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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 | ||
| ||