Download or read book Ensuring Safe Food written by Institute of Medicine and National Research Council and published by National Academies Press. This book was released on 1998-08-19 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: How safe is our food supply? Each year the media report what appears to be growing concern related to illness caused by the food consumed by Americans. These food borne illnesses are caused by pathogenic microorganisms, pesticide residues, and food additives. Recent actions taken at the federal, state, and local levels in response to the increase in reported incidences of food borne illnesses point to the need to evaluate the food safety system in the United States. This book assesses the effectiveness of the current food safety system and provides recommendations on changes needed to ensure an effective science-based food safety system. Ensuring Safe Food discusses such important issues as: What are the primary hazards associated with the food supply? What gaps exist in the current system for ensuring a safe food supply? What effects do trends in food consumption have on food safety? What is the impact of food preparation and handling practices in the home, in food services, or in production operations on the risk of food borne illnesses? What organizational changes in responsibility or oversight could be made to increase the effectiveness of the food safety system in the United States? Current concerns associated with microbiological, chemical, and physical hazards in the food supply are discussed. The book also considers how changes in technology and food processing might introduce new risks. Recommendations are made on steps for developing a coordinated, unified system for food safety. The book also highlights areas that need additional study. Ensuring Safe Food will be important for policymakers, food trade professionals, food producers, food processors, food researchers, public health professionals, and consumers.
Download or read book FUNDAMENTALS OF FOOD HYGIENE SAFETY AND QUALITY written by ALOK. KUMAR and published by . This book was released on 2019 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Safety and Human Health written by Ram Lakhan Singh and published by Academic Press. This book was released on 2019-07-30 with total page 405 pages. Available in PDF, EPUB and Kindle. Book excerpt: Despite advances in hygiene, food treatment, and food processing, diseases caused by foodborne pathogens continue to constitute a worldwide public health concern. Ensuring food safety to protect public health remains a significant challenge in both developing and developed nations. Food Safety and Human Health provides a framework to manage food safety risks and assure a safe food system. Political, economic, and ecological changes have led to the re-emergence of many foodborne pathogens. The globalization of food markets, for example, has increased the challenge to manage the microbial risks. This reference will help to identify potential new approaches in the development of new microbiologically safe foods that will aid in preventing food borne illness outbreaks and provides the basic principles of food toxicology, food processing, and food safety. Food Safety and Human Health is an essential resource to help students, researchers, and industry professionals understand and address day-to-day problems regarding food contamination and safety. - Encompasses the first pedagogic treatment of the entire range of toxic compounds found naturally in foods or introduced by industrial contaminatio - Identifies areas of vital concern to consumers, such as toxicological implications of food, and human health implications of food processing - Focuses on safety aspects of genetically modified foods and the range of processing techniques along with the important food safety laws
Download or read book Improving Food Safety Through a One Health Approach written by Institute of Medicine and published by National Academies Press. This book was released on 2012-09-10 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: Globalization of the food supply has created conditions favorable for the emergence, reemergence, and spread of food-borne pathogens-compounding the challenge of anticipating, detecting, and effectively responding to food-borne threats to health. In the United States, food-borne agents affect 1 out of 6 individuals and cause approximately 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths each year. This figure likely represents just the tip of the iceberg, because it fails to account for the broad array of food-borne illnesses or for their wide-ranging repercussions for consumers, government, and the food industry-both domestically and internationally. A One Health approach to food safety may hold the promise of harnessing and integrating the expertise and resources from across the spectrum of multiple health domains including the human and veterinary medical and plant pathology communities with those of the wildlife and aquatic health and ecology communities. The IOM's Forum on Microbial Threats hosted a public workshop on December 13 and 14, 2011 that examined issues critical to the protection of the nation's food supply. The workshop explored existing knowledge and unanswered questions on the nature and extent of food-borne threats to health. Participants discussed the globalization of the U.S. food supply and the burden of illness associated with foodborne threats to health; considered the spectrum of food-borne threats as well as illustrative case studies; reviewed existing research, policies, and practices to prevent and mitigate foodborne threats; and, identified opportunities to reduce future threats to the nation's food supply through the use of a "One Health" approach to food safety. Improving Food Safety Through a One Health Approach: Workshop Summary covers the events of the workshop and explains the recommendations for future related workshops.
Download or read book The Food Safety Book written by Joe Kivett and published by . This book was released on 2016-10-15 with total page 221 pages. Available in PDF, EPUB and Kindle. Book excerpt: Paperback published via Constant Rose Publishing at Amazon.com and Createspace.com
Download or read book CERTIFIED SAFE written by PAVITHRA KRISHNA PRASAD and published by Notion Press. This book was released on 2020-10-10 with total page 122 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since food is something that goes into our body, we are concerned about the conditions in which it is prepared, stored, packed and served. This is all the more true in the post-Covid scenario. And so, food safety has emerged as a make-or-break factor for food enterprises. Which is why, if you are a food entrepreneur, you must invest in proper food safety and hygiene practices. This will help you instill the confidence in your customers that your food is absolutely safe for consumption. Also, it will help spread positive word-of-mouth about your business, thereby helping you attract more customers. “Certified Safe” is a useful introduction to essential food safety standards and practices for small-scale food businesses. It covers a wide range of topics on Food Safety Management, and contains simple guidelines, checklists, FAQs and illustrations for easy and effective compliance. Whether you run a food business from home, or own a small eatery, catering outfit, food truck or snack stall, you will find this a great handbook on the regulatory standards and best practices to be followed in food safety and hygiene.
Download or read book Enhancing Food Safety written by National Research Council and published by National Academies Press. This book was released on 2010-11-04 with total page 589 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recent outbreaks of illnesses traced to contaminated sprouts and lettuce illustrate the holes that exist in the system for monitoring problems and preventing foodborne diseases. Although it is not solely responsible for ensuring the safety of the nation's food supply, the U.S. Food and Drug Administration (FDA) oversees monitoring and intervention for 80 percent of the food supply. The U.S. Food and Drug Administration's abilities to discover potential threats to food safety and prevent outbreaks of foodborne illness are hampered by impediments to efficient use of its limited resources and a piecemeal approach to gathering and using information on risks. Enhancing Food Safety: The Role of the Food and Drug Administration, a new book from the Institute of Medicine and the National Research Council, responds to a congressional request for recommendations on how to close gaps in FDA's food safety systems. Enhancing Food Safety begins with a brief review of the Food Protection Plan (FPP), FDA's food safety philosophy developed in 2007. The lack of sufficient detail and specific strategies in the FPP renders it ineffectual. The book stresses the need for FPP to evolve and be supported by the type of strategic planning described in these pages. It also explores the development and implementation of a stronger, more effective food safety system built on a risk-based approach to food safety management. Conclusions and recommendations include adopting a risk-based decision-making approach to food safety; creating a data surveillance and research infrastructure; integrating federal, state, and local government food safety programs; enhancing efficiency of inspections; and more. Although food safety is the responsibility of everyone, from producers to consumers, the FDA and other regulatory agencies have an essential role. In many instances, the FDA must carry out this responsibility against a backdrop of multiple stakeholder interests, inadequate resources, and competing priorities. Of interest to the food production industry, consumer advocacy groups, health care professionals, and others, Enhancing Food Safety provides the FDA and Congress with a course of action that will enable the agency to become more efficient and effective in carrying out its food safety mission in a rapidly changing world.
Download or read book Food Safety Fundamentals written by David Zachary McSwane and published by . This book was released on 2015 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Hygiene and Safety written by Carolyn Meggitt and published by Heinemann. This book was released on 2003 with total page 198 pages. Available in PDF, EPUB and Kindle. Book excerpt: When is it safe to serve food to clients? This is a question posed by many responsible carers. This volume covers the issues faced by a range of occupations where people have to handle food, from hazards to hygiene to legislation.
Download or read book Scientific Criteria to Ensure Safe Food written by National Research Council and published by National Academies Press. This book was released on 2003-09-29 with total page 425 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food safety regulators face a daunting task: crafting food safety performance standards and systems that continue in the tradition of using the best available science to protect the health of the American public, while working within an increasingly antiquated and fragmented regulatory framework. Current food safety standards have been set over a period of years and under diverse circumstances, based on a host of scientific, legal, and practical constraints. Scientific Criteria to Ensure Safe Food lays the groundwork for creating new regulations that are consistent, reliable, and ensure the best protection for the health of American consumers. This book addresses the biggest concerns in food safetyâ€"including microbial disease surveillance plans, tools for establishing food safety criteria, and issues specific to meat, dairy, poultry, seafood, and produce. It provides a candid analysis of the problems with the current system, and outlines the major components of the task at hand: creating workable, streamlined food safety standards and practices.
Download or read book Safe Food Handling written by Michael Jacob and published by . This book was released on 1989 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Gives information on how food becomes contaminated and on the measures that should be taken to avoid such contamination, and gives guidance on how to plan and implement a training program for food handlers that will encourage a responsible and conscientious approach to food preparation. Intended for use by managers and supervisors in the food service industry.
Download or read book Integrated Food Safety and Veterinary Public Health written by Sava Buncic and published by CABI. This book was released on 2006 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: The importance of food safety for human health has been widely recognized. The safety of foods of animal origin is particularly relevant because the large majority of foodborne diseases come from poultry, eggs, meat, milk and dairy products and fish. This textbook covers an integrated approach to this type of food production, hygiene and safety and shows how it results in concurrent benefits to animal well being, human health, protection of the environment and socioeconomics.
Download or read book Food Safety Management written by Huub L. M. Lelieveld and published by Academic Press. This book was released on 2013-11-01 with total page 1193 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Safety Management: A Practical Guide for the Food Industry with an Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers is the first book to present an integrated, practical approach to the management of food safety throughout the production chain. While many books address specific aspects of food safety, no other book guides you through the various risks associated with each sector of the production process or alerts you to the measures needed to mitigate those risks. Using practical examples of incidents and their root causes, this book highlights pitfalls in food safety management and provides key insight into the means of avoiding them. Each section addresses its subject in terms of relevance and application to food safety and, where applicable, spoilage. It covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain. The book is a reference for food safety managers in different sectors, from primary producers to processing, transport, retail and distribution, as well as the food services sector. - Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers - Addresses risks and controls (specific technologies) at various stages of the food supply chain based on food type, including an example of a generic HACCP study - Provides practical guidance on the implementation of elements of the food safety assurance system - Explains the role of different stakeholders of the food supply
Download or read book Case Studies in Food Safety and Environmental Health written by Peter Ho and published by Springer Science & Business Media. This book was released on 2007-12-27 with total page 85 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents food safety concepts and issues in a practical and applied framework for use in the classroom. It covers microbial food safety, chemical residues and contaminants, and risk assessment and food legislation. These sections can be used individually or together to discuss a range of issues. Each chapter has a summary of the issues discussed, objectives, and discussion questions focused on the major issues.
Download or read book Kitchen Companion written by and published by . This book was released on 2008 with total page 52 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book CookSafe written by Food Standards Agency and published by . This book was released on 2007-03 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt: This manual contains guidance on food safety standards for the catering industry, developed by the Scottish HACCP Working Group of the Scottish Food Enforcement Liaison Committee on behalf of the Food Standards Agency Scotland. The guidance builds on existing good practice and takes account of the requirements of European food safety legislation which requires that all food businesses apply food safety management procedures based on 'Hazard Analysis and Critical Control Point' (HACCP) principles.
Download or read book Ensuring Global Food Safety written by Christine Boisrobert and published by Academic Press. This book was released on 2009-11-11 with total page 475 pages. Available in PDF, EPUB and Kindle. Book excerpt: Taking into account toxicity levels at normal consumption levels, intake per kg bodyweight and other acknowledged considerations, each chapter in this book will be based on one or more proven examples. It is intended to provide specific examples and potential improvements to the safety of the world's food supply, while also increasing the amount of food available to those in undernourished countries. This book is designed to to provide science-based tools for improving legislation and regulation. - Reduce amount of food destroyed due to difference in regulations between nations - Positively impact the time-to-market of new food products by recognizing benefit of "one rule that applies to all" - Use the comparison of regulations and resulting consequences to make appropriate, fully-informed decisions - Employ proven science to obtain global consensus for regulations - Understand how to harmonize test protocols and analytical methods for accurate measurement and evaluation - Take advantage of using a risk/benefit based approach rather than risk/avoidance to maximize regulatory decisions
