Essentials of Food Safety and Sanitation
Author: David Zachary McSwane
Publisher: Pearson Prentice Hall
Published: 2006
Total Pages: 268
ISBN-13: 9780131272767
DOWNLOAD EBOOKRead and Download eBook Full
Author: David Zachary McSwane
Publisher: Pearson Prentice Hall
Published: 2006
Total Pages: 268
ISBN-13: 9780131272767
DOWNLOAD EBOOKAuthor: David Zachary McSwane
Publisher:
Published: 2015
Total Pages: 368
ISBN-13: 9780990360438
DOWNLOAD EBOOKAuthor: David Zachary McSwane
Publisher:
Published: 2000
Total Pages: 0
ISBN-13: 9780130173713
DOWNLOAD EBOOKFor undergraduate courses in Food Safety and Sanitation, in the Restaurant, Hotel, and Institutional Management curriculum. Targeting multiple audiences Food Retail, Food Service, and Institutional Food Service this current text fills the void for user-friendly educational materials in food safety. More up-to-date than competing books, it offers the latest information published in the 1999 FDA Food Code, and prepares students for the national food safety certification exams.
Author: Richard A. Sprenger
Publisher:
Published: 2009
Total Pages:
ISBN-13: 9781906404758
DOWNLOAD EBOOKAuthor: 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.
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
Author: Richard A. Sprenger
Publisher:
Published: 2007
Total Pages: 18
ISBN-13: 9781904544890
DOWNLOAD EBOOKAuthor: Darin Detwiler
Publisher: Academic Press
Published: 2020-05-14
Total Pages: 288
ISBN-13: 0128182199
DOWNLOAD EBOOKFood Safety: Past, Present, and Predictions offers a multidisciplinary approach on major food industry regulatory compliance changes that have emerged since the landmark 1993 E.coli outbreak. The book is broad in coverage, providing a look back at 25 years of change in order to better conceptualize the future of effective and sustainable food safety compliance efforts and technologies. Historical case studies and technological developments are written by experts and those who played key roles in events. Topics are explained in a way that not only helps improve industry and consumer awareness, but also offers tools to improve education and communication. Provides understanding of the true burden of disease Examines industry change over the past 25 years and beyond Explains the consumer and industry forces behind FSMA passage and implementation Analyzes criticisms of FSMA and the quest for an integrated food safety partnership Offers considerations for effective and sustainable use of new technologies, including Blockchain
Author: Richard A. Sprenger
Publisher:
Published: 2023
Total Pages: 0
ISBN-13: 9781915256232
DOWNLOAD EBOOKAuthor: 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.