Safe Handling of FoodsJeffrey M. Farber, Ewen C. Todd CRC Press, 2000 M03 3 - 568 pages A discussion of all aspects of safe food handling, encompassing the production of all varieties of foods by the processing and foodservice industries, where risk factors are likely to occur, and what can be done to prepare food safely. It examines categories of foods, places where food is served, and groups of food consumers. The text also lists sources of food safety information available on the Internet. |
Contents
Safe Handling of Raw Meat and Poultry Products | x |
Safe Handling of Dairy and Egg Products | 41 |
Safe Handling of Fruits and Vegetables | 79 |
Safe Handling of Seafood | 105 |
Safe Handling of Foods for High Risk Individuals | 167 |
Safe Food Handling in Airline Catering | 197 |
Food Safety in Catering Establishments | 235 |
Safe Preparation of Foods at the Foodservice and Retail Level Restaurants TakeOut Food Churches Clubs Vending Machines Universities Colleges Fo... | 257 |
Canned Food Safety | 335 |
Safe Handling of Ethnic Foods | 373 |
Food Safety Information and Advice in Developing Countries | 395 |
Food Safety Information for Those in Recreational Activities or Hazardous Occupations or Situations | 415 |
Food Safety Information and Advice for Travelers | 455 |
The Microbiological Safety of Bottled Waters | 479 |
The Use of the Internet for Food Safety Information and Education | 519 |
| 545 | |
Food Safety in Institutions Health Care Institutions Schools and Correctional Facilities | 277 |
Food Safety in the Home | 313 |
Common terms and phrases
acid foods agents animals areas associated aureus bacteria beef boiling bottled water botulinum Campylobacter Canada carcasses cause chemical chilled cholerae clean Clostridium botulinum consumers contamination cooked foods cooling critical control points cross-contamination Dairy developed diarrhea disinfection eating eggs Environ equipment Escherichia coli facilities factors fecal fish food handling food preparation Food Prot food safety foodborne disease foodborne illness foodborne outbreaks foodservice frozen fruits and vegetables gastroenteritis growth HACCP HACCP system handlers hazards Health Canada heat high risk hygiene infections inspection jars kitchen Listeria monocytogenes listeriosis meat microbial microbiological microorganisms milk mineral water monitoring nursing home operations organisms packaging parasites pasteurized pathogens plant poisoning pouch poultry practices pressure canner prevent processing Public Health raw foods refrigeration reheating reported restaurants Salmonella enteritidis salmonellosis Sanit seafood seal shellfish Shigella storage stored surface survival Table temperature tion toxins toxoplasmosis traveler's diarrhea treatment Vibrio washing
Popular passages
Page 7 - S. Mittal 79. Techniques for Analyzing Food Aroma, edited by Ray Marsili 80. Food Proteins and Their Applications, edited by Srinivasan Damodaran and Alain Parai 81 . Food Emulsions: Third Edition, Revised and Expanded, edited by Stig E. Friberg and Kere Larsson 82.
Page 7 - H Marth 93. Complex Carbohydrates in Foods, edited by Susan Sungsoo Cho, Leon Prosky, and Mark Dreher 94. Handbook of Food Preservation, edited by M Shafiur Rahman 95.
References to this book
Handbook of Food Science, Technology, and Engineering, Volume 2 Yiu H. Hui No preview available - 2006 |
Handbook of Food Science, Technology, and Engineering, Volume 2 Yiu H. Hui No preview available - 2006 |