|
|
Product Description
Written from a “farm-to-fork” perspective, Food Safety: Theory and Practice provides a comprehensive overview of food safety and discusses the biological, chemical, and physical agents of foodborne diseases. Early chapters introduce students to the history and fundamental principles of food safety. Later chapters provide an overview of the risk and hazard analysis of different foods and the important advances in technology that have become indispensable in controlling hazards in the modern food industry.The text covers critically important topics and organizes them in a manner to facilitate learning for those who are, or who may become, food safety professionals.
Topics Covered
• Risk and hazard analysis of goods
• The prevention of foodborne illnesses and diseases
• Safety management of the food supply
• Food safety laws, regulations, enforcement, and responsibilities
• The pivotal role of food sanitation/safety inspectors
Instructor Resources
PowerPoint Presentations, Test Bank, and an Instructor’s Manual, are available as free downloads.
Customers Who Bought This Item Also Bought
- Applied Regression Analysis and Other Multivariable Methods (The Duxbury series in statistics and decision sciences)
- Our Global Environment: A Health Perspective
- Nutrition Therapy and Pathophysiology Book Only
- Body Image, Eating Disorders, and Obesity in Youth: Assessment, Prevention, and Treatment
- Basics of the U.S. Health Care System
- Introduction to Health Research Methods
- Nutrition: From Science to You (4th Edition)
- Study Guide to Accompany Our Global Environment: A Health Perspective
- Health Behavior Theory for Public Health: Principles, Foundations, and Applications
- Novick & Morrow's Public Health Administration: Principles for Population-Based Management
*If this is not the "Food Safety: Theory and Practice" product you were looking for, you can check the other results by clicking this link
.
Details were last updated on May 15, 2024 15:51 +08.
