Food Safety Handbook by Ronald H. Schmidt and Gary E. Rodrick provides a single, comprehensive reference on all major food safety issues. This expansive volume covers current United States and international regulatory information, food safety in biotechnology, myriad food hazards, food safety surveillance, and risk prevention.
Approaching food safety from retail, commercial, and institutional angles, this authoritative resource analyzes every step of the food production process, from processing and packaging to handling and distribution. The Handbook categorizes and defines real and perceived safety issues surrounding food, providing scientifically non-biased perspectives on issues for professional and general readers. Each part is divided into chapters, which are then organized into the following structure: Introduction and Definition of Issues; Background and Historical Significance; Scientific Basis and Implications; Regulatory, Industrial, and International Implications; and Current and Future Implications. Topics covered include:
About the Author
RONALD H. SCHMIDT, PhD, and GARY E. RODRICK, PhD, are Professors of Food Science and Human Nutrition at the University of Florida in Gainesville, Florida.
Book Details
Approaching food safety from retail, commercial, and institutional angles, this authoritative resource analyzes every step of the food production process, from processing and packaging to handling and distribution. The Handbook categorizes and defines real and perceived safety issues surrounding food, providing scientifically non-biased perspectives on issues for professional and general readers. Each part is divided into chapters, which are then organized into the following structure: Introduction and Definition of Issues; Background and Historical Significance; Scientific Basis and Implications; Regulatory, Industrial, and International Implications; and Current and Future Implications. Topics covered include:
- Risk assessment and epidemiology.
- Biological, chemical, and physical hazards.
- Control systems and intervention strategies for reducing risk or preventing food hazards, such as Hazard Analysis Critical Control Point (HACCP).
- Diet, health, and safety issues, with emphasis on food fortification, dietary supplements, and functional foods.
- Worldwide food safety issues, including European Union perspectives on genetic modification.
About the Author
RONALD H. SCHMIDT, PhD, and GARY E. RODRICK, PhD, are Professors of Food Science and Human Nutrition at the University of Florida in Gainesville, Florida.
Book Details
- Hardcover: 864 pages
- Publisher: Wiley; 1st edition (June 15, 2002)
- Language: English
- ISBN-10: 0471210641
- ISBN-13: 9780471210641
- Dimensions: 9.3 x 6.1 x 1.8 inches
- List Price: $198.50
- Price: $158.80
- You Save: $39.70 (20%)
