Retail Best Practices and Guide to Food Safety and Sanitation
Retail Best Practices and Guide to Food Safety and Sanitation

Author: David Zachary McSwane

Publisher: Prentice Hall

Published: 2003

Total Pages: 0

ISBN-13: 9780130995971

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"The complete food safety and sanitation series for retail food establishments written by the people who know." A Retail look at food safety and sanitation in the key areas of: �Personal Hygiene �Time and Temperature Management �Avoiding Cross Contamination �Cleaning and Sanitizing �Management Systems This comprehensive, colorized Retail Best Practices Guide is fully updated to the 2001 FDA Food Code. It serves as a manager's guide and reference to food safety, using industry specific photos, cartoons and illustrations. Don't miss the removable quick reference time and temperature chart of safe temperatures, case studies, and key concept flags. The Retail Best Practices Guide is written to assist managers in their preparation for all nationally certified exams including the NCS/FMI Exam. Don't forget the Retail Best Practices and Quick Reference to Food Safety and Sanitation is the perfect compliment for hourly workers-it provides best practices your local health department wants to see in place.

Food Safety Handbook
Food Safety Handbook

Author: International Finance Corporation

Publisher: World Bank Publications

Published: 2020-07-06

Total Pages: 505

ISBN-13: 1464815496

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The Food Safety Handbook: A Practical Guide for Building a Robust Food Safety Management System, contains detailed information on food safety systems and what large and small food industry companies can do to establish, maintain, and enhance food safety in their operations. This new edition updates the guidelines and regulations since the previous 2016 edition, drawing on best practices and the knowledge IFC has gained in supporting food business operators around the world. The Food Safety Handbook is indispensable for all food business operators -- anywhere along the food production and processing value chain -- who want to develop a new food safety system or strengthen an existing one.

Retail Food Safety
Retail Food Safety

Author: Jeffrey Farber

Publisher: Springer

Published: 2014-10-07

Total Pages: 195

ISBN-13: 1493915509

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Currently, there is no one book or textbook that covers all aspects of retail food safety. It is becoming apparent that a number of issues relating to retail food safety have come to the forefront in some jurisdictions of late. For example, a recent USDA risk assessment has pointed out that issues occurring at USA retail appear to be critical in terms of contamination of deli-meat. As well, a large listeriosis outbreak in Quebec pointed to retail cross-contamination as a key issue. In terms of sanitation, a number of advances have been made, but these have not all been synthesized together in one chapter, with a focus on retail. In addition, the whole area of private standards and the Global Food Safety Initiative (GFSI) have come to the forefront of late and these as well will be explored in great detail. Other aspects related to the safety of important food commodities such as seafood, meat, produce and dairy will also be discussed and salient areas addressed.

Nutrition - Book 2
Nutrition - Book 2

Author: Betty Wedman

Publisher: Lorenz Educational Press

Published: 2006-09-01

Total Pages: 36

ISBN-13: 0787706167

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Provides an overview of the MyPyramid, the new symbol for dietary guidelines for Americans, introduced in 2005. Volume two of three delves into the "science" of food.

Nutrition - Book 2 (eBook)
Nutrition - Book 2 (eBook)

Author: Betty Wedman

Publisher: Lorenz Educational Press

Published: 2006-09-01

Total Pages: 36

ISBN-13: 0787783307

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Confused by all the changes in the USDA's nutrition policies? We have the books for you! This three-volume series builds awareness about healthy food and lifestyle choices in light of the most current thinking about nutrition and exercise. These books contain reproducible pages, 8 full-color transparencies (print books) or PowerPoint slides (eBooks), and answer keys. In addition to interpreting the new food plate, this book delves more into the "science" of food — including discussions of food safety (understanding the microbiological activity in foods and how to keep food safe to eat), foods that fight diseases (blood pressure, brittle bones, cancer, heart disease), and other issues. Games, word searches, matching activities, and simple recipes for classroom preparation of healthy snacks are included.

Guide to Ship Sanitation 3rd Edition
Guide to Ship Sanitation 3rd Edition

Author:

Publisher:

Published: 2011

Total Pages: 0

ISBN-13: 9789240687936

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The third edition of the Guide to Ship Sanitation presents the public health significance of ships in terms of disease and highlights the importance of applying appropriate control measures. It is intended to be a basis for the development of national approaches to controlling the hazards, providing a framework for policy-making and local decision-making. It may also be used as a reference for regulators, ship operators and ship builders as well as for assessing the potential health impact of projects involving the design of ships.

Food Safety Culture
Food Safety Culture

Author: Frank Yiannas

Publisher: Springer Science & Business Media

Published: 2008-12-10

Total Pages: 96

ISBN-13: 0387728678

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Food safety awareness is at an all time high, new and emerging threats to the food supply are being recognized, and consumers are eating more and more meals prepared outside of the home. Accordingly, retail and foodservice establishments, as well as food producers at all levels of the food production chain, have a growing responsibility to ensure that proper food safety and sanitation practices are followed, thereby, safeguarding the health of their guests and customers. Achieving food safety success in this changing environment requires going beyond traditional training, testing, and inspectional approaches to managing risks. It requires a better understanding of organizational culture and the human dimensions of food safety. To improve the food safety performance of a retail or foodservice establishment, an organization with thousands of employees, or a local community, you must change the way people do things. You must change their behavior. In fact, simply put, food safety equals behavior. When viewed from these lenses, one of the most common contributing causes of food borne disease is unsafe behavior (such as improper hand washing, cross-contamination, or undercooking food). Thus, to improve food safety, we need to better integrate food science with behavioral science and use a systems-based approach to managing food safety risk. The importance of organizational culture, human behavior, and systems thinking is well documented in the occupational safety and health fields. However, significant contributions to the scientific literature on these topics are noticeably absent in the field of food safety.

Ensuring Safe Food
Ensuring Safe Food

Author: Institute of Medicine and National Research Council

Publisher: National Academies Press

Published: 1998-08-19

Total Pages: 208

ISBN-13: 0309173973

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How safe is our food supply? Each year the media report what appears to be growing concern related to illness caused by the food consumed by Americans. These food borne illnesses are caused by pathogenic microorganisms, pesticide residues, and food additives. Recent actions taken at the federal, state, and local levels in response to the increase in reported incidences of food borne illnesses point to the need to evaluate the food safety system in the United States. This book assesses the effectiveness of the current food safety system and provides recommendations on changes needed to ensure an effective science-based food safety system. Ensuring Safe Food discusses such important issues as: What are the primary hazards associated with the food supply? What gaps exist in the current system for ensuring a safe food supply? What effects do trends in food consumption have on food safety? What is the impact of food preparation and handling practices in the home, in food services, or in production operations on the risk of food borne illnesses? What organizational changes in responsibility or oversight could be made to increase the effectiveness of the food safety system in the United States? Current concerns associated with microbiological, chemical, and physical hazards in the food supply are discussed. The book also considers how changes in technology and food processing might introduce new risks. Recommendations are made on steps for developing a coordinated, unified system for food safety. The book also highlights areas that need additional study. Ensuring Safe Food will be important for policymakers, food trade professionals, food producers, food processors, food researchers, public health professionals, and consumers.

Low-So Good
Low-So Good

Author: Jessica Goldman Foung

Publisher: Chronicle Books

Published: 2016-06-14

Total Pages: 275

ISBN-13: 1452143471

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This low-sodium cookbook and eating guide shares seventy delicious, healthy recipes plus restaurant advice and more from the creator of SodiumGirl.com. Many common medical conditions—such as heart disease, hypertension, kidney disease, and diabetes—require lowering our sodium intake. But living a healthier, low-sodium lifestyle doesn’t have to mean giving up on great, flavorful food. In this guide, Sodium Girl Jessica Goldman Foung teaches you how to live Low-So Good. Jessica shares signature swaps, a seven-day Taste Bud Reboot, a transformation workbook, 70+ recipes for much-loved food (including fries, cake, and dips), and advice for every part of life. And with a focus on fresh ingredients and creative cooking, Low-So Good will inspire anyone with a special diet to live well every day.