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Author : Futura Group
Publisher :
ISBN 13 : 9781922221391
Total Pages : 43 pages
Book Rating : 4.2/5 (213 download)
Download or read book Use Hygienic Practices for Food Safety written by Futura Group and published by . This book was released on 2013 with total page 43 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 48 pages
Book Rating : 4.:/5 (111 download)
Download or read book Use Hygienic Practices for Food Safety written by and published by . This book was released on 2016 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : H. L. M. Lelieveld
Publisher : Elsevier
ISBN 13 : 1855737051
Total Pages : 408 pages
Book Rating : 4.8/5 (557 download)
Download or read book Hygiene in Food Processing written by H. L. M. Lelieveld and published by Elsevier. This book was released on 2003-07-25 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: A high standard of hygiene is a prerequisite for safe food production, and the foundation on which HACCP and other safety management systems depend. Edited and written by some of the world's leading experts in the field, and drawing on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG), Hygiene in food processing provides an authoritative and comprehensive review of good hygiene practice for the food industry. Part one looks at the regulatory context, with chapters on the international context, regulation in the EU and the USA. Part two looks at the key issue of hygienic design. After an introductory chapter on sources of contamination, there are chapters on plant design and control of airborne contamination. These are followed by a sequence of chapters on hygienic equipment design, including construction materials, piping systems, designing for cleaning in place and methods for verifying and certifying hygienic design. Part three then reviews good hygiene practices, including cleaning and disinfection, personal hygiene and the management of foreign bodies and insect pests. Drawing on a wealth of international experience and expertise, Hygiene in food processing is a standard work for the food industry in ensuring safe food production. An authoritative and comprehensive review of good hygiene practice for the food industry Draws on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG) Written and edited by world renowned experts in the field
Author : Ewen C.D. Todd
Publisher : Elsevier Inc. Chapters
ISBN 13 : 0128056673
Total Pages : 1192 pages
Book Rating : 4.1/5 (28 download)
Download or read book Food Safety Management written by Ewen C.D. Todd and published by Elsevier Inc. Chapters. This book was released on 2013-11-01 with total page 1192 pages. Available in PDF, EPUB and Kindle. Book excerpt: Outbreaks involving infected food workers in foodservice settings have resulted in many cases and deaths. Multiple-ingredient foods are most frequently associated with such outbreaks, probably because of frequent hand contact during preparation and serving. Many of the workers are asymptomatic shedders, are in contact with ill family members, handle raw foods of animal origin or use improper hygienic practices. Stools of infected persons can carry billions of pathogens and many of these become deposited on hands following defecation. Exclusion policies for food workers have limitations because of the difficulty in detecting pathogens periodically excreted in stools. Thus, barriers to contamination of food by workers include an appropriate flow of raw food to processed food in food operations, and the use of food shields, gloves, utensils and proper hand hygiene. Unfortunately, compliance with hand washing is not ideal, but can be improved through training and employee motivation. Most importantly is the culture of the organization to which the worker belongs and the knowledge, task modeling and oversight by the local person in charge.
Author : Committee to Ensure Safe Food from Production to Consumption
Publisher : National Academies Press
ISBN 13 : 0309593409
Total Pages : 209 pages
Book Rating : 4.3/5 (95 download)
Download or read book Ensuring Safe Food written by Committee to Ensure Safe Food from Production to Consumption and published by National Academies Press. This book was released on 1998-09-02 with total page 209 pages. Available in PDF, EPUB and Kindle. Book excerpt: How safe is our food supply? Each year the media report what appears to be growing concern related to illness caused by the food consumed by Americans. These food borne illnesses are caused by pathogenic microorganisms, pesticide residues, and food additives. Recent actions taken at the federal, state, and local levels in response to the increase in reported incidences of food borne illnesses point to the need to evaluate the food safety system in the United States. This book assesses the effectiveness of the current food safety system and provides recommendations on changes needed to ensure an effective science-based food safety system. Ensuring Safe Food discusses such important issues as: What are the primary hazards associated with the food supply? What gaps exist in the current system for ensuring a safe food supply? What effects do trends in food consumption have on food safety? What is the impact of food preparation and handling practices in the home, in food services, or in production operations on the risk of food borne illnesses? What organizational changes in responsibility or oversight could be made to increase the effectiveness of the food safety system in the United States? Current concerns associated with microbiological, chemical, and physical hazards in the food supply are discussed. The book also considers how changes in technology and food processing might introduce new risks. Recommendations are made on steps for developing a coordinated, unified system for food safety. The book also highlights areas that need additional study. Ensuring Safe Food will be important for policymakers, food trade professionals, food producers, food processors, food researchers, public health professionals, and consumers.
Author : PAVITHRA KRISHNA PRASAD
Publisher : Notion Press
ISBN 13 : 1649839189
Total Pages : 122 pages
Book Rating : 4.6/5 (498 download)
Download or read book CERTIFIED SAFE written by PAVITHRA KRISHNA PRASAD and published by Notion Press. This book was released on 2020-10-10 with total page 122 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since food is something that goes into our body, we are concerned about the conditions in which it is prepared, stored, packed and served. This is all the more true in the post-Covid scenario. And so, food safety has emerged as a make-or-break factor for food enterprises. Which is why, if you are a food entrepreneur, you must invest in proper food safety and hygiene practices. This will help you instill the confidence in your customers that your food is absolutely safe for consumption. Also, it will help spread positive word-of-mouth about your business, thereby helping you attract more customers. “Certified Safe” is a useful introduction to essential food safety standards and practices for small-scale food businesses. It covers a wide range of topics on Food Safety Management, and contains simple guidelines, checklists, FAQs and illustrations for easy and effective compliance. Whether you run a food business from home, or own a small eatery, catering outfit, food truck or snack stall, you will find this a great handbook on the regulatory standards and best practices to be followed in food safety and hygiene.
Author : Norman G. Marriott
Publisher : Springer Science & Business Media
ISBN 13 : 1475762631
Total Pages : 432 pages
Book Rating : 4.4/5 (757 download)
Download or read book Principles of Food Sanitation written by Norman G. Marriott and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 : H. L. M. Lelieveld
Publisher : Elsevier
ISBN 13 : 0857098632
Total Pages : 640 pages
Book Rating : 4.8/5 (57 download)
Download or read book Hygiene in Food Processing written by H. L. M. Lelieveld and published by Elsevier. This book was released on 2014-02-14 with total page 640 pages. Available in PDF, EPUB and Kindle. Book excerpt: The hygienic processing of food concerns both potential hazards in food products and the regulation, design, and management of food processing facilities. This second edition of Hygiene in Food Processing gives a revised overview of the practices for safe processing and incorporates additional chapters concerning pest control, microbiological environmental sampling, and the economics of food plants. Part one addresses microbial risks in foods and the corresponding regulation in the European Union. Part two discusses the hygienic design of food factory infrastructure, encompassing the design and materials for the factory itself, as well as food processing equipment. This edition includes a new chapter on the control of compressed gases used to pneumatically operate equipment. Part three focuses on cleaning and disinfection practices in food processing. The chapter on cleaning in place also considers more cost-effective systems, and complements the additional chapter on maintenance of equipment. These chapters also explore issues such as the hygiene of workers, potential infection by foreign bodies, and pest control. Further, the chapter on microbiological sampling explains how to calculate the risk of contamination depending on the product's environment. This essential second edition is useful to professionals responsible for hygiene in the food industry. It provides a comprehensive, yet concise and practical reference source for food plant managers, suppliers of food processing equipment, building contractors, and food inspectors looking for an authoritative introduction to hygiene regulation, hygienic design, and sanitation. Provides a revised overview of the practices for safe processing Incorporates additional chapters concerning pest control, microbiological environmental sampling, and the economics of food plants This essential second edition is useful for professionals responsible for hygiene in the food industry
Author : H. L. M. Lelieveld
Publisher : Elsevier
ISBN 13 : 1845690532
Total Pages : 744 pages
Book Rating : 4.8/5 (456 download)
Download or read book Handbook of Hygiene Control in the Food Industry written by H. L. M. Lelieveld and published by Elsevier. This book was released on 2005-10-30 with total page 744 pages. Available in PDF, EPUB and Kindle. Book excerpt: Developments such as the demand for minimally-processed foods have placed a renewed emphasis on good hygienic practices in the food industry. As a result there has been a wealth of new research in this area. Complementing Woodhead’s best-selling Hygiene in the food industry, which reviews current best practice in hygienic design and operation, Handbook of hygiene control in the food industry provides a comprehensive summary of the key trends and issues in food hygiene research. Developments go fast: results of the R&D meanwhile have been applied or are being implemented as this book goes to print. Part one reviews research on the range of contamination risks faced by food processors. Building on this foundation, Part two discusses current trends in the design both of buildings and types of food processing equipment, from heating and packaging equipment to valves, pipes and sensors. Key issues in effective hygiene management are then covered in part three, from risk analysis, good manufacturing practice and standard operating procedures (SOPs) to improving cleaning and decontamination techniques. The final part of the book reviews developments in ways of monitoring the effectiveness of hygiene operations, from testing surface cleanability to sampling techniques and hygiene auditing. Like Hygiene in the food industry, this book is a standard reference for the food industry in ensuring the highest standards of hygiene in food production. Standard reference on high hygiene standards for the food industry Provides a comprehensive summary of the key trends in food hygiene research Effective hygiene management strategies are explored
Author : Duane De Freitas
Publisher : GRIN Verlag
ISBN 13 : 3668905096
Total Pages : 17 pages
Book Rating : 4.6/5 (689 download)
Download or read book Gaps in Safe Food Handling Practices Within Various Foodservice Establishments written by Duane De Freitas and published by GRIN Verlag. This book was released on 2019-03-21 with total page 17 pages. Available in PDF, EPUB and Kindle. Book excerpt: Essay from the year 2015 in the subject Food Technology, grade: 90.00, University of South Africa, course: CHM4801- Contemporary Hospitality Management, language: English, abstract: The present work focuses on gaps in safe food handling practices within various foodservice establishments. The entire food chain is susceptible to unsafe food handling practices however; studies reveal that over 60% of illnesses occur as a result of improper food handling and preparation practices in food service establishments. The United States Food and Drug Administration (FDA) defines a foodservice establishment as an operation that stores, prepares, packages, serves, vends, or otherwise provides food for human consumption which, in a general scope, include restaurants such as full service and fast food restaurants; institutional foodservices, specifically hospitals and schools; and retail food outlets from seafood, produce, meat and poultry, and deli departments. These foodborne illness risk factors include food from unsafe sources, inadequate cooking, improper holding times and temperatures, poor personal hygiene, and contaminated equipment or prevention of contamination. Early acknowledgment of the foodborne illness epidemic propelled the FDA to initiate a ten-year study in 1998 to measure trends towards the occurrence of foodborne illness risk factors. The study further included data collection inspections of the restaurant, institutional, and retail foodservice establishments in order to observe and document trends in the occurrence of foodborne illness risk factors. The latest report was published in 2009 which includes the last phase of the 10-year study. These foodborne risk factors are ultimately the specific gaps within food handling practices which forms the basis of this review in contrast to the respective foodservice establishments. The majority of biological and toxic agents that cause foodborne illnesses originate from early sources in the food handling chain, such as farming. Regulations must be in place to govern farm land use, animal feed, agrochemical use, sanitary practices and other aspects of food safety.
Author : Frank Yiannas
Publisher : Springer
ISBN 13 : 1493924893
Total Pages : 115 pages
Book Rating : 4.4/5 (939 download)
Download or read book Food Safety = Behavior written by Frank Yiannas and published by Springer. This book was released on 2015-03-28 with total page 115 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book helps in Achieving food safety success which requires going beyond traditional training, testing, and inspectional approaches to managing risks. It requires a better understanding of the human dimensions of food safety. In the field of food safety today, much is documented about specific microbes, time/temperature processes, post-process contamination, and HACCP–things often called the hard sciences. There is not much published or discussed related to human behavior–often referred to as the “soft stuff.” However, looking at foodborne disease trends over the past few decades and published regulatory out-of-compliance rates of food safety risk factors, it’s clear that the soft stuff is still the hard stuff. Despite the fact that thousands of employees have been trained in food safety around the world, millions have been spent globally on food safety research, and countless inspections and tests have been performed at home and abroad, food safety remains a significant public health challenge. Why is that? Because to improve food safety, we must realize that it’s more than just food science; it’s the behavioral sciences, too. In fact, simply put, food safety equals behavior. This is the fundamental principle of this book. If you are trying to improve the food safety performance of a retail or food service establishment, an organization with thousands of employees, or a local community, what you are really trying to do is change people’s behavior. The ability to influence human behavior is well documented in the behavioral and social sciences. However, significant contributions to the scientific literature in the field of food safety are noticeably absent. This book will help advance the science by being the first significant collection of 50 proven behavioral science techniques, and be the first to show how these techniques can be applied to enhance employee compliance with desired food safety behaviors and make food safety the social norm in any organization.
Author : Veslemøy Andersen
Publisher : Academic Press
ISBN 13 : 032390209X
Total Pages : 1160 pages
Book Rating : 4.3/5 (239 download)
Download or read book Food Safety Management written by Veslemøy Andersen and published by Academic Press. This book was released on 2023-03-28 with total page 1160 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Safety Management: A Practical Guide for the Food Industry, Second Edition continues to present a comprehensive, integrated and practical approach to the management of food safety throughout the production chain. While many books address specific aspects of food safety, no other book guides you through the various risks associated with each sector of the production process or alerts you to the measures needed to mitigate those risks. This new edition provides practical examples of incidents and their root causes, highlighting pitfalls in food safety management and providing key insights into different means for avoiding them. Each section addresses its subject in terms of relevance and application to food safety and, where applicable, spoilage. The book covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain, making it an ideal resource. Addresses risks and controls at various stages of the food supply chain based on food type, including a generic HACCP study and new information on FSMA Covers the latest emerging technologies for ensuring food safety Includes observations on what works and what doesn't on issues in food safety management Provides practical guidelines for the implementation of elements of the food safety assurance system Explains the role of different stakeholders of the food supply
Author : Norman G. Marriott
Publisher : Springer
ISBN 13 : 3319671669
Total Pages : 437 pages
Book Rating : 4.3/5 (196 download)
Download or read book Principles of Food Sanitation written by Norman G. Marriott and published by Springer. This book was released on 2018-03-30 with total page 437 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 : Mohammad Hadi Dehghani
Publisher : Academic Press
ISBN 13 : 0323909248
Total Pages : 520 pages
Book Rating : 4.3/5 (239 download)
Download or read book Environmental and Health Management of Novel Coronavirus Disease (COVID-19) written by Mohammad Hadi Dehghani and published by Academic Press. This book was released on 2021-06-26 with total page 520 pages. Available in PDF, EPUB and Kindle. Book excerpt: Environmental and Health Management of Novel Coronavirus Disease (COVID-19) examines mitigation measures that can be adopted at the time of a novel coronavirus outbreak to lessen environmental contamination and impacts on human health. The book discusses origin, structure and pathogenesis, epidemiology, environmental transmission and the potential spread routes of COVID-19 via surfaces, air, water, wastewater, medical waste and food products. It also covers guidelines and protocols for setting safety conditions to provide adequate health care and reduce the risk of infection in health and non-healthcare settings, along with preventative measures and disinfection technologies. In addition, the book discusses challenges, opportunities and future perspectives, the global crisis, and global consequences on the environment and health. With contributions from experts, this book presents a multidisciplinary reference resource for virologists, microbiologists, public health professionals, environmental health managers and others engaged in the study and mitigation of the environmental and health impacts of the virus. Covers the environmental transmission and spread of COVID-19 Includes environmental disinfection technologies for prevention of COVID-19 Provides guidelines, standards and protocols related to COVID-19
Author : Frank Yiannas
Publisher : Springer Science & Business Media
ISBN 13 : 0387728678
Total Pages : 96 pages
Book Rating : 4.3/5 (877 download)
Download or read book Food Safety Culture written by Frank Yiannas and published by Springer Science & Business Media. This book was released on 2008-12-10 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food safety awareness is at an all time high, new and emerging threats to the food supply are being recognized, and consumers are eating more and more meals prepared outside of the home. Accordingly, retail and foodservice establishments, as well as food producers at all levels of the food production chain, have a growing responsibility to ensure that proper food safety and sanitation practices are followed, thereby, safeguarding the health of their guests and customers. Achieving food safety success in this changing environment requires going beyond traditional training, testing, and inspectional approaches to managing risks. It requires a better understanding of organizational culture and the human dimensions of food safety. To improve the food safety performance of a retail or foodservice establishment, an organization with thousands of employees, or a local community, you must change the way people do things. You must change their behavior. In fact, simply put, food safety equals behavior. When viewed from these lenses, one of the most common contributing causes of food borne disease is unsafe behavior (such as improper hand washing, cross-contamination, or undercooking food). Thus, to improve food safety, we need to better integrate food science with behavioral science and use a systems-based approach to managing food safety risk. The importance of organizational culture, human behavior, and systems thinking is well documented in the occupational safety and health fields. However, significant contributions to the scientific literature on these topics are noticeably absent in the field of food safety.
Author : H J Heinz
Publisher : Elsevier
ISBN 13 : 1483165345
Total Pages : 572 pages
Book Rating : 4.4/5 (831 download)
Download or read book Principles and Practices for the Safe Processing of Foods written by H J Heinz and published by Elsevier. This book was released on 2013-10-22 with total page 572 pages. Available in PDF, EPUB and Kindle. Book excerpt: Principles and Practices for the Safe Processing of Foods presents information on the design, construction, and sanitary maintenance of food processing plants. This book also provides guidelines for establishing and implementing the Hazard Analysis Critical Control Points (HACCP) System and for training personnel in hygienic practices. This text is divided into 13 chapters and begins with the assessment of corporate policies concerning the controlled production of clean, wholesome foods in a sanitary manner. The next chapters deal with some of the requirements for safe food processing, including the establishment and implementation of HACCP rules, building status, sanitation, and personnel. A chapter briefly covers the structure of some microorganisms that affect safe food, such as viruses, bacteria, and fungi. This topic is followed by discussions of the biological factors underlying food safety, preservation, and stability; the principles and application of microbiological control methods; pathogenicity and pathogen profiles; and enzymes and their importance in food spoilage. The last chapters examine the aspects of microbiological safety in food preservation technologies and the criteria for ingredients and finished products. This book will prove useful to food manufacturers, policy makers, and public health workers.
Author : ALOK. KUMAR
Publisher :
ISBN 13 : 9789386768346
Total Pages : pages
Book Rating : 4.7/5 (683 download)
Download or read book FUNDAMENTALS OF FOOD HYGIENE, SAFETY AND QUALITY. written by ALOK. KUMAR and published by . This book was released on 2019 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
