provides an in-depth discussion of the federal statutes, regulations, and regulatory agencies involved in food regulation. After an introduction to U. S. food and drug regulation, it covers current food regulations, inspection and enforcement, international law, the Internet, and ethics. While it contains detailed discussions of policies and case studies, the book is accessible to students and professionals. This is an excellent text for courses in food science, food law, etc., and a practical reference for food industry professionals, consultants, and others. ... Read more

Customer Reviews (1)

Helpful resource
This book is a well organized overview of U.S. food regulation.It is easy to read, informative, and a very helpful resource for anyone trying to find their way through our complex and convoluted system of food law. A great contribution to food law and policy literature. ... Read more

Product Description
As recent stories in the news have shown, maintaining the integrity of the food supply is of critical importance to the consumer. Thousands of Americans die each year from food-borne illnesses, and millions more get sick. Tremendous strides have been made to reduce the incidence of food-borne diseases originating from animal-derived foods, but food safety and food-borne pathogens continue to remain problematic throughout the world. Food-safety scientists from around the nation continue to conduct groundbreaking research not only to understand causative factors in food-borne pathogen prevalence but to develop novel intervention strategies for limiting contamination in all phases of food animal production.

The twenty-four essays in this book highlight research efforts of researchers from the tristate Food Safety Consortium established in 1988 by Congress as a research alliance of food-safety scientists at the University of Arkansas, Iowa State University, and Kansas State University. Members of the consortium conduct research through an annual grant approved by Congress and administered by the U.S. Department of Agriculture. Its mission is to conduct extensive investigation into all areas of poultry, beef, and pork meat production, from the farm to the consumer’s table. In addition to the consortium researchers, collaborative university researchers, government officials, and industry personnel provide timely reviews of their latest findings with regard to five significant subject areas: preharvest food-borne pathogen ecology and intervention strategies, postharvest food-borne pathogen ecology, rapid methods and detection strategies for food-borne pathogens, antibiotics and antimicrobials in food safety, and emerging

issues in food safety. Progress in these research areas provides opportunities to further enhance protection of animal-derived foods from farm to fork. ... Read more

Product Description
A timely scientific examination and definitive explanation of current food-safety technologies used in preventing, finding/detecting, removing, destroying, predicting behavior for better management of food-borne pathogens, topics of immense interest today because of consumer preference for high quality, fresh, minimally processed foods that offer consumer convenience in availability and preparation.
In this book, leading researchers and practitioners in food safety present a thorough and cutting-edge examination and explanation of the various technologies at the forefront aimed at improving the safety and quality of our food supply.Topics include genomic and proteomic approaches, diagnostic techniques based on molecular, immunological biosensor-based methods, quorum sensing, pre- and post-slaughter interventions, thermal treatments for muscle foods and sous-vide products, emerging non-thermal processing technologies such as food irradiation, radio frequency, pulsed electric field, and hyrostatic pressure processing, as well as predicting the behavior and fate of microbial pathogens as related to risk assessment, modeling thermal inactivation, regulatory perspectives and performance standards, and prevention of the use of food as a weapon of terrorism ... Read more

Product Description
Provides the latest information from academia, industry, and government. Offers a comprehensive examination of the principles and issues involved in the safety and evaluation of foods and ingredients, as well as of new processes for the manufacture and distribution of food products. Covers past and present perspectives, risk assessment, laboratory testing of ingredients, evaluation guidelines, computer modeling of risk assessment, assessing microbial safety in food, impact of diet, and evaluation of specific foods. Discusses both animal and clinical testing guidelines and safety issues, along with potential ethical, legal, and regulatory consequences. Offers specific applications related to safety evaluation. ... Read more