Research Catalog

Title

Food safety handbook / [edited by] Ronald H. Schmidt, Gary E. Rodrick.

Publication

Hoboken, N.J. : Wiley-Interscience, c2003.

Items in the Library & Off-site

Details

Additional Authors

• Schmidt, Ronald H., 1943-
• Rodrick, Gary Eugene, 1943-

Description

xiii, 850 p. : ill.; 25 cm.

Subjects

• Food industry and trade > Safety measures
• Food industry and trade > Sanitation

Bibliography (note)

• Includes bibliographical references and index.

Contents

PART I. CHARACTERIZATION OF FOOD SAFETY AND RISKS -- Definition of food safety ; Characterization of food hazards / Robert (Skip) A. Seward II -- Risk analysis frameworks for chemical and microbial hazards / Margaret E. Coleman, Harry M. Marks -- Dose-response modeling fro microbial risk / Chuck Haas -- Exposure assessment of microbial food hazards / Richard C. Whiting -- Exposure and dose-response modeling for food chemical risk assessment / Carl K. Winter -- Economic consequences of foodborne hazards / Tanya Roberts, Jean Buzby, Erik Lichtenberg -- PART II. FOOD HAZARDS: BIOLOGICAL -- Prevalence of foodbourne pathogens / LeeAnne Jackson -- Physiology and survival of foodbourne pathogens in various food systems / G.E. Rodrick, R.H. Schmidt -- Characteristics of biological hazards in food / R. Todd Bacon, John N. Sofos -- Contemporary monitoring methods / Jinru Chen -- PART III. FOOD HAZARDS: CHEMICAL AND PHYSICAL -- Hazards from natural origins / John J. Specchio -- Chemical and physical hazards produced during food processing, storage, and preparation / Heidi Rupp -- Hazards associated with nutrient fortification / Anne Porada Reid -- Monitoring chemical hazards: regulatory information / Daphne Santiago -- Hazards resulting from enivronmental, industrial, and agricultural contaminants / Sneh D. Bhandari -- PART IV. SYSTEMS FOR FOOD SAFETY SURVEILLANCE AND RISK PREVENTION -- Implementation of FSIS regulatory programs for pathogen reduction / Pat Stolfa -- Advances in food sanitation: use of intervention strategies / Judy W. Arnold -- Use of surveillance networks / Craig W. Hedberg -- Hazard analysis critical control point (HACCP) / Debby Newslow -- PART V. FOOD SAFETY OPERATIONS IN FOOD PROCESSING, HANDLING, AND DISTRIBUTION -- Food plant sanitation / Henry C. Carsberg -- Food safety control systems in food processing / Joellen M. Feirtag, Madeline Velázquez -- Food safety and innovative food packaging / Michael L. Rooney -- Safe handling of fresh-cut produce and salads / Dawn L. Hentges -- Good manufacturing practices: prerequisites for food safety / Barry G. Swanson -- PART VI. FOOD SAFETY IN RETAIL FOODS -- Commercial food service establishments: the principles of modern food hygiene / Roy Costa -- Institutional food service operations / Ruby P. Puckett -- Food service at temporary events and casual public gatherings / Donna L. Scott, Robert Gravani -- PART VII. DIET, HEALTH, AND FOOD SAFETY -- Medical foods / Mary K. Schmidl, Theodore P. Labuza -- Food fortification / R. Elaine Turner -- Sports nutrition / Joanne L. Slavin -- Dietary supplements / Cathy L. Bartels, Sarah J. Miller -- Functional foods and nutraceuticals / Ronald H. Schmidt, R. Elaine Turner -- PART VIII. WORLD-WIDE FOOD SAFETY ISSUES -- International organization for standardization ISO 9000 and related standards / John G. Surak -- Impact of food safety on world trade issues / Erik Lichtenberg -- United States import/export regulation and certification / Rebeca López-Garcia -- European Union regulations with an emphasis on genetically modified foods / J. Ralph Blanchfield -- FAO/WHO food standards program: codex alimentarius / Eduardo R. Mendez, John R. Lupien

Call Number

TP373.5

ISBN

0471210641 (acid-free paper)

LCCN

2003001692

OCLC

51755943

Title

Food safety handbook / [edited by] Ronald H. Schmidt, Gary E. Rodrick.

Imprint

Hoboken, N.J. : Wiley-Interscience, c2003.

Bibliography

Includes bibliographical references and index.

Added Author

Schmidt, Ronald H., 1943-

Rodrick, Gary Eugene, 1943-

Research Call Number

*R-SIBL TP373.5 .F67