Food Safety Handbook - Hardcover

Schmidt, Ronald H.; Rodrick, Gary E.

Hardcover

ISBN 10: 0471210641 ISBN 13: 9780471210641

Publisher: Wiley, 2003

Synopsis

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.

About this title

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.

Review:

"Overall, Food Safety Handbook is an excellent overview of the scientific knowledge behind the growing food processing industry...." (Food Processing and Preservation, Volume 28 #1, April 2004)

About this edition

• Publisher: Wiley
• Publication date: 2003
• ISBN 10: 0471210641
• ISBN 13: 9780471210641
• Binding: Hardcover
• Edition number: 1
• Number of pages: 864