Food Safety and Inspection
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‘A practical and user-friendly guide that will appeal to both practitioners and students’ — Dr Ajay Patel, Senior Lecturer in Food Law and Regulation, Manchester Metropolitan University
'From food parasites to food fraud, this book is an unrivalled source of scientific and peer-reviewed information on food safety and authenticity. Essential reading for anyone wanting a comprehensive understanding of the current risks and controls' — John Barnes, Former Head of Local Delivery, Food Standards Agency
»
The process of food inspection relies on an inspector's understanding of the intrinsic hazards associated with individual foods. Whereas spoilage can usually be determined through a simple organoleptic assessment, the judgment of whether a food is fit for human consumption requires an evaluation of health hazards, many of which may not be apparent through physical assessment. Les mer
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Food Safety and Inspection: An Introduction focuses on food categories and describes common hazards associated with each, using published peer-reviewed research to explain and evaluate the health risk. It is a practical textbook designed to support the role of food inspection in a modern food industry. There are seven chapters looking at specific aspects of food safety, including a chapter on fraud and adulteration.
This book summarises relevant published research to provide a scientific context for specific food safety issues, and is an essential read for anyone interested in becoming a food inspector.
Detaljer
- Forlag
- CRC Press Inc
- Innbinding
- Innbundet
- Språk
- Engelsk
- Sider
- 96
- ISBN
- 9780815353539
- Utgivelsesår
- 2018
- Format
- 23 x 16 cm
Anmeldelser
«
‘A practical and user-friendly guide that will appeal to both practitioners and students’ — Dr Ajay Patel, Senior Lecturer in Food Law and Regulation, Manchester Metropolitan University
'From food parasites to food fraud, this book is an unrivalled source of scientific and peer-reviewed information on food safety and authenticity. Essential reading for anyone wanting a comprehensive understanding of the current risks and controls' — John Barnes, Former Head of Local Delivery, Food Standards Agency
»