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Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology
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The Food Safety Hazard Guidebook (Hardcover)
Loot Price: R3,291
Discovery Miles 32 910
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The Food Safety Hazard Guidebook (Hardcover)
Expected to ship within 12 - 17 working days
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Food safety is important and consumers have a right to expect that
those who supply the food that they buy have taken every care to
manufacture products that will do them no harm. Those with a
responsibility for the regulation of the global food industry
recognise this principle and legislate accordingly and the business
of managing and regulating the safety of the food supply chain has
come a long way in the last 25 years or so. Prompted by the
emergence of new food safety hazards, such as the bacterial
pathogens Listeria monocytogenes and E. coli O157, powerful new
techniques for evaluating and managing the risks presented by these
threats have been developed. For example, hazard analysis critical
control point, or HACCP, has now become the food safety management
system of choice worldwide. Although the food safety management
tools are now widely available, they are still virtually useless
unless they are supported by adequate and accurate information.
HACCP does not work unless its practitioners have access to enough
data and scientific knowledge to enable them to understand hazards
and how to control them effectively. The Food Safety Hazard
Guidebook is an attempt to address the problem of accessing the
available information by distilling the key facts about a wide
range of individual food safety hazards into a single text. The
result is a guidebook, rather than an encyclopaedia, which acts as
a portal for the immense and ever expanding body of scientific
knowledge that exists for food safety. It is an easy-to-use
information resource for anyone with a professional interest in the
safety of the food supply. The book is easy to navigate and
presents concise and carefully researched factual information on a
wide range of biological and chemical hazards in a clear format
that is designed to support risk analysis exercises and HACCP
studies. It covers a broad range of established and emerging food
safety hazards and includes details of authoritative sources of
further information (many web-based) for those seeking to examine a
topic in greater depth. The section on food allergens is a
particularly valuable component of the book, the chapters on fish
toxins are also useful and unusual in a book of this kind and
bacterial pathogens are comprehensively covered. One of the most
important features of the book is the wide scope of the content and
the highly structured format designed to help the reader find
information quickly. 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
concise presentation of factual information presented in a format
that lends itself to use in risk assessment exercises -Inclusion of
references and web links to reliable sources of further information
on each chapter -specifically designed for practical use by a
professional readership
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