Food Safety

Theory and Practice

By: Paul L Knechtges

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Paperback | 5 July 2011 | Edition Number 1

At a Glance

Paperback
460 Pages

Edition Type
New edition

Dimensions(cm)
22.86 x 17.78 x 2.54

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Written from a âfarm-to-forkâ perspective, Food Safety: Theory and Practice provides a comprehensive overview of food safety and discusses the biological, chemical, and physical agents of foodborne diseases. Early chapters introduce students to the history and fundamental principles of food safety. Later chapters provide an overview of the risk and hazard analysis of different foods and the important advances in technology that have become indispensable in controlling hazards in the modern food industry. The text covers critically important topics and organizes them in a manner to facilitate learning for those who are, or who may become, food safety professionals. Topics Covered â¢ Risk and hazard analysis of goods â¢ The prevention of foodborne illnesses and diseases â¢ Safety management of the food supply â¢ Food safety laws, regulations, enforcement, and responsibilities â¢ The pivotal role of food sanitation/safety inspectors Instructor Resources PowerPoint Presentations, Test Bank, and an Instructorâs Manual, are available as free downloads.

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