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Ein umfangreiches Nachschlagewerk, das Ihnen die wichtigsten Fragen zur Sicherheit von Nahrungsmitteln beantwortet! Die Autoren beziehen sich auf die aktuelle internationale Gesetzgebung. Beschrieben werden vielfältige Methoden der Überwachung und Risikominimierung bei der Verarbeitung, Verpackung, Auslieferung und Lagerung von Lebensmitteln. Berücksichtigt wurden auch die Anforderungen des ISO 9000-Standards.
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Ein umfangreiches Nachschlagewerk, das Ihnen die wichtigsten Fragen zur Sicherheit von Nahrungsmitteln beantwortet! Die Autoren beziehen sich auf die aktuelle internationale Gesetzgebung. Beschrieben werden vielfältige Methoden der Überwachung und Risikominimierung bei der Verarbeitung, Verpackung, Auslieferung und Lagerung von Lebensmitteln. Berücksichtigt wurden auch die Anforderungen des ISO 9000-Standards.
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Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Produktdetails
- Produktdetails
- Verlag: Wiley & Sons
- 1. Auflage
- Seitenzahl: 864
- Erscheinungstermin: 10. März 2003
- Englisch
- Abmessung: 247mm x 154mm x 44mm
- Gewicht: 1304g
- ISBN-13: 9780471210641
- ISBN-10: 0471210641
- Artikelnr.: 10524204
- Verlag: Wiley & Sons
- 1. Auflage
- Seitenzahl: 864
- Erscheinungstermin: 10. März 2003
- Englisch
- Abmessung: 247mm x 154mm x 44mm
- Gewicht: 1304g
- ISBN-13: 9780471210641
- ISBN-10: 0471210641
- Artikelnr.: 10524204
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.
Preface. PART I: CHARACTERIZATION OF FOOD SAFETY AND RISKS (edited by Joan
Rose). Definition of Food Safety (R. Seward). Characterization of Food
Hazards (R. Seward). Risk Analysis Frameworks for Chemical and Microbial
Hazards (M. Coleman & H. Marks). Dose-Response Modeling for Microbial Risk
(C. Haas). Exposure Assessment of Microbial Food Hazards (R. Whiting).
Exposure and Dose Response Modeling for Food Chemical Risk Assessment (C.
Winter). Economic Consequences of Foodborne Hazards (T. Roberts, et al.).
PART II: FOOD HAZARDS: BIOLOGICAL (edited by LeeAnne Jackson). Prevalence
of Foodbourne Pathogens (L. Jackson). Physiology and Survival of Foodbourne
Pathogens in Various Food Systems (G. Rodrick & R. Schmidt).
Characteristics of Biological Hazards in Foods (R. Bacon & J. Sofos).
Contemporary Monitoring Methods (J. Chen). PART III: FOOD HAZARDS: CHEMICAL
AND PHYSICAL (edited by Austin R. Long & G. Williams Chase). Hazards from
Natural Origins (J. Specchio). Chemical and Physical Hazards Produced
During Food Processing, Storage, and Preparation ( H. Rupp). Hazards
Associated with Nutrient Fortification (A. Reid). Monitoring Chemical
Hazards: Regulatory Information (D. Santiago). Hazards Resulting from
Environmental, Industrial, and Agricultural Contaminants (S. Bhandari).
PART IV: SYSTEMS FOR FOOD SAFETY SURVEILLANCE AND RISK PREVENTION (edited
by Keith R. Schneider). Implementation of FSIS Regulatory Programs for
Pathogen Reduction (P. Stolfa). Advances in Food Sanitation: Use of
Intervention Strategies (J. Arnold). Use of Surveillance Networks (C.
Hedberg). Hazard Analysis Critical Control Point (HACCP) (D. Newslow). PART
V: FOOD SAFETY OPERATIONS IN FOOD PROCESSING, HANDLING, AND DISTRIBUTION
(edited by Barry G. Swanson). Food Plant Sanitation (H. Carsberg). Food
Safety Control Systems in Food Processing (J. Feirtag & M. Velázquez). Food
Safety and Innovative Food Packaging (M. Rooney). Safe Handling of
Fresh-Cut Produce and Salads (D. Hentges). Good Manufacturing Practices:
Prerequisites for Food Safety (B. Swanson). PART VI: FOOD SAFETY IN RETAIL
FOODS (edited by Ronald H. Schmidt & Gary E. Rodrick). Commercial Food
Service Establishments: The Principles of Modern Food Hygiene (R. Costa).
Institutional Food Service Operations (R. Puckett). Food Service at
Temporary Events and Casual Public Gatherings (D. Scott & R. Gravani). PART
VII: DIET, HEALTH, AND FOOD SAFETY (edited by Mary K. Schmidl). Medical
Foods (M. Schmidl & T. Labuza). Food Fortification (R. Turner). Sports
Nutrition (J. Slavin). Dietary Supplements (C. Bartels & S. Miller).
Functional Foods and Nutraceuticals (R. Schmidt & R. Turner). PART VIII:
WORLD-WIDE FOOD SAFETY ISSUES (edited by Sara E. Valdés Martinez).
International Organization for Standardization ISO 9000 and Related
Standards (J. Surak). Impact of Food Safety on World Trade Issues (E.
Lichtenberg). United States Import/Export Regulation and Certification (R.
López-García). European Union Regulations with an Emphasis on Genetically
Modified Foods (J. Blanchfield). FAO/WHO Food Standards Program: Codex
Alimentarius (E. Mendez & J. Lupien). Index.
Rose). Definition of Food Safety (R. Seward). Characterization of Food
Hazards (R. Seward). Risk Analysis Frameworks for Chemical and Microbial
Hazards (M. Coleman & H. Marks). Dose-Response Modeling for Microbial Risk
(C. Haas). Exposure Assessment of Microbial Food Hazards (R. Whiting).
Exposure and Dose Response Modeling for Food Chemical Risk Assessment (C.
Winter). Economic Consequences of Foodborne Hazards (T. Roberts, et al.).
PART II: FOOD HAZARDS: BIOLOGICAL (edited by LeeAnne Jackson). Prevalence
of Foodbourne Pathogens (L. Jackson). Physiology and Survival of Foodbourne
Pathogens in Various Food Systems (G. Rodrick & R. Schmidt).
Characteristics of Biological Hazards in Foods (R. Bacon & J. Sofos).
Contemporary Monitoring Methods (J. Chen). PART III: FOOD HAZARDS: CHEMICAL
AND PHYSICAL (edited by Austin R. Long & G. Williams Chase). Hazards from
Natural Origins (J. Specchio). Chemical and Physical Hazards Produced
During Food Processing, Storage, and Preparation ( H. Rupp). Hazards
Associated with Nutrient Fortification (A. Reid). Monitoring Chemical
Hazards: Regulatory Information (D. Santiago). Hazards Resulting from
Environmental, Industrial, and Agricultural Contaminants (S. Bhandari).
PART IV: SYSTEMS FOR FOOD SAFETY SURVEILLANCE AND RISK PREVENTION (edited
by Keith R. Schneider). Implementation of FSIS Regulatory Programs for
Pathogen Reduction (P. Stolfa). Advances in Food Sanitation: Use of
Intervention Strategies (J. Arnold). Use of Surveillance Networks (C.
Hedberg). Hazard Analysis Critical Control Point (HACCP) (D. Newslow). PART
V: FOOD SAFETY OPERATIONS IN FOOD PROCESSING, HANDLING, AND DISTRIBUTION
(edited by Barry G. Swanson). Food Plant Sanitation (H. Carsberg). Food
Safety Control Systems in Food Processing (J. Feirtag & M. Velázquez). Food
Safety and Innovative Food Packaging (M. Rooney). Safe Handling of
Fresh-Cut Produce and Salads (D. Hentges). Good Manufacturing Practices:
Prerequisites for Food Safety (B. Swanson). PART VI: FOOD SAFETY IN RETAIL
FOODS (edited by Ronald H. Schmidt & Gary E. Rodrick). Commercial Food
Service Establishments: The Principles of Modern Food Hygiene (R. Costa).
Institutional Food Service Operations (R. Puckett). Food Service at
Temporary Events and Casual Public Gatherings (D. Scott & R. Gravani). PART
VII: DIET, HEALTH, AND FOOD SAFETY (edited by Mary K. Schmidl). Medical
Foods (M. Schmidl & T. Labuza). Food Fortification (R. Turner). Sports
Nutrition (J. Slavin). Dietary Supplements (C. Bartels & S. Miller).
Functional Foods and Nutraceuticals (R. Schmidt & R. Turner). PART VIII:
WORLD-WIDE FOOD SAFETY ISSUES (edited by Sara E. Valdés Martinez).
International Organization for Standardization ISO 9000 and Related
Standards (J. Surak). Impact of Food Safety on World Trade Issues (E.
Lichtenberg). United States Import/Export Regulation and Certification (R.
López-García). European Union Regulations with an Emphasis on Genetically
Modified Foods (J. Blanchfield). FAO/WHO Food Standards Program: Codex
Alimentarius (E. Mendez & J. Lupien). Index.
Preface. PART I: CHARACTERIZATION OF FOOD SAFETY AND RISKS (edited by Joan
Rose). Definition of Food Safety (R. Seward). Characterization of Food
Hazards (R. Seward). Risk Analysis Frameworks for Chemical and Microbial
Hazards (M. Coleman & H. Marks). Dose-Response Modeling for Microbial Risk
(C. Haas). Exposure Assessment of Microbial Food Hazards (R. Whiting).
Exposure and Dose Response Modeling for Food Chemical Risk Assessment (C.
Winter). Economic Consequences of Foodborne Hazards (T. Roberts, et al.).
PART II: FOOD HAZARDS: BIOLOGICAL (edited by LeeAnne Jackson). Prevalence
of Foodbourne Pathogens (L. Jackson). Physiology and Survival of Foodbourne
Pathogens in Various Food Systems (G. Rodrick & R. Schmidt).
Characteristics of Biological Hazards in Foods (R. Bacon & J. Sofos).
Contemporary Monitoring Methods (J. Chen). PART III: FOOD HAZARDS: CHEMICAL
AND PHYSICAL (edited by Austin R. Long & G. Williams Chase). Hazards from
Natural Origins (J. Specchio). Chemical and Physical Hazards Produced
During Food Processing, Storage, and Preparation ( H. Rupp). Hazards
Associated with Nutrient Fortification (A. Reid). Monitoring Chemical
Hazards: Regulatory Information (D. Santiago). Hazards Resulting from
Environmental, Industrial, and Agricultural Contaminants (S. Bhandari).
PART IV: SYSTEMS FOR FOOD SAFETY SURVEILLANCE AND RISK PREVENTION (edited
by Keith R. Schneider). Implementation of FSIS Regulatory Programs for
Pathogen Reduction (P. Stolfa). Advances in Food Sanitation: Use of
Intervention Strategies (J. Arnold). Use of Surveillance Networks (C.
Hedberg). Hazard Analysis Critical Control Point (HACCP) (D. Newslow). PART
V: FOOD SAFETY OPERATIONS IN FOOD PROCESSING, HANDLING, AND DISTRIBUTION
(edited by Barry G. Swanson). Food Plant Sanitation (H. Carsberg). Food
Safety Control Systems in Food Processing (J. Feirtag & M. Velázquez). Food
Safety and Innovative Food Packaging (M. Rooney). Safe Handling of
Fresh-Cut Produce and Salads (D. Hentges). Good Manufacturing Practices:
Prerequisites for Food Safety (B. Swanson). PART VI: FOOD SAFETY IN RETAIL
FOODS (edited by Ronald H. Schmidt & Gary E. Rodrick). Commercial Food
Service Establishments: The Principles of Modern Food Hygiene (R. Costa).
Institutional Food Service Operations (R. Puckett). Food Service at
Temporary Events and Casual Public Gatherings (D. Scott & R. Gravani). PART
VII: DIET, HEALTH, AND FOOD SAFETY (edited by Mary K. Schmidl). Medical
Foods (M. Schmidl & T. Labuza). Food Fortification (R. Turner). Sports
Nutrition (J. Slavin). Dietary Supplements (C. Bartels & S. Miller).
Functional Foods and Nutraceuticals (R. Schmidt & R. Turner). PART VIII:
WORLD-WIDE FOOD SAFETY ISSUES (edited by Sara E. Valdés Martinez).
International Organization for Standardization ISO 9000 and Related
Standards (J. Surak). Impact of Food Safety on World Trade Issues (E.
Lichtenberg). United States Import/Export Regulation and Certification (R.
López-García). European Union Regulations with an Emphasis on Genetically
Modified Foods (J. Blanchfield). FAO/WHO Food Standards Program: Codex
Alimentarius (E. Mendez & J. Lupien). Index.
Rose). Definition of Food Safety (R. Seward). Characterization of Food
Hazards (R. Seward). Risk Analysis Frameworks for Chemical and Microbial
Hazards (M. Coleman & H. Marks). Dose-Response Modeling for Microbial Risk
(C. Haas). Exposure Assessment of Microbial Food Hazards (R. Whiting).
Exposure and Dose Response Modeling for Food Chemical Risk Assessment (C.
Winter). Economic Consequences of Foodborne Hazards (T. Roberts, et al.).
PART II: FOOD HAZARDS: BIOLOGICAL (edited by LeeAnne Jackson). Prevalence
of Foodbourne Pathogens (L. Jackson). Physiology and Survival of Foodbourne
Pathogens in Various Food Systems (G. Rodrick & R. Schmidt).
Characteristics of Biological Hazards in Foods (R. Bacon & J. Sofos).
Contemporary Monitoring Methods (J. Chen). PART III: FOOD HAZARDS: CHEMICAL
AND PHYSICAL (edited by Austin R. Long & G. Williams Chase). Hazards from
Natural Origins (J. Specchio). Chemical and Physical Hazards Produced
During Food Processing, Storage, and Preparation ( H. Rupp). Hazards
Associated with Nutrient Fortification (A. Reid). Monitoring Chemical
Hazards: Regulatory Information (D. Santiago). Hazards Resulting from
Environmental, Industrial, and Agricultural Contaminants (S. Bhandari).
PART IV: SYSTEMS FOR FOOD SAFETY SURVEILLANCE AND RISK PREVENTION (edited
by Keith R. Schneider). Implementation of FSIS Regulatory Programs for
Pathogen Reduction (P. Stolfa). Advances in Food Sanitation: Use of
Intervention Strategies (J. Arnold). Use of Surveillance Networks (C.
Hedberg). Hazard Analysis Critical Control Point (HACCP) (D. Newslow). PART
V: FOOD SAFETY OPERATIONS IN FOOD PROCESSING, HANDLING, AND DISTRIBUTION
(edited by Barry G. Swanson). Food Plant Sanitation (H. Carsberg). Food
Safety Control Systems in Food Processing (J. Feirtag & M. Velázquez). Food
Safety and Innovative Food Packaging (M. Rooney). Safe Handling of
Fresh-Cut Produce and Salads (D. Hentges). Good Manufacturing Practices:
Prerequisites for Food Safety (B. Swanson). PART VI: FOOD SAFETY IN RETAIL
FOODS (edited by Ronald H. Schmidt & Gary E. Rodrick). Commercial Food
Service Establishments: The Principles of Modern Food Hygiene (R. Costa).
Institutional Food Service Operations (R. Puckett). Food Service at
Temporary Events and Casual Public Gatherings (D. Scott & R. Gravani). PART
VII: DIET, HEALTH, AND FOOD SAFETY (edited by Mary K. Schmidl). Medical
Foods (M. Schmidl & T. Labuza). Food Fortification (R. Turner). Sports
Nutrition (J. Slavin). Dietary Supplements (C. Bartels & S. Miller).
Functional Foods and Nutraceuticals (R. Schmidt & R. Turner). PART VIII:
WORLD-WIDE FOOD SAFETY ISSUES (edited by Sara E. Valdés Martinez).
International Organization for Standardization ISO 9000 and Related
Standards (J. Surak). Impact of Food Safety on World Trade Issues (E.
Lichtenberg). United States Import/Export Regulation and Certification (R.
López-García). European Union Regulations with an Emphasis on Genetically
Modified Foods (J. Blanchfield). FAO/WHO Food Standards Program: Codex
Alimentarius (E. Mendez & J. Lupien). Index.