Food Safety Handbook

Food Safety Handbook

Author(s): Ronald H. Schmidt, Gary E. Rodrick

Published Online: 28 JAN 2005

Print ISBN: 9780471210641

Online ISBN: 9780471721598

DOI: 10.1002/047172159X

About this Book

As with the beginning of the twentieth century, when food safety standards and the therapeutic benefits of certain foods and supplements first caught the public's attention, the dawn of the twenty-first century finds a great social priority placed on the science of food safety. Ronald Schmidt and Gary Rodrick's Food Safety Handbook 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:

  • 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

Food and beverage processors, manufacturers, transporters, and government regulators will find the Food Safety Handbook to be the premier reference in its field.

Table of contents

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  1. Part I: Characterization of Food Safety and Risks

  2. Part II: Food Hazards: Biological

  3. Part III: Food Hazards: Chemical and Physical

  4. Part IV: Systems for Food Safety Surveillance and Risk Prevention

  5. Part V: Food Safety Operations in Food Processing, Handling, and Distribution

  6. Part VI: Food Safety in Retail Foods

  7. Part VII: Diet, Health, and Food Safety

    1. Chapter 29

      Medical Foods (pages 571–606)

      Mary K. Schmidl and Theodore P. Labuza

  8. Part VIII: World-Wide Food Safety Issues

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