Food Safety: Theory and Practice: Theory and Practice

Food Safety: Theory and Practice: Theory and Practice

• Explains the scientific basis and public health rationale for food safety standards
• Addresses the vulnerability of the food supply to terrorism and food imports
• Features selected case studies of foodborne illness outbreaks
• Includes complete coverage of etiologic agents of foodborne diseases
• Provides a solid introduction to the basic principles of food safety
• Addresses food safety engineering and laboratory analysis technology
• Includes an introduction to risk analysis (risk assessment, risk management, risk communication) and Hazard Analysis and Critical Control Point (HACCP) systems

Written from a “farm-to-fork” 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 • Risk and hazard analysis of goods • The prevention of foodborne illnesses and diseases • Safety management of the food supply • Food safety laws, regulations, enforcement, and responsibilities • The pivotal role of food sanitation/safety inspectors Instructor Resources PowerPoint Presentations, Test Bank, and an Instructor’s Manual, are available as free downloads.