Features:

• Includes coverage of processing, packaging, handling, and distribution issues
• Contains the latest biotechnology methods and research in food safety

Food Safety Handbook addresses food safety from retail, commercial, and institutional perspectives.

Contents

1. Characterization of Food Safety and Risks
   1. Definition of Food Safety
   2. Characterization of Food Hazards
   3. Risk Analysis Frameworks for Chemical and Microbial Hazards
   4. Dose-Response Modeling for Microbial Risk
   5. Exposure Assessment of Microbial Food Hazards
   6. Exposure and Dose-Response Modeling for Food Chemical Risk Assessment
   7. Economic Consequences of Foodborne Hazards

2. Food Hazards: Biological
   8. Prevalence of Foodborne Pathogens
   9. Physiology and Survival of Foodborne Pathogens in Various Food Systems
   10. Characteristics of Biological Hazards in Foods
   11. Contemporary Monitoring Methods

3. Food Hazards: Chemical and Physical
   12. Hazards from Natural Origins
   13. Chemical and Physical Hazards Produced During Food Processing, Storage, and Preparation
   14. Hazards Associated with Nutrient Fortification
   15. Monitoring Chemical Hazards: Regulatory Information
   16. Hazards Resulting from Environmental, Industrial, and Agricultural Contaminants

4. Systems for Food Safety Surveillance and Risk Prevention
   17. Implementation of FSIS Regulatory Programs for Pathogen Reduction
   18. Advances in Food Sanitation: Use of Intervention Strategies
   19. Use of Surveillance Networks
   20. Hazard Analysis Critical Control Point (HACCP)

5. Food Safety Operations in Food Processing, Handling, and Distribution
   21. Food Plant Sanitation
   22. Food Safety Control Systems in Food Processing
   23. Food Safety and Innovative Packaging
   24. Safe handling of Fresh-Cut Produce and Salads
   25. Good Manufacturing Practices: Prerequisites for Food Safety

6. Food Safety in Retail Foods
   26. Commercial Food Service Establishments: The Principles of Modern Food Hygiene
   27. Institutionsl Food Service Operations
   28. Food Service at Temporary Events and Casual Public Gatherings

7. Diet, Health and Food Safety
   29. Medical Foods
   30. Food Fortification
   31. Sports Nutrition
   32. Dietary Supplements
   33. Functional Foods and Nutraceuticals

8. World-Wide Food Safety Issues
   34. International Organization for Standardization ISO 9000 and Related Standards
   35. Impact of Food Safety on World Trade Issues
   36. United States Import/Export Regulation and Certification
   37. European Union Regulations with an Emphasis on Genetically Modified Foods
   38. FAQ/WHO Food Standards Program: Codex Alimentarius

Index

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