| Description |
x, 552 pages : illustrations ; 23 cm |
| Series |
Food science and technology ; 98 |
|
Food science and technology (Dekker) ; 98
|
| Contents |
1. Safe Handling of Raw Meat and Poultry Products / Colin O. Gill -- 2. Safe Handling of Dairy and Egg Products / Robin C. McKellar and Kelley P. Knight -- 3. Safe Handling of Fruits and Vegetables / Robert E. Brackett -- 4. Safe Handling of Seafood / Thomas Jemmi, Michel Schmitt and Thomas E. Rippen -- 5. Safe Handling of Foods for High Risk Individuals / James L. Smith and Pina M. Fratamico -- 6. Safe Food Handling in Airline Catering / Young-jae Kang -- 7. Food Safety in Catering Establishments / Chris Griffith -- 8. Safe Preparation of Foods at the Foodservice and Retail Level: Restaurants, Take-Out Food, Churches, Clubs, Vending Machines, Universities, Colleges, Food Stores, and Delicatessens / John J. Guzewich -- 9. Food Safety in Institutions: Health Care Institutions, Schools, and Correctional Facilities / Marilyn B. Lee -- 10. Food Safety in the Home / Elizabeth Scott -- 11. Canned Food Safety / Ashton Hughes -- 12. Safe Handling of Ethnic Foods / Gloria I. Swick -- 13. Food Safety Information and Advice in Developing Countries / Frank L. Bryan -- 14. Food Safety Information for Those in Recreational Activities or Hazardous Occupations or Situations / Ewen C. D. Todd -- 15. Food Safety Information and Advice for Travelers / O. Peter Snyder, Jr. -- 16. The Microbiological Safety of Bottled Waters / Donald W. Warburton -- 17. The Use of the Internet for Food Safety Information and Education / Jeffrey M. Farber and Don Schaffner |
| Summary |
"From farm to fork, this timely reference discusses all aspects of safe food handling, encompassing the production of all varieties of foods by the processing and foodservice industries, where risk factors are likely to occur, and what can be done to prepare food safely." "With over 1270 references to key literature citations, Safe Handling of Foods is essential reading for food scientists and technologists, microbiologists, toxicologists, nutritionists, agronomists, nutrition and agricultural engineers, food processors and manufacturers, sanitarians, epidemiologists, bacteriologists, public health and regulatory personnel, and upper-level undergraduate and graduate students in these disciplines."--BOOK JACKET |
| Notes |
Includes index |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Food handling.
|
|
Food service -- Safety measures.
|
|
Food service -- Sanitation.
|
| Author |
Todd, E. C. D. (Ewen Cameron David), 1939-
|
|
Farber, Jeffrey M.
|
| LC no. |
00024960 |
| ISBN |
0824703316 alkaline paper |
|
