Essentials of Food Safety and Sanitation
Author: David Zachary McSwane
Publisher: Pearson Prentice Hall
Published: 2006
Total Pages: 268
ISBN-13: 9780131272767
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Food Safety Fundamentals
Author: David Zachary McSwane
Publisher:
Published: 2015
Total Pages: 368
ISBN-13: 9780990360438
DOWNLOAD EBOOKEssential Food Safety Management 2020 Year Book
Author: Culina Salus
Publisher:
Published: 2019-10-03
Total Pages: 480
ISBN-13: 9781692106577
DOWNLOAD EBOOKRecommended for ALL kitchens to comply with food hygiene regulations including hotels, Restaurants, Schools, Colleges, Hospitals, Nursing homes, Takeaways, Cafes, Mobile catering vans, Home caterers, Church and Community halls. This diary is essential for wherever food is prepared for members of the public. This page a day diary is published to accompany GoodFood, Good Business: Starting and Running a Successful catering business, to complete your food safety management system.
Essential Oils in Food Preservation, Flavor and Safety
Author: Victor R Preedy
Publisher: Academic Press
Published: 2015-09-28
Total Pages: 932
ISBN-13: 012416644X
DOWNLOAD EBOOKEssential Oils in Food Preservation, Flavor and Safety discusses the major advances in the understanding of the Essential Oils and their application, providing a resource that takes into account the fact that there is little attention paid to the scientific basis or toxicity of these oils. This book provides an authoritative synopsis of many of the complex features of the essential oils as applied to food science, ranging from production and harvesting, to the anti-spoilage properties of individual components. It embraces a holistic approach to the topic, and is divided into two distinct parts, the general aspects and named essential oils. With more than 100 chapters in parts two and three, users will find valuable sections on botanical aspects, usage and applications, and a section on applications in food science that emphasizes the fact that essential oils are frequently used to impart flavor and aroma. However, more recently, their use as anti-spoilage agents has been extensively researched. - Explains how essential oils can be used to improve safety, flavor, and function - Embraces a holistic approach to the topic, and is divided into two distinct parts, the general aspects and named essential oils - Provides exceptional range of information, from general use insights to specific use and application information, along with geographically specific information - Examines traditional and evidence-based uses - Includes methods and examples of investigation and application
Essentials of Food Sanitation
Author: Norman G. Marriott
Publisher: Springer Science & Business Media
Published: 2012-12-06
Total Pages: 356
ISBN-13: 1461560454
DOWNLOAD EBOOKAn Aspen Food Science Text Series Book. All of the essential information that you have come to rely on in the widely-acclaimed 'Principles of Food Sanitation' by Norman G. Marriott is now available to you in a simplified, practical, and updated format. Providing a step-by-step, hands-on approach, this incomparable text offers useful and interesting information on food sanitation at all stages of food processing and food service and stresses how important the role of each employee is at each stage. Essentials of Food Sanitation covers a wide variety of topics from cleaning and sanitizing compounds, systems and equipment to food sanitation in various types of food processing such as dairy products, seafood, meat and poultry, etc. Each chapter provides food handlers and students with interesting real-life reports of recent food sanitation problems plus different techniques to ensure firm understanding of the subject, including: visual aides; a comprehensive glossary; several summaries, study questions; references; chapter bibliographies; a resource section on how to learn more about the topic; and case studies. A thorough discussion of HACCP and how a HACCP system relates to quality assurance and sanitation functions is also outlined in the text. Furthermore, expanded material on foodservice, including the methods and principles for sanitary food handling and considerations at various control points inthe flow of foodservice is provided.
FUNDAMENTALS OF FOOD HYGIENE, SAFETY AND QUALITY.
Author: ALOK. KUMAR
Publisher:
Published: 2019
Total Pages:
ISBN-13: 9789386768346
DOWNLOAD EBOOKEssentials of Food Science
Author: Vickie A. Vaclavik
Publisher: Springer Science & Business Media
Published: 2013-12-05
Total Pages: 499
ISBN-13: 146149138X
DOWNLOAD EBOOKThe fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information. The book begins with an Introduction to Food Components, Quality and Water. Next, it addresses Carbohydrates in Food, Starches, Pectins and Gums. Grains: Cereals, Flour, Rice and Pasta, and Vegetables and Fruits follow. Proteins in Food, Meat, Poultry, Fish, and Dry Beans; Eggs and Egg Products, Milk and Milk Products as well as Fats and Oil Products, Food Emulsions and Foams are covered. Next, Sugar, Sweeteners, and Confections and a chapter on Baked Products Batters and Dough is presented. A new section entitled Aspects of Food Processing covers information on Food Preservation, Food Additives, and Food Packaging. Food Safety and Government Regulation of the Food Supply and Labeling are also discussed in this text. As appropriate, each chapter discusses the nutritive value and safety issues of the highlighted commodity. The USDA My Plate is utilized throughout the chapters. A Conclusion, Glossary and further References as well as Bibliography are included in each chapter. Appendices at the end of the book include a variety of current topics such as Biotechnology, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, USDA Choosemyplate.gov, Food Label Health Claims, Research Chefs Association certification, Human Nutrigenomics and New Product Development.
Lees' Process Safety Essentials
Author: Sam Mannan
Publisher: Butterworth-Heinemann
Published: 2013-11-12
Total Pages: 570
ISBN-13: 0080962300
DOWNLOAD EBOOKLees' Process Safety Essentials is a single-volume digest presenting the critical, practical content from Lees' Loss Prevention for day-to-day use and reference. It is portable, authoritative, affordable, and accessible — ideal for those on the move, students, and individuals without access to the full three volumes of Lees'. This book provides a convenient summary of the main content of Lees', primarily drawn from the hazard identification, assessment, and control content of volumes one and two. Users can access Essentials for day-to-day reference on topics including plant location and layout; human factors and human error; fire, explosion and toxic release; engineering for sustainable development; and much more. This handy volume is a valuable reference, both for students or early-career professionals who may not need the full scope of Lees', and for more experienced professionals needing quick, convenient access to information. - Boils down the essence of Lees'—the process safety encyclopedia trusted worldwide for over 30 years - Provides safety professionals with the core information they need to understand the most common safety and loss prevention challenges - Covers the latest standards and presents information, including recent incidents such as Texas City and Buncefield
The Food Safety Book
Author: Joe Kivett
Publisher:
Published: 2016-10-15
Total Pages: 221
ISBN-13: 9780979174100
DOWNLOAD EBOOKPaperback published via Constant Rose Publishing at Amazon.com and Createspace.com
Essentials for Food Safety
Author: Roger Lewis
Publisher: iUniverse
Published: 2017-11-13
Total Pages: 118
ISBN-13: 1532016182
DOWNLOAD EBOOKIn the food business, it takes months to earn and just seconds to lose a good customer. Food safety is a vital part of our daily lives and helps all of us ensure we remain healthy. From sushi preparation to fast food to fine dining, there is nothing more important for people working within the food and beverage industry than guaranteeing that their food is safe for human consumption. Roger Lewis, a certified trainer in food safety, begins by offering guidance on how to develop a Hazard Analysis of Critical Control Points (HACCP) plan, design an efficient food-preparation area, safely use and apply cleaning and sanitation chemicals, and establish personal hygiene rules within a commercial kitchen environment. Within a wide range of advice directed to both employees and entrepreneurs, Lewis explains the symptoms of foodborne illnesses, why it is critical to have dish racks, how to take measures to prevent pest infestation, and what to do to prepare for a health inspection. Included are lists of sanitation procedures for a variety of job titles, as well as related employee training processes. Essentials for Food Safety shares valuable wisdom from an experienced food-safety trainer that will ensure customer satisfaction and prevent food-borne illnesses.
