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| Author | : |
| Publisher | : |
| Total Pages | : 31 |
| Release | : 2020 |
| Genre | : |
| ISBN | : 9789865413569 |
| Author | : International Finance Corporation |
| Publisher | : World Bank Publications |
| Total Pages | : 487 |
| Release | : 2020-07-06 |
| Genre | : Technology & Engineering |
| ISBN | : 1464815496 |
The Food Safety Handbook: A Practical Guide for Building a Robust Food Safety Management System, contains detailed information on food safety systems and what large and small food industry companies can do to establish, maintain, and enhance food safety in their operations. This new edition updates the guidelines and regulations since the previous 2016 edition, drawing on best practices and the knowledge IFC has gained in supporting food business operators around the world. The Food Safety Handbook is indispensable for all food business operators -- anywhere along the food production and processing value chain -- who want to develop a new food safety system or strengthen an existing one.
| Author | : Royal Institute of Public Health and Hygiene |
| Publisher | : |
| Total Pages | : |
| Release | : 1998 |
| Genre | : Environmental engineering |
| ISBN | : 9780951465585 |
| Author | : Abbotsbury Music Festival |
| Publisher | : |
| Total Pages | : |
| Release | : 1999-10-01 |
| Genre | : Environmental engineering |
| ISBN | : 9780951465592 |
| Author | : John Holah |
| Publisher | : Woodhead Publishing |
| Total Pages | : 758 |
| Release | : 2016-06-10 |
| Genre | : Technology & Engineering |
| ISBN | : 0081001975 |
Handbook of Hygiene Control in the Food Industry, Second Edition, continues to be an authoritative reference for anyone who needs hands-on practical information to improve best practices in food safety and quality. The book is written by leaders in the field who understand the complex issues of control surrounding food industry design, operations, and processes, contamination management methods, route analysis processing, allergenic residues, pest management, and more. Professionals and students will find a comprehensive account of risk analysis and management solutions they can use to minimize risks and hazards plus tactics and best practices for creating a safe food supply, farm to fork. Presents the latest research and development in the field of hygiene, offering a broad range of the microbiological risks associated with food processing Provides practical hygiene related solutions in food facilities to minimize foodborne pathogens and decrease the occurrence of foodborne disease Includes the latest information on biofilm formation and detection for prevention and control of pathogens as well as pathogen resistance
| Author | : Ebrahim Noroozi |
| Publisher | : CRC Press |
| Total Pages | : 249 |
| Release | : 2023-06-02 |
| Genre | : Technology & Engineering |
| ISBN | : 1000844935 |
A safe and healthy working environment is a vital aspect of the food and beverage processing industry. Occupational Health and Safety in the Food and Beverage Industry provides key information on food and beverage manufacturing disease, injury management, and safer steps for employees to get back to work and discusses food security, safety, biosecurity, defense food safety, and quality including food adulteration. Features: Discusses fundamentals of occupational health and safety in the food and beverage industry Highlight standards and legislations as related to occupational health and safety for food and beverage processing sectors Covers hazards, elements, accident prevention, various hazards present in food and beverage sectors, and their disease and injury management Explores ethical issues in agri-food processing sectors and their effects on sustainability Introduces importance, organization, and management for food and beverage processing sectors to prevent losses The book is intended for professionals in the fields of occupational health and safety, food engineering, chemical engineering, and process engineering.
| Author | : National Assessment Institute |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 1998 |
| Genre | : Cooking |
| ISBN | : 9780132361187 |
For courses in Quality Food Preparation, Food Sanitation, Food Safety, and Restaurant Management. Designed to prepare students for the nationally recognized Certified Professional Food Manager (CPFM) certification examination for food service personnel. This handbook presents the basic "must know" information needed to serve safe food. Using clear definitions, explanations, illustrations, flow charts, and diagrams, it covers the fundamentals of food sanitation involved in storing, preparing, and serving food, and reflects the latest in the FDA Food Code.
| Author | : Pavithra Krishna Prasad |
| Publisher | : |
| Total Pages | : 130 |
| Release | : 2020-10 |
| Genre | : |
| ISBN | : 9781649839176 |
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 | : |
| Publisher | : |
| Total Pages | : 118 |
| Release | : 1996 |
| Genre | : Food handling |
| ISBN | : 9780951465530 |
| Author | : Nancy R. Rue |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2003 |
| Genre | : Food handling |
| ISBN | : 9780130424020 |
For courses in Food Safety and Sanitation, Food and Beverage Management, and Hotel Operations where students are seeking national Food Service Certification. Finally, an easy-to-read, full-color illustrated guide explaining the basics of food safety and sanitation. Designed especially for the food worker, this guide takes the visual learner from the basics of personal hygiene to avoiding cross contamination and following time and temperature guidelines for food safety. They will learn things they need to know to keep food safe! Health departments all over the country are requiring the food worker to know the basics of personal hygiene, time and temperature management, techniques in avoiding cross contamination, and good cleaning and sanitizing practices. Available in Spanish and English!
