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Food science and health : food safety / by 3G E-Learning

By: Contributor(s): Material type: TextTextPublication details: New York, NY : 3G E-Learning, 2023Edition: 2ND EDITIONDescription: xiii, 393 pages : color illustrations ; 24 cm + 1 DVD 4 3/4 inISBN:
  • 9781984659415
Subject(s): DDC classification:
  • 363.192 T41 2023
Contents:
Chapter 1 Food Safety Management : An Overview. Chapter 2 Technology of Food Preservation. Chapter 3 Food Processing. Chapter 4 Food Sanitation : Principles/Design. Chapter 5 Risk Management via HACCP Principles. Chapter 6 Purpose of Food Law and Regulation. Chapter 7 Measures and Indicators for Food Safety Performance. Chapter 8 Food Packaging. Index
Summary: Food is essential to life, hence food safety is a basic human right. Billions of people in the world are at risk of unsafe food. Many millions become sick while hundreds of thousands die yearly. The food chain starts from from farm to fork/plate while challenges including microbial, chemical, personal and environmental hygiene. Food safety is paramount in the food chains with raw materials contaminations, improper treatment or storage and incorrect declarations or expiration dates having become a daily occurrence. One such area of engagement is around food safety and nutrition, given the central importance of these to maintenance of health. To ensure food safety and to prevent unnecessary foodborne illnesses, rapid and accurate detection of pathogenic agents is essential. This 2nd edition of this book completely revised and new chapters are added. It highlights pitfalls in food safety management and provides key insight into the means of avoiding them. The book provides a foundation for a practical understanding in food safety initiatives and safety rules, myriad food hazards, food safety surveillance, how to deal with whole-chain traceability issues, and risk prevention.--Provided by the Publisher
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Item type Current library Call number Status Barcode
Books Books Foundation University Library Circulation Circ 363.192 T41 2023 (Browse shelf(Opens below)) Available 63064

Tables.

"Full Color Book plus DVD"
"Over 100 hours Interactive E-lectures, Quiz and Videos in DVD"
"DVD has many useful features for teachers to teach with digital resources in classroom" --On Cover

Includes bibliographical references and index.

Chapter 1 Food Safety Management : An Overview.
Chapter 2 Technology of Food Preservation.
Chapter 3 Food Processing.
Chapter 4 Food Sanitation : Principles/Design.
Chapter 5 Risk Management via HACCP Principles.
Chapter 6 Purpose of Food Law and Regulation.
Chapter 7 Measures and Indicators for Food Safety Performance.
Chapter 8 Food Packaging.
Index

Food is essential to life, hence food safety is a basic human right. Billions of people in the world are at risk of unsafe food. Many millions become sick while hundreds of thousands die yearly. The food chain starts from from farm to fork/plate while challenges including microbial, chemical, personal and environmental hygiene. Food safety is paramount in the food chains with raw materials contaminations, improper treatment or storage and incorrect declarations or expiration dates having become a daily occurrence. One such area of engagement is around food safety and nutrition, given the central importance of these to maintenance of health. To ensure food safety and to prevent unnecessary foodborne illnesses, rapid and accurate detection of pathogenic agents is essential. This 2nd edition of this book completely revised and new chapters are added. It highlights pitfalls in food safety management and provides key insight into the means of avoiding them. The book provides a foundation for a practical understanding in food safety initiatives and safety rules, myriad food hazards, food safety surveillance, how to deal with whole-chain traceability issues, and risk prevention.--Provided by the Publisher

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