FUNDAMENTALS OF FOOD HYGIENE, SAFETY AND QUALITY.
Author | : ALOK. KUMAR |
Publisher | : |
Total Pages | : |
Release | : 2019 |
Genre | : |
ISBN | : 9789386768346 |
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Author | : ALOK. KUMAR |
Publisher | : |
Total Pages | : |
Release | : 2019 |
Genre | : |
ISBN | : 9789386768346 |
Author | : Norman G. Marriott |
Publisher | : Springer |
Total Pages | : 458 |
Release | : 2018-03-30 |
Genre | : Technology & Engineering |
ISBN | : 3319671669 |
Now in its 6th Edition, this highly acclaimed textbook provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. It addresses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations. New in this edition: Updated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, waste handling disposal, biosecurity, allergens, quality assurance, pest control, cleaning compound and sanitizer properties and selection criteria, hygienic construction, sanitation guidelines for food and foodservice establishments, and sanitation management principles.
Author | : Inteaz Alli |
Publisher | : CRC Press |
Total Pages | : 116 |
Release | : 2003-08-27 |
Genre | : Technology & Engineering |
ISBN | : 1135459983 |
The field of food quality assurance has evolved substantially over the past decade, and certain key developments have become widely accepted. These include Quality Systems (e.g., ISO 9000) and HACCP. Consequently, it has become essential for undergraduate Food Science and Food Technology students preparing for careers in the food industry to have some basic training in these systems as part of the curricula in their university or college programs. Food Quality Assurance: Principles and Practices integrates the latest principles, practices, and terminology of food safety systems with those of quality management systems to provide an understanding of a single food quality management system. Chapters define industry terminology, review the differences and components of food quality and food safety, explain Quality Programs and Quality Systems, and thoroughly examine Good Manufacturing Practices and HACCP. Written primarily as an undergraduate-level text for Food Quality Assurance and Food Quality Management courses, the book combines the fundamentals of food safety and quality systems with the latest data from recognized international and national organizations. This is an essential guide for teaching food quality assurance to students.
Author | : David Zachary McSwane |
Publisher | : |
Total Pages | : 368 |
Release | : 2015 |
Genre | : Food handling |
ISBN | : 9780990360438 |
Author | : Norman G. Marriott |
Publisher | : Springer Science & Business Media |
Total Pages | : 432 |
Release | : 2013-03-09 |
Genre | : Technology & Engineering |
ISBN | : 1475762631 |
Large volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge to every employee in the food processing and food prepara tion industry. Sanitation is an applied science for the attainment of hygienic conditions. Because of increased emphasis on food safety, sanitation is receiving increased attention from those in the food industry. Traditionally, inexperienced employees with few skills who have received little or no training have been delegated sanitation duties. Yet sanitation employees require intensive training. In the past, these employees, including sanitation program managers, have had only limited access to material on this subject. Technical information has been confined primarily to a limited number of training manuals provided by regulatory agen cies, industry and association manuals, and recommendations from equipment and cleaning compound firms. Most of this material lacks specific information related to the selection of appropriate cleaning methods, equipment, compounds, and sanitizers for maintaining hygienic conditions in food processing and prepara tion facilities. The purpose of this text is to provide sanitation information needed to ensure hygienic practices. Sanitation is a broad subject; thus, principles related to con tamination, cleaning compounds, sanitizers, and cleaning equipment, and specific directions for applying these principles to attain hygienic conditions in food processing and food preparation are discussed. The discussion starts with the importance of sanitation and also includes regulatory requirements and voluntary sanitation programs including additional and updated information on Hazard Analysis Critical Control Points (HACCP).
Author | : David Zachary McSwane |
Publisher | : |
Total Pages | : 321 |
Release | : 2010-04-15 |
Genre | : Food handling |
ISBN | : 9780981990378 |
Author | : Norman Marriott |
Publisher | : Springer Science & Business Media |
Total Pages | : 425 |
Release | : 2006-01-05 |
Genre | : Technology & Engineering |
ISBN | : 0387250255 |
In this era of emphasis on food safety and security, high-volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge for the food processing and food preparation industry. Now in its 5th Edition, the highly acclaimed Principles of Food Sanitation provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. The highly acclaimed textbook and reference addresses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations. New features in this edition include: A new chapter on the concerns about biosecurity and food sanitation Updated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, and waste handling disposal Comprehensive and concise discussion about sanitation of low-, intermediate-, and high-moisture foods
Author | : Kavita Ed Marwaha |
Publisher | : Gene-Tech Books |
Total Pages | : 276 |
Release | : 2007-11-01 |
Genre | : Food |
ISBN | : 9788189729721 |
This Book Describes In Detail Some Of The Food Hygiene Techniques Employed Industrially As Well As In Homes. It Focuses On Numerous Kits, Instruments And Systems Used For Quality And Hygienic Control Of Food, Food Stuffs And Food Processing Environment, With Emphasis Also Being Given To The Validation Procedures Of Official Organisations Involved In Food Management. Food Hygiene Training Is Essential For Anyone Who Handles Food As Part Of Their Work And As Such Is A Crucial Element Of Many Courses. This Book Has Been Assigned Keeping In Minds The Needs Of Those Who Handle Food In A Range Of Occupations And It Is Hoped That This Book Is Of Immense Use To Them. Contents Chapter 1: Food Hygiene; Chapter 2: General Principles Of Food Hygiene; Chapter 3: Hygienic Food Production; Chapter 4: Food Processing And Handling Operations; Chapter 5: Food Storage; Chapter 6: Food Preservation Methods; Chapter 7: Food Poisoning And Food Borne Diseases; Chapter 8: Developments In Food Safety And Quality Systems; Chapter 9: Application Of Microbioligical Criteria For Foods; Chapter 10; Draft Guidelines For Incorporating Microbiological Risk Assessment In The Development Of Food Safety Standards.
Author | : Yasmine Motarjemi |
Publisher | : Elsevier Inc. Chapters |
Total Pages | : 34 |
Release | : 2013-11-01 |
Genre | : Technology & Engineering |
ISBN | : 0128056401 |
Over the past decades, more attention has been placed on the quality and safety of our foods, driven primarily due to higher incidence of foodborne diseases, large-scale outbreaks as well as incidents and recalls due to unacceptable levels of chemical hazards in our foods. Food safety incidents have undoubtedly contributed to a loss of trust of consumers and have created misperception on the subject, although among experts there is a broad consensus that the food supply has never been safer. The intensification of farming (such as the use of pesticides) using additives and preservatives to improve taste, appearance and shelf-life, and assessing new technologies that will in future impact agricultural production (e.g. GMOs, nanotechnology, animal cloning) are all subjects that contribute to this burden of mistrust. Hence, the challenges we face must not be underestimated. The rapid pace of change in science and technology, changes in legislation and the current socioeconomic and sociodemographic realities have all had a marked impact on our food choices. Today, globalization makes it possible to have greater varieties of foods, brought to us from all corners of the world. As a result, food can now be sourced practically anywhere, sometimes subject to different quality standards and means of (pre-) preparation. This equates to additional risk and requires careful management at all levels across the food chain. Manufacturers and regulators alike have recognized their responsibilities, and are well aware just how vulnerable and unpredictable contamination can be if appropriate food safety measures are not firmly embedded in a manufacturer’s food safety management system. Regaining the trust of consumers and developing an international consensus among stakeholders on the acceptable level of risks and the safety measures for effectively addressing these risks remains the key challenge for the 21st century. This chapter provides an overview of the modern approach to food safety management, roles of different sectors and the challenges and the outlook for the future.
Author | : United States. Food Safety and Quality Service |
Publisher | : |
Total Pages | : 8 |
Release | : 1979 |
Genre | : Food |
ISBN | : |
General information on safe handling, storage and cooking of perishable foods. Includes charts with recommended cooking temperatures as well as storage times and temperatures for meats and poultry.