Global handbook on food and water safety : for the education of food industry management, food handlers, and consumers / by Sonia Y. de Leon, Susan L. Meacham, Virginia S. Claudio.
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- ISBN: 9780398084219
- ISBN: 0398084211
- Physical Description: 1 online resource (xxx, 318 pages) : illustrations
- Publisher: Springfield, Ill. : Charles C. Thomas, ©2003.
|Bibliography, etc. Note:|| Includes bibliographical references and index.
|Formatted Contents Note:|| Importance of Food and Water Safety -- Food and Water Safety: Effects on Health -- Food and Water Safety: Socioeconomic Considerations -- Reporting Foodborne Illnesses -- Benefits of Safe Water and Food Supply -- Water Safety -- Importance of Water Supply, Safety, and Sanitation -- Ensuring Water Safety -- Water Safety Systems in Industry and Institutions -- Recreational Water Facilities -- Water Safety During Travel -- Guidelines for Drinking Water -- Water Safety in Emergencies -- Ensuring Water Availability and Safety in the Future -- Policies and Guidelines for Water Safety -- Food Safety Systems -- The Need for Food Safety Systems -- 5 S Good Housekeeping System -- Food Control -- Food Control of Meat and Poultry -- Food Control of Fish and Shellfish Products -- Food Control of Fruits and Vegetables -- National Food Control -- Regional Food Control -- Risk Analysis -- The World Trade Organization -- Sanitary and Phytosanitary Standards Agreement -- Consumers' Concerns in Food Control -- Consumers' Need to Be Informed Through Food Safety Web Sites -- Control of Microbiological Hazards -- Classification of Microorganisms and Relative Sizes -- Foodborne and Waterborne Pathogenic Bacteria -- Foodborne and Waterborne Viruses -- Foodborne and Waterborne Parasites -- Harmful Fungi -- Prions -- Emerging Foodborne Diseases -- Conditions for Growth of Microorganisms -- Kinds of Food Spoilage and Foodborne Illnesses -- How to Control Microbial Growth -- General Safety Guidelines to Control Microbial Growth.
|Review:|| "This book is a reference on food and water safety that will be useful for food managers, trainers/educators, food handlers, and consumers worldwide. The first two chapters emphasize the importance of food and water safety on health and life maintenance. Each chapter has an introductory paragraph that states the objective and scope of the chapter text. Definitions of useful terms, tables, and illustrations serve to make the key points better understood and easier to remember. Review questions at the end of each chapter enhance the learning experience, and the chapter references will give the reader a chance to delve into areas of interest for further information. A unique feature of this book is the segment on foodborne disease outbreaks. A selection of fifty cases are presented that provide important learning tools for problem-solving and evaluating foodborne illnesses. Water safety is explained in great detail, whether it is used for drinking and cooking or in recreational water facilities. Numerous examples of etiologic agents that cause illness from contaminated food and water are discussed. Guidelines to supply safe food and water for emergencies that include preparedness in case of bioterrorism, power outage, floods, hurricanes, and other disasters are given. Practical guidelines about food and water safety when handling foods throughout the food chain are explored in each chapter. In addition, a glossary of terms commonly used in food and water safety, with cross-references to the chapter contents, is included. In light of global trade and increasing cultural diversity in food consumption, this book also deals with challenges for the future to ensure a safe water and food supply."--Jacket.
|Source of Description Note:|| Print version record.