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Books in Food safety

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121-126 of 126 results in All results

Making the Most of Haccp

  • 1st Edition
  • May 17, 2001
  • T Mayes + 1 more
  • English
  • eBook
    9 7 8 - 1 - 8 5 5 7 3 - 6 5 1 - 1
The Hazard Analysis and Critical Control Point (HACCP) system has now become generally accepted as the key safety management system for the food industry worldwide. Whilst there are numerous publications on its principles and methods of implementation, there are relatively few on the experience of those who have actually implemented HACCP systems in practice and what can be learnt from that experience. Edited by two leading authorities on the subject, and with an international team of contributors, Making the most of HACCP describes that experience and what it can teach about implementing and developing HACCP systems effectively.

Food Chemical Safety

  • 1st Edition
  • May 2, 2001
  • David Watson
  • English
  • eBook
    9 7 8 - 1 - 8 5 5 7 3 - 6 3 2 - 0
Chemical contaminants in food, from pesticides and veterinary drug residues to contamination from food packaging, are a major concern for the food industry. Written by a distinguished international team of contributors, this authoritative collection describes the main chemical contaminants, their health implications, how they contaminate food products, methods of detection and how such contaminants can be controlled.

Haccp in the Meat Industry

  • 1st Edition
  • September 22, 2000
  • M. Brown
  • English
  • Hardback
    9 7 8 - 1 - 8 5 5 7 3 - 4 4 8 - 7
  • eBook
    9 7 8 - 1 - 8 5 5 7 3 - 6 4 4 - 3
The recent outbreaks of E.coli and BSE have ensured that the issue of meat safety has never had such a high profile. Meanwhile HACCP has become the preferred tool for the management of microbiological safety. Against a background of consumer and regulatory pressure, the effective implementation of HACCP systems is critical. Written by leading experts in the field, HACCP in the meat industry provides an authoritative guide to making HACCP systems work effectively.This book examines the HACCP in the meat industry across the supply chain, from rearing through to primary and secondary processing.

Laboratory Methods in Food Microbiology

  • 3rd Edition
  • September 4, 1998
  • Wilkie F. Harrigan
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 3 2 6 0 4 3 - 7
Laboratory Methods in Food Microbiology describes a wide range of methods for use in the microbiological analysis of foods, including approaches to counting and detection procedures for microorganisms, identification of bacteria, yeasts and fungi, microbiological analysis for the main food commodity groups, and safety in the food microbiology laboratory. The book also discusses specific food poisoning outbreaks in the United States.

Food Science Reviews

  • 1st Edition
  • June 1, 1996
  • David Watson
  • English
  • eBook
    9 7 8 - 0 - 8 5 7 0 9 - 3 0 3 - 5
Bridging the gap between journal articles and specialised books, Food Science Reviews provides expert coverage of key areas of food science. Drawing solely on contributions from leading scientists, the collated essays established themselves as a standard reference on the most interesting current work in the field. This topical first volume covers an area which is increasingly in the public and scientific eye. Expert contributions on all aspects of the microbiological and chemical safety of food provide a key review of food hygiene and safety.

Total Quality Management for the Food Industries

  • 1st Edition
  • May 1, 1992
  • WA Gould
  • English
  • Hardback
    9 7 8 - 1 - 8 4 5 6 9 - 6 0 1 - 6
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 6 1 6 - 0
This is the complete interactive instruction book, easily followed, yet technically complete for the advanced food manager, by a proven expert in the field. This book was written with a total focus on the food industry, designed for the food industry and the food industry alone. Total quality management is the only answer to guide a food firm, its people, its quality of products and improve its productivity. It ensures that service and the food product meets expectation. Every firm that endorses, resources, and practices a total quality Management program will find great and meaningful accomplishments today and in the immediate future. It's the right step to achieve excellence and the development of satisfied customers. It will help you to more than meet your competition and build your bottom line. This book was written with a total focus on the Food Industry, designed for the food industry and the food industry alone.