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Author : Brigitte Cox
Publisher :
ISBN 13 : 9780957890725
Total Pages : 222 pages
Book Rating : 4.8/5 (97 download)
Download or read book Cook Chill for Foodservice and Manufacturing written by Brigitte Cox and published by . This book was released on 2008 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : N. Light
Publisher : Springer Science & Business Media
ISBN 13 : 9781851664375
Total Pages : 386 pages
Book Rating : 4.6/5 (643 download)
Download or read book Cook-Chill Catering: Technology and Management written by N. Light and published by Springer Science & Business Media. This book was released on 1990-06-30 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Australian Cook Chill Council Inc
Publisher :
ISBN 13 :
Total Pages : 226 pages
Book Rating : 4.:/5 (155 download)
Download or read book Guidelines for Chilled Food Production Systems Including Food Safety Programs written by Australian Cook Chill Council Inc and published by . This book was released on 2000 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food safety guidelines for regrigerated other food.
Author : Arora
Publisher : APH Publishing
ISBN 13 : 9788131300671
Total Pages : 372 pages
Book Rating : 4.3/5 (6 download)
Download or read book Food Service And Catering Management written by Arora and published by APH Publishing. This book was released on 2007 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : CSIRO Food and Nutritional Sciences,
Publisher : CSIRO PUBLISHING
ISBN 13 : 0643101950
Total Pages : 296 pages
Book Rating : 4.6/5 (431 download)
Download or read book Make It Safe written by CSIRO Food and Nutritional Sciences, and published by CSIRO PUBLISHING. This book was released on 2010-05-06 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt: All people involved with preparation of food for the commercial or retail market need a sound understanding of the food safety risks associated with their specific products and, importantly, how to control these risks. Failure to control food safety hazards can have devastating consequences for not only the consumer, but also the food manufacturer. Make It Safe provides practical guidance on how to control food safety hazards, with a specific focus on controls suitable for small-scale businesses to implement. Small businesses make up around two-thirds of businesses in Australia’s food and beverage manufacturing industry. This book is aimed at those small-scale businesses already in or considering entering food manufacture. Those already operating a small business will develop a better understanding of key food safety systems, while those who are in the ‘start-up’ phase will gain knowledge essential to provide their business with a solid food safety foundation while also learning about Australian food regulations relevant to food safety. The content will also be useful for students studying food technology or hospitality who wish to seek employment in the manufacturing industry or are planning on establishing their own manufacturing operation. Illustrated in full colour throughout, Make It Safe outlines the major food safety hazards – microbial, chemical and physical – which must be controlled when manufacturing all types of food products. The control of microbial hazards is given special emphasis as this is the greatest challenge to food manufacturers. Topics covered include: premises, equipment, staff, product recipes, raw ingredients, preparation, processing, packaging, shelf-life, labelling and food recalls. Key messages are highlighted at the end of each chapter.
Author : CSIRO. Food and Nutritional Sciences
Publisher : CSIRO PUBLISHING
ISBN 13 : 0643095683
Total Pages : 297 pages
Book Rating : 4.6/5 (43 download)
Download or read book Make it Safe! written by CSIRO. Food and Nutritional Sciences and published by CSIRO PUBLISHING. This book was released on 2010 with total page 297 pages. Available in PDF, EPUB and Kindle. Book excerpt: All people involved with preparation of food for the commercial or retail market should have a sound understanding of the food safety risks associated with their specific products and, importantly, how to control these risks - failure to control food safety hazards can have devastating consequences. Make It Safe provides a science and risked-based intervention approach to the Australian food industry for the control of food safety hazards. The huge variety of manufactured foods available to Australian consumers today has largely been the result of the hard work of a group of relatively small manufacturers. Small businesses make up around two-thirds of businesses in Australia's food and beverage manufacturing industry. This book is aimed at those currently manufacturing food on a small-scale or those considering entering this market. It will assist those already operating a small business to develop a better understanding of key food safety systems, while those who are in the "start-up" phase will gain knowledge essential to provide their business with a solid food safety foundation. The content will also be useful for students of food technology who wish to seek employment in the industry or are planning on establishing their own manufacturing operation. Key features - Outlines the three food safety hazards: microbial, chemical and physical, with a special emphasis on microbial hazards and food recalls are explained - Offers practical guidance on how to control food safety hazards - Information is presented in a straightforward, instructive manner and key messages are highlighted at the end of each chapter
Author : Robert James Whyte
Publisher :
ISBN 13 :
Total Pages : 9 pages
Book Rating : 4.:/5 (818 download)
Download or read book Cook-chill Food Processing and Preservation written by Robert James Whyte and published by . This book was released on 1996 with total page 9 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Jeff Potter
Publisher : "O'Reilly Media, Inc."
ISBN 13 : 1449396038
Total Pages : 433 pages
Book Rating : 4.4/5 (493 download)
Download or read book Cooking for Geeks written by Jeff Potter and published by "O'Reilly Media, Inc.". This book was released on 2010-07-20 with total page 433 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents recipes ranging in difficulty with the science and technology-minded cook in mind, providing the science behind cooking, the physiology of taste, and the techniques of molecular gastronomy.
Author :
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 (134 download)
Download or read book Cook Chill written by and published by . This book was released on 2001 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Mohammed Wasim Siddiqui
Publisher : Springer
ISBN 13 : 3319106775
Total Pages : 313 pages
Book Rating : 4.3/5 (191 download)
Download or read book Minimally Processed Foods written by Mohammed Wasim Siddiqui and published by Springer. This book was released on 2014-10-29 with total page 313 pages. Available in PDF, EPUB and Kindle. Book excerpt: The safety and efficacy of minimal food processing depends on the use of novel preservation technologies. This book first examines what is meant by minimally processed foods, including fresh-cut, cooked-chilled, and part-baked products. Next explored are the technologies or methods to produce quality products in terms of safety and nutrition, including: edible coating, natural preservatives (i.e., antimicrobial, flavour enhancer, anti-browning), advanced packaging (active, antimicrobial, and modified or controlled atmosphere), and selected non-thermal techniques (high pressure, pulsed electric field, ultrasound, light). Preservation of food is crucial to achieving a secure and safe global food supply with the desired sensory quality. In addition, the increasing consumer demand for safe, ready-to-serve, ready-to-eat-and-cook products with minimal chemical preservatives has raised expectations. However, foods deemed minimally processed, such as fresh-cut fruits and vegetables, cooked-chilled, and half-baked foods, are delicate products that need special care in preparation, processing, storage, and handling. As a result, new technologies to develop minimally processed foods have aggressively advanced. Minimally Processed Foods: Technologies for Safety, Quality, and Convenience explores both the definition of minimally processed foods and the methods and technologies used to achieve the safety and nutritional value consumers demand. About the Editors Mohammed Wasim Siddiqui, Bihar Agricultural University, Sabour, Bhagalpur, India Mohammad Shafiur Rahman, Sultan Qaboos University, Al-khod, Oman
Author : Food Safety Authority of Ireland
Publisher :
ISBN 13 : 9781904465393
Total Pages : 59 pages
Book Rating : 4.4/5 (653 download)
Download or read book Industrial Processing of Heat-Chill Foods written by Food Safety Authority of Ireland and published by . This book was released on 2006 with total page 59 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Jane Louise Rollin
Publisher :
ISBN 13 :
Total Pages : 382 pages
Book Rating : 4.:/5 (89 download)
Download or read book Heat Transfer During Cooling of Entrees Chilled in Bulk in Cook/chill Foodservice Systems written by Jane Louise Rollin and published by . This book was released on 1976 with total page 382 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Mary Frances Nettles
Publisher :
ISBN 13 :
Total Pages : 426 pages
Book Rating : 4.:/5 (292 download)
Download or read book Analysis of the Decision to Select a Conventional Or Cook-chill System for Hospital Foodservice written by Mary Frances Nettles and published by . This book was released on 1993 with total page 426 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Crissy J. Thomas
Publisher :
ISBN 13 :
Total Pages : 274 pages
Book Rating : 4.:/5 (113 download)
Download or read book Utilization and Cost of Electricity for Selected Processes Specific to a Hospital Cook-chill/freeze Food Production System written by Crissy J. Thomas and published by . This book was released on 1984 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : SPRING Singapore
Publisher :
ISBN 13 : 9789814784122
Total Pages : 17 pages
Book Rating : 4.7/5 (841 download)
Download or read book Code of Practice for the Processing and Handling of Cook-chill Food written by SPRING Singapore and published by . This book was released on 2017 with total page 17 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Great Britain. Dept. of Health
Publisher :
ISBN 13 : 9780113211616
Total Pages : 31 pages
Book Rating : 4.2/5 (116 download)
Download or read book Chilled and Frozen written by Great Britain. Dept. of Health and published by . This book was released on 1989-01-01 with total page 31 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Philip Richardson
Publisher : CRC Press
ISBN 13 : 9780849325496
Total Pages : 507 pages
Book Rating : 4.3/5 (254 download)
Download or read book Improving the thermal processing of foods written by Philip Richardson and published by CRC Press. This book was released on 2004-07-26 with total page 507 pages. Available in PDF, EPUB and Kindle. Book excerpt: The application of heat is both an important method of preserving foods and a way of developing texture, flavor, and color. It has long been recognized that thermal technologies must ensure the safety of food without compromising food quality, but new research is rarely compiled. Improving the Thermal Processing of Foods summarizes the results of key investigations on improving particular thermal processing techniques and measuring their effectiveness. The book begins by examining how to optimize thermal processes. Part 1 addresses safety, quality, efficiency, productivity, and the application of computational fluid dynamics. Part 2 focuses on developments in technologies for sterilization and pasteurization with chapters on modelling retort, temperature control, developments in packaging, sous vide, and cook-chill processing. Several chapters cover continuous heat processing and discusses developments in tubular heat exchangers, aseptic processing, and ohmic and air impingement heating. The fourth part considers the validation of thermal processes, modelling heat penetration curves, using data loggers, and time-temperature integrators, and other new measuring techniques. The final group of chapters details methods of analyzing microbial inactivation in thermal processing as well as identifying and dealing with heat-resistant bacteria. Improving the Thermal Processing of Foods is a standard, comprehensive reference book for those working in the food processing industry.
