| View Larger Image | Food Safety: Old Habits and New Perspectives | Perfect Paperbackby Phyllis Entis (Author)
| List Price: | $49.95 | | Price: | $36.87 | | You Save: | $13.08 (26%) | | | Available: | Usually ships in 24 hours |
| | Binding: | Perfect Paperback | | Publisher: | ASM Press | | Edition: | 1st Edition | | Page Count: | 414 Pages | | Publication Date: | January 08, 2007 | | Sales Rank: | 538,138th |
|
FEATURES | - ISBN13: 9781555814175
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
- Click here to view our Condition Guide and Shipping Prices
|
EDITORIAL REVIEWS |
Product Description
Food Safety offers an intriguing, anecdotal assessment of food- and waterborne illnesses "from farm to fork." It examines how modern technology and traditional views about food safety and food handling can affect consumer safety and it concludes that the responsibility for a safe food supply lies with a variety of people, including regulators, food producers, food handlers, and consumers. Readers will become familiar with the history and causes behind many well-known outbreaks from cholera to E. coli O157:H7 to mad cow disease. This informative book is accessible and engaging, with minimal jargon. Extensive references are included at the conclusion of each chapter, and three appendixes detail the pathogens that cause most foodborne illness, key terms, and common abbreviations and acronyms used by the major world regulatory agencies. Key Features * Offers an international scope of coverage, including information on food outbreaks in various countries * Traces the safety lapses and responsibilities behind modern and historic outbreaks of food- and waterborne disease * Emphasizes that food safety is everyone's responsibility from governments down to the food handler in the restaurant or home * Presents summary information on the pathogens that are the major causes of most food-borne illnesses * Engages readers with its accessible writing style |
SIMILAR PRODUCTS |
| Epidemiologic Principles and Food Safety
by Tamar Lasky (Author)
Epidemiology has long played a critical role in investigating outbreaks of foodborne illness and in identifying the microbial pathogens associated with such illness. Epidemiologists were the detectives who would track down the guilty culprit- the food vehicle carrying the pathogen, as well as the fateful errors that resulted in contamination or multiplication of pathogens. The first book of its kind, this volume describes the various ways epidemiologic principles are applied to meet the...
| 
| The HACCP Food Safety Manual
by Joan K. Loken (Author)
This comprehensive yet simple-to-use guide is organized according to the logical Hazard Analysis Critical Control Points steps. Each step includes a short description, practical applications, supporting narratives, posters, charts and workbook projects to facilitate understanding. Features a section on foodborne illness containing training aids, food microbiology, preparing for and handling complaints. Illustrated throughout with flow charts and diagrams.
| 
| Delivering Health Care in America: A Systems Approach
by Leiyu Shi (Author)
In a clear, cohesive format, Delivering Health Care in America provides a comprehensive overview of the basic structures and operations of the US health system from its historical origins and resources, to its individual services, cost, and quality. Using a unique systems approach, it brings together an extraordinary breadth of information into a highly accessible, easy-to-read text that clarifies the complexities of health care organization and finance, while presenting a solid overview of...
| 
| Food Safety Culture: Creating a Behavior-Based Food Safety Management System (Food Microbiology and Food Safety)
by Frank Yiannas (Author)
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. ...
| 
| Essentials of Food Safety and Sanitation (4th Edition)
by David McSwane (Author), Richard Linton (Author), FMI FMI (Author), Nancy R. Rue (Author)
If you deal with food in any capacity, whether in a deli, hotel, day care center, healthcare facility, catering, food service operation or restaurant, it's your responsibility to make sure the food is safe to eat. Protect yourself and others by knowing the code, The Food Code. Essentials of Food Safety and Sanitation, Fourth Edition is compliant with the 2003 Supplement to the 2001 FDA Food Code and is designed to serve as a workplace reference guide to safe food handling procedures. Fully...
|
|
|
