The purpose of this text is to explain what HACCP really is and what it can do for any food business. It leads the reader through the accepted international approach to HACCP and shows how to do it, from start to finish of the initial study, through to continuous maintenance of your system. The information given within the book may also be used as a basis for developing a HACCP training programme. The second edition takes account of a number of changes in the HACCP field in the intervening four years. The Codex "HACCP system and guidelines" has been updated and republished and increased experience in the practicalities of HACCP worldwide has led to changes in the way it is applied.

Brewed in Detroit describes the history of the brewing industry in the Detroit metropolitan area (including Ann Arbor, Mt. Clemens, Pontiac, Windsor, Wyandotte, and Ypsilanti) from its beginning in the 1830s to the present revival by microbrewers and brewpubs.

A historian and trained veteran of the brewing industry, Peter H. Blum divides Detroit brewing history into seven distinct phases: the early Anglo-Saxon ale brewers, the German brewers who arrived after 1848, the rise of brewing dynasties in the 1880s, Prohibition, the return of beer in the era after repeal in 1933, the war years, and the post-war competition. Blum also includes detailed information on the way beer is produced -- the craft of brewing and the tradition of master brewers.

Brewed in Detroit tells the story of the Stroh Brewery Company, which was a family brewery in Detroit from 1850 to 1985 and became Detroit's largest brewery by the turn of the century. Blum then chronicles the stories of forty-three individual Detroit breweries in small groups of similar ethnic or economic units, describes breweries in the six surrounding cities, and tells of H.W. Rickel & Company, the preeminent local malt producer.

Each brewery's story is told in terms of the individuals and families who started the enterprise, and chronicles their fortunes and failures. There are about 180 photographs of brewers, buildings, wagons and trucks, equipment, and advertising to illustrate the various chapters. A special feature is sixteen color pages of brewery advertising, including rare lithographs from the Stroh archives, made possible through a gift from the Stroh Brewery Company.

The book concludes with a compilation of every brewery inDetroit of which there is a record, brand names of all beers and ales marketed in Detroit, production figures of all Detroit breweries since 1933, a glossary of technical terms, and an index.

Is it possible for your restaurant or small business to not only survive, but to thrive and increase sales eight-fold during the worst economic crisis to hit the United States since the Great Depression?
Restaurant Lady Misty Young has a defiant YES to that question, based on her experience expanding her Squeeze In restaurant, locally famous in Reno/Tahoe for fantastic omelettes and its rapid expansion from one beloved location to several and counting.
Things didn't start out perfectly in Misty's "Rags to Restaurants" life - from a childhood of frequent moves, a period on government assistance, and a rough time balancing family life while earning her college degree. Clearly she has more than made up for it.
Misty chalks it up to her discovery of "The Five Irrefutable Laws of Restaurant Success," which she shares in this book.
Some of the most famous in the food and restaurant industry would happily agree that Misty has undoubtedly arrived, evidenced when the Food Network showed up one snowy December day, placing her talents and her omelettes on national television for a surprise episode of "Throwdown with Bobby Flay."
When the masses came calling asking Misty to share her secrets, this Western restaurant maven was prepared, knowing the detailed facts about her guests, associates, financials and operations down to the number of eggs cracked since day one. "You can't count what you don't measure, and vice-versa," Misty says. Misty's targeted Egghead Breakfast Club and her grasp of constantly changing social media helped spread the Squeeze story far and wide to prospective guests and media outlets.
Restaurant Lady Misty Young's experiences and rock solid approach can help you transform your restaurant into an outstanding stand-alone venue or allow it to become the base for a profitable and expanding regional chain.
Crack open From Rags to Restaurants and whip up some success

"" I have no pain now, mother dear, But, oh, I am so dry! Connect me to a brewery and leave me there to die.""
Breweries were large and striking buildings whose towering presence was often reinforced by their occupation of sites in the middle of towns. They were the flagships of a major industry and generators of some of the great business fortunes. Designing their breweries for architectural grandeur as well as for their function, brewers were well aware of the marketing value of their buildings and used them as advertisements. What is surprising is that so little attention has been paid to breweries, in contrast to other great industrial buildings such as mills and warehouses. Lavishly illustrated, "British Breweries" covers the whole of their history, from the country house brewhouses of the eighteenth century to the great breweries of Georgian and Victorian England, and to widespread disappearance in the twentieth century.

The book is essential for food manufacturers using HACCP procedures to ensure quality control. In particular, it offers practical informatio n for production engineers and quality assurance personnel involved in minimizing the risk of foreign body contamination reaching the consum er. Recent developments in both technology and techniques are assessed and compared to more established methods in order to provide the most up-to-date and pragmatic advice for food manufacturers.The major sour ces of foreign body contamination are shown and the methods and machin ery available to prevent food adulteration are analyzed. The capabilit ies and limitations of the machines used to remove foreign matter from food are considered in detail. It describes the detection methods ava ilable and how they are used in the food industry. In particular the c apabilities and limitations of the machines used is dealt with in suff icient detail for them to be understood by technologists and scientist s from disciplines other than engineering.

This book provides comprehensive information on all aspects of consumer affective testing, including principles, application and implementation of consumer affective tests, data collection, statistical analysis, and interpretation of results. New approaches not previously covered in the literature include: 1) methodologies for testing of young children and the elderly and issues related to testing with individuals in these age groups, 2) an in-depth discussion of the development and maintenance of a consumer database, 3) qualitative consumer research methods, 4) simulated supermarket setting tests, and 5) use of mobile laboratory in consumer tests.

Now there's a single easy-reading reference to help you plan, implement, and audit a HACCP (Hazard Analysis and Critical Control Point) program. HACCP User's Manual provides comprehensive information on new and existing HACCP systems, current U.S. Food and Drug Administration (FDA) and U.S. Department of Agriculture (USDA) regulations, and procedures for application of the system, as well as sanitation standard operating procedures (SSOPs). With more than 30 years' experience in the food industry, Don Corlett is eminently qualified to guide you step-by-step through the process of tailoring and operating a HACCP system to fit your operation. In HACCP User's Manual, you find expert tips for getting started, details on how to develop and implement a HACCP plan, and how to operate the HACCP system, including organization of record-keeping techniques.

The first and second editions of Food Microbiology and Hygiene are established reference texts for the food industry, giving practical information on food microbiology, hygiene, quality assurance and factory design. This third edition has been revised and updated to include the latest developments concerning HACCP, food legislation and modern methods of microbial examination. The book is designed for microbiologists working in the food industry, quality assurance personnel and academic researchers.

The nostalgic vision of a rural Midwest populated by independent family farmers hides the reality that rural wage labor has been integral to the region's development, says Deborah Fink. Focusing on the porkpacking industry in Iowa, Fink investigates the experience of the rural working class and highlights its significance in shaping the state's economic, political, and social contours. Fink draws both on interviews and on her own firsthand experience working on the production floor of a pork-processing plant. She weaves a fascinating account of the meatpacking industry's history in Iowa--a history, she notes, that has been experienced differently by male and female, immigrant and native-born, white and black workers. Indeed, argues Fink, these differences are a key factor in the ongoing creation of the rural working class. Other writers have denounced the new meatpacking companies for their ruthless destruction of both workers and communities. Fink sustains this criticism, which she augments with a discussion of union action, but also goes beyond it. She looks within rural midwestern culture itself to examine the class, gender, and ethnic contradictions that allowed--indeed welcomed--the meatpacking industry's development. |Drawing on firsthand experience working in an Iowa pork-processing plant, Fink looks at the differing experience of male and female, immigrant and native-born, black and white workers in the meatpacking industry.

The Compelling Saga of One of the World's Oldest Companies.Combining ancient craftsmanship with modern technology andmarketing innovations, Japan's Kikkoman Corporation hasquietly become a $2 billion market leader. The KikkomanChronicles is the fascinating story of how Kikkoman changedthe course of international marketing, shrewdly adapting to20th century realities while never truning their backs oncenturies of tradition; how one man envisioned the future ofglobal enterprise, spearheading the first Japanese manufacturing plant of any kind on U.S. soil; and howgenerations of Mogi family leadership have produced one oftoday's most formidable global competitors.More than an authoritative how-to international business, The Kikkoman Chronicles is the spellbinding story of: Shige Maki, the tough and resourceful woman who narrowlyescaped the 17th century siege of Osaka Castle to sow theseeds to today's Kikkoman Corporation. Kikkoman's survivaland adaptation across more than 300 hyears of social andpolitical upheaval in Japan. Innovative strategies Kikkoman has followed to become the world leader in the productionand marketing of soy sauce - an Asian staple.The Kikkoman Chronicles is a one-of-a-kind corporatebiography. By combining anecdotes and stories about Japan'samazing history wth hands-on tips and recommendations forproven international business success, Ronald E. Yates hasproduced an entertaining book that should become required reading for businesspersons and students throughout the world.

Illness as a result of foodborne human pathogenic micro-organisms has been in the news in recent years. In response to the public and industry concern the "Practical Food Microbiology Series" has been devised to give practical and accurate information to industry about specific organisms of concern to public health. The series has a practical approach, as it draws on real life situations to give preventative means for control of organisms and pragmatic solutions when things go wrong. Outbreaks of foodborne listeriosis in the early 1980s demonstrated the nature of the illness with high levels of mortality for vulnerable areas of the community. The book details the causes of these incidents and assesses the lessons that can be learnt from them. It examines the nature of listeria monocytogenes and considers both conventional and alternative ways in which it can be detected and monitored. This information is designed for use by the food industry, particularly personnel working in manufacturing, and safety and quality control.

Transcending the boundaries of product identity, this comprehensive reference provides an integrated view of quality issues in frozen foods. It addresses the principles of freezing and the concepts of quality from a variety of different perspectives, including: technological (mechanical and cryogenic methods of freezing), categorical (classification of quality losses), analytical (measurement of quality), theoretical (model building), applied (preventive treatments), and administrative (policy). Not previously found in other publications, this book offers an enhanced concentration on the principles of frozen food quality. The book's organization provides the food industry and academic professionals, as well as students, an expanded resource of information that may be applicable to their specific commodity of interest. Consequently, these individuals will find value in the entire book rather that just one chapter.

This early work by the esteemed historian Charles P. Roland draws from an abundance of primary sources to describe how the Civil War brought south Louisiana's sugarcane industry to the brink of extinction, and disaster to the lives of civilians both black and white. A gifted raconteur, Roland sets the scene where the Louisiana cane country formed ""a favoured and colourful part of the Old South,"" and then unfolds the series of events that changed it forever: secession, blockade, invasion, occupation, emancipation, and defeat. Though sugarcane survived, production did not match prewar levels for twenty-five years. Roland's approach is both illustrative of an earlier era and remarkably seminal to current emancipation studies. He displays sympathy for plantation owners' losses, but he considers as well the sufferings of women, slaves, and freedmen, yielding a rich study of the social, cultural, economic, and agricultural facets of Louisiana's sugar plantations during the Civil War.

The ISO 9001/2 series of standards for Quality Managment Systems is of increasing importance to the food and drink industry; it functions as an outward and visible sign to customers that the industry has a defined quality management system that has been independently appraised and is regularly audited. ISO 9001/2 certification can enable a company to reduce the audit burden from a multitude of customers and can also help the manufacturer or distributor involved in auditing its own suppliers. Above all, it may improve the effectiveness of its own operation and profits.

This reference work examines the spectrum of technical, economic and institutional issues that will have to be resolved if maize seed industries are to succeed in reaching greater numbers of farmers. It includes ten thematic chapters followed by nine case studies.

An 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.

1 Markets, Sources, and the Marketing System.- 1. The United States Market for Food.- 2. The United States Market for Fresh Fruits and Vegetables.- 3. Sources of Fresh Fruits and Vegetables.- 4. Major Sources of Supply: California, Florida, and Mexico.- 5. The Marketing System and Firms Involved: An Overview.- 6. Marketing Systems for Three Major Fruits and Vegetables: Oranges, Apples, and Tomatoes.- 2 The Marketing Environment.- 7. Market Information: Agricultural Statistics, Grading and Inspection, Market News, and Other Information Sources.- 8. Market Prices and Price Analysis.- 9. Trade Practices, Credit Ratings, and Regulation of Trading (Perishable Agricultural Commodities Act).- 10. Cooperative Marketing.- 11. Marketing Orders.- 12. Pesticide Use and Food Safety.- 13. Nutritional Quality and Nutrition Marketing.- 14. Generic, Brand, and Private Label Advertising and Promotion.- 3 Marketing Operations and Firms.- 15. International Trade.- 16. Shipping Point Operations and Firms.- 17. Long Distance Transportation.- 18. Wholesaling at Destination and Terminal Market Facilities.- 19. Food Retailers and Retailing.- 20. The Foodservice Industry.- 21. Direct Marketing by Farmers to Consumers.- 4 Epilogue.- 22. Future Prospects.

It is critical for the food industry to maintain a current understanding of the factors affecting food choice, acceptance and consumption since these influence all aspects of its activities. This subject has matured in recent years and, for the first time, this book brings together a coherent body of knowledge which draws on the experiences in industrial and academic settings of an international team of authors. Written for food technologists and marketeers, the book is also an essential reference for all those concerned with the economic, social, and psychological aspects of the subject.

Regulatory constraints and current management practices put the onus on food manufacturers to take all responsible precautions where hygiene is concerned. A food hygiene audit is the first step towards identifying weaknesses in an operation and this book explains in detail the areas to be inspected during such an audit. The legislative situation is covered by authors from both sides of the Atlantic, although the procedures described are universally applicable. Many companies employ expensive consultants to advise them on this subject and this book provides a cost-effective supplement or alternative. Written primarily for those in the food industry concerned with hygiene, the book is also essential background for students and researchers in government and academic institutions.

Giovanni Galizzi and Luciano Venturini The food industry has been characterized by several and profound changes in its structure and competitive environment in the last decades. Although it is not a research-oriented industry, there is no arguing that technological change and particularly product innovations are crucial determinants of ftrms' performance and In recent years food manufacturers have accelerated the consumers' welfare. development of new products, by using new ingredients, processing and packaging techniques. Thus, food markets are increasingly characterized by competitive environments where relevant flows of innovative products, quality improvements and new technologies provide new consumption trends, food habits, market opportunities and ftrms' strategies. However, the issue of product innovation in the food industries has been rather neglected by economists. Few works have explicitly addressed this issue. After the pioneering book of Buzzell and Nourse (1967), one can count few contributes. Connor (1981) examined the empirical determinants of new food products introductions. Padberg and Westgren (1979) provided crucial insights about the nature of food innovation through their notions of consumer inertia, technological redundancy and incremental product innovation. Some case-studies provide useful empirical materials, but they are generally sparse.

Food Choice and the Consumer fulfils two needs. First, it captures the inter-disciplinary aspects of food choice and advocates an appreciation for other perspectives on the subject in an attempt to discourage some of the disciplinary parochialism which surrounds this area. Second, it accom modates a range of different approaches to domestic food choice in a coherent way by encouraging the reader to see food choice as comprising a set of key tasks, such as shopping, preparing, cooking, etc. Further more, it illustrates the way in which the antecedents of choice vary according to which stage in the 'decision process' the 'enigmatic' con sumer finds him or herself. Food Choice and the Consumer is written for a wide audience including: academics and students interested in food related topics; policy makers, nutritionists and health educators striving to improve the nation's diet; food manufacturers and retailers keen to gain an insight into some of the underlying motivations, concerns and constraints on consumers' food choice. This is not about specific brands, but about consumers and the many factors that influence their choice. Rather than an ABC of food choice, this book aims to stimulate interest while offering the commercial sector, suffering from increasing competition and brand myopia, a fresh perspective on consumer food choice. I hope that this book will con tribute to the ongoing debate on food choice and bring us a little closer to understanding how and why consumers choose food."

Milk and dairy products are a major part of the human diet in many countries. It is not surprising therefore that considerable attention is paid to obtaining the best possible quality of milk by improving the yield, compositional quality and hygienic quality, and minimizing the level of contaminants at all stages of milk production. This book provides easily understood background knowledge of milk quality problems. It identifies the quality parameters of significance, and explains what they are, why they are important and how they are measured. Practical help is given for the sampling and testing of milk. Most important of all, the value of good quality milk and how it can be produced and maintained are stressed. This volume is essential reading for dairy scientists and technologists, particularly microbiologists, food processors, quality control personnel, nutritionists and regulatory officials. It will also be an invaluable source of reference for practitioners and researchers in dairy farming and veterinary science.

Until the eighteenth century or even later, beer was the staple drink of most men and women at all levels of society. Tea and coffee were expensive luxuries while water might well carry disease. To supply the needs of both owners and servants, every country house with an accessible source of water had a brewhouse, usually close at hand. Although many of the brewhouses still stand, in some cases with the original brewing vessels (as at Lacock and Charlecote), their habitual conversion to other uses has allowed them to be ignored. Yet they are distinctive buildings - as much part of a country house as an ice-house or stables - which need both to be recognised and preserved.
The scale of brewing in country houses, which went on to a surprisingly late date in the nineteenth century (with odd survivals, such as Hickleton in Yorkshire, into the twentieth), was often considerable, if small besides that of commercial brewing. Copious records for both brewing and consumption exist. Pamela Sambrook describes the brewing equipment, such as coppers, mash tuns underbacks and coolers; the types of beers brewed, from strong ale to small beer and how they were kept; and the brewers themselves, their skills and attitudes.
"English Country House Brewing, 1500-1900" shows the role beer played in the life of the country house, with beer allowances and beer money an integral part of servants' rewards. Generous allowances were made for arduous tasks, such as harvesting. For celebrations, such as the heir's coming of age, extra-strong ale was provided. This book, which is heavily illustrated, is an important and original contribution to architectural, brewing and social history.