"Food Safety: A Roadmap to Success" is a hands-on book that discusses the key pieces of the food safety puzzle, culture, management commitment, organizational structure, implementation, and the glue that holds it together, communication/education/training, influence, accountability, and metrics. By utilizing this information, food safety professionals can protect their companies brands, customers, and consumers, and get the resources (people, money, and departmental cooperation) they need to effectively do their jobs and be successful. Provides practical information that helps readers determine which culture they currently have in their workplace Offers a framework to greatly reduce food safety risksPresents pertinent information in tables, outlining differences in approach by size and food industry segmentIncludes solid recommendations and further resources applicable to all levels within an organization to ensure successCovers fundamental principles of change management through open communication, education, and measurement implementation"
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This book is aimed at a diverse audience, including graduate and post-graduate students in food science, toxicology, microbiology, medicine, public health, and related fields.
This second edition has been revised and updated throughout to include the latest topics in this fast-moving field Includes 4 brand new chapters on radioactivity in food, food terrorism, food authenticity, and food supplements The most ...
Other key benefits to the reader are: -The wide range of biological and chemical hazards covered in a single book -Written specifically with food industry professionals in mind -Easy to navigate and accessible for the non-expert -Clear and ...
Using practical examples of incidents and their root causes, this book highlights pitfalls in food safety management and provides key insight into the means of avoiding them.
Kimura AC, Johnson K, Palumbo MS, Hopkins J, Boase JC, Reporter R, Goldoft M, Stefonek KR, Farrar JA, Van Gilder TJ, et al. 2004. Multistate shigellosis outbreak and commercially prepared food, ... Koopmans M, Duizer E. 2002, September.
Taking into account toxicity levels at normal consumption levels, intake per kg bodyweight and other acknowledged considerations, each chapter in this book will be based on one or more proven examples.
Global Handbook on Food and Water Safety for the Education of Food Industry Management, Food Handlers, and Consumers. Springfield, IL: Charles C. Thomas. 318 pp. ISBN: 0-398-07403-8. Price $55.95. Designed as a reference for people ...
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 ...
McClelland, M., Sanderson, K.E., Spieth, J., Clifton, S.W., Latreille, P., Courtney, L., Porwollik, S., Ali, J., Dante, ... P., James, S., Gittins, J., Stern, N.J., Davies, R., Connerton, I., Pearson, D., Salvat, G., Allen, V.M., 2011.