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.
Outbreaks of Mad Cow Disease, reports of potentially harmful genetically engineered corn and irradiated vegetables are fueling consumers' demands for clear, concise information about the safety and quality of the food supply. Librarians and consumers alike can quickly locate authoritative sources of up-to-date and accurate information in this easy to use handbook. There is a brief history of food safety with a chronology of incidents, products, and legislation. Recommended books, pamphlets, articles, Web sites, and other electronic resources are described. This one-stop handbook brings together in one volume food safety statistics, laws and regulations, and contact information for hot lines and help lines, organizations, and education and training opportunities. This book includes *An Overview of Food Safety *Issues in Food Safety *Chronology of Food Safety-related events *Food Safety Regulation *Food Safety Statistics *Careers in Food Safety *Food Safety Resources *Glossary^R
This book provides a Management Science approach to quality management in food production. Aspects of food quality, product conformance and reliability/food safety are examined, starting with wheat and ending with its value chain transformation into bread. Protein qualities that influence glycemic index levels in bread are used to compare the value chains of France and the US. With Kaizen models the book shows how changes in these characteristics are the result of management decisions made by the wheat growers in response to government policy and industry strategy. Lately, it provides step-by-step instructions on how to apply kaizen methodology and Deming's work on quality improvement to make the HACCPs (Hazard Analysis and Critical Control Points) in food safety systems more robust.
Follow the Skinny Rules Plan to lose weight and stay and healthy! The rules are not based on a fad diet, but rather the end of dieting. The rules focus on building healthy lifestyle habits and turning your body into a Fat Burning Machine! The Skinny Rules Food and Exercise Journal is a comprehensive journal designed to help you achieve your weight loss goals. This journal was made to complement the bestselling book "The Skinny Rules," by Bob Harper. One of the cardinal rules in the book refers to the importance of eating 30 to 50 grams of fiber each day. This is why we included a special section for fiber when most other food journals only include a section for protein, fat and carbs. We added the fiber section to this journal because of the importance of this rule. Eating enough fiber ensures that you'll have a smaller waistline and feel fuller longer, so it's important to track your fiber intake along with other nutritional information. The other sections conform to other skinny rules such as eating a certain amount of protein per day, eating the right carbs before lunch, consuming healthy fats and more!! The interior of the journal features sections for breakfast, lunch, dinner and snacks. There is also a section for the time because it's important to eat the right foods and certain times throughout the day, according to Bob Harper. Extra space is also provided to track water intake and write down your exercise goals. This book is jumbo sized, to provide more room for writing, planning and goal setting. In addition, we provided margin space for extra notes, stickers or words of encouragement that you might want to add to help you stay on track! (Bonus: Graphing paper is located at the end of the journal! Feel free to use this take extra notes, paste pictures, more goals and create a mini dream / goal board within the book!) 8 x 11 size
Based on OSHA's Training Model, Safety Training Basics simplifies the task of complying with more than 100 OSHA training requirements. The authors provide you with specific guidelines for establishing an effective training program, including developing a training program specifically for your site, determining and achieving your safety goals, and designing a training curriculum and developing a presentation. Organized into six major parts, this book provides an overview of safety and health training and covers management aspects of safety-and-health program development, model training guidelines, job hazard analysis, and putting method into practice. Appendices include OSHA training requirements by industry, OSHA's civil penalty policy, state with approved plans, contact information for OSHA regional offices, and a sample lesson plan and sample test. For your convenience, you'll find additional training resources that you can use while you're developing your own training program.
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Food Safety Books