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Food safety [[electronic resource] ] : the science of keeping food safe / / Ian Shaw
| Food safety [[electronic resource] ] : the science of keeping food safe / / Ian Shaw |
| Autore | Shaw Ian <1950-> |
| Pubbl/distr/stampa | Chichester, West Sussex, U.K., : Wiley-Blackwell, 2012, c2013 |
| Descrizione fisica | 1 online resource (450 p.) |
| Disciplina | 363.19/26 |
| Soggetto topico |
Food - Analysis
Food contamination Food - Safety measures |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-118-40221-9
1-118-40220-0 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Food Safety: The Science of Keeping Food Safe; Copyright; Contents; Preface; Acknowledgements; 1 Introduction; A brief history of food safety; Prehistoric times; Evolution of cellular protection mechanisms; Tudor England (1485-1603); The times of King George III of England (1760-1820); The 1800's - Pasteur's Germ Theory, Lister's antiseptics and the first refrigerators; The influence of religion on food safety; The impact of space travel on food safety; 2 Food Risk; Introduction; What is risk?; The factors that contribute to risk; Measuring hazard; Acceptable Daily Intake (ADI)
Maximum Residue Level (MRL) and Maximum Limit (ML)Tolerable Daily Intake (TDI) and Tolerable Weekly Intake (TWI); Determining risk; Zero risk; Risk assessment for a Dundee cake; Acceptable risk; Smoking - an acceptable risk?; Toxic fugu sashimi - tasty, but potentially lethal; Risk versus benefit; Risk perception; The precautionary principle; Food risk assessment; Relative risk and risk ranking; Risk management; Risk communication; Quantitative risk assessment; Regulatory committees; Food risk assessment - case examples; Determining exposure; Dietary surveys; Total diet surveys Food surveillance Decision-making/advisory process; Take home messages; Further reading; 3 Bacteria; Introduction; The discovery of bacteria; The biology of bacteria; The bacterial cell wall and Gram's stain; The bacterial ecology of food; Human bacterial pathogens on food; Gastroenteritis; Food-borne pathogenic bacteria; Aeromonas; Bacillus; Brucella; Campylobacter; Clostridium; Clostridium perfringens; Escherichia; Listeria; Salmonella; Shigella; Staphylococcus; Streptococcus/Enterococcus; Vibrio; Yersinia; Take home messages; Further reading; 4 Viruses; Introduction The discovery of viruses The biology of viruses; Diseases caused by viruses and mechanisms of viral transmission; Norovirus; Hepatitis; Bacteriophages; Other food-borne viruses; Take home messages; Further reading; 5 Parasites; Introduction; What are parasites?; Flatworms - Platyhelminthes; Tapeworms - Cestodes; Anatomy of a tapeworm; Fish tapeworms - Diphyllobothrium sp.; Beef tapeworm - Taenia sagitata; Pork tapeworm - Taenia solium; Flukes - Trematodes; Anatomy of flukes; Liver fluke - Fasciola hepatica; Nematodes; Anatomy of nematodes; Food-borne nematodes that affect humans; Protozoa Amoebae Cryptosporidium; Giardia; Sarcocystis; Toxoplasma; Take home messages; Further reading; 6 Bovine Spongiform Encephalopathy (BSE); Introduction; The history of BSE; The epidemiology of BSE in England; Spongiform encephalopathies; Prions; The symptoms of BSE; BSE cases in the UK; BSE transmission and the origins of PrPSC; The risk to human consumers of BSE beef - nvCJD; A case of nvCJD; BSE risk to human consumers and risk management; The politics of BSE and implications for food safety worldwide; BSE incidence around the world; Take home messages; Further reading 7 Chemical Contaminants |
| Record Nr. | UNINA-9910462300503321 |
Shaw Ian <1950->
|
||
| Chichester, West Sussex, U.K., : Wiley-Blackwell, 2012, c2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food safety [[electronic resource] ] : the science of keeping food safe / / Ian Shaw
| Food safety [[electronic resource] ] : the science of keeping food safe / / Ian Shaw |
| Autore | Shaw Ian <1950-> |
| Pubbl/distr/stampa | Chichester, West Sussex, U.K., : Wiley-Blackwell, 2012, c2013 |
| Descrizione fisica | xii, 428, [8] p. : ill |
| Disciplina | 363.19/26 |
| Soggetto topico |
Food contamination
Food - Analysis Food - Safety measures |
| ISBN |
9781118402207
1118402200 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910795819503321 |
|
Shaw Ian <1950->
|
||
| Chichester, West Sussex, U.K., : Wiley-Blackwell, 2012, c2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food safety : the science of keeping food safe / / Ian Shaw
| Food safety : the science of keeping food safe / / Ian Shaw |
| Autore | Shaw Ian <1950-> |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Chichester, West Sussex, U.K., : Wiley-Blackwell, 2012, c2013 |
| Descrizione fisica | xii, 428, [8] p. : ill |
| Disciplina | 363.19/26 |
| Soggetto topico |
Food contamination
Food - Analysis Food - Safety measures |
| ISBN |
9781118402207
1118402200 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Intro -- Food Safety: The Science of Keeping Food Safe -- Copyright -- Contents -- Preface -- Acknowledgements -- 1 Introduction -- A brief history of food safety -- Prehistoric times -- Evolution of cellular protection mechanisms -- Tudor England (1485-1603) -- The times of King George III of England (1760-1820) -- The 1800s - Pasteur's Germ Theory, Lister's antiseptics and the first refrigerators -- The influence of religion on food safety -- The impact of space travel on food safety -- 2 Food Risk -- Introduction -- What is risk? -- The factors that contribute to risk -- Measuring hazard -- Acceptable Daily Intake (ADI) -- Maximum Residue Level (MRL) and Maximum Limit (ML) -- Tolerable Daily Intake (TDI) and Tolerable Weekly Intake (TWI) -- Determining risk -- Zero risk -- Risk assessment for a Dundee cake -- Acceptable risk -- Smoking - an acceptable risk? -- Toxic fugu sashimi - tasty, but potentially lethal -- Risk versus benefit -- Risk perception -- The precautionary principle -- Food risk assessment -- Relative risk and risk ranking -- Risk management -- Risk communication -- Quantitative risk assessment -- Regulatory committees -- Food risk assessment - case examples -- Determining exposure -- Dietary surveys -- Total diet surveys -- Food surveillance -- Decision-making/advisory process -- Take home messages -- Further reading -- 3 Bacteria -- Introduction -- The discovery of bacteria -- The biology of bacteria -- The bacterial cell wall and Gram's stain -- The bacterial ecology of food -- Human bacterial pathogens on food -- Gastroenteritis -- Food-borne pathogenic bacteria -- Aeromonas -- Bacillus -- Brucella -- Campylobacter -- Clostridium -- Clostridium perfringens -- Escherichia -- Listeria -- Salmonella -- Shigella -- Staphylococcus -- Streptococcus/Enterococcus -- Vibrio -- Yersinia -- Take home messages -- Further reading.
4 Viruses -- Introduction -- The discovery of viruses -- The biology of viruses -- Diseases caused by viruses and mechanisms of viral transmission -- Norovirus -- Hepatitis -- Bacteriophages -- Other food-borne viruses -- Take home messages -- Further reading -- 5 Parasites -- Introduction -- What are parasites? -- Flatworms - Platyhelminthes -- Tapeworms - Cestodes -- Anatomy of a tapeworm -- Fish tapeworms - Diphyllobothrium sp. -- Beef tapeworm - Taenia sagitata -- Pork tapeworm - Taenia solium -- Flukes - Trematodes -- Anatomy of flukes -- Liver fluke - Fasciola hepatica -- Nematodes -- Anatomy of nematodes -- Food-borne nematodes that affect humans -- Protozoa -- Amoebae -- Cryptosporidium -- Giardia -- Sarcocystis -- Toxoplasma -- Take home messages -- Further reading -- 6 Bovine Spongiform Encephalopathy (BSE) -- Introduction -- The history of BSE -- The epidemiology of BSE in England -- Spongiform encephalopathies -- Prions -- The symptoms of BSE -- BSE cases in the UK -- BSE transmission and the origins of PrPSC -- The risk to human consumers of BSE beef - nvCJD -- A case of nvCJD -- BSE risk to human consumers and risk management -- The politics of BSE and implications for food safety worldwide -- BSE incidence around the world -- Take home messages -- Further reading -- 7 Chemical Contaminants -- Introduction -- Pesticides -- Pesticide residues in food - assessing risk to the consumer and making sure farmers use pesticides properly -- Risk/benefit assessment for pesticides -- Insecticides -- Organochlorine pesticides (OCs) -- Metabolism/degradation of OCs -- OC residues in food -- Organophosphorus (OP) and carbamate pesticides -- Pyrethroid insecticides -- Herbicides -- Herbicide residues in crops and food -- Fungicides -- Imidazoles (e.g. Imazilil) -- Benzimidazoles (e.g. Thiabendazole) -- Phenylphenol -- Dithiocarbamates (e.g. Zyneb). Iprodione -- Vinclozolin -- Veterinary medicines -- Antibiotics (e.g. the penicillins) -- Growth promoting chemicals -- Growth promoting drugs -- Fertilisers -- Nitrate - NO3- -- Natural environmental chemicals -- Cadmium in New Zealand shellfish -- Cadmium in offals -- Other natural environmental contaminants in food -- Non-agricultural environmental pollutants -- Dioxins -- Residues monitoring programmes -- Dietary intake and risk to human consumers -- Take home messages -- Further reading -- 8 Natural Toxins -- Introduction -- Why produce natural toxins? -- Natural toxins in the human food chain -- Animal toxins -- Tetrodotoxin from fugu -- Saxitoxin - paralytic shellfish poisoning -- Ciguatera toxins in tropical reef fish -- Histamine and scombroid fish -- Plant toxins -- Cucurbitacins from the cucumber family -- Glycoalkaloids from potatoes -- Furocoumarins in parsnips, parsley and celery -- Phenylhydrazines in mushrooms -- Toxicity of agaritine -- Capsaicin, peppers and other flavours -- Oxalic acid and rhubarb -- Mycotoxins -- Aflatoxins -- Patulin -- Phytohaemagglutinins in beans -- Amount of phasin in raw and cooked red kidney beans -- Bacterial toxins -- Phytoestrogens -- Take home messages -- Further reading -- 9 Endocrine Disrupting Chemicals -- Introduction -- The first observations of xenoestrogens' effects -- Estrogen receptors - ERs -- Molecular requirements for estrogenicity -- Estrogens are present in both males and females -- Xenoestrogens -- Genistein -- Bisphenol A and 4-nonylphenol -- DDT is also a xenoestrogen -- Human exposure to xenoestrogens -- Can BPA leach from polycarbonate food packaging into food? -- Population level effects of exposure to xenoestrogens -- Estrogens in males and females -- Hypospadias -- Cryptorchidism -- Precocious puberty in girls -- Take home message - are xenoestrogens having an effect on humans?. The positive health effects of xenoestrogens -- Take home messages -- Further reading -- 10 Genetically Modified Food -- Introduction -- A brief introduction to nucleic acids, genetics and molecular biology -- Nucleic acids -- Converting the genetic code into a protein -- Part I: transcription - transferring the message -- Part II: translation - making a protein from the DNA message -- The history of GM crops -- The first GM crop -- The tools of the genetic engineer -- Glyphosate-resistant crops -- Insect-protected crops - BT toxin -- GM crops with enhanced flavour or nutritional properties -- Golden Rice -- What happens if humans eat GM crops or foods made from them? -- Changed biochemistry in GM crops -- What is the effect of eating DNA and RNA? -- GM animals -- Take home messages -- Further reading -- 11 Colours, Flavours and Preservatives -- Introduction -- Food colours -- The chemistry of food colours -- The psychology of food colour - the introduction of food dyes -- Non-plant natural colours -- Synthetic food colours -- Take home message - are food colours safe? -- Flavours -- How do we sense flavour? -- Natural flavours -- Nature identical flavours -- Artificial flavours -- The link between flavour and smell -- Flavour enhancers -- Sweeteners -- Preservatives -- Antimicrobial food preservatives -- Antioxidant food preservatives -- Smoking -- Take home messages -- Further reading -- 12 Food Irradiation -- Introduction -- Different types of radioactivity -- Particle-based radioactivity -- Electromagnetic rays -- Radioactive half life -- How irradiation kills cells -- The history of food irradiation -- The effect of radiation on microorganisms -- How is food irradiated? -- The effects of irradiation on food chemistry -- The effects of irradiation on vitamins -- Radiation dose -- Does irradiation make food radioactive?. Health effects of food irradiation -- The use of food irradiation around the world -- Take home messages -- Further reading -- 13 Food Safety and the Unborn Child -- Introduction -- 'You are what your mother ate' -- Growth and development of the embryo and fetus -- The stages of development -- The placenta -- Effects of nutrients -- Effects of food chemical contaminants -- Case report - adverse effects on the children of mothers exposed to the insecticide chlopyriphos -- Effects of microbiological contaminants -- Effects on ova and sperm -- Take home messages -- Further reading -- 14 Organic Food -- Introduction -- What does 'organic' mean? -- The history and philosophy of organic farming -- Demand for organic food -- Organic farming methods -- Organic farming legislation -- Organic fertilisers -- Organic pest control -- Organic weed control -- Animal health remedies -- Food processing -- Is organic food better for you? -- Nutrients -- Chemical residues -- Natural toxins -- Nitrate residues -- Myths and facts about organic food -- Take home messages -- Further reading -- 15 Food Allergy -- Introduction -- What is an allergy? -- The basics of immunology -- Immunity and the immune response -- Sensitisation -- Food allergies -- Some food allergy facts and figures -- The genetics of allergy -- Food allergens -- Milk allergy -- Peanut allergy -- Soy allergy -- Nut allergies -- Seafood allergies -- Shellfish -- Fish -- Gluten allergy (coeliac disease) -- Coeliac disease -- Allergy to eggs -- Allergen cross-reactivity -- Banana/latex allergy -- Food additives allergy -- Why is the incidence of food allergies increasing? -- Increased food allergen intake -- In utero transfer of food allergens -- Excretion of food allergens in mother's milk -- A cautionary note -- Take home messages -- Further reading -- 16 Food Legislation -- Introduction. Legal processes - how laws are made. |
| Record Nr. | UNINA-9910820110503321 |
|
Shaw Ian <1950->
|
||
| Chichester, West Sussex, U.K., : Wiley-Blackwell, 2012, c2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food Safety : New Insights / / Rabia Shabir Ahmad, Maria Rosário Bronze, editors
| Food Safety : New Insights / / Rabia Shabir Ahmad, Maria Rosário Bronze, editors |
| Pubbl/distr/stampa | London : , : IntechOpen, , 2023 |
| Descrizione fisica | 1 online resource (160 pages) |
| Disciplina | 363.1926 |
| Collana | Food Science and Nutrition |
| Soggetto topico |
Food - Safety measures
Food handling - Safety measures |
| ISBN | 1-83769-157-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 1. Introductory Chapter: Food Safety -- 2. Review of the Food and Agriculture Organisation (FAO) Strategic Priorities on Food Safety 2023 -- 3. Application of Hazard Analysis and Critical Control Point (HACCP) and Recent Technologies for Microbial Inactivation in Mozzarella Production -- 4. Climate Change and Food Safety -- 5. Hospitality Restaurant Operations: Safety and Hygiene Practices -- 6. Cultivation and Product Development Study of Commercially Important Seaweeds in South-Eastern Coast of Bangladesh -- 7. The Role of Electrolytic Acidified Minerals (Prehydrated Microparticles, PMPs) in Food Safety: A Field Trial and Case Study at Breeders and Packers Uruguay (BPU) -- 8. Magnesium Intake in the Mediterranean Diet. |
| Record Nr. | UNINA-9910765537203321 |
| London : , : IntechOpen, , 2023 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food safety : some global trends / / edited by Yehia El-Samragy
| Food safety : some global trends / / edited by Yehia El-Samragy |
| Pubbl/distr/stampa | London, England : , : IntechOpen, , [2018] |
| Descrizione fisica | 1 online resource (76 pages) : illustrations |
| Disciplina | 363.1926 |
| Soggetto topico | Food - Safety measures |
| ISBN |
1-83881-543-0
1-78923-471-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Food safety |
| Record Nr. | UNINA-9910317807603321 |
| London, England : , : IntechOpen, , [2018] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food safety : innovative analytical tools for safety assessment / / edited by Umile Gianfranco Spizzirri and Giuseppe Cirillo
| Food safety : innovative analytical tools for safety assessment / / edited by Umile Gianfranco Spizzirri and Giuseppe Cirillo |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : Scrivener Publishing : , : Wiley, , 2017 |
| Descrizione fisica | 1 online resource (480 pages) : illustrations, tables |
| Disciplina | 363.1926 |
| Collana |
Insights into Modern Food Science
THEi Wiley ebooks |
| Soggetto topico |
Food - Safety measures
Food industry and trade - Quality control |
| ISBN | 1-119-16058-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910154887103321 |
| Hoboken, New Jersey : , : Scrivener Publishing : , : Wiley, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food safety : innovative analytical tools for safety assessment / / edited by Umile Gianfranco Spizzirri and Giuseppe Cirillo
| Food safety : innovative analytical tools for safety assessment / / edited by Umile Gianfranco Spizzirri and Giuseppe Cirillo |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : Scrivener Publishing : , : Wiley, , 2017 |
| Descrizione fisica | 1 online resource (480 pages) : illustrations, tables |
| Disciplina | 363.1926 |
| Collana |
Insights into Modern Food Science
THEi Wiley ebooks |
| Soggetto topico |
Food - Safety measures
Food industry and trade - Quality control |
| ISBN | 1-119-16058-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910816289203321 |
| Hoboken, New Jersey : , : Scrivener Publishing : , : Wiley, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food safety : researching the hazard in hazardous foods / / editors, Barbara Almanza, Richard Ghiselli
| Food safety : researching the hazard in hazardous foods / / editors, Barbara Almanza, Richard Ghiselli |
| Edizione | [First edition.] |
| Pubbl/distr/stampa | Waretown, NJ : , : Apple Academic Press, Inc. |
| Descrizione fisica | 1 online resource (xvi, 476 pages) : illustrations |
| Disciplina | 363.1926 |
| Collana | Advances in Hospitality and Tourism |
| Soggetto topico |
Food adulteration and inspection
Restaurants - Sanitation Food - Microbiology Food - Safety measures |
| Soggetto non controllato |
FOOD INSPECTION + FOOD CHEMISTRY + FOOD SAFETY (PUBLIC HEALTH)
CLEANING MEASURES AND CLEANING DEVICES IN FOOD PROCESSING FOOD SERVICE INDUSTRY + CATERING INDUSTRY FOOD HYGIENE + FOOD SANITATION (HUMAN NUTRITION) COLLECTIONS OF ESSAYS (TYPE OF DOCUMENT) |
| ISBN |
0-429-16081-X
1-4822-2353-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Dedication; Contents; About the Editors; List of Contributors; Preface; List of Abbreviations; Part 1: Background Information; Chapter 1: Importance of Food Safety in Restaurants; Chapter 2: History of Food Safety and Food Safety Regulation in the United States; Chapter 3: Microorganisms in Foods: A Historical Perspective; Chapter 4: What Happens During Food Establishment Inspections in the United States; Chapter 5: Legislative Process, Regulatory Trends, and Associations; Part 2: Operational Issues; Chapter 6: Food Safety and the Law: Understanding the Real-Life Liability Risks
Chapter 7: Handwashing Chapter 8: Training and Certification: In Researching the Hazard in Hazardous Foods; Chapter 9: Differences in the Food Safety Perceptions of Consumers, Employees, and Regulatory Officials; Chapter 10: What Restaurants Should Do During Power or Water Emergencies; Chapter 11: Front of the House Sanitation and Consumers' Perceptions of Sanitation; Chapter 12: Social Media and Food Safety Risk Communication; Part 3: Food Safety and Cleanliness in Special Environments; Chapter 13: Food Safety in Temporary Foodservice Establishments Chapter 14: Hotel Guest Room Cleaning: A Systematic Approach Chapter 15: Food Safety in Schools; Chapter 16: Food Safety at Fairs and Festivals; Chapter 17: Foodservice and Seniors in Meals on Wheels Programs and Congregate Meal Sites: A Service with Challenges; Part 4: Global Issues; Chapter 18: Dealing with Disasters; Chapter 19: Food Defense Concepts; Chapter 20: Global Issues; Chapter 21: Travel Health Concerns; Glossary |
| Record Nr. | UNINA-9910790955403321 |
| Waretown, NJ : , : Apple Academic Press, Inc. | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food safety : researching the hazard in hazardous foods / / editors, Barbara Almanza, Richard Ghiselli
| Food safety : researching the hazard in hazardous foods / / editors, Barbara Almanza, Richard Ghiselli |
| Edizione | [First edition.] |
| Pubbl/distr/stampa | Waretown, NJ : , : Apple Academic Press, Inc. |
| Descrizione fisica | 1 online resource (xvi, 476 pages) : illustrations |
| Disciplina | 363.1926 |
| Collana | Advances in Hospitality and Tourism |
| Soggetto topico |
Food adulteration and inspection
Restaurants - Sanitation Food - Microbiology Food - Safety measures |
| Soggetto non controllato |
FOOD INSPECTION + FOOD CHEMISTRY + FOOD SAFETY (PUBLIC HEALTH)
CLEANING MEASURES AND CLEANING DEVICES IN FOOD PROCESSING FOOD SERVICE INDUSTRY + CATERING INDUSTRY FOOD HYGIENE + FOOD SANITATION (HUMAN NUTRITION) COLLECTIONS OF ESSAYS (TYPE OF DOCUMENT) |
| ISBN |
0-429-16081-X
1-4822-2353-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Dedication; Contents; About the Editors; List of Contributors; Preface; List of Abbreviations; Part 1: Background Information; Chapter 1: Importance of Food Safety in Restaurants; Chapter 2: History of Food Safety and Food Safety Regulation in the United States; Chapter 3: Microorganisms in Foods: A Historical Perspective; Chapter 4: What Happens During Food Establishment Inspections in the United States; Chapter 5: Legislative Process, Regulatory Trends, and Associations; Part 2: Operational Issues; Chapter 6: Food Safety and the Law: Understanding the Real-Life Liability Risks
Chapter 7: Handwashing Chapter 8: Training and Certification: In Researching the Hazard in Hazardous Foods; Chapter 9: Differences in the Food Safety Perceptions of Consumers, Employees, and Regulatory Officials; Chapter 10: What Restaurants Should Do During Power or Water Emergencies; Chapter 11: Front of the House Sanitation and Consumers' Perceptions of Sanitation; Chapter 12: Social Media and Food Safety Risk Communication; Part 3: Food Safety and Cleanliness in Special Environments; Chapter 13: Food Safety in Temporary Foodservice Establishments Chapter 14: Hotel Guest Room Cleaning: A Systematic Approach Chapter 15: Food Safety in Schools; Chapter 16: Food Safety at Fairs and Festivals; Chapter 17: Foodservice and Seniors in Meals on Wheels Programs and Congregate Meal Sites: A Service with Challenges; Part 4: Global Issues; Chapter 18: Dealing with Disasters; Chapter 19: Food Defense Concepts; Chapter 20: Global Issues; Chapter 21: Travel Health Concerns; Glossary |
| Record Nr. | UNINA-9910799989803321 |
| Waretown, NJ : , : Apple Academic Press, Inc. | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food safety : researching the hazard in hazardous foods / / editors, Barbara Almanza, Richard Ghiselli
| Food safety : researching the hazard in hazardous foods / / editors, Barbara Almanza, Richard Ghiselli |
| Edizione | [First edition.] |
| Pubbl/distr/stampa | Waretown, NJ : , : Apple Academic Press, Inc. |
| Descrizione fisica | 1 online resource (xvi, 476 pages) : illustrations |
| Disciplina | 363.1926 |
| Collana | Advances in Hospitality and Tourism |
| Soggetto topico |
Food adulteration and inspection
Restaurants - Sanitation Food - Microbiology Food - Safety measures |
| Soggetto non controllato |
FOOD INSPECTION + FOOD CHEMISTRY + FOOD SAFETY (PUBLIC HEALTH)
CLEANING MEASURES AND CLEANING DEVICES IN FOOD PROCESSING FOOD SERVICE INDUSTRY + CATERING INDUSTRY FOOD HYGIENE + FOOD SANITATION (HUMAN NUTRITION) COLLECTIONS OF ESSAYS (TYPE OF DOCUMENT) |
| ISBN |
0-429-16081-X
1-4822-2353-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Dedication; Contents; About the Editors; List of Contributors; Preface; List of Abbreviations; Part 1: Background Information; Chapter 1: Importance of Food Safety in Restaurants; Chapter 2: History of Food Safety and Food Safety Regulation in the United States; Chapter 3: Microorganisms in Foods: A Historical Perspective; Chapter 4: What Happens During Food Establishment Inspections in the United States; Chapter 5: Legislative Process, Regulatory Trends, and Associations; Part 2: Operational Issues; Chapter 6: Food Safety and the Law: Understanding the Real-Life Liability Risks
Chapter 7: Handwashing Chapter 8: Training and Certification: In Researching the Hazard in Hazardous Foods; Chapter 9: Differences in the Food Safety Perceptions of Consumers, Employees, and Regulatory Officials; Chapter 10: What Restaurants Should Do During Power or Water Emergencies; Chapter 11: Front of the House Sanitation and Consumers' Perceptions of Sanitation; Chapter 12: Social Media and Food Safety Risk Communication; Part 3: Food Safety and Cleanliness in Special Environments; Chapter 13: Food Safety in Temporary Foodservice Establishments Chapter 14: Hotel Guest Room Cleaning: A Systematic Approach Chapter 15: Food Safety in Schools; Chapter 16: Food Safety at Fairs and Festivals; Chapter 17: Foodservice and Seniors in Meals on Wheels Programs and Congregate Meal Sites: A Service with Challenges; Part 4: Global Issues; Chapter 18: Dealing with Disasters; Chapter 19: Food Defense Concepts; Chapter 20: Global Issues; Chapter 21: Travel Health Concerns; Glossary |
| Record Nr. | UNINA-9910817781603321 |
| Waretown, NJ : , : Apple Academic Press, Inc. | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Soggetto topico
-
Food - Safety measures
(238)
- Food - Microbiology (30)
- Food adulteration and inspection (29)
- Food - Analysis (22)
- Food Safety (16)