Safe Handling
of Foods
edited by Jeffrey M. Farber and Ewen C. D. Todd
From farm to fork, this timely reference discusses all aspects of safe food handling,
encompassing the production of all varieties of foods by the processing
and foodservice industries, where risk factors are likely to occur, and
what can be done to prepare food safely.
Lists sources of food safety information available on the Internet!
Safe Handling of Foods thoroughly examines
- categories of foods—canned foods, meat, fish and shellfish, produce, water,
and ethnic foods
- places where food is served—foodservice and catering establishments, institutions,
airplanes, restaurants, and homes
- groups of food consumers—travelers, high-risk individuals (infants, the elderly,
and immunocompromised patients), populations of developing countries, and those in
unusual groups or hazardous occupations
Safe Handling of Foods
contains more than 1270 references to key literature citations. This book
is essential reading for food scientists and technologists, microbiologists,
toxicologists, nutritionists, agronomists, nutrition and agricultural engineers,
food processors and manufacturers, sanitarians, epidemiologists, bacteriologists,
public health and regulatory personnel, and upper-level undergraduate and
graduate students in these disciplines.
Contents
- Safe Handling of Raw Meat and Poultry Products
Colin O. Gill
- Safe Handling of Dairy and Egg Products
Robin C. McKellar and Kelley P. Knight
- Safe Handling of Fruits and Vegetables
Robert E. Brackett
- Safe Handling of Seafood
Thomas Jemmi, Michel Schmitt, and Thomas E. Rippen
- Safe Handling of Foods for High Risk Individuals
James L. Smith and Pina M. Fratamico
- Safe Food Handling in Airline Catering
Young-jae Kang
- Food Safety in Catering Establishments
Chris Griffith
- Safe Preparation of Foods at the Foodservice and Retail Level: Restaurants, Take-Out Food, Churches, Clubs, Vending Machines, Universities, Colleges, Food Stores, and Delicatessans
John J. Guzewich
- Food Safety in Institutions: Health Care Institutions, Schools, and Correctional Facilities
Marilyn B. Lee
- Food Safety in the Home
Elizabeth Scott
- Canned Food Safety
Ashton Hughes
- Safe Handling of Ethnic Foods
Gloria I. Swick
- Food Safety Information and Advice in Developing Countries
Frank L. Bryan
- Food Safety Information for Those in Recreational Activities or Hazardous Occupations or Situations
Ewen C. D. Todd
- Food Safety Information and Advice for Travelers
O. Peter Snyder, Jr.
- The Microbiological Safety of Bottled Waters
Donald W. Warburton
- The Use of the Internet for Food Safety Information and Education
Jeffrey M. Farber and Don Schaffner
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