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This book addresses the use and management of chemicals in the food
and beverage industry. The authors explore the use of chemicals as
food additives and sanitizers, and provide an overview of their
toxicological characterisation with regard to the employees who
handle them, and to consumers. In addition, the authors pay special
attention to the safe and reliable management of chemicals in the
food production and packaging areas, and in quality control
laboratories. Topics such as toxicological risks, the importance of
labelling, technical and material safety data sheets, risk
categories (e.g. fire, explosion, unforeseen chemical reactions,
etc.), safe use of hazardous chemicals, prevention procedures, and
emergency planning in laboratories and industrial areas are also
covered. In closing, readers will learn more about the future
behaviour of food-production workers regarding chemical handling
and approved uses, especially in light of the recent REACH
obligations. Given its scope, the book will appeal not only to
researchers interested in food production, food safety, risk
prevention and public health, but also to professionals involved in
quality control and risk assessment in the food and beverage
industry.
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