Food Safety: Theory and Practice: Theory and Practice
Food Safety: Theory and Practice provides a broad foundation in the science and public health principles of food safety. It covers foodborne disease agents, outbreak case studies, engineering, laboratory analysis, food imports, supply-chain security, risk analysis, and HACCP systems.
About This Book
This book introduces the scientific foundations and public health rationale behind food safety standards.
It covers the etiologic agents responsible for foodborne diseases and includes selected case studies of foodborne illness outbreaks.
Readers are introduced to food safety engineering, laboratory analysis technology, and the challenges associated with food imports and supply vulnerability.
The book also explains risk assessment, risk management, risk communication, and Hazard Analysis and Critical Control Point systems.
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