{"product_id":"food-safety-handbook-isbn-9780471210641","title":"Food Safety Handbook","description":"As with the beginning of the twentieth century, when food safety standards and the therapeutic benefits of certain foods and supplements first caught the public’s attention, the dawn of the twenty-first century finds a great social priority placed on the science of food safety. Ronald Schmidt and Gary Rodrick’s Food Safety Handbook provides a single, comprehensive reference on all major food safety issues. This expansive volume covers current United States and international regulatory information, food safety in biotechnology, myriad food hazards, food safety surveillance, and risk prevention.  \u003cp\u003eApproaching food safety from retail, commercial, and institutional angles, this authoritative resource analyzes every step of the food production process, from processing and packaging to handling and distribution. The Handbook categorizes and defines real and perceived safety issues surrounding food, providing scientifically non-biased perspectives on issues for professional and general readers. Each part is divided into chapters, which are then organized into the following structure: Introduction and Definition of Issues; Background and Historical Significance; Scientific Basis and Implications; Regulatory, Industrial, and International Implications; and Current and Future Implications. Topics covered include:\u003c\/p\u003e \u003cul\u003e \u003cli\u003eRisk assessment and epidemiology\u003c\/li\u003e \u003cli\u003eBiological, chemical, and physical hazards\u003c\/li\u003e \u003cli\u003eControl systems and intervention strategies for reducing risk or preventing food hazards, such as Hazard Analysis Critical Control Point (HACCP)\u003c\/li\u003e \u003cli\u003eDiet, health, and safety issues, with emphasis on food fortification, dietary supplements, and functional foods\u003c\/li\u003e \u003cli\u003eWorldwide food safety issues, including European Union perspectives on genetic modification\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eFood and beverage processors, manufacturers, transporters, and government regulators will find the Food Safety Handbook to be the premier reference in its field.\u003c\/p\u003eEin umfangreiches Nachschlagewerk, das Ihnen die wichtigsten Fragen zur Sicherheit von Nahrungsmitteln beantwortet! Die Autoren beziehen sich auf die aktuelle internationale Gesetzgebung. Beschrieben werden vielfältige Methoden der Überwachung und Risikominimierung bei der Verarbeitung, Verpackung, Auslieferung und Lagerung von Lebensmitteln. Berücksichtigt wurden auch die Anforderungen des ISO 9000-Standards.\u003cbr\u003e  Preface.  \u003cp\u003ePART I: CHARACTERIZATION OF FOOD SAFETY AND RISKS (edited by Joan Rose).\u003c\/p\u003e \u003cp\u003eDefinition of Food Safety (R. Seward).\u003c\/p\u003e \u003cp\u003eCharacterization of Food Hazards (R. Seward).\u003c\/p\u003e \u003cp\u003eRisk Analysis Frameworks for Chemical and Microbial Hazards (M. Coleman \u0026amp; H. Marks).\u003c\/p\u003e \u003cp\u003eDose-Response Modeling for Microbial Risk (C. Haas).\u003c\/p\u003e \u003cp\u003eExposure Assessment of Microbial Food Hazards (R. Whiting).\u003c\/p\u003e \u003cp\u003eExposure and Dose Response Modeling for Food Chemical Risk Assessment (C. Winter).\u003c\/p\u003e \u003cp\u003eEconomic Consequences of Foodborne Hazards (T. Roberts, \u003ci\u003eet al\u003c\/i\u003e.).\u003c\/p\u003e \u003cp\u003ePART II: FOOD HAZARDS: BIOLOGICAL (edited by LeeAnne Jackson).\u003c\/p\u003e \u003cp\u003ePrevalence of Foodbourne Pathogens (L. Jackson).\u003c\/p\u003e \u003cp\u003ePhysiology and Survival of Foodbourne Pathogens in Various Food Systems (G. Rodrick \u0026amp; R. Schmidt).\u003c\/p\u003e \u003cp\u003eCharacteristics of Biological Hazards in Foods (R. Bacon \u0026amp; J. Sofos).\u003c\/p\u003e \u003cp\u003eContemporary Monitoring Methods (J. Chen).\u003c\/p\u003e \u003cp\u003ePART III: FOOD HAZARDS: CHEMICAL AND PHYSICAL (edited by Austin R. Long \u0026amp; G. Williams Chase).\u003c\/p\u003e \u003cp\u003eHazards from Natural Origins (J. Specchio).\u003c\/p\u003e \u003cp\u003eChemical and Physical Hazards Produced During Food Processing, Storage, and Preparation ( H. Rupp).\u003c\/p\u003e \u003cp\u003eHazards Associated with Nutrient Fortification (A. Reid).\u003c\/p\u003e \u003cp\u003eMonitoring Chemical Hazards: Regulatory Information (D. Santiago).\u003c\/p\u003e \u003cp\u003eHazards Resulting from Environmental, Industrial, and Agricultural Contaminants (S. Bhandari).\u003c\/p\u003e \u003cp\u003ePART IV: SYSTEMS FOR FOOD SAFETY SURVEILLANCE AND RISK PREVENTION (edited by Keith R. Schneider).\u003c\/p\u003e \u003cp\u003eImplementation of FSIS Regulatory Programs for Pathogen Reduction (P. Stolfa).\u003c\/p\u003e \u003cp\u003eAdvances in Food Sanitation: Use of Intervention Strategies (J. Arnold).\u003c\/p\u003e \u003cp\u003eUse of Surveillance Networks (C. Hedberg).\u003c\/p\u003e \u003cp\u003eHazard Analysis Critical Control Point (HACCP) (D. Newslow).\u003c\/p\u003e \u003cp\u003ePART V: FOOD SAFETY OPERATIONS IN FOOD PROCESSING, HANDLING, AND DISTRIBUTION (edited by Barry G. Swanson).\u003c\/p\u003e \u003cp\u003eFood Plant Sanitation (H. Carsberg).\u003c\/p\u003e \u003cp\u003eFood Safety Control Systems in Food Processing (J. Feirtag \u0026amp; M. Velázquez).\u003c\/p\u003e \u003cp\u003eFood Safety and Innovative Food Packaging (M. Rooney).\u003c\/p\u003e \u003cp\u003eSafe Handling of Fresh-Cut Produce and Salads (D. Hentges).\u003c\/p\u003e \u003cp\u003eGood Manufacturing Practices: Prerequisites for Food Safety (B. Swanson).\u003c\/p\u003e \u003cp\u003ePART VI: FOOD SAFETY IN RETAIL FOODS (edited by Ronald H. Schmidt \u0026amp; Gary E. Rodrick).\u003c\/p\u003e \u003cp\u003eCommercial Food Service Establishments: The Principles of Modern Food Hygiene (R. Costa).\u003c\/p\u003e \u003cp\u003eInstitutional Food Service Operations (R. Puckett).\u003c\/p\u003e \u003cp\u003eFood Service at Temporary Events and Casual Public Gatherings (D. Scott \u0026amp; R. Gravani).\u003c\/p\u003e \u003cp\u003ePART VII: DIET, HEALTH, AND FOOD SAFETY (edited by Mary K. Schmidl).\u003c\/p\u003e \u003cp\u003eMedical Foods (M. Schmidl \u0026amp; T. Labuza).\u003c\/p\u003e \u003cp\u003eFood Fortification (R. Turner).\u003c\/p\u003e \u003cp\u003eSports Nutrition (J. Slavin).\u003c\/p\u003e \u003cp\u003eDietary Supplements (C. Bartels \u0026amp; S. Miller).\u003c\/p\u003e \u003cp\u003eFunctional Foods and Nutraceuticals (R. Schmidt \u0026amp; R. Turner).\u003c\/p\u003e \u003cp\u003ePART VIII: WORLD-WIDE FOOD SAFETY ISSUES (edited by Sara E. Valdés Martinez).\u003c\/p\u003e \u003cp\u003eInternational Organization for Standardization ISO 9000 and Related Standards (J. Surak).\u003c\/p\u003e \u003cp\u003eImpact of Food Safety on World Trade Issues (E. Lichtenberg).\u003c\/p\u003e \u003cp\u003eUnited States Import\/Export Regulation and Certification (R. López-García).\u003c\/p\u003e \u003cp\u003eEuropean Union Regulations with an Emphasis on Genetically Modified Foods (J. Blanchfield).\u003c\/p\u003e \u003cp\u003eFAO\/WHO Food Standards Program: Codex Alimentarius (E. Mendez \u0026amp; J. Lupien).\u003c\/p\u003e \u003cp\u003eIndex.\u003c\/p\u003e \"Overall, \u003ci\u003eFood Safety Handbook\u003c\/i\u003e is an excellent overview of the scientific knowledge behind the growing food processing industry....\" (\u003ci\u003eFood Processing and Preservation\u003c\/i\u003e, Volume 28 #1, April 2004) RONALD H. SCHMIDT, PhD, and GARY E. RODRICK, PhD, are Professors of Food Science and Human Nutrition at the University of Florida in Gainesville, Florida.   As with the beginning of the twentieth century, when food safety standards and the therapeutic benefits of certain foods and supplements first caught the public’s attention, the dawn of the twenty-first century finds a great social priority placed on the science of food safety. Ronald Schmidt and Gary Rodrick’s Food Safety Handbook provides a single, comprehensive reference on all major food safety issues. This expansive volume covers current United States and international regulatory information, food safety in biotechnology, myriad food hazards, food safety surveillance, and risk prevention.  \u003cp\u003eApproaching food safety from retail, commercial, and institutional angles, this authoritative resource analyzes every step of the food production process, from processing and packaging to handling and distribution. The Handbook categorizes and defines real and perceived safety issues surrounding food, providing scientifically non-biased perspectives on issues for professional and general readers. Each part is divided into chapters, which are then organized into the following structure: Introduction and Definition of Issues; Background and Historical Significance; Scientific Basis and Implications; Regulatory, Industrial, and International Implications; and Current and Future Implications. Topics covered include:\u003c\/p\u003e \u003cul\u003e \u003cli\u003eRisk assessment and epidemiology\u003c\/li\u003e \u003cli\u003eBiological, chemical, and physical hazards\u003c\/li\u003e \u003cli\u003eControl systems and intervention strategies for reducing risk or preventing food hazards, such as Hazard Analysis Critical Control Point (HACCP)\u003c\/li\u003e \u003cli\u003eDiet, health, and safety issues, with emphasis on food fortification, dietary supplements, and functional foods\u003c\/li\u003e \u003cli\u003eWorldwide food safety issues, including European Union perspectives on genetic modification\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eFood and beverage processors, manufacturers, transporters, and government regulators will find the Food Safety Handbook to be the premier reference in its field.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989228372197,"sku":"NP9780471210641","price":316.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780471210641.jpg?v=1761783289","url":"https:\/\/k12savings.com\/products\/food-safety-handbook-isbn-9780471210641","provider":"K12savings","version":"1.0","type":"link"}