Written from a afarm-to-forka perspective, Food Safety: Theory and Practice provides a comprehensive overview of food safety and discusses the biological, chemical, and physical agents of foodborne diseases. Early chapters introduce students to the history and fundamental principles of food safety. Later chapters provide an overview of the risk and hazard analysis of different foods and the important advances in technology that have become indispensable in controlling hazards in the modern food industry. The text covers critically important topics and organizes them in a manner to facilitate learning for those who are, or who may become, food safety professionals. Topics Covered ac Risk and hazard analysis of goods ac The prevention of foodborne illnesses and diseases ac Safety management of the food supply ac Food safety laws, regulations, enforcement, and responsibilities ac The pivotal role of food sanitation/safety inspectors Instructor Resources PowerPoint Presentations, Test Bank, and an Instructoras Manual, are available as free downloads.The text covers critically important topics and organizes them in a manner to facilitate learning for those who are, or who may become, food safety professionals.
|Title||:||Food Safety: Theory and Practice|
|Author||:||Paul L Knechtges|
|Publisher||:||Jones & Bartlett Publishers - 2011-07-05|